Roasted Duck

with Pepper Mushrooms & Ana Potatoes

Premium
Meat
Contains Dairy

A tempting roast duck recipe which is delicious and easy to make, served with ana potatoes and pepper mushroom sauce.

Nutrition Per Portion

770 Calories |
39.4g Carbohydrates |
52.7g Fat |
7.8g Fibre |
37.8g Protein |
4.4g Sugar

Duck Breast
Oyster Mushrooms
Shiitake Mushrooms
Brown Mushrooms
Pepper Sauce
Cream
Chicken Stock
Olive Oil
Potatoes
Milk
Parmesan Cheese
Fresh Parsley
Butter

0.0 min

Preheat the oven to 180C.
0.5 min

Make the stock by bringing a saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved, remove from the heat and set aside.
2.0 min

Peel and slice the potato and thin as possible.
6.0 min

Slice the oyster, white and shitake mushrooms.
7.0 min

Finely grate the parmesan.
8.0 min

Add the milk to a saucepan and bring to a boil. Immediately lower the heat to a gentle simmer.
10.0 min

Stir the parmesan through the milk and season well with salt and pepper.
11.0 min

Arrange the potato as layers in a baking dish, making sure to season each layer lightly with salt and pepper.
12.0 min

Pour the milk mixture over the top of the potato layers.
13.0 min

Place the potatoes in the oven and allow to bake until soft and easily pierced with a fork.
14.0 min

Heat the olive oil in a frying pan over high heat.
14.5 min

Season the duck with salt and pepper on both sides.
15.0 min

When hot add the duck, skin side down, and sear until the skin is crisp and golden.
17.0 min

Turn the duck and sear the other side.
20.0 min

Remove the duck from the pan and transfer to the oven and allow to roast until cooked through to your liking.
34.0 min

Quickly clean the previously used saucepan and melt the butter over medium-high heat.
35.0 min

Add the assorted mushrooms and cook until softened.
37.0 min

Stir through the correct amount of stock*.
37.5 min

Lower the heat and stir through the pepper sauce and cream.
38.0 min

Heat through the mushroom sauce and then remove from the heat.
38.5 min

Finely chop the parsley.
39.0 min

Remove the duck and ana potatoes from the oven and distribute among serving plates.
39.5 min

Spoon the peppered mushroom sauce over the roasted duck.
40.0 min

Garnish with parsley and serve.

Ingredients

Duck Breast

Oyster Mushrooms , sliced

Shiitake Mushrooms , sliced

Brown Mushrooms , sliced

Pepper Sauce

Cream

Chicken Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

Olive Oil

Potatoes , thinly sliced

Milk

Parmesan Cheese , finely grated

Fresh Parsley , finely chopped

Butter