Roasted Duck a L'Orange
with Garlic Greens & Duck Fat Potatoes
This elegant recipe goes to show that you don't need to be daunted by duck! Simply roast it alongside the potatoes, and finish it in the pan until golden. Top with a zesty orange and caramelised onion glaze, which cuts the richness beautifully.
The quantities provided above are averages only.
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Ingredients
2
potato
1 bunch
baby broccoli
1 bag
silverbeet
3 clove
garlic
½
orange
1 bag
rosemary
1 packet
Duck Fat
1 packet
Roast Duck Breast
1 packet
caramelised onion chutney
1 sachet
vegetable stock powder
Not included in your delivery
1
olive oil
2 tsp
red wine vinegar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Trim baby broccoli and halve lengthways. Roughly chop silverbeet. Finely chop garlic. Zest orange (see ingredients) to get a pinch, then juice the whole orange. Pick rosemary leaves and finely chop.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
In a microwave-safe bowl, microwave duck fat until melted. Place potato on a lined oven tray. Drizzle with melted duck fat, season with salt and toss to coat. Roast until almost tender, 15 minutes.
TIP: If your oven tray is crowded, spread the potatoes across two trays.
To the tray with the almost tender potatoes, add the roast duck breast, skin-side up. Roast until duck and potatoes are browned, 8-10 minutes. Heat a large frying pan over a high heat. Once hot, sear 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 with a spatula.
While duck is roasting, heat a large frying pan over medium-high heat. Cook baby broccoli with a dash of water, tossing, until just tender, 3-4 minutes. Add silverbeet and cook until just wilted, 1-2 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a bowl and cover to keep warm.
While duck is resting, combine caramelised onion chutney, vegetable stock powder, orange zest, orange juice and the red wine vinegar in a bowl. Return frying pan to medium heat with a drizzle of olive oil. Cook rosemary and remaining garlic until fragrant, 30 seconds. Add orange juice mixture and simmer until thickened, 1-2 minutes. Remove pan from heat, then stir through the butter.
Slice the duck. Divide duck, baby broccoli and duck fat potatoes between plates. Spoon the orange glaze over the duck to serve.