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Duck Fillet and Dauphinoise
Duck Fillet and Dauphinoise

Duck Fillet and Dauphinoise

with crisp side salad

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

Get Prepped
1
  • 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.
Start the Dauphinoise
2
  • 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.
Cook the Duck
3
  • 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.
  •  
Bake in the Oven
4
  • 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.
Season the Salad
5
  • 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.
Dish Up
6
  • Allow the duck to rest for a few mins, slice and divide between plates.
  • Pour the shallot sauce over it.
  • Serve the dauphinoise and salad alongside.