Duck Breasts in a Cranberry Sauce
with Roasted Beetroot and Hasselback Potatoes
The sweet, savoury and earthy flavours of this dish are sure to be a treat for your tastebuds!
Cals 826 · Prot 12 · Carbs 191 · Fat 5
Global Eats
Chef's choice
60 min
The sweet, savoury and earthy flavours of this dish are sure to be a treat for your tastebuds!
Cals 826 · Prot 12 · Carbs 191 · Fat 5
Global Eats
Chef's choice
Ingredients
Duck
Duck breast
2 Piece
New potatoes
500 Grams
Carrot
2 Piece
Fresh beetroot
220 Grams
Olive oil
1 Tbsp
Fresh thyme
10 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Sauce
Shallots
1 Piece
Garlic cloves
1 Piece
Plain flour
10*11*
10 Grams
Chicken jus
15*
150 ML
Chicken seasoning
2 Grams
Cranberry sauce
100 Grams
Balsamic vinegar
14*
15 ML
Butter
4*
10 Grams
Allergens
*10 Wheat, *11 Gluten, *15 Celery, *14 Sulphur Dioxide, *4 Milk
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) | 3484 / 826 |
| Fats (g) | 5.2 |
| of which saturated (g) | 2.9 |
| Carbohydrates (g) | 191 |
| of which sugars (g) | 118.1 |
| Fibers (g) | 15.5 |
| Proteins (g) | 12.3 |
| 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 Boil potatoes
- Take the duck out of the fridge 20 min prior to cooking to come to room temp.
- Preheat the oven to 200°C/ 180°C fan.
- Bring a pot of salted water to the boil.
- Cut narrow slices (about 0.5 cm) into the potatoes, making sure not to cut all the way down to the base – these are your Hasselback potatoes.
- Boil the potatoes for 20 min until mostly softened.
2 Prep veg
- Meanwhile, line a baking tray with baking paper.
- Peel and slice the carrots into bite-sized pieces.
- Peel and chop the beetroot into bite-sized pieces.
- Pick some thyme, leaving some sprigs whole.
3 Roast veg
- Place the beetroot, carrots, and boiled potatoes alongside and drizzle with olive oil, salt and thyme.
- Roast the vegetables for 35-40 min until golden and starting to crisp.
4 Cook duck
- Meanwhile, run a sharp knife down the skin of the duck at 0.5cm intervals making sure not to cut through the flesh.
- Season generously with salt on both sides.
- Place the duck, skin-side down on a cool pan.
- Fry at medium for 10 min so the fat starts to render/melt.
- Pour the duck fat into a bowl as it collects.
- After the skin looks golden and crispy, flip the duck, meat side down and cook for 2 min.
- Place the duck in the oven and cook for 8-10 min until done to your liking.
- Transfer to a plate to rest, and wipe the pan clean.
5 Make sauce
- Meanwhile, peel and finely chop the shallots and garlic.
- Return the pan to the heat with a drizzle of the reserved duck fat.
- Fry the shallots and garlic for 4-5 min until softened, then stir through 2 Tsp flour
- Add the chicken jus, cranberry sauce, chicken seasoning, balsamic vinegar and a few sprigs of thyme.
- Bring to a boil and reduce for 2-3 min until thickened enough to coat the back of a spoon.
- Add the butter and season with salt and pepper to taste.
6 Serve
- Slice the Duck Breasts and serve with Cranberry Sauce and Roasted Beetroot, Carrot and Hasselback Potatoes to the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?