HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Duck & Dauphinoise Potato
Roast Duck & Dauphinoise Potato

Roast Duck & Dauphinoise Potato

with Braised Cabbage & Peppercorn Gravy

Gourmet Plus
Read more

Roll up your sleeves and get gourmet! From the rich roasted duck breast to the delicate dauphinoise potatoes with a hint of Parmesan, this dish is something special. Bring it all together with some crisp and vibrant veggie sides, which balance out the richness beautifully.


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 clove


1 packet

light cooking cream


1 sachet

chicken-style stock powder

1 packet

roast duck breast

1 bunch

baby broccoli

1 bag

shredded red cabbage

½ sachet

black peppercorns

1 packet

gravy granules

(ContainsGluten, Soy, SulphitesMay be present Milk, Tree Nuts, Peanuts, Sesame)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tbs

red wine vinegar

¼ cup


½ cup

boiling water

20 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3395 kJ
Fat44.8 g
of which saturates21.7 g
Carbohydrate45 g
of which sugars12.7 g
Protein53 g
Sodium1549 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato into 0.5cm-thick rounds. Finely chop the garlic. Cook the potato in the boiling water until just tender, 3-4 minutes. Drain the potato. In a medium baking dish, combine the light cooking cream, garlic, chicken-style stock powder and a pinch of salt and pepper. Add the potato slices and arrange so they sit flat. Gently shake the dish to cover with cream mixture. Sprinkle with grated Parmesan cheese and season with pepper. Cover with foil, then bake on the middle shelf until potato has softened, 15 minutes. Carefully remove foil, then bake until golden and the centre can be easily pierced with a fork, a further 10 minutes.


While the potato is cooking, place the roast duck breast, skin-side up, on a lined oven tray. Roast until lightly browned and heated through, 8-10 minutes.


While the duck is roasting, trim the baby broccoli. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli until tender, 5-6 minutes. Season to taste. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat. Add the shredded red cabbage, brown sugar, red wine vinegar and the water and cook, stirring occasionally, until softened, 4-5 minutes. Transfer to the plate with the baby broccoli. Cover to keep warm.


Wipe out the frying pan and return to a high heat. When the pan is 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.

TIP: For even browning, press down on the duck in the frying pan using a spatula.


While the duck is resting, boil the kettle. Crush the black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. Return the frying pan to a medium-high heat. Add the boiling water (1/2 cup for 2 people / 1 cup for 4 people), the crushed peppercorns, butter and gravy granules and cook, whisking, until smooth and slightly thickened, 2-3 minutes.


Slice the roast duck. Divide the duck, dauphinoise potato, braised cabbage and baby broccoli between plates. Spoon over the peppercorn gravy to serve.