Roast Duck & Dauphinoise Potato
with Braised Cabbage & Peppercorn Gravy
Roll up your sleeves and get gourmet! From the rich roasted duck breast to the delicate dauphinoise potatoes with a hint of Parmesan, this dish is something special. Bring it all together with some crisp and vibrant veggie sides, which balance out the richness beautifully.
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 clove
garlic
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
Roast Duck Breast
1 bunch
baby broccoli
1 bag
shredded red cabbage
½ sachet
black peppercorns
1 packet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tbs
red wine vinegar
¼ cup
water
½ cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato into 0.5cm-thick rounds. Finely chop the garlic. Cook the potato in the boiling water until just tender, 3-4 minutes. Drain the potato. In a medium baking dish, combine the light cooking cream, garlic, chicken-style stock powder and a pinch of salt and pepper. Add the potato slices and arrange so they sit flat. Gently shake the dish to cover with cream mixture. Sprinkle with grated Parmesan cheese and season with pepper. Cover with foil, then bake on the middle shelf until potato has softened, 15 minutes. Carefully remove foil, then bake until golden and the centre can be easily pierced with a fork, a further 10 minutes.
While the potato is cooking, place the roast duck breast, skin-side up, on a lined oven tray. Roast until lightly browned and heated through, 8-10 minutes.
While the duck is roasting, trim the baby broccoli. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli until tender, 5-6 minutes. Season to taste. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat. Add the shredded red cabbage, brown sugar, red wine vinegar and the water and cook, stirring occasionally, until softened, 4-5 minutes. Transfer to the plate with the baby broccoli. Cover to keep warm.
Wipe out the frying pan and return to a high heat. When the pan is hot, cook the duck, skin-side down, until the skin is golden brown, 1-2 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, boil the kettle. Crush the black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. Return the frying pan to a medium-high heat. Add the boiling water (1/2 cup for 2 people / 1 cup for 4 people), the crushed peppercorns, butter and gravy granules and cook, whisking, until smooth and slightly thickened, 2-3 minutes.
Slice the roast duck. Divide the duck, dauphinoise potato, braised cabbage and baby broccoli between plates. Spoon over the peppercorn gravy to serve.