Duck with Pumpkin Mash
& Parmesan Rocket Salad
Duck loves a sweet companion and it’s going to tingle your tastebuds as you bite into its crispy skin with a smooth pumpkin puree. The light, classic combination of bitter rocket and Parmesan cuts through the richness as well, giving you a dinner that’s sure to leave you feeling fancy.
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
400 g
pumpkin
2 fillet
duck breast
1 bag
rocket leaves
½ block
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the pumpkin skin and chop the pumpkin into 2 cm chunks. Wash the rocket leaves and flake the Parmesan cheese.
Toss the pumpkin in half of the olive oil with salt and pepper. Place in a single layer on a lined oven tray. Cook in the oven for 25 minutes, or until tender. Transfer to a large bowl and mash well with a fork or potato masher. Season to taste with salt and pepper.
Heat an ovenproof frying pan over a medium heat. Pat the duck breast dry with paper towel, lightly score the skin in a crisscross pattern and season the skin with salt. Place the duck in the heated frying pan skin side down for 3-4 minutes, or until the skin is golden (you don’t need to add any oil). Turn and cook for a further 1 minute. Transfer the frying pan to the oven for a further 8-10 minutes, or until cooked to your liking (duck breast can be served pink). Transfer the duck to a plate and cover with foil to rest for 5 minutes. Slice on an angle. Tip: If you don’t have an ovenproof frying pan, transfer the duck to a baking dish or oven tray.
Meanwhile, combine the rocket leaves and Parmesan cheese in a medium bowl. Drizzle with the remaining olive oil and the balsamic vinegar
To serve, divide the pumpkin puree between plates. Top with the sliced duck breast and the rocket salad.