Roast Duck & Dauphinoise Potato Banquet
with Braised Cabbage, Asparagus & Gravy
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Roll up your sleeves and get gourmet! From the rich roasted duck breast to the delicate dauphinoise potatoes with a hint of sharp Parmesan, this dish is something special. Bring it all together with some crisp and vibrant veggie sides, which balance out the richness beautifully. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Garlic
1 packet
Gravy Granules
(Contains: Gluten, May contain traces of allergens, Soy, Sulphites, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Potato
360 g
Roast Duck Breast
1 packet
Shredded Cabbage Mix
1
Sea Salt Flakes
1 sachet
Vegetable Stock Pot
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar
1 drizzle
vinegar (balsamic or white wine) (pantry)
¼ cup
water
½ cup
Boiling water
1 tsp
cracked black pepper
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water.
• Cut potato into 0.5cm-thick rounds.
• Finely chop garlic.
• Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato.
• In a small bowl, combine light cooking cream, stock concentrate, garlic and a pinch of pepper.
• In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with Parmesan
cheese. Cover with foil. Bake until potato has softened, 14-16 minutes.
• Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.
• Meanwhile, trim ends of asparagus.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook asparagus, tossing, until tender, 5-6 minutes. Season to taste with salt and
pepper. Transfer to a plate and cover to keep warm.
• Return pan to medium-high heat. Cook shredded cabbage mix, the brown sugar, a drizzle of the vinegar and water, stirring occasionally, until softened, 4-5 minutes. Transfer to the plate with the asparagus. Cover to keep warm.
• Meanwhile, remove label from roast duck breast tray (do not puncture the plastic film).
• Microwave on high for 3 minutes.
• Carefully remove plastic film. Using paper towel, pat duck skin dry.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest and sprinkle over sea salt flakes.
TIP: For even browning, press down on the duck in the frying pan using a spatula.
• While the duck is resting, boil the kettle.
• In a medium bowl, combine gravy granules, the boiling water (see ingredients), cracked black pepper and butter, whisking, until smooth, 1 minute.
• Slice the duck.
• Divide roast duck, dauphinoise potato, braised cabbage and asparagus between plates.
• Serve with gravy. Enjoy!
