Duck Breast & Crispy Chat Potatoes
with Orange & Fetta-Walnut Salad
Get ready to wow with this sophisticated gourmet dinner. Succulent duck breast is topped with a delicious onion sauce and served with crispy roast potatoes - you can thank the duck fat for the extra crunch! A fresh and citrusy salad rounds out this easy-to-make show stopper which will make you shine.
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.
Ingredients
1 packet
Chat Potatoes
1 packet
Duck Fat
1
orange
1 packet
green beans
1 packet
Roast Duck Breast
1 packet
onion chutney
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Spinach, Rocket & Fennel Mix
1 packet
Mustard Cider Dressing
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Microwave duck fat in a small microwave-safe bowl until melted, 30 seconds. Place potatoes on a lined oven tray. • Drizzle over the duck fat and season with salt. Toss to coat and roast until tender, 25-30 minutes.
• Meanwhile, peel and thinly slice orange into wedges. Trim and halve green beans. • Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, and allow to cool.
• When the potatoes have 10 minutes remaining, remove label from the roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest.
• Wipe out the frying pan and return to medium heat with the butter. • Stir in onion chutney and the balsamic vinegar, until well combined, 1-2 minutes. Season to taste.
• In a large bowl, combine green beans, orange, walnuts, spinach, rocket & fennel mix, and mustard cider dressing. Season to taste.
• Slice duck. • Divide roasted chat potatoes, duck breast and orange and walnut salad between plates. • Spoon onion sauce over duck. Crumble fetta cubes over the salad to serve. Enjoy!