You’ll be proud to serve this delectable roast duck breast, which is succulently tender with perfectly crisped skin. The classic side dishes are sure to impress too – you'll make a creamy potato & parsnip gratin, and braised red cabbage, cooked with sultanas for sweetness.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2 g||13.6 g|
|Protein||6.5 g||44.5 g|
|Salt||0.52 g||3.6 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven and prepare the sauce for your gratin
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4. Boil a kettle.
Dissolve the Knorr chicken stock cube[s] in 200ml [350ml] boiled water.
Heat a pot over a medium heat with a small knob of butter (approx. 1 tsp).
Once melted, add 1 tsp [2 tsp] flour and cook for 1-2 minutes or until a roux (sandy paste) has formed.
Build your potato & parsnip gratin
Stir the chicken stock gradually into the roux and cook for 1-2 minutes. Add the crème fraîche and stir well until combined. Season with a pinch of pepper and set aside.
Peel and slice the potatoes as finely as you can. Peel the parsnip[s], then continue to peel lengths until you end up with a pile of parsnip 'ribbons'.
Layer the sliced potatoes and parsnip ribbons in an oven-proof dish and top with the sauce and grated Italian hard cheese.
Put the dish in the oven for 1 hour 10 min or until the potatoes and parsnips are golden and cooked through.
Slice your red cabbage
Slice approx. 250g [500g] red cabbage very finely. Use the root as a handle, and discard at the end.
Cook the braised red cabbage
Heat a pot (with a lid) with a knob of butter over a low heat.
Once melted, add the grated red cabbage, sultanas and red wine vinegar.
Season with a generous pinch of salt and 1 tbsp [2 tbsp] sugar.
Add 200ml [350ml] water and cook, covered, for 45 minutes, stirring occasionally.
Render the duck breasts
Using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat. Season with a generous pinch of salt.
Add the scored duck, skin-side down, to a cold, dry pan over a low-medium heat. Cook skin-side down only for 10-15 minutes, or until the skin is golden and crispy and the fat underneath it is rendered.
Tip: by cooking this over a low-medium heat, you'll render all of the fat.
Roast the duck breasts
Once the potato & parsnip gratin has been in for 50 min, transfer the duck, skin-side up, to a baking tray and sprinkle over the five-spice.
Put the tray in the oven for 10-12 minutes if you prefer your duck cooked medium. Cook for a further 3-5 minutes if you prefer your duck well done. Once cooked, set the duck aside to rest for at least 10 minutes.
Re-boil a kettle.
Make your red wine jus
Pour the duck fat away (keep it in the fridge and use for roast potatoes!) and wipe the pan clean. Return the pan to a medium heat with a small knob of butter (approx. 1 tsp [2 tsp]) and 1 tsp [2 tsp] flour and cook for 1 min or until a roux (sandy paste) has formed.
Add 150ml [250ml] boiled water, the onion marmalade and soy sauce to the roux and whisk until fully combined.
Reduce the heat to low and cook for 10 minutes or until a thick sauce remains – this is your sweet onion jus.
Slice the duck breasts. Pour a pool of sweet onion jus onto each plate and top with the sliced duck.
Place a large spoonful of red cabbage alongside the duck.
Tip: any leftover cabbage will keep for a couple of days in the fridge!
Serve the potato & parsnip gratin in the baking dish for everyone to help themselves and enjoy!