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.
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
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, Peanuts, 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
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
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!
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.
To a second lined oven tray, add the roast duck breast, skin-side up. Roast until lightly browned and heated through, 8-10 minutes.
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.
To the bowl with the green beans, add the rocket leaves, grated Parmesan cheese and a drizzle of white wine vinegar. Toss to combine.
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.
