Duck Breast & Lentil Ragout
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Duck Breast & Lentil Ragout

Duck Breast & Lentil Ragout

with Potato Purée & Baby Carrots

Transport your palate to the heart of Paris with the French-inspired flavours of this divine dish; featuring rich roast duck, creamy potato purée, delicate baby carrots and a flavourful lentil ragout.

Allergens:
Milk
•Gluten
•Wheat

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 Time40 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2 clove

garlic

1

leek

1 tin

lentils

1 packet

thyme

1 bunch

Dutch Carrots

2

potato

1 packet

chicken stock pot

1 packet

Roast Duck Breast

Not included in your delivery

olive oil

40 g

butter (for the mash)

(Contains Milk;)

2 tbs

milk

(Contains Milk;)

1 tsp

plain flour

(Contains Gluten, Wheat;)

1 packet

Worcestershire sauce

(Contains Gluten, Wheat; May be present: Soy. )

40 g

butter

(Contains Milk;)

½ cup

water

1 tsp

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)4369 kJ
Calories1044 kcal
Fat58.6 g
of which saturates28.5 g
Carbohydrate63.6 g
of which sugars16.6 g
Dietary Fibre19.5 g
Protein60.9 g
Sodium1659 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. • Thinly slice leek. • Drain and rinse lentils. • Pick thyme leaves. • Trim green tops from Dutch carrots, then scrub carrots clean. Halve carrots lengthways. • Peel potato, then cut into large chunks.

2
2

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

3
3

• While the potato is cooking, heat a second large saucepan over medium-high heat with a drizzle of olive oil. • Cook leek, stirring, until softened, 5-6 minutes. Add garlic, thyme and the plain flour and cook until fragrant, 1 minute. • Add lentils, chicken stock pot, Worcestershire sauce, the butter (for the veg), water and white wine vinegar. • Reduce heat to low and simmer until slightly reduced, 4-5 minutes.

4
4

• Remove label from 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. Cover to keep warm.

5
5

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook carrots, tossing, until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. Season to taste.

6
6

• Slice duck. • Divide potato purée, lentil ragout and baby carrots between plates. • Top with duck breast to serve. Enjoy!