Roasted Duck Breast and Fig Sauce
with Rosemary Potatoes, Chantenay Carrots and Asparagus
This Roasted Duck Breast and Fig Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
150
Chantenay Carrots
1
Echalion Shallot
2
Duck Breasts
10
Chicken Stock Paste
100
Asparagus
40
Fig Jam
450
Potatoes
1
Dried Rosemary
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the rosemary, 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 middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop a 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. Cover and rest for 10 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is cooked when no longer pink in the middle.
While the duck roasts, trim the bottom 2cm from the asparagus and discard. Trim and halve the carrots lengthways (no need to peel). Halve, peel and chop the shallot into small pieces.
Once the potatoes have been in the oven for 10 mins, turn them and push them to one half of the baking tray. Add the carrots to the other half, then drizzle with oil and season with salt and pepper.
Roast on the middle shelf for the remaining time until the potatoes are golden and the carrots are tender, 20-25 mins.
When the duck has roasted and is resting, wipe out the (now empty) frying pan and pop on medium heat with a drizzle of oil.
Once hot, add the shallot and fry until softened, 2-3 mins.
Stir in the fig jam, chicken stock paste and water for the sauce (see ingredients for amount), then bring to the boil and simmer until thickened, 6-7 mins. Add a splash of water if it's a little thick. Remove from the heat.
Meanwhile, bring a large saucepan of water with 1/4 tsp salt to the boil for the asparagus.
When the water is boiling, add the asparagus and cook until tender, 1-2 mins
Drain well in a colander, then pop back into the saucepan. Drizzle with oil, season with salt and pepper then toss to coat.
Once the duck has rested, cut widthways into 1cm slices and fan out on your plates.
Spoon over the fig sauce and serve with the roasted potatoes, carrots and asparagus alongside. Enjoy!
