Roast Duck & Romesco Sauce
with Parmesan-Veggie Risoni & Rocket Balsamic Salad
Duck loves an equally rich companion and it’s going to tingle your tastebuds as you bite into its crispy skin with a smokey romesco sauce. The light, classic combination of bitter rocket and Parmesan in the risoni cuts through the richness as well, giving you a dinner that’s sure to leave you feeling fancy.
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Ingredients
1
courgette
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 packet
duck breast
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 bag
baby spinach leaves
1 bag
salad leaves
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
20 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the courgette. Finely chop the garlic. Heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl and set aside.
Return the frying pan to a medium heat. Season the duck breast on both sides and place, skin-side down, in the hot pan. Cook until the skin is crisp, 12 minutes. Increase the heat to high and turn to sear the flesh on all sides until browned, 1 minute. Transfer the duck to a lined oven tray and roast until cooked through, 10-12 minutes. Transfer to a plate to rest for 5 minutes.
While the duck is cooking, bring a medium saucepan of salted water to the boil. Cook the risoni in the boiling water until ‘al dente’, 7-8 minutes. Drain and return to the pan.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the courgette, tossing, until golden, 5-6 minutes. Add the garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes. Add the water and cook until slightly reduced, 1-2 minutes. Remove from the heat, then stir through the cooked risoni, the baby spinach leaves, grated Parmesan cheese and the butter. Season to taste.
In a medium bowl, combine the rocket leaves and a drizzle of balsamic vinegar and olive oil. Season.
Slice the roast duck. Divide the veggie risoni, rocket balsamic salad and duck between plates. Dollop the romesco sauce over the duck. Sprinkle over the toasted almonds to serve.