Roast Duck with Pumpkin Puree & Pear Salad
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Roast Duck with Pumpkin Puree & Pear Salad

Roast Duck with Pumpkin Puree & Pear Salad

What a treat! We are so excited to feature this rich duck breast. Duck loves a sweet companion, and it’s going to tingle your tastebuds as you bite into its crispy skin with a smooth pumpkin puree. The light, classic combination of bitter rocket, mellow pear and Parmesan cuts through the richness as well, giving you a dinner that’s sure to leave you feeling fancy.

Tags:
Egg Free
Naturally Gluten-Free
Nut Free
High Fiber
Low Sodium
Allergens:
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

pumpkin

⅔ bag

rocket leaves

½

pear

½ block

Parmesan cheese

(Contains Milk;)

2 fillet

duck breast

Not included in your delivery

1 tbs

olive oil

2 tsp

balsamic vinegar

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Nutritional Values

per serving
Calories2870 kcal
Fat55.3 g
of which saturates16.7 g
Carbohydrate20.5 g
of which sugars16.7 g
Dietary Fibre0 g
Protein25.6 g
Sodium226 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Peeler
Chopping board
Baking Paper
Baking Tray
Bowl
Potato Masher
Aluminum Foil
Pan
Paper Towel
Plate

Instructions

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and coarsely chop the pumpkin into small chunks. Core and slice the pear, and flake the Parmesan cheese.

Mash the pumpkin
2

Toss the pumpkin in half of the olive oil with salt and pepper. Place in a single layer on a lined oven tray. Cook in the oven for 25 minutes or until tender. Transfer to a bowl and mash well with a fork or potato masher. Season to taste with salt and pepper.

3

Meanwhile, combine the rocket leaves, pear, and Parmesan cheese in a medium bowl. Drizzle with the remaining olive oil and the balsamic vinegar. Set aside.

Score the skin in a crisscross pattern
4

Heat an ovenproof frying pan over a medium heat. Pat the duck breasts dry with paper towel, lightly score the skin in a crisscross pattern and lightly season the skin with salt. Place in the heated frying pan skin side down for 3-4 minutes or until the skin is golden (you don’t need to add any oil). Turn and cook for a further 1 minute. Transfer the frying pan to the oven for a further 8-10 minutes or until cooked to your liking (duck breast can be served pink). Transfer the duck to a plate and cover with foil to rest for 5 minutes. Slice on an angle.

5

To serve, divide the pumpkin puree between plates. Top with the sliced duck breast and the rocket pear salad.