Roasted Duck Breast and Fig Sauce
with Rosemary Potatoes, Carrots and Green Beans
The quantities provided above are averages only.
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
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
2 unit(s)
Duck Breasts
80 grams
Green Beans
3 unit(s)
Carrot
1 unit(s)
Echalion Shallot
40 grams
Fig Jam
10 grams
Chicken Stock Paste
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop a 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 a 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. Cover and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is cooked when no longer pink in the middle.
While the duck roasts, trim the green beans. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve, peel and chop the shallot into small pieces.
Once the potatoes have roasted for 10 mins, turn them and push them to one half of the baking tray. Add the carrots to the other half, then drizzle with oil and season with salt and pepper.
Roast on the middle shelf for the remaining time until the potatoes are golden and the carrots are tender, 20-25 mins.
When the duck has roasted and is resting, wipe out the (now empty) frying pan and pop on medium heat with a drizzle of oil.
Once hot, add the shallot and fry until softened, 2-3 mins.
Stir in the fig jam, chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil and simmer until thickened, 6-7 mins. Add a splash of water if it's a little thick, then remove from the heat.
Meanwhile, boil a half-full kettle. Pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
Bring back to the boil, then add the beans and cook until just tender, 4-6 mins.
Once cooked, drain in a colander and pop back in the saucepan. Season with salt and pepper, then toss in olive oil if you'd like.
Once the duck has rested, cut widthways into 1cm slices and fan out on your plates.
Spoon over the fig sauce and serve with the roasted potatoes, carrots and green beans alongside.
Enjoy!
