Roast Duck & Brown Butter-Thyme Sauce
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Roast Duck & Brown Butter-Thyme Sauce

Roast Duck & Brown Butter-Thyme Sauce

with Root Veggies & Parmesan Greens

Nothing says decadence quite like roast duck. Take yours to the next level with a fancy yet simple sauce, and some vibrant veggie sides for the perfect balance of flavours.

Tags:
Not Suitable for Coeliacs
•Naturally Gluten-Free
Allergens:
Pine Nut
•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 Time
DifficultyEasy

Ingredients

Serving amount

1

Kent Pumpkin

1

beetroot

1

brown onion

1 bag

green beans

1 bag

thyme

1 clove

garlic

1 packet

Roast Duck Breast

1 bag

rocket leaves

1 packet

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

1 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

40 g

butter

1 drizzle

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)3278 kJ
Fat62.2 g
of which saturates22.2 g
Carbohydrate46.8 g
of which sugars25.4 g
Protein50.2 g
Sodium1688 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the kent pumpkin, beetroot and brown onion into thin wedges. Place 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: Peel the pumpkin, if preferred!

2
2

While the veggies are roasting, trim the green beans. Pick the thyme. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat with a drizzle of olive oil. Add the green beans and cook until tender, 4-5 minutes. Transfer to a bowl, then season to taste.

3
3

To a second lined oven tray, add the roast duck breast, skin-side up. Roast until lightly browned and heated through, 8-10 minutes.

4
4

When the duck is roasted, return the frying pan to high heat. Once hot, cook the duck, skin-side down, until the skin is golden brown, 1-2 minutes. Transfer to a plate to rest for 5 minutes. Meanwhile, return the frying pan to a medium-high heat. Add the butter and cook until beginning to brown, 2-3 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Remove from the heat, then season to taste.

5
5

To the bowl with the green beans, add the rocket leaves, grated Parmesan cheese and a drizzle of white wine vinegar. Toss to combine.

6
6

Slice the roast duck. Divide the duck, root veggies and Parmesan greens between plates. Spoon the brown butter thyme sauce over the duck. Sprinkle with pine nuts to serve.