Seared Duck Breast & Cranberry Jus
with Chat Potatoes, Parmesan Crisps & Pea Pod Salad
Put your Christmas hat on and get in the spirit as you plate up these hearty chat potatoes, Parmesan crisps, a pea pod-rocket salad and seared duck breast. Watch out for the cranberry-red wine jus; it is so good, you'll definitely be making the nice list this Christmas!
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 packet
Chat Potatoes
1 packet
Pea Pods
1 packet
dried cranberries
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Roast Duck Breast
1 packet
Red Wine Jus
(Contains Soy, Milk;)
2 packet
rocket leaves
1 packet
Mustard Cider Dressing
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, boil the kettle. • Trim pea pods and halve lengthways. • Roughly chop dried cranberries and roasted almonds. • In a small heatproof bowl, place dried cranberries and cover with boiling water. Set aside.
• Place Parmesan cheese in even circles (2 per person) on a second lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn't burn!).
TIP: The Parmesan crisps will become crisp as they cool.
• Remove label from the roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film and reserve some of the liquid from the tray (2 tbs for 2 people / 1/4 cup for 4 people). • Using paper towel, pat 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. Transfer to a plate to rest skin-side up.
• Drain cranberries. • Return pan to medium heat. Stir in red wine jus, cranberries and reserved duck liquid until combined and heated through, 1-2 minutes. • In a medium bowl, combine pea pods, rocket leaves, almonds and mustard cider dressing. Season with salt and pepper.
• Slice duck. • Divide seared duck breast, chat potatoes and pea pod salad between plates. • Top salad with Parmesan crisps. • Spoon cranberry jus over duck to serve. Enjoy!