Duck Breast & Crispy Chat Potatoes

Name: Duck Breast & Crispy Chat Potatoes with Sweet Onion Sauce & Citrus Walnut Salad
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Green Beans; 360 g Roast Duck Breast; 1 Orange; 1 packet Chat Potatoes; 1 packet Walnuts; 1 packet Duck Fat; 1 packet Onion Chutney; 1 packet Mustard Cider Dressing; 1 packet Fetta Cubes; 1 packet Spinach & Rocket Mix

with Sweet Onion Sauce & Citrus Walnut Salad

Up to 180$ + Free Treats / Extras for Life

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. A fresh and citrusy salad rounds out this easy-to-make show stopper which will make you shine.

Allergens:

Walnüsse

•Milk

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

Green Beans

360 g

Roast Duck Breast

Orange

1 packet

Chat Potatoes

1 packet

Walnuts

(Contains: Walnüsse; May be present: Mandeln, Paranüsse, Kaschunüsse, Haselnüsse, Macadamia, Latte, Erdnüsse, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Soja.)

1 packet

Duck Fat

1 packet

Onion Chutney

1 packet

Mustard Cider Dressing

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories797 kcal

Energy (kJ)3340 kJ

Fat45.6 g

of which saturates11.3 g

Carbohydrate47.7 g

of which sugars17.1 g

Dietary Fibre7.7 g

Protein48.4 g

Sodium1020 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. • Drizzle over olive oil 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 mix and mustard cider dressing. Season to taste.

• Slice duck. • Divide roasted chat potatoes, duck breast, and citrus walnut salad between plates. • Spoon onion sauce over duck. Crumble fetta cubes over the salad to serve. Enjoy!