We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Rating
4.5rating out of 5

(66 reviews from our customers)

Prep Time

40 min

Cuisine

British

Alongside succulent Gressingham duck breast, you'll serve a rich caramelised shallot & fig jus with crispy hasselback potatoes, roasted with thyme and basted with duck fat. Buttered Tenderstem broccoli will finish the dish off beautifully. The perfect option for a special spring meal! (Gluten-free, suitable for coeliacs.)

Prep Time

40 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
3 shallots
garlic-clove
2 garlic cloves
Fig relish edit
25g fig relish
Waxy potatoes re-sized
400g waxy potatoes
dried-bay-leaves-(1)
2 dried bay leaves
Tenderstem broccoli
120g Tenderstem broccoli
rosemary & thyme mix
10g rosemary & thyme mix
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
British duck breasts
2 British duck breasts
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 1 fig relish pot (25g)
  • 400g waxy potatoes
  • dried bay leaves
  • 120g Tenderstem broccoli
  • 10g rosemary & thyme mix
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 2 British duck breast
Typical Values per 100g per serving
Energy 535 kJ
128 kcal
2537 kJ
605 kcal
Fat
of which saturates
6.2 g
1.9 g
29.4 g
8.8 g
Carbohydrate
of which sugars
10.2 g
2.6 g
48.2 g
12.4 g
Fibre 1.6 g 7.7 g
Protein 7.3 g 34.7 g
Salt 0.56 g 2.63 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
1 fig relish pot (25g)
figs(42%), (figs,rice flour),sugar,spiced vinegar (vinegar, cloves, allspice, black peppercorns,cinnamom), water, chillies, cinnamon
400g waxy potatoes
potato
dried bay leaves
dried bay leaves
120g Tenderstem broccoli
tenderstem broccoli (100%)
10g rosemary & thyme mix
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
2 British duck breast
duck breast (100%)
Allergens
  • Allergens highlighted by † (celery, sulphites)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Prepare the potatoes

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle.

Cut narrow slices (the width of a pound coin) into the waxy potatoes, but don't cut all the way down to the base – these are your hasselback potatoes. (Rest the potatoes on a wooden spoon to prevent from cutting all the way through).

Add the hasselback potatoes to a baking tray, drizzle with vegetable oil and season with salt and pepper. Strip the thyme leaves, discarding the stems and sprinkle the leaves over the potatoes. Put the tray in the oven for an initial 20 minutes.

2 Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Render the duck skin

Using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat. Season with a pinch of salt.

Add the scored duck, skin-side down, to a cold, dry pan over a low-medium heat.

Cook for 10-15 minutes, skin-side down only, or until the skin is golden and crispy and the fat under the skin rendered. Reserve the duck fat for your potatoes.

3 Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Roast the duck breasts

Once golden, transfer the duck, skin-side up, to a separate baking tray.

Put the tray into the oven for 10-12 minutes for medium. Cook for 3-5 minutes further if you prefer your duck well done.

Once cooked, set the duck aside, cover, and leave rest for at least 10 minutes.

Once the potatoes have been in for 20 minutes, drizzle the reserved duck fat over and return them to the oven for 15-20 minutes or until tender and crispy. 

4 Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Start the caramelised shallot & fig jus

While the potatoes are in the oven, peel and halve the shallots, discard the skins.

Dissolve the Knorr chicken stock cube[s] in 200ml [350ml] boiled water.

5 Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Caramelise the shallots

Heat a pot with a generous drizzle of vegetable oil over a medium-high heat.

Once the pot is hot, add the shallot halves, cut side down cook for 3-4 minutes or until starting to caramelise.

Add the balsamic vinegar with the bay leaves and rosemary and season with a pinch of black pepper and cook for 30 seconds.

6 Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Reduce the sauce

Add the chicken stock to the pot and increase the heat to high.

Cook for 6-8 minutes or until the sauce has reduced by half and coats the back of a spoon, then remove the rosemary and bay leaves and discard.

Stir in the fig relish and a large knob of butter and cook for 1 minute or until thick and glossy – this is your caramelised shallot & fig jus.

7 Duck Breast, Caramelised Shallot & Fig Jus, Hasselback Potatoes

Make your garlic broccoli

Meanwhile, peel and finely slice the garlic.

Return the duck pan to a medium heat with a knob of butter. Once melted, add the sliced garlic with a pinch of salt and black pepper and cook for 1-2 minutes or until fragrant.

Add the Tenderstem broccoli with a splash of boiled water cook, covered, for 4-5 minutes or until tender with a slight bite – this is your garlic Tenderstem broccoli.

Tip: Drain any excess water from your broccoli before serving.

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve up!

Slice the rested duck breasts in half lengthways.

Serve the sliced duck over the caramelised shallot & fig jus with the hasselback potatoes and garlic Tenderstem broccoli to the side.

Enjoy!

Share this recipe