Orange Glazed Duck
with Crushed Potato, Green Beans and Roasted Tomato
Anthony and Cleopatra. Batman and Robin. Love and Marriage. Crime and Punishment. History and literature and full of iconic pairings but one of our favourites has to be duck and orange. Some might call it retro. We say it's a classic. With this recipe you're going to learn how to melt the fat on the duck breasts. Cheffy types call this 'rendering' and it makes the skin lovely and crisp. Enjoy!
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
1
Potato
1
Garlic Clove
2
Vine Tomatoes
1
Green Beans
1
Flat Leaf Parsley
1
Orange
2
Duck Breasts
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put two Large Saucepans of water with a pinch of salt on to boil (one with a Lid). Chop the potatoes into 2cm cubes (no need to peel). Peel and grate the garlic (or use a garlic press). Cut the tomato in half through the equator. Trim the tops off the green beans. Pick the parsley leaves from their stalks and roughly chop (discard the stalks). Zest the orange, then cut in half.
Pop the potato in your pan of boiling water. Cook until tender, about 15 mins. Drain in a colander. Tip: The potato is cooked when you can easily slip a knife through. Meanwhile put the tomato halves on a baking tray, cut-side up. In a bowl, mix the garlic with a splash of olive oil, a pinch of salt and a grind of black pepper. Spoon onto the cut side of each tomato half. Pop on the top shelf of your oven. Roast for 20 mins.
Next, prepare each duck breast by scoring the skin gently in a criss-cross pattern. Tip: Scoring the skin will help to melt the duck fat under the skin. Season with a pinch of salt and a grind of black pepper.
Put a frying pan over medium heat and add the duck, skin-side down. As the duck fat melts, pour it into a bowl. Continue until the skin is golden brown and crispy, 5-7 mins (although it may take longer). Turn the duck over and brown the flesh-side. Add the zest of the orange then squeeze in its juice. Coat the breasts then transfer to the tomato baking tray in the oven. Roast for 5 mins.
When the duck goes in the oven, pop the green beans into your second pan of boiling water. Cook until tender, 5 mins. Crush the potato with a potato masher or fork, mix in a splash of olive oil and half of the parsley. Pop a lid on to keep them warm.
When the duck is cooked, take it out of your oven and let it rest on a chopping board for 5 mins before serving. This ensures it will be juicy! Spoon a generous amount of potato onto each plate and put some green beans alongside. Slice the duck breasts and pop on top of the beans. Finish with a roasted tomato topped with the remaining parsley, and pour the orange sauce over the duck. Tuck in!
