Duck in Black Pepper Sauce
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Duck in Black Pepper Sauce

with braised cabbage and roasted broccoli

Allergens:
Sulphites
•Barley
•Wheat
•Milk

The quantities provided above are averages only.

Total Time35 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

to taste

Water

to taste

Salt

to taste

Pepper

1 tbsp

Butter

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Nutrition Values

Energy (kJ)4186 kJ
Energy (kcal)1001 kcal
Fat91 g
of which saturates31.4 g
Carbohydrate24.5 g
of which sugars9.2 g
Dietary Fiber3.4 g
Protein29.5 g
Cholesterol0 mg
Salt0.45 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

1

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 one side of 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. 

2

Score the skin of the duck breasts.
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 a golden brown colour, 10-15 mins. Turn and cook for another 2-3 mins. Reserve the duck fat to use later.
Pop the breasts into an oven dish and place next to the broccoli and cook for 12-15 mins. Rest for 1-2 mins before slicing.

3

While the duck cooks, halve the red cabbage, cut out and discard the tough core, then finely slice.

Return the pan to a medium-high heat with 1 tbsp butter (per 2P). Add the red cabbage and season with salt and pepper. Pour in the cider vinegar, allow to evaporate, 1-2 mins. Then, add the 100ml water (per 2P) for the cabbage.

Turn the heat down to medium-low and cook the cabbage until softened, stirring occasionally, 20-25 mins.

4

Meanwhile, heat a pot on medium heat (no oil).

Add the stock , cracked black pepper and creme fraiche. Allow to warm through and season to taste with salt and pepper, if required.

 

5

When the cabbage has 1-2 mins remaining, stir through the garlic.

6

Share the sliced duck, roasted broccoli and braised cabbage between your plates.

Top the sliced duck with the black pepper sauce to finish.