Prime Roast Duck & Truffle-Parmesan Mash

• 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.