Duck in Black Pepper Sauce

Name: Duck in Black Pepper Sauce with braised cabbage and roasted broccoli
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 350 grams Irish Duck Breast; 1 unit(s) Cabbage; 1 sachet(s) Apple Cider Vinegar; 1 unit(s) Garlic; 1 sachet(s) Cracked Black Pepper; 1 sachet(s) Chicken Stock; 110 grams Creme Fraiche; 1 unit(s) Broccoli; 1 tbsp Butter; to taste Water; to taste Salt; to taste Pepper

with braised cabbage and roasted broccoli

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Black pepper is the star of the show in this delicious duck dish. Though a simple ingredient, we find that pepper never fails to pack a punch!

Allergens:

Sulphites

•Barley

•Wheat

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

350 grams

Irish Duck Breast

1 unit(s)

Cabbage

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Garlic

1 sachet(s)

Cracked Black Pepper

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Broccoli

Not included in your delivery

1 tbsp

Butter

to taste

Water

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)4186 kJ

Energy (kcal)1001 kcal

Fat91.2 g

of which saturates31.4 g

Carbohydrate24.5 g

of which sugars9.2 g

Dietary Fiber4.6 g

Protein29.5 g

Cholesterol0 mg

Salt12.45 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

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Pop the broccoli onto a 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 the edges are crispy and slightly charred, 10-15 mins.

Score the skin of the duck.
Place the duck 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 golden brown, 10-15 mins. Turn and cook for another 2-3 mins. Reserve duck fat for later use if you like.
Pop the duck into an oven dish and cook for 12-15 mins. Rest for 1-2 mins before slicing.

Halve the cabbage, cut out and discard the tough core, then finely slice.
Peel and grate the garlic (or use a garlic press).

Return the pan to medium-high heat with 1 tbsp butter (per 2P).
Add the cabbage and season with salt and pepper.
Pour in the vinegar and allow to evaporate, 1-2 mins. Add 100ml water (per 2P).
Lower heat to medium-low and cook the cabbage until softened, stirring occasionally, 20-25 mins.
When the cabbage has 1-2 mins remaining, stir through the garlic.

Meanwhile, place a pot over medium heat (no oil).
Add the stock, cracked black pepper and creme fraiche.
Allow to warm through. Season to taste with salt and pepper, if required.

Share the sliced duck, roasted broccoli and braised cabbage between your plates.
Top the sliced duck with the black pepper sauce to finish.