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Duck Fillet with Root Veg Dauphinoise

Duck Fillet with Root Veg Dauphinoise

with crisp side salad
4.0(8)
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
1013 kcal
Protein
: 
24.1g protein
Total
: 
55 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Celery
  • Sulphites
Serving amount

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Shallot

2 sachet(s)

Hello Muscat

(Contains: Celery)

60 grams

Salad Leaves

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

350 grams

Irish Duck Breast

2 unit(s)

Carrot

1 unit(s)

Parsnip

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

Energy (kJ)4239 kJ
Energy (kcal)1013 kcal
Fat85.7 g
of which saturates29.9 g
Carbohydrate39.9 g
of which sugars22.4 g
Dietary Fiber10.6 g
Protein24.1 g
Salt5.1 g
Potassium465.6 mg
Calcium66.7 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Oven dish
•Grater

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and slice the carrot and parsnip 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.
  • Once hot, fry the garlic for 1 min. Add 100ml water (per 2P), stock, muscat and creme fraiche.
  • Carefully add the carrots and parsnips to the sauce. Season with ¼ tsp salt (per 2P) and ½ tsp pepper (per 2P).
  • Bring to the boil, cover and lower heat to medium.
  • Simmer until the veg is parboiled, stirring regularly, 10-15 mins. In the last 5 mins, stir through ½ tbsp flour (per 2P), mix well and allow to thicken. 
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.

TIP: Cook for 5-10 mins extra if you'd like it more well done.

Bake in the Oven
4
  • Carefully transfer the veg 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, 12-15 mins.
Season the Salad
5
  • Meanwhile, trim half the salad leaves (per 2P), 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 the top.
  • Serve the dauphinoise and salad alongside.
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