Roast Duck & Onion Chutney Sauce
with Root Veggies & Parmesan Greens
Nothing says decadence quite like roast duck. Take yours to the next level with a fancy yet simple onion chutney sauce and some vibrant veggie sides for the perfect balance of flavours.
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
Sweet Potato
1
Beetroot
1
Brown Onion
1 packet
Green Beans
1 clove
Garlic
1 packet
Roast Duck Breast
1 packet
onion chutney
1 packet
rocket leaves
½ packet
Parmesan cheese
(Contains Milk;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, beetroot and brown onion into thin wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your tray is crowded, divide the veggies between two trays
• While the veggies are roasting, trim green beans. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a medium bowl, then season to taste.
• Remove label from roast duck breast tray (do not peel or puncture the plastic film). Microwave on high for 3 minutes. • Carefully remove plastic film. Using a paper towel, pat duck skin dry, then rub with a good pinch of salt. • Return frying pan to medium heat with a drizzle of olive oil. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest.
• Return frying pan to medium heat with the butter and cook until starting to brown, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove from heat, then stir in onion chutney and season to taste.
• To the bowl with the green beans, add rocket leaves, Parmesan cheese (see ingredients) and a drizzle of white wine vinegar. Toss to combine.
• Slice duck. • Divide roast duck, root veggies and Parmesan greens between plates. • Spoon the onion chutney sauce over the duck. • Sprinkle with pine nuts to serve. Enjoy!