Roast Duck & Peppercorn Gravy
with Thyme-Roasted Potatoes & Sautéed Hazelnut Veggies
Pep up your roast duck with a peppercorn gravy and a side of thyme roasted potatoes. What roast duck dish is complete without some veggies, especially when there are hazelnuts scattered throughout. It’s a duck feast everyone is going to love.
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
1 packet
duck breast
2
potato
1 bag
thyme
2 clove
garlic
1 bag
baby broccoli
1
carrot
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
½ sachet
black peppercorns
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Heat a large frying pan over medium heat. • Season duck breast on both sides and place, skin-side down, in the hot pan. Cook until the skin is crisp, 12 minutes. • Increase heat to high and turn to sear the flesh on all sides until browned, 1 minute. • Transfer duck to a lined oven tray and roast, skin-side up, until duck is cooked through, 10-12 minutes. • Transfer to a plate to rest for 5 minutes.
• Meanwhile, pick thyme leaves. Cut potato into bite-sized chunks. • Place potato and thyme on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Boil the kettle. Finely chop garlic. Halve any thick baby broccoli stalks lengthways. • Thinly slice carrot into sticks. • Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Wipe out the frying pan, then return to medium-high heat. Cook crushed peppercorns until fragrant, 30 seconds. Transfer to a medium heatproof bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and carrot until tender, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1 minute. • Remove from the heat and season with salt and pepper.
• To the bowl of peppercorns, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth and thickened, 1 minute. Season to taste.
• Slice roast duck. • Divide thyme-roasted potatoes, sautéed veggies and duck between plates. • Sprinkle roasted hazelnuts over veggies and spoon over peppercorn gravy to serve. Enjoy