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Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Rating
5rating out of 5

(297 reviews from our customers)

Prep Time

45 min

Cuisine

French

This dish combines French cooking techniques with rich North African flavours. Create a delicious sweet potato purée with grated Italian hard cheese, and add crunch to Tenderstem broccoli with toasted pistachios. A sophisticated pomegranate & honey sauce will complement the succulent Gressingham duck perfectly. (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)
Pomegranate-molasses
1 tbsp pomegranate molasses
Cornish clotted cream
40g Cornish clotted cream †
Pistachio-nuts
1 bag of pistachio nuts †
fresh-chives
5g chives
sweet-potato
400g sweet potatoes
Tenderstem broccoli
120g Tenderstem broccoli
honey-pot
25g honey
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
British duck breasts
2 British duck breasts
35g grated Italian hard cheese
35g grated Italian hard cheese †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tbsp pomegranate molasses
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 bag of pistachio nuts (25g)<span class="strong">†</span>
  • 5g chives
  • 2 medium sweet potatoes
  • 120g Tenderstem broccoli
  • 1 honey pot (25g)
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 2 British duck breast
  • 35g grated Italian hard cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 753 kJ
180 kcal
3864 kJ
923 kcal
Fat
of which saturates
10.3 g
4.1 g
53 g
21.2 g
Carbohydrate
of which sugars
13.6 g
5.7 g
69.9 g
29.3 g
Fibre 1.9 g 9.7 g
Protein 8 g 41.2 g
Salt 0.59 g 3.01 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 tbsp pomegranate molasses
natural pomegranate molasses (100%)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 bag of pistachio nuts (25g)
pistachio nut (100%)
5g chives
2 medium sweet potatoes
sweet potato
120g Tenderstem broccoli
tenderstem broccoli (100%)
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, parsely, caramel syrup, antioxidant (extracts of rosemary).
2 British duck breast
duck breast (100%)
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
Allergens
  • Allergens highlighted by † (milk, nut, 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, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Crispen the duck skin

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7, and boil a kettle.

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.

2 Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Cook the sweet potatoes

Peel and cut the sweet potatoes into bite-sized pieces.

Add the chopped sweet potatoes to a pot of boiled water over a high heat and bring to the boil.

Cook for 10-15 minutes or until fork-tender.

Once done, drain and return them to the pot and cover to keep warm.

3 Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Start the pomegranate sauce

Meanwhile, re-boil half a kettle.

Dissolve 1/2 [1] Knorr chicken stock cube in 150ml [250ml] boiled water.

Once the duck fat has rendered, transfer the duck to a baking tray, skin-side up, and set it aside for later.

 

4 Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Finish the pomegranate sauce

Remove the duck fat and wipe the pan clean. You can keep the duck fat in the fridge to use again on roast potatoes.

Return the pan to a medium heat. 

Once hot, add the chicken stock, pomegranate molasses and honey and cook for 8-10 minutes, stirring frequently, or until a thick and sticky sauce remains.

Once done, remove from the heat and reheat just before serving.

5 Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Roast the duck

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. 

Add the Tenderstem broccoli to a tray with a drizzle of vegetable oil. Add a pinch of salt and put it in the oven.

After 5 minutes, add the pistachios to one side of the tray and cook for another 3 minutes or until toasted.

6 Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Prepare the sweet potato purée

Meanwhile, return the drained sweet potatoes to a very low heat with the grated Italian hard cheese and clotted cream and mash until smooth.

Season with a pinch of salt and pepper – this is your sweet potato purée.

7 Duck Breast, Sweet Potato Purée, Pomegranate Sauce & Roast Tenderstem

Get your garnish ready

Chop the chives roughly.

Chop the toasted pistachios roughly.

 

8

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Serve up!

Once the duck has rested, slice it finely on a diagonal.

Serve the sliced duck breast over the sweet potato purée (smear it with the back of a spoon for fancy presentation!) with the roasted Tenderstem to the side. 

Garnish the Tenderstem with the chopped pistachio & chives and drizzle the pomegranate sauce all over.

Enjoy!

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