Duck with Orange Sauce and Gremolata
with mash and roasted carrots
Gremolata is a sauce of Italian origin made of chopped parsley and citrus zest. Our version contains a hint of orange, to complement the richness of the duck.
Allergens:
Almonds
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Carrot
600 grams
Potatoes
1 unit(s)
Orange
5 grams
Parsley
1 unit(s)
Shallot
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
350 grams
Irish Duck Breast
Not included in your delivery
½ tsp
Sugar
to taste
Butter
to taste
Milk (Optional)
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4607 kJ
Energy (kcal)1101 kcal
Fat82.7 g
of which saturates20.6 g
Carbohydrate85 g
of which sugars26.3 g
Dietary Fiber0 g
Protein29.1 g
Cholesterol0 mg
Salt0.76 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Oven dish
•Baking Sheet with Baking Paper
•Peeler
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.
2
- Score the duck skin with a knife. Place in a cold pan, skin-side down. IMPORTANT: Wash hands and equipment after handling raw meat. Duck is cooked when browned on the outside.
- Turn the heat to medium-high. Sear the duck until the skin has a nice golden brown colour, 10-15 mins. Turn and cook for 2-3 mins.
- Reserve the pan to use later (keep 1 tbsp of duck fat per 2P in the pan).
- Pop the duck into an oven dish and cook for 12-15 mins.
3
- Peel and chop the potatoes into 2cm chunks. Finely chop the parsley (stalks and all).
- Put them in a pot, add salt to taste, and pour enough water to cover the potatoes.
- Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter, half the parsley and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
4
- Zest and juice the orange.
- Finely chop the almonds.
- To make the gremolata, mix the remaining parsley, almonds and ½ tsp orange zest (per 2P) in a bowl.
- Halve, peel and chop the shallot into small pieces.
TIP: Add less zest if you want a less intense orange flavour.
5
- Place the pan with duck fat over medium-high heat.
- Add the shallot and fry until softened, stirring occasionally, 3-4 mins.
- Lower the heat to medium.
- Add ½ tsp sugar (per 2P), orange juice and a splash of water. Cook until the sauce slightly reduces and becomes glossy, 1-2 mins. Season to taste with salt and pepper.
- Allow the duck to rest for 1-2 mins before slicing.
6
- Slice the duck breasts and divide between plates.
- Serve with mash and roasted carrots.
- Drizzle over the orange sauce, then sprinkle the gremolata over the duck.
