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Duck with Pumpkin Mash

Duck with Pumpkin Mash

& Parmesan Rocket Salad

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Duck loves a sweet companion and it’s going to tingle your tastebuds as you bite into its crispy skin with a smooth pumpkin puree. The light, classic combination of bitter rocket and Parmesan cuts through the richness as well, giving you a dinner that’s sure to leave you feeling fancy.

Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

pumpkin

2 fillet

duck breast

1 bag

rocket leaves

½ block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat55.3 g
of which saturates16.7 g
Carbohydrate25.2 g
of which sugars21.4 g
Dietary Fibre0 g
Protein25.7 g
Cholesterol0 mg
Sodium227 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Bowl
Potato Masher
Aluminum Foil
Pan
Paper Towel
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the pumpkin skin and chop the pumpkin into 2 cm chunks. Wash the rocket leaves and flake the Parmesan cheese.

2

Toss the pumpkin in half of the olive oil with salt and pepper. Place in a single layer on a lined oven tray. Cook in the oven for 25 minutes, or until tender. Transfer to a large bowl and mash well with a fork or potato masher. Season to taste with salt and pepper.

3

Heat an ovenproof frying pan over a medium heat. Pat the duck breast dry with paper towel, lightly score the skin in a crisscross pattern and season the skin with salt. Place the duck in the heated frying pan skin side down for 3-4 minutes, or until the skin is golden (you don’t need to add any oil). Turn and cook for a further 1 minute. Transfer the frying pan to the oven for a further 8-10 minutes, or until cooked to your liking (duck breast can be served pink). Transfer the duck to a plate and cover with foil to rest for 5 minutes. Slice on an angle. Tip: If you don’t have an ovenproof frying pan, transfer the duck to a baking dish or oven tray.

4

Meanwhile, combine the rocket leaves and Parmesan cheese in a medium bowl. Drizzle with the remaining olive oil and the balsamic vinegar

5

To serve, divide the pumpkin puree between plates. Top with the sliced duck breast and the rocket salad.