Cherry-Glazed Duck & Hazelnut-Balsamic Greens

Name: Cherry-Glazed Duck & Hazelnut-Balsamic Greens with Duck Fat Potatoes
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 potato; 1 packet Duck Fat; 1 bag green beans; 1 bunch baby broccoli; 1 packet hazelnuts; 2 clove garlic; 1 packet Roast Duck Breast; 1 drizzle balsamic vinegar; 1 packet Sticky Meat Glaze

with Duck Fat Potatoes

Get up to $200 off!

Decadent roast duck breast mingles with a gorgeous glaze that's the perfect ratio of sweet to savoury...salivating yet? Wait till you try the duck fat potatoes, which go perfectly with the crisp, hazelnut-adorned greens in tonight's feast.

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Not Suitable for Coeliacs

Allergens:

Hazelnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Duck Fat

1 bag

green beans

1 bunch

baby broccoli

1 packet

hazelnuts

(Contains: Hazelnut; May be present: Latte, Soja, Erdnüsse, Sesamsamen, Mandeln, Paranüsse, Cashew, Macadamia, Pine Nut, Pistazien, Pecannüsse, Walnut.)

2 clove

garlic

1 packet

Roast Duck Breast

1 packet

Sticky Meat Glaze

(May be present: Uova, Latte, Tree Nuts.)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3243 kJ

Fat42 g

of which saturates9.6 g

Carbohydrate48 g

of which sugars16.1 g

Protein47.6 g

Sodium531 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C. Cut potato into bite-sized chunks. Melt duck fat in a small bowl in the microwave. Place potato on a lined oven tray. Drizzle with duck fat, season with salt and toss to coat. Roast for 15 minutes, then remove from oven.

While potato is roasting, trim green beans and baby broccoli. Roughly chop hazelnuts. Finely chop garlic.

To the roast potato tray, add roast duck breast, skin-side up. Return to oven and roast until potato is tender and duck is lightly browned and heated through, 8-10 minutes.

While duck and potato are roasting, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook green beans and baby broccoli, stirring, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. Drizzle with balsamic vinegar, then transfer to a medium bowl. Season, then cover to keep warm.

Once the duck is roasted, wipe out frying pan and return to high heat. When pan is hot, sear the duck, skin-side down, until skin is golden brown, 1-2 minutes. Transfer to a plate to rest. Return pan to medium heat. Cook sticky meat glaze with a splash of water, stirring, until slightly thickened, 1-2 minutes.

TIP: For even browning, press down on the duck in the frying pan using a spatula.

Slice the duck. Bring everything to the table. Divide duck, balsamic greens and duck fat potatoes between plates. Pour glaze over duck. Sprinkle hazelnuts over greens to serve.