Roast Duck & Caramelised Onion Sauce
with Mashed Potato & Sautéed Baby Broccoli
Spice up your Sunday roast with decadent duck breast and all the trimmings: from the luxurious mash to the charred greens and a sweet and savoury caramelised onion sauce, everyone will want seconds.
The recent wet and cold weather across New Zealand has 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!
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 bag
baby broccoli
1
Brown Onion
1 packet
duck breast
1 packet
Onion Chutney
(Contains Sulphites; )
2 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
3 tbs
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain, then return to the saucepan. • Add butter, milk and the salt to the potato, then mash until smooth. Cover to keep warm.
• Meanwhile, slice baby broccoli in half lengthways. Finely chop garlic. Thinly slice onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season duck breast on both sides with salt and pepper. • Place duck, skin-side down, in the hot pan and cook until the skin is golden, 6-7 minutes. • Turn the duck and cook until browned, a further 2 minutes. Increase heat to high and sear on all sides for 1 minute. • Transfer to a lined oven tray, then pour over 2 tbs of duck fat from the pan. Roast until duck is cooked through, 10-12 minutes. • Transfer duck to a plate to rest, 5 minutes.
• While the duck is roasting, wash out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat. Cook onion chutney, the water and a pinch of salt and pepper until slightly reduced, 1 minute. Remove from heat.
• Slice roast duck. Divide mash between plates. • Top with duck and sautéed baby broccoli and onion. • Spoon over caramelised onion chutney sauce to serve. Enjoy!