Duck Breast & Crispy Chat Potatoes

• 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 
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 with 
salt and pepper to taste. 

• In a large bowl, combine green beans, orange,
walnuts, spinach & rocket mix and mustard 
cider dressing. Season to taste.