Skip to main content
Pan-Fried Duck

Pan-Fried Duck

with Garlicky Kale & Mushrooms, Mash and Creamy Sauce

Luxurious and decadent yet ready on plates in six simple steps, our pan-fried duck is a midweek treat full of goodness. The duck is fried in a pan before roasting in the oven for a satisfyingly crisp outer texture and juicy, tender inside. Duck has a succulence which lends itself to sweeter flavours, but it can also work well with umami tastes like the sautéed mushrooms and kale in this recipe. With a side of velvety mash and a rich, creamy sauce, this is a show-stopper recipe without the fuss.

Allergens:
Milk

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.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

½

Chicken Stock Powder

1

Echalion Shallot

150

Closed Cup Mushrooms

100

Chopped Kale

1

Garlic Clove**

150

Soured Cream

(Contains: Milk)

10

Flora Original

2

Duck Breasts

450

Potatoes

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)659 kcal
Energy (kJ)2757 kJ
Fat33 g
of which saturates14 g
Carbohydrate51 g
of which sugars6 g
Protein43 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Cook the Potato
1

Bring a large saucepan of water to the boil with a pinch of salt. Preheat your oven to 180°C. Chop the potato into 2cm chunks (no need to peel). Add the potatoes to the pan of boiling water, simmer until tender, 15 mins. Once cooked, drain in a colander and pop back into the pan. Add a pinch of salt and pepper, the Flora Original and a quarter of the soured cream. Mash with a potato masher until smooth, cover with a lid and set aside.

Prep
2

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Mix the stock powder with the water (see ingredients for amount). Season each duck breast on both sides with a pinch of salt and pepper. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Fry the Duck
3

Pop 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 top shelf of your oven until cooked, 15 mins. Once cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 10 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle.

Fry the Duck
4

Put the frying pan back on medium- high heat (don't wash it! you want to cook the veggies in the duck fat). When hot, add the mushrooms and a pinch of salt and pepper. Stir-fry until golden brown, 4-5 mins. Add the garlic, stir and cook for 1 minute more, then add the kale, a pinch of salt and pepper and a good splash of water. Stir-fry until the kale is soft, 4-5 mins. Cover with a lid or foil, remove from the heat and set aside.

Make the Sauce
5

Heat a drizzle of oil in a small saucepan on medium-high heat. When hot, add the shallot and stir-fry until soft and golden, about 3 mins. Pour in the stock and any duck resting juices, bring to the boil, then remove from the heat and stir in the remaining soured cream until completely combined. Taste and add salt and pepper if you feel it needs it.

Finish and Serve
6

Thinly slice the duck and add any remaining resting juices to the sauce. Serve the garlicky veggies with the duck laid on top and the mash on the side. Spoon over the sauce. Enjoy!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®