Roast Duck & Onion Chutney Sauce
with Root Veggies & Parmesan Greens
Nothing says decadence quite like roast duck. Take yours to the next level with a fancy yet simple onion chutney sauce and some vibrant veggie sides for the perfect balance of flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Sweet Potato
1
Beetroot
1
Brown Onion
1 packet
Green Beans
1 clove
Garlic
1 packet
Roast Duck Breast
1 packet
onion chutney
1 packet
rocket leaves
½ packet
Parmesan cheese
(Contains: Milk;)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, beetroot and brown onion into thin wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your tray is crowded, divide the veggies between two trays
• While the veggies are roasting, trim green beans. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a medium bowl, then season to taste.
• 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 a paper towel, pat duck skin dry, then rub with a good pinch of salt. • Return frying pan to medium 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.
• Return frying pan to medium heat with the butter and cook until starting to brown, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. • Remove from heat, then stir in onion chutney and season to taste.
• To the bowl with the green beans, add rocket leaves, Parmesan cheese (see ingredients) and a drizzle of white wine vinegar. Toss to combine.
• Slice duck. • Divide roast duck, root veggies and Parmesan greens between plates. • Spoon the onion chutney sauce over the duck. • Sprinkle with pine nuts to serve. Enjoy!
