Duck A L'Orange with Mashed Potato
and Almond Broccolini
Inspired by Julia Child, add a touch of French flair to dinner tonight with succulent sous-vide duck in a velvety orange sauce.
Cals 1535 · Prot 71 · Carbs 104 · Fat 94
Gourmet
60 min
Inspired by Julia Child, add a touch of French flair to dinner tonight with succulent sous-vide duck in a velvety orange sauce.
Cals 1535 · Prot 71 · Carbs 104 · Fat 94
Gourmet
Ingredients
Duck
Roasted half duck
2 Piece
Water
250 ML
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Fresh rosemary
10 Grams
Sauce
Orange
2 Piece
Onion marmalade
28 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
0.5 Piece
White balsamic vinegar
14*
30 ML
White sugar
15 Grams
Butter
4*
10 Grams
Broccoli
Tenderstem broccoli
150 Grams
Olive oil
0.5 Tbsp
Almond slivers
2*
20 Grams
Salt
0.3 Tsp
Potato
Potatoes
600 Grams
Salt
0.5 Tsp
Butter
4*
10 Grams
Whole milk
4*
200 ML
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 6422 / 1535 |
| Fats (g) | 94 |
| of which saturated (g) | 36.9 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 52.1 |
| Fibers (g) | 15.6 |
| Proteins (g) | 71 |
| Salt (g) | 1.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast duck
- Preheat oven to 220°C/200°C fan.
- Bring a kettle of water to a boil.
- Place the duck in a roasting pan.
- Season with a drizzle of olive oil, salt and pepper.
- Pour the boiled measured water into the corner of the tray, and add some sprigs of rosemary.
- Cover the tray with foil.
- Roast the duck for 30 min until warmed through.
Tip! Place {1/2/2} pieces of butter in the freezer to solidify. You'll use it for the sauce later in step 3.
2 Make mashed potatoes
- Meanwhile, peel and chop the potatoes into bite-sized pieces.
- Add them to a pan of boiling water with a generous pinch of salt.
- Cook over medium heat for 20 min or until soft.
- Once soft, drain the potatoes and return them to the pan.
- Add the butter, and mash until smooth, gradually adding 100ml of milk until it reaches your desired consistency.
- Season with salt and pepper.
- Keep warm.
3 Make glaze
- Peel the zest of 1 orange, being careful to avoid its bitter white pith, then slice into thin strips.
- To a small pot over medium heat, add the orange zest, onion marmalade, measured water, 0.5 stock cube, white balsamic vinegar, sugar, and a sprig of rosemary.
- Squeeze the oranges into the pot.
- Cook the sauce for 3-4 min until reduced by half.
- Turn off the heat.
- Whisk the frozen butter in the glaze for a silky finish.
- Set the orange duck glaze aside.
4 Glaze duck
- Once the duck has warmed through, brush with some of the orange duck glaze.
- Roast uncovered for a further 10-15 min until it's sticky and glossy.
5 Sauté broccoli
- Meanwhile, trim the tenderstem broccoli.
- Heat a large pan over medium-high heat with a drizzle of oil.
- Add the almond slivers. Toast for 1-2 min until lightly golden.
- Transfer to a plate.
- Add the broccoli to the pan with a pinch of salt and a splash of water.
- Cover and steam cook for 2-3 min until lightly softened.
6 Serve
- Serve the Duck A L'Orange with Mashed Potatoes and Almond Broccolini on the side.
- Pour the orange glaze on top of the duck.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?