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.
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Ingredients
2
potato
1 bunch
baby broccoli
2 clove
garlic
½
Onion
1 packet
duck breast
1 packet
Onion Chutney
(Contains Sulphites; )
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, over high heat, until easily pierced with a fork, 10-15 minutes. Drain, then return to the saucepan. • Add the butter, milk and 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 (see ingredients).
• 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 to a plate to rest, 5 minutes.
• While the duck is roasting, wipe 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!