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
40 min
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) | 2269 / 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) | 0.4 |
*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.
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