Duck, Olive and Smashed Potato Salad
Serves 2 | with Honey-Mustard Dressing, Tomatoes and Rocket
- Mustard
- Almonds
- Nuts
- Sesame
- Brazil nuts
- Hazelnuts
- Nuts
- Pecan Nuts
- Cashew nuts
- Macadamia Nuts
- Pistachio nuts
- Peanut
- May contain traces of allergens
This tender roast duck is laid on a bed of crispy smashed potatoes. Complete with peppery rocket, sweet roast baby plum tomatoes and a honey-mustard dressing, this salad is the perfect way to make lunchtime feel extra special.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
30 grams
Olives
80 grams
Green Beans
2 unit(s)
Confit Duck Legs
125 grams
Baby Plum Tomatoes
10 grams
Wholegrain Mustard
(Contains: Mustard)
40 grams
Wild Rocket
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Sesame, Brazil nuts, Hazelnuts, Nuts, Pecan Nuts, Cashew nuts, Macadamia Nuts, Pistachio nuts, Peanut)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
2 tbsp
Water for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the salad potatoes widthways. Peel and grate the garlic (or use a garlic press).
c) Pop the potatoes onto a baking tray, cut-side down. Drizzle with oil, season with salt and pepper, then toss to coat.
d) Spread out in a single layer, cut-side down. Save some space for the tomatoes and green beans later.
e) When the oven is hot, roast the potatoes on the top shelf, 20 mins.
a) Meanwhile, finely chop the olives.
b) Trim and halve the green beans.
a) Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
b) Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
a) When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.
b) Sprinkle over the garlic and toss to coat the potatoes.
a) Place the tomatoes and green beans onto the potato baking tray. Drizzle with oil and season with salt and pepper.
b) Return the tray to the top shelf of your oven and roast until the tomatoes are softened and starting to burst, and the potatoes are crispy and golden, 10-15 mins.
c) Meanwhile, combine in a small bowl the wholegrain mustard with the honey, olive oil and water (see pantry for all three amounts). Season with salt and pepper.
a) Share the rocket and olives between your plates and drizzle over half the honey-mustard dressing.
b) Scatter over the crushed potatoes, green beans and tomatoes, then top with a roasted duck leg each.
c) Drizzle the remaining honey-mustard dressing over everything.
d) Garnish with the toasted flaked almonds to finish.
Enjoy!
