Duck Breasts in Peppercorn Cream Sauce

Name: Duck Breasts in Peppercorn Cream Sauce with Roasted Parsnip and Sweet Potato
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Duck breasts; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Parsnip; 400 Grams of Sweet potatoes; 1 Tbsp of Olive oil; 3 Pieces of Garlic cloves; 10 Grams of Black peppercorns; 200 ML of Cooking cream; 10 Grams of Fresh thyme; 1 Tsp of Salt; 1 Tsp of Black pepper

with Roasted Parsnip and Sweet Potato

A plate full of finesse

Cals 546 · Prot 9 · Carbs 78 · Fat 24

Gourmet

Low Carb

40 min

Duck Breasts in Peppercorn Cream Sauce with Roasted Parsnip and Sweet Potato

A plate full of finesse

Cals 546 · Prot 9 · Carbs 78 · Fat 24

Gourmet

Low Carb

Ingredients

Duck

Duck breasts

2 Pieces

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Veggies

Parsnip

1 Piece

Sweet potatoes

400 Grams

Olive oil

1 Tbsp

Sauce

Garlic cloves

3 Pieces

Black peppercorns

10 Grams

Cooking cream 4*

200 ML

Fresh thyme

10 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*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)	2270 / 546
Fats (g)	23.9
of which saturated (g)	16.7
Carbohydrates (g)	78
of which sugars (g)	19.3
Fibers (g)	15.5
Proteins (g)	8.9
Salt (g)	0.3

*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 Preparation

Pre-heat the oven to 220°C. Take the duck breasts out of the fridge and let sit in room temperature. Peel and cut parsnips and sweet potato to 2.5cm cubes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil. Bake in the oven for 30-35 min until softened and nicely browned.

2 Fry duck

Meanwhile, slit the skin side of duck breasts diagonally. Don’t cut all the way to the meat. Place the breasts skin side down to a cold pan. Turn on the heat to medium high. Slowly let the fat melt. Fry until nicely browned for 6-8 minutes. Flip, and fry the other side for 1 minute. Season generously with salt and pepper.

3 Make sauce

Discard some of the duck fat, leaving about 2 Tbsp on the pan. Peel and mince garlic, and add to the pan. Crush the peppercorns and add 2 tsp to the pan. Cook over medium high heat for 3-4 min. Add cream, and bring to a light simmer. Add fresh thyme leaves. Let the sauce bubble lightly, until reduced to half. Season with salt to taste.

4 Add the duck

Reduce oven temperature to 200°C. Add the seared duck breasts skin side up to the tray with the root vegetables. Roast for 6-7 min. Let the duck breasts rest for 5 min before slicing. Season the root vegetables with salt and pepper. Divide to plates. Add sliced duck breasts and drizzles of cream sauce.