Plum-Glazed Roast Duck & Golden Potatoes
with Sautéed Cabbage & Lemony Green Beans
You’re going to want to set the mood for tonight because a plum-sauced roast duck requires those extra special touches. If the plum sauce isn’t enough already, the pop of colour from sauteed cabbage and zesty green beans will be enough to create an enchanting and delicious evening.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 packet
duck breast
1 packet
Plum Sauce
(Contains Soy; )
1 bag
green beans
½
lemon
1 bag
Shredded Cabbage Mix
1 tbs
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, heat a large frying pan over medium heat (no need for oil). Season duck breast on both sides and place, skin-side down, in the hot pan. Cook until skin is crisp, 12 minutes. • Increase heat to high and turn to sear flesh on all sides until browned, 1 minute. • Transfer duck to a second lined oven tray and roast until cooked through, 10-12 minutes. • When duck is cooked, transfer to a plate and pour over plum sauce. Rest for 5 minutes.
• While the duck is roasting, trim green beans. Slice lemon into wedges.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Remove pan from heat, then add a squeeze of lemon juice and a pinch of salt and pepper. • Transfer to a bowl, cover to keep warm and set aside.
• When potatoes have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Sauté shredded cabbage mix until tender, 4-5 minutes. • Add the brown sugar, a drizzle of white wine vinegar and a splash water and cook until softened, 3-4 minutes. Season to taste.
• Slice plum-glazed roast duck. • Divide duck and plum glaze between plates. • Serve with golden potatoes, sautéed cabbage, lemony green beans and any remaining lemon wedges. Enjoy!