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Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Rating
4.5rating out of 5

(519 reviews from our customers)

Prep Time

45 min

Cuisine

French

Try this delicious take on the classic French dish 'duck à l'orange'. You’ll learn how to cook amazingly tender duck, with perfectly crisped skin and a zesty orange sauce. You’ll render the fat to make golden-crisp potatoes and serve with garlic-infused baby red chard. (Gluten-free, suitable for coeliacs.)

Prep Time

45 min

Cuisine

French

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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)
Orange
2 oranges
Red-onion
1 red onion
garlic-clove
1 garlic clove
fresh-parsley
10g parsley
Waxy potatoes re-sized
400g waxy potatoes
honey-pot
1 honey pot (25g)
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
British duck breasts
2 British duck breasts
baby red chard
150g baby red chard
You Will Need
Butter, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 orange
  • 1 red onion
  • 1 garlic clove
  • 10g parsley
  • 400g waxy potatoes
  • 1 honey pot (25g)
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 2 British duck breast
  • 150g baby leaf red chard
Typical Values per 100g per serving
Energy 469 kJ
111 kcal
2700 kJ
642 kcal
Fat
of which saturates
5.1 g
1.5 g
29.1 g
8.7 g
Carbohydrate
of which sugars
10.7 g
3.8 g
61.6 g
22.1 g
Fibre 1.4 g 7.8 g
Protein 5.9 g 34.1 g
Salt 0.51 g 2.95 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 orange
orange
1 red onion
red onion
1 garlic clove
garlic
10g parsley
flat parley (100%)
400g waxy potatoes
potato
1 honey pot (25g)
blossom honey
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, parsley, caramel syrup, antioxidant (extracts of rosemary).
2 British duck breast
duck breast (100%)
150g baby leaf red chard
red chard
Allergens
  • Allergens highlighted by † (celery)

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, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Preheat the oven and cook the potatoes

Set to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle. 

Cut the waxy potatoes (skins on) into bite-sized pieces, add them to a pot of boiled water and cook them for 10-12 minutes or until they're fork-tender.

Once cooked, drain and set them aside. Reserve the pot for later.

2 Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Render the duck skin

Whilst the potatoes are boiling, use a sharp knife to 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. 

Tip: By cooking this over a low-medium heat, you'll render all of the fat.

3 Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Roast the duck fat potatoes

Once golden, transfer the duck, skin-side up, to a baking tray and set aside until later. Reserve the duck fat for your potatoes.

Add the drained potatoes to a separate baking tray, crush gently with a fork and season with a pinch of salt. Pour over the reserved duck fat and give everything a good mix up.

Put the potatoes in the oven for 30-35 minutes or until golden and crisp.

4 Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Prepare to make your orange sauce

Whilst the potatoes are in the oven, zest 1 [2] orange[s]. Try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!

Peel and finely dice the red onion[s].

Dissolve 1/2 [1] Knorr chicken stock cube in 200ml [300ml] boiled water.

 

5 Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Start cooking the sauce and roast the duck

Heat a pot with a knob of butter over a medium heat. Once hot, add the diced onion and cook for 3-4 minutes or until softened.

Meanwhile, put the duck breasts in the oven for 10-12 minutes for 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. 

Tip: Resting your duck will keep it moist and tender!

6 Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Finish your orange sauce

Once the onion has softened, add the honey, chicken stock and the juice of the oranges to the pot and bring to a boil over a high heat. Once boiling, reduce the heat to medium-high and cook for 10-15 minutes or until the sauce is thick and sticky.

Once sticky, stir in the orange zest – this is your orange sauce.

7 Duck Breast, Orange Sauce, Duck-Fat Roasted Potatoes & Baby Red Chard

Make your garlic chard

Whilst your orange sauce is cooking, peel and finely chop (or grate) the garlic. 

Chop the parsley finely.

Return the pan (used to boil your potatoes) to a medium heat with a knob of butter. Once melted, add the chopped garlic and cook for 1 minute. Add the baby red chard with a pinch of salt and cook for 2-3 minutes or until slightly wilted – this is your garlic chard.

8

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Serve up!

Garnish the crushed potatoes with the chopped parsley and tumble gently together.

Slice the rested duck breasts in half lengthways.

Serve the sliced duck over the orange sauce with the crushed potatoes and garlic chard to the side.

Enjoy!

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