Duck Fillet and Dauphinoise

Name: Duck Fillet and Dauphinoise with crisp side salad
Total time: 55 min
Yield: 2
Cuisine: French
Ingredients: 600 grams Potatoes; 2 unit(s) Garlic; 110 grams Creme Fraiche; 1 unit(s) Shallot; 2 sachet(s) Hello Muscat; 120 grams Salad Leaves; 1 sachet(s) Balsamic Vinegar; 350 grams Irish Duck Breast; 125 milliliter(s) Milk (Optional); ½ tsp Pepper; ½ tsp Salt; to taste Butter; to taste Oil; to taste Salt; to taste Pepper

with crisp side salad

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Duck breast and dauphinoise, two decadent dishes paired together to make a meal that's rich, exciting and filled with flavour.

Allergens:

Milk

•Celery

•Sulphites

The quantities provided above are averages only.

Total55 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Shallot

2 sachet(s)

Hello Muscat

(Contains: Celery)

120 grams

Salad Leaves

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

350 grams

Irish Duck Breast

Not included in your delivery

125 milliliter(s)

Milk (Optional)

½ tsp

Pepper

½ tsp

Salt

to taste

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)4594 kJ

Energy (kcal)1098 kcal

Fat84.9 g

of which saturates27.9 g

Carbohydrate60.4 g

of which sugars6.1 g

Protein27.8 g

Salt4.3 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

•Oven dish

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and slice the potatoes into ½ cm thick rounds.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the shallot into small pieces.

Place a pot over medium-high heat with a drizzle of oil.
When the oil is hot, fry the garlic for 1 min.
Add the potato, muscat, creme fraiche and 125ml milk or water (per 2P). Season with ½ tsp salt (per 2P) and ½ tsp pepper (per 2P). Mix well.
Bring to a boil then cover and lower heat to medium. Stir often to prevent sticking.
Simmer until potatoes are parboiled, 10-15 mins.

Score the skin of the duck breasts.
Place in a 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 until the skin is a golden brown colour, 10-15 mins.
Turn and cook for another 2-3 mins. Reserve the duck fat to use later.

Transfer the potatoes and sauce to an appropriately-sized oven dish.
Pop into the oven to bake until cooked through, 15-20 mins.
Pop the duck breasts into another oven dish and cook for another 12-15 mins.

Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Place the pan with duck fat over medium-high heat.
Add the shallot and cook until softened, 3-4 mins.
Add a splash of water and stir well to make a sauce with the cooking juices.
Just before serving, mix a drizzle of oil with the vinegar, salt and pepper in a salad bowl. Just before serving, add the salad and toss to combine.