Roast Duck & Onion Chutney Sauce

Name: Roast Duck & Onion Chutney Sauce with Root Veggies & Parmesan Greens
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 Sweet Potato; 1 Beetroot; 1 Brown Onion; 1 packet Green Beans; 1 clove Garlic; 1 packet Roast Duck Breast; 40 g butter; 1 packet onion chutney; 1 packet rocket leaves; ½ packet Parmesan cheese; drizzle white wine vinegar; 1 packet pine nuts

with Root Veggies & Parmesan Greens

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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.

Allergens:

Milk

•Pine Nut

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.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Sweet Potato

Beetroot

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

1 packet

pine nuts

Not included in your delivery

olive oil

40 g

butter

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3570 kJ

Calories431 kcal

Fat50 g

of which saturates20.7 g

Carbohydrate49.1 g

of which sugars37.6 g

Dietary Fibre15.6 g

Protein52.5 g

Sodium821 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!