Duck Breast in Decadent Orange & Red Wine Jus
with endive, creamy potato gratin & pistachiosCalories
:
929 kcalProtein
:
42.1g proteinTotal
:
45 minutesDifficulty
:
EasySpecial Ingredient
Allergens:
- Noten
- Pistachenoten
- Zwaveldioxide en sulfiet
- Milk (including lactose)
- Ei
- Selderij
- May contain traces of allergens
- Sesamzaad
- Noten
- Pinda's
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
120 g
Duck breast
200 g
Potato rounds
1 piece
Garlic
1 piece
Endive
1 piece
Orange
5 g
Fresh curly parsley
(May be present: Selderij)
⅓ sachet(s)
Dried thyme
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
30 g
Red wine jus
(Contains: Zwaveldioxide en sulfiet)
75 g
Cooking cream
(Contains: Milk (including lactose))
20 g
Grana Padano flakes DOP
(Contains: Ei, Milk (including lactose))
Not included in your delivery
50 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Balsamic vinegar
1 teaspoon
Cornstarch [or flour]
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3885 kJ
Calories929 kcal
Fat50.9 g
Saturated Fat25.1 g
Carbohydrate72 g
Sugar28.7 g
Dietary Fiber11.2 g
Protein42.1 g
Salt1.3 g
Potassium665.1 mg
Calcium110.5 mg
Iron1.4 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 the delivered box, depending on your region.
Utensils
•Oven Dish
•Casserole
•Lid
•Tall-Sided Pan
•Aluminum Foil
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C. Crush or mince the garlic.
- Prepare the stock directly in an oven dish.
- Add the garlic, the cream, the thyme and the potatoes. Season generously with salt and pepper, then mix carefully, ensuring the potatoes are completely submerged. Top with the cheese.
- Bake in the oven for 30 - 40 minutes until golden-brown and done.
2
- Quarter the endive lengthways, keeping the core intact so as to keep the leaves together.
- Melt a knob of butter in a deep frying pan over high heat and fry the endive for 1 minute.
- Season with salt and pepper, then allow to stew for 10 - 15 minutes over medium heat, covered.
- Carefully add the honey and allow to caramelise for 2 minutes over high heat.
3
- Pat the duck dry with kitchen paper.
- Use a sharp knife to score the surface of the duck in a crisscross pattern, being sure not to cut too deep. Season generously with salt and pepper.
- Place the duck skin-side down in a clean frying pan and set the heat to medium.
- Fry for 7 - 9 minutes and allow the fat to render, until the skin is crisp and deeply golden-brown.
4
- Flip the duck and fry for 2 - 4 more minutes, so as to cook it medium-rare. Transfer to a plate and allow to rest under aluminum foil.
- Peel and slice half of the orange.
- Fry the sliced orange in the same pan for 1 - 2 minutes per side over medium-high heat.
- Juice the rest of the orange in the meantime.
5
- Deglaze the pan with the red wine jus and the balsamic vinegar.
- In a small bowl, combine the cornstarch with the water for the sauce, then transfer to the jus.
- Add the orange juice and any juices that have collected from the duck, then simmer for 3 - 4 minutes until thickened and reduced. Season to taste with salt and pepper.
- Finely chop the parsley.
6
- Chop the pistachios and slice the duck against the grain.
- Serve the endive on plates with the duck and the sliced orange alongside. Top the duck with the red wine jus.
- Garnish the endive with the pistachios.
- Garnish the potato gratin with the parsley and serve alongside.
