Seared Duck Breast
with a Summer Berry Jus and Roasted Garlic Mash
Spoil yourself! Our classic dish is pure luxury so, although it might not take long to make, you’ll want to savour it. Plump duck breasts roasted with sweet Chantenay carrots in a rich redcurrant and red wine sauce and roasted garlic mash. Relax and enjoy...
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
28
Red Wine Stock Paste
(Contains Sulphites)
2
Duck Breasts
25
Redcurrant Jelly
15
Honey
2
Garlic Clove
1
Flat Leaf Parsley
250
Chantenay Carrots
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Trim the chantenay carrots and halve any large ones lengthways. Pop on a lined baking tray along with the garlic cloves (leave them in their skins). Drizzle with a little oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven for 25-30 mins. Turn halfway through cooking.
Meanwhile, peel the potato and chop into 2cm chunks. Add to the saucepan of boiling water and cook for 10-15 mins. TIP: The potato is cooked when you can easily slip a knife through. When it is done, drain in a colander and return to the pan, off the heat.
Meanwhile, put a frying pan on medium heat (no oil). Season the duck breasts on both sides with salt and pepper. Add to the pan skin-side down and cook for 4-5 mins, until the skin is golden. Turn over and cook for another minute on the flesh side, then remove from the pan and place, skin-side up, on the tray with the carrots. Drizzle the honey over the duck and return the tray to the oven for 8-10 mins.
While the duck and carrot cooks, drain any excess fat from the duck pan and return the pan to medium heat. Add the water (see ingredients for amount), redcurrant jelly and stock pot. Bring to the boil, stirring to dissolve the jelly and stock pot, then simmer on a low heat until rich and glossy, 6-8 mins. If it gets too thick, add a splash of hot water. Meanwhile, finely chop the flat leaf parsley.
Mash the potato until smooth, adding a knob of butter (if you have some). Season well with salt and plenty of pepper. Remove the garlic cloves from the oven and carefully squeeze the flesh from the skins. TIP: They should be soft enough to just pop out - but be careful, they will be hot! Roughly chop them up before mashing into the potato - make sure it is well incorporated.
When the duck is cooked, remove to a board and leave to rest for a few minutes before cutting into five slices. Serve the garlic mash on plates topped with the roasted duck. Arrange the chantenay carrots around the plate, then drizzle the redcurrant jus over. Finish with a scattering of parsley. Enjoy!
