Herby Duck Breast
with Sticky Baked Veg
This Herby Crispy Skin Duck is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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 conflict 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.
1 pack(s)
Potato
2 unit(s)
Red Onion
1 pot(s)
Dried Thyme
2 unit(s)
Garlic Clove
1 sachet
Tomato Puree
1 pot(s)
Mango Chutney
1 bunch(es)
Coriander
2 tbsp
Olive Oil for the Chicken
2 unit(s)
Duck Breast
1 bag(s)
Kale
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Halve and peel the onion. Quarter each half. Pop the potatoes and onions on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the dried thyme. Toss to coat, then roast them on the top shelf of your oven until the potatoes are golden and the onions nice and soft, 25-35 mins, turn halfway.
Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and 1 tbsp of water per person. Mix together and leave to the side.
Finely chop the coriander (stalks and all) and pop in a medium bowl with a drizzle of olive oil. Season with salt and pepper and mix together. Add the duck to the bowl and turn to coat in the mixture. IMPORTANT: Wash your hands after handling raw duck and it's packaging.
Heat a frying pan on medium high heat (no oil). Once hot, lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up and roast on the middle shelf of your oven until cooked, 15 mins. Once cooked, remove from your oven and rest in a warm place, (covered loosely in tin foil if you have some) for 5-10 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle.
Once the potatoes and onion are cooked, add the tomato/chutney mixture and mix together until they are nicely coated. Lay the kale on top, drizzle with a little oil and season with salt and pepper. Return it to your oven and bake until the kale is crispy, 4-5 mins.
Once cooked, mix the potatoes, onions and kale together in the tray and spoon onto plates. Thinly slice the duck and serve on top. Enjoy!