Duck à l'Orange
with Spring Onion Mash and Roasted Carrots
This Duck à l'Orange is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Carrot
450
Potatoes
2
Garlic Clove
½
Orange
1
Spring Onion
2
Duck Breasts
10
Chicken Stock Paste
15
Honey
Not included in your delivery
1
Sugar
40
Butter
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel the potatoes and chop into 2cm chunks. Peel the garlic cloves.
Juice the orange. Trim and thinly slice the spring onion.
Pop a large frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer to another baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.
Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.
In the meantime, pop the carrots onto a large baking tray. Drizzle with oil, season with salt, pepper and the sugar (see pantry for amount), then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the medium shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, when your pan of water is boiling, add the potatoes and whole garlic cloves. Cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add half the butter (see pantry for amount) and a splash of milk (if you have any). Mash the potatoes and garlic until smooth.
Season with salt and pepper, then stir through the spring onion. Cover with a lid to keep warm.
While the duck rests, discard all but 1 tbsp fat from the pan and pop back on medium-high heat.
Add the water for the sauce (see pantry for amount), chicken stock paste, honey, orange juice and the remaining butter. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Stir and bring to the boil, then simmer, stirring occasionally until the liquid has reduced and it's glossy and thick, 2-3 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it looks too thick.
Once the duck has rested, cut widthways into 1cm slices and transfer to your plates.
Serve with the spring onion mash and roasted carrots alongside.
Spoon the orange sauce over the duck to finish.
Enjoy!
