Spice up your Sunday roast with decadent duck breast and all the trimmings: from the creamy truffle-infused mash to the almond-adorned greens and a sweet and savoury caramelised onion sauce, everyone will want seconds.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
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.
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Green Beans
360 g
Roast Duck Breast
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Truffle Oil
1
Brown Onion
2
Potato
1 packet
Onion Chutney
1
Baby Broccoli
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
3 tbs
water
• Preheat oven to 240°C/220°C fan forced.
• Bring a large saucepan of salted water to
the boil.
• Peel potato and cut into large chunks. Cook in
boiling water until easily pierced with a fork,
12-15 minutes. Drain and return to the pan.
• Add the butter and milk to the potato. Season
generously with salt. Mash until smooth.
• Stir through Parmesan cheese and a drizzle of
truffle oil. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato
unpeeled!
TIP: Truffle oil has a strong flavour - add less if desired.
• While the potato is cooking, slice baby broccoli in
half lengthways.
• Trim green beans.
• Roughly chop roasted almonds.
• Finely chop garlic.
• Thinly slice brown onion.
• Pat roast duck breast dry with paper towel.
• Lightly score the skin, then rub with a good pinch
of salt.
• Place duck breast on a lined oven tray, skin-side up.
Roast until lightly browned and heated through,
6-7 minutes.
• Remove from the oven, then heat a drizzle of olive
oil in a large frying pan over medium-low heat. Once
hot, transfer the roasted duck to the pan, skin-side
down. Cook until the skin is golden brown,
6-8 minutes. Transfer to a plate to rest for
5 minutes.
TIP: For even browning, press down on the duck in the
frying pan using a spatula.
• While the duck is resting, wash out the frying pan
and return to medium-high heat with a drizzle of
olive oil. Cook baby broccoli, green beans and
onion, tossing until softened, 4-5 minutes.
• Add garlic and almonds and cook until fragrant,
1-2 minutes. Season with salt and pepper. Transfer
to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a
drizzle of olive oil. Add onion chutney and
the water.
• Season to taste, then cook, stirring, until slightly
reduced, 1 minute. Remove from the heat.
• Slice the duck.
• Divide roast duck, truffle-Parmesan mash and
almond greens between plates.
• Spoon the caramelised onion sauce over the duck to
serve. Enjoy!