Roast Duck & Dauphinoise Potato
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Roast Duck & Dauphinoise Potato

Roast Duck & Dauphinoise Potato

with Braised Cabbage & Peppercorn Gravy

Roll up your sleeves and get gourmet! From the rich roasted duck breast to the delicate dauphinoise potatoes with a hint of sharp 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 for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount



1 clove


1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

1 packet

Roast Duck Breast

1 bunch

baby broccoli

1 bag

slaw mix

½ sachet

black peppercorns

1 packet

gravy granules

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

1 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

brown sugar

2 tbs

red wine vinegar

¼ cup


½ cup

boiling water

20 g



Nutritional Values

Energy (kJ)3362 kJ
Fat44.7 g
of which saturates21.7 g
Carbohydrate43.5 g
of which sugars13.5 g
Protein53 g
Sodium1550 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water. Cut potato into 0.5cm-thick rounds. Finely chop garlic. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato, then return to saucepan. In a small bowl, combine light cooking cream, garlic, chicken-style stock powder and a pinch of salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with grated Parmesan cheese. Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.


• Meanwhile, pat roast duck breast dry with paper towel. Lightly score the skin, then rub with a good pinch of salt. • Place duck breast, skin-side up, on a lined oven tray. Roast until lightly browned and heated through, 8-10 minutes.


• Meanwhile, trim baby broccoli. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. Season to taste. Transfer to a plate and cover to keep warm. • Return pan to a medium-high heat. Cook slaw mix, the brown sugar, the red wine vinegar and the water, stirring occasionally, until softened, 4-5 minutes. Transfer to the plate with the green beans. Cover to keep warm.


• Wipe out the frying pan and return to medium-low heat with a drizzle of olive oil. • When the pan is hot, cook roasted duck, skin-side down 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, boil the kettle. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people), crushed peppercorns and the butter, whisking, until smooth, 1 minute.


• Slice the roast duck. • Divide duck, dauphinoise potato, braised slaw and baby broccoli between plates. • Serve with peppercorn gravy. Enjoy!