Duck à l'Orange
with Rosemary Potatoes and Green Bean Amandine
As the temperature gets colder, it's important to keep the soul warm, and what better way to do that than with this classic French medley! This dish has all the necessities: rich, herby potatoes, beans with a delightfully nutty sauce, and the quintessential sticky goodness that is duck in a fresh orange glaze. Treat yourself to this seasonal delight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
1 unit
Orange
1 sprig
Rosemary
480 g
Yellow Potato
170 g
Green Beans
28 g
Almonds, sliced
(Contains Tree nuts)
1 unit
Lemon
2 tbsp
Garlic Puree
113 g
Onion, chopped
1 unit
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 8 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, zest, then juice orange. Zest lemon, then juice half. Strip rosemary leaves from stems, then roughly chop. Trim, then halve green beans. Halve potatoes. Add potatoes, rosemary, half the garlic puree and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: You will add duck fat to the potatoes in step 3, about halfway through roasting.)
While potatoes roast, add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Strain and return beans to the same pot, off heat. Pat duck dry with paper towels. Using a sharp knife, score skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium-high heat and sear until skin is crispy, 8-10 min. Transfer duck to another parchment-lined baking sheet, skin-side up. Carefully reserve duck fat in a small bowl. Roast duck in the top of the oven until cooked through, 10-12 min.** When duck is done, transfer to a plate to rest, 3-5 min.
While duck roasts, drizzle 2 tbsp duck fat (dbl for 4 ppl) over potatoes. Toss to coat, then continue roasting potatoes for the remainder of the 25-28 min, until golden-brown. Carefully wipe the same pan clean. Heat over medium. When hot, add 3 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter is browned, 3-5 min. (NOTE: Keep your eye on the butter so it doesn't burn!)
Add almonds, remaining garlic puree and half the onions. Cook, stirring often, until onions soften, 2-3 min. Remove the pan from heat. Carefully stir in lemon juice, lemon zest and 2 tbsp water (dbl for 4 ppl) until fully incorporated. Add amandine sauce to pot with green beans. Season with salt and pepper, then toss to coat. Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add remaining duck fat, then remaining onions. Cook, stirring often, until softened, 2-3 min. Stir in orange juice, broth concentrate, 2 tbsp sugar and 1/3 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil and cook, stirring often, until slightly thickened, 3-4 min. Remove the pan from heat, then stir in orange zest.
Thinly slice duck. Divide duck, potatoes and green bean amandine between plates. Spoon orange sauce over duck.
