Our Duck à l'Orange is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
450 grams
Potatoes
3 unit(s)
Carrot
160 grams
Tenderstem® Broccoli
½ unit(s)
Orange
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Duck Breasts
10 grams
Chicken Stock Paste
15 grams
Honey
1 tsp
Sugar
20 grams
Butter
50 milliliter(s)
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop a large frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.
Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.
In the meantime, trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the carrots onto one half of another large baking tray. Drizzle with oil, season with salt, pepper and the sugar (see pantry for amount), then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the lower shelf until tender, 25-30 mins.
Meanwhile, halve any thick broccoli stems lengthways. Juice the orange. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
When the carrots have 12 mins remaining, turn them over.
Pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper and spread out in a single layer. Return to the oven for the remaining time, 10-12 mins.
While the duck rests, discard all but 1 tbsp of fat from the duck pan and pop back on medium-high heat.
Add the water for the sauce (see pantry for amount), chicken stock paste, honey, orange juice and butter. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Stir and bring to the boil, then simmer, stirring occasionally, until the liquid has reduced and it's glossy and thick, 3-4 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it looks too thick.
Once the potatoes are cooked, scatter over the garlic and sprinkle on the parsley. Toss to coat.
Once the duck has rested, cut widthways into 1cm thick slices and transfer to your plates.
Serve with the garlic-herb potatoes, broccoli and roasted carrots alongside.
Spoon the orange sauce over the duck to finish.
Enjoy!