eCook Meal
Duck & Orange Sage Sauce
with smashed potatoes & roasted carrot
Crispy duck breast served with crunchy, fluffy smashed baby potatoes, sweet roasted carrots and a tangy citrus sauce. Topped with fresh fragrant sage. A truly dreamy dish!
Serving guide
Choose your portion size.
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 65ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 3-4 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 15g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted Carrot wedges and garnish with a lime wedge. Well done, Chef!
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 125ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 4-5 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 30g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted Carrot wedges and garnish with a lime wedge. Well done, Chef!
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 180ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 5-6 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 45g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted Carrot wedges and garnish with a lime wedge. Well done, Chef!
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the Chicken stock, 250ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 5-6 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 60g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted Carrot wedges and garnish with a lime wedge. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R199.24
for 4 servings · R49.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Fresh Sage needs 20 gRosemary and Sage Grind 60 g 60 g at R50.99 · 33% of packR17.00
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Orange Juice needs 125 ml100 % Freshly Squeezed Orange Juice 1 L 1 L at R92.99 · 13% of packR11.62
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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White Wine needs 175 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 70% of packR31.49
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Duck & Orange Sage Sauce?
The preparation time for Duck & Orange Sage Sauce with smashed potatoes & roasted carrot is between 15 and 40 minutes.
What is the total time required to make Duck & Orange Sage Sauce with smashed potatoes & roasted carrot?
The total time required to make Duck & Orange Sage Sauce with smashed potatoes & roasted carrot is between 35 and 60 minutes.
How many servings does Duck & Orange Sage Sauce provide?
4 servings
What are the main ingredients in Duck & Orange Sage Sauce?
Baby Potato, Carrot, Chicken, Chicken Stock, Duck Breast, Fresh Sage, Garlic, Lime, NOMU Provençal Rub, Orange Juice, White Wine
What is the nutritional information of Duck & Orange Sage Sauce?
Calories: 531, Carbs: 69 grams, Fat: grams, Protein: 38.1 grams, Sugar: 18.1 grams, Salt: 1033 grams
How do I prepare Duck & Orange Sage Sauce?
ORANGE SAUCE: Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the chicken stock, 125ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 4-5 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 30g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning. GET THE SPUDS GOLDEN: When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden. SMASHING DINNER!: Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted carrot wedges and garnish with a lime wedge. Well done, Chef! ROAST THE CARROTS: Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. CRISPY DUCK: Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing. PARBOIL THE POTATOES: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
What should be prepared from my kitchen to make Duck & Orange Sage Sauce?
Baby Potato, Carrot, Chicken, Chicken Stock, Duck Breast, Fresh Sage, Garlic, Lime, NOMU Provençal Rub, Orange Juice, White Wine
How many calories does Duck & Orange Sage Sauce have?
531 calories
How much fat content does Duck & Orange Sage Sauce have?
grams