Roast Duck & Truffle-Parmesan Mash
with Almond Greens & Caramelised Onion Sauce
Spice up your Sunday roast with decadent duck breast and all the trimmings: from the truffle oil-infused mash to the almond-adorned greens and a sweet and savoury caramelised onion sauce, everyone will want seconds.
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
Parmesan cheese
(Contains Milk;)
1 packet
Italian truffle mayonnaise
(Contains Egg;)
1 bunch
baby broccoli
1 packet
green beans
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
2 clove
garlic
1
brown onion
1 packet
Roast Duck Breast
1 packet
onion chutney
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
3 tbs
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato. Season generously with salt. Mash until smooth. • Stir through Parmesan cheese and Italian truffle mayonnaise. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled! TIP: Truffle has a strong flavour - add less if desired.
• While the potato is cooking, slice baby broccoli in half lengthways. • Trim green beans. • Roughly chop roasted almonds. • Finely chop garlic. • Thinly slice brown onion. • Pat roast duck breast dry with paper towel. Lightly score the skin, then rub with a good pinch of salt.
• On a lined oven tray, place roast duck breast, skin-side up. Roast until lightly browned and heated through, 6-7 minutes. • Remove from the oven, then heat a drizzle of olive oil in a large frying pan over medium-low heat. Once hot, transfer the roasted duck to the pan, skin-side down. Cook until the skin is golden brown, 6-8 minutes. Transfer to a plate to rest for 5 minutes.
TIP: For even browning, press down on the duck in the frying pan using a spatula.
• While the duck is resting, wash out frying pan and return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, green beans and onion, tossing, until softened, 4-5 minutes. • Add garlic and almonds and cook until fragrant, 1-2 minutes. Season with salt and pepper. Set aside and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add onion chutney and the water. Season, then cook, stirring, until slightly reduced, 1 minute. Remove from the heat.
• Slice the roast duck. • Divide the duck, truffle-Parmesan mash and almond greens between plates. • Spoon the caramelised onion sauce over the duck to serve. Enjoy!