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.)
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.9 g||9.7 g|
|Protein||8 g||41.2 g|
|Salt||0.59 g||3.01 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.
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.
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.
Start the pomegranate sauce
Meanwhile, re-boil half a kettle.
Dissolve 1/2  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.
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.
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.
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.
Get your garnish ready
Chop the chives roughly.
Chop the toasted pistachios roughly.
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.