Duck Breast in Balsamic Cranberry Sauce
with roast potatoes and garlic kale
Enjoy a decadent dinner of duck breast accompanied by kale and crispy roast potatoes all tied together with a rich cranberry sauce.
Allergens:
Sulphites
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
350 grams
Irish Duck Breast
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
2 unit(s)
Garlic
80 grams
Kale
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4185 kJ
Energy (kcal)1000 kcal
Fat71.6 g
of which saturates19.7 g
Carbohydrate66.7 g
of which sugars8.8 g
Dietary Fiber0.1 g
Protein26.8 g
Cholesterol0 mg
Salt1.29 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
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Score the skin of the duck with a knife. Place on cold pan skin-side down. IMPORTANT: Wash hands and equipment after handling raw duck and its packaging. Duck is cooked when browned on the outside.
- Turn the heat to medium-high and sear the duck until the skin has got a nice golden brown colour, 10-15 mins.
- Turn the breasts and cook for another 2-3 mins.
- Reserve the fat to use later. Pop onto a baking tray and cook in the oven for 12-15 mins.
3
- While everything roasts, place a pot over medium heat with the cranberry chutney and balsamic vinegar.
- Stir together until combined and bubbling, 2-3 mins.
- Stir in the red wine jus then simmer until glossy and thickened, 4-5 mins.
- Remove from the heat and set aside for later.
TIP: Add a splash of water to loosen the sauce if necessary.
4
- Meanwhile, peel and grate the garlic (or use a garlic press). Strip the kale from its stalks.
- Wipe out the (now empty) duck pan and place over high heat with a drizzle of oil.
- Add the kale and a splash of water. Cover and cook until wilted, 3-4 mins. Remove the lid, then add the garlic and fry for 1 min more.
- Season to taste with salt and pepper.
- Set aside and cover to keep warm.
5
- Once the duck is cooked, transfer to a plate and rest for 5 mins.
- When everything's almost ready, pour any resting juices from the duck into your sauce and gently reheat until piping hot.
- Once the duck has rested, cut widthways into 1cm thick slices.
6
- Plate up your duck breast with the roast potatoes and kale alongside.
- Spoon the balsamic cranberry sauce over the duck to finish.
