Roast Duck & Caramelised Onion Sauce
with Mashed Potato & Sautéed Asparagus
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.
We’ve replaced the baby broccoli in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 bunch
asparagus
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, trim ends of asparagus. • 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 asparagus 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 roasted duck. • Divide mash between plates. Top with duck and sauted asparagus and onion. • Spoon over caramelised onion chutney sauce to serve. Enjoy!