Glazed Roast Duck & Ratatouille
with Herbed Garlic Potatoes & Goat Cheese
Bring French-inspired flavours to your table tonight with this impressive dish featuring: a tender vegetable stew or 'ratatouille', the delicate flavours of seared duck breast accompanied by an onion glaze and a generous heaping of parsley potatoes.
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
1
tomato
2
zucchini
3 clove
garlic
2
potato
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
Roast Duck Breast
1 packet
onion chutney
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
parsley
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Slice tomato and zucchini into 0.5cm-thick rounds. Thinly slice garlic. • Peel potato and cut into large chunks. Finely chop parsley.
• Spoon tomato sugo evenly into the bottom of a baking dish with half the garlic slices. • Arrange sliced tomato and zucchini, standing upright, on top of sugo. Season with salt and pepper. Top with good drizzle of olive oil. • Bake, until veggies are tender, 30-35 minutes.
TIP: Make sure to season the veggies in between the layers for extra flavour!
• Meanwhile, half-fill a medium saucepan with the boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• When potatoes have 10 minutes remaining, remove label from the roast duck tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. • Remove from heat, and add onion chutney, half the butter and a splash of water, turning duck to coat. Transfer to a plate and set aside to rest.
• Return saucepan to medium-high heat, add the remaining butter and garlic and cook, stirring, until fragrant, 1 minute. • Remove from heat, and add parsley, the salt and return potato to the pan and tossing to coat. • Season generously with pepper.
TIP: Add a splash of water if the potato looks dry!
• Slice duck breast. • Divide glazed roast duck breast, herbed garlic potatoes and ratatouille between plates. Spoon any remaining sauce from the baking dish over ratatouille. • Top ratatouille with marinated goat cheese. Spoon over any duck resting juices. Enjoy!