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.
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.
Closed Cup Mushrooms
Chicken Stock Powder
Small Duck Breast
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.
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.
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.
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.
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.
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!