Glazed Duck & Hazelnut-Balsamic Greens
with Duck Fat Roasted Potatoes
Take tender roast duck breast to the next level by searing it in the pan with a subtly sweet and tangy glaze just before plating up. Complete the dish with decadent duck fat potatoes, plus nutty green beans and baby broccoli for crunch, colour and to cut through the richness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
Duck Fat
1 bunch(es)
baby broccoli
1
asparagus
1 packet
hazelnuts
(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
2 clove
garlic
1 packet
Roast Duck Breast
1 packet
onion chutney
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place duck fat in a small heatproof bowl, then melt in the microwave. • Place potato on a lined oven tray. Drizzle with duck fat, season with salt and toss to coat. • Roast for 15-20 minutes, then remove from the oven (it will finish cooking in step 3!).
TIP: If your tray is getting crowded, divide the potato between two trays!
• Meanwhile, trim baby broccoli and trim ends of asparagus. • Roughly chop hazelnuts. Finely chop garlic. • Pat roast duck breast dry with paper towel. Lightly score the skin, then rub with a good pinch of salt.
• Add roast duck breast, skin-side up, to the roast potato tray. • Return to oven and roast until potato is tender and duck is lightly browned and heated through, 6-7 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook asparagus and baby broccoli, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Drizzle with balsamic vinegar, then transfer to a medium bowl. Season, then cover to keep warm.
• When duck has finished roasting, wipe out frying pan and return to medium-low heat with a drizzle of olive oil. • When pan is hot, sear roasted duck, skin-side down, until skin is golden brown, 6-8 minutes. Transfer to a plate to rest. • Return pan to medium heat. Add onion chutney, the butter and a splash of water, stirring, until slightly thickened, 1-2 minutes. Season generously with pepper.
TIP: For even browning, press down on the duck in the frying pan using a spatula.
• Slice glazed duck. Bring everything to the table. • Divide duck, balsamic greens and duck fat potatoes between plates. Pour glaze over duck. • Sprinkle hazelnuts over greens to serve. Enjoy!