Seared Duck a L'Orange
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Seared Duck a L'Orange

Seared Duck a L'Orange

with Garlic Greens & Duck Fat Potatoes

Spoil yourself tonight with classic French cooking that’s indulgence at its finest. This rich orange and thyme sauce glazes duck breast for a punch of sweet and tangy flavours that work together stunningly. Complemented by crispy potatoes and tender greens, it’s time to whack on your fancy PJs and settle in for a gourmet delight.

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Preparation Time40 minutes
Cooking Time30 minutes


Serving amount



1 packet

Duck Fat

1 bunch

baby broccoli

1 packet


3 clove




1 packet


1 packet

Roast Duck Breast

1 packet

onion chutney

Not included in your delivery

olive oil

¼ tsp


½ tbs

vinegar (balsamic or white wine)

20 g



Nutritional Values

Energy (kJ)2914 kJ
Calories696 kcal
Fat33.2 g
of which saturates11.9 g
Carbohydrate50.3 g
of which sugars23.9 g
Dietary Fibre13.2 g
Protein47.5 g
Sodium1165 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • In a microwave-safe bowl, microwave duck fat until melted. Place potato on a lined oven tray. Drizzle with melted duck fat, season with salt and toss to coat. • Roast until almost tender, 20-25 minutes.

TIP: If your oven tray is crowded, spread the potatoes across two trays.


• Meanwhile, trim baby broccoli and halve lengthways. Roughly chop silverbeet. • Finely chop garlic. Zest orange (see ingredients) to get a pinch, then juice the whole orange. • Pick thyme leaves and finely chop.


• Remove label from the roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film. Using paper towel, pat the duck skin dry then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest.


• While duck is resting, wipe out frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook baby broccoli with a dash of water, tossing, until just slightly tender, 2 minutes. • Add silverbeet and cook until tender, 3-4 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.


• While veggies are cooking, combine caramelised onion chutney, salt, orange zest, orange juice and the vinegar in a medium bowl. • Return frying pan to medium heat with a drizzle of olive oil. Cook thyme and remaining garlic until fragrant, 30 seconds. • Add orange juice mixture and simmer until thickened, 1-2 minutes. Remove pan from heat, then stir through the butter, until melted.


• Slice duck. • Divide duck, garlic greens and duck fat potatoes between plates. Spoon the orange glaze over the duck to serve. Enjoy!