Duck Breast & Crispy Chat Potatoes

Name: Duck Breast & Crispy Chat Potatoes with Orange & Fetta-Walnut Salad
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 packet Chat Potatoes; 1 packet Duck Fat; 1 orange; 1 packet green beans; 1 packet Roast Duck Breast; 20 g butter; 1 packet onion chutney; 1 tsp balsamic vinegar; 1 packet walnuts; 1 packet Spinach, Rocket & Fennel Mix; 1 packet Mustard Cider Dressing; 1 packet Fetta Cubes

with Orange & Fetta-Walnut Salad

Get up to $200 off!

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.

Allergens:

Milk

•Walnut

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chat Potatoes

1 packet

Duck Fat

orange

1 packet

green beans

1 packet

Roast Duck Breast

1 packet

onion chutney

1 packet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, 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

Energy (kJ)3968 kJ

Calories948 kcal

Fat58.8 g

of which saturates17.4 g

Carbohydrate55.2 g

of which sugars24.5 g

Dietary Fibre10 g

Protein49.4 g

Sodium1048 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 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!