Cherry-Glazed Duck & Hazelnut-Balsamic Greens
with Duck Fat Potatoes
- Hazelnut
- Milk
- Soy
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Eggs
- Traces of Tree Nuts
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!*
Ingredients
2
potato
1 packet
Duck Fat
1 bag
green beans
1 bunch
baby broccoli
1 packet
hazelnuts
(Contains: Hazelnut; May be present: Milk, Soy, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
2 clove
garlic
1 packet
Roast Duck Breast
1 packet
Sticky Meat Glaze
(May be present: Milk, Eggs, Tree Nuts.)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Utensils
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tender, tasty duck and delicious cherry glaze, with some finding it restaurant-quality.
- Ease of prep: First-time duck cooks found it surprisingly easy, though some wanted tips for crispier skin.
- Suggestions: Some recommend cooking potatoes longer and adding extra glaze for more flavour.
- Leftovers: A few mentioned enjoying leftovers the next day, finding them still delicious.
- Portions: Several felt the serving size was small, particularly for a premium-priced meal.
