Duck a L'Orange
with Lemony Greens & Duck-Fat Roasted Potatoes
Spoil yourself tonight with classic French cooking at its finest. The rich orange and apricot sauce glazes duck breast for a punch of sweet and savoury flavours that work stunningly. Complemented by crispy potatoes and tender broccolini, it’s time to whack on your fancy PJs and settle in for a gourmet delight.
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Ingredients
2 unit
potato
1 bunch
broccolini
3 clove
garlic
½ unit
orange
½ unit
lemon
1 bunch
thyme
1 packet
duck breast
1 packet
Apricot Sauce
1 sachet
vegetable stock powder
Not included in your delivery
olive oil
2 tsp
red wine vinegar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Trim the broccolini and halve lengthways. Finely chop the garlic (or use a garlic press). Zest the orange (see ingredients list) to get a pinch, then juice. Slice the lemon into wedges. Pick the thyme leaves and finely chop.
TIP: Cut the potato to size so it cooks in time!
Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and arrange in a single layer, then roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, separate across two trays.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the duck breast on both sides with a pinch of salt and pepper. Place the duck, skin-side down, in the hot pan. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. Roast until the duck is cooked through, 10-12 minutes. Transfer the duck to a plate to rest, 5 minutes. Toss the potato and roast for a further 5 minutes.
TIP: Duck fat can have a strong taste, feel free to leave it out if you're not a fan!
While the duck is roasting, wipe out the pan and return to a medium-high heat. Add the broccolini with a dash of water and cook until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice. Transfer to a bowl and cover to keep warm.
While the duck is resting, combine the apricot sauce, vegetable stock powder, orange zest, orange juice and red wine vinegar in a medium bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Add the thyme and remaining garlic and cook until fragrant, 30 seconds. Add the orange juice mixture and simmer until thickened, 1-2 minutes. Remove the pan from the heat and stir through the butter.
Thinly slice the duck. Divide the duck-fat roasted potatoes, lemony greens and duck between plates. Spoon over the orange glaze.