Soft baby potatoes are spiced with NOMU Provençal rub and are served with crispy duck breast basted in fragrant garlic. A simple garden salad and a refreshing light crème fraîche drizzle completes this delicious dish. Easy, peasy and yummy!
Garlic Duck & Herby Baby Potatoes
Garlic Duck & Herby Baby Potatoes
with a garden salad & crème fraîche
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Baby Potatoes
- Creme Fraiche
- Cucumber
- Free-range Duck Breast
- Free-range Duck Breasts
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BOIL & PREP
Place the baby potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the cucumber into half-moons and rinse the salad leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.
DUCK… DUCK… GARLIC!
Pat the duck breast dry with paper towel. Place 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, reserving it for Step 3. Flip the duck breast, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
TOSS
When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the soft baby potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!
Baby Potatoes - 200g
Cucumber - 50g
Salad Leaves - 20g
Garlic Clove - 1
Crème Fraîche - 20ml
Free-range Duck Breast - 1
NOMU Provençal Rub - 5ml
BOIL & PREP
Place the baby potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the cucumber into half-moons and rinse the salad leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.
DUCK… DUCK… GARLIC!
Pat the duck breasts dry with paper towel. Place 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, reserving it for Step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
TOSS
When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the soft baby potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!
Baby Potatoes - 400g
Cucumber - 100g
Salad Leaves - 40g
Garlic Clove - 1
Crème Fraîche - 40ml
Free-range Duck Breasts - 2
NOMU Provençal Rub - 10ml
BOIL & PREP
Place the baby potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the cucumber into half-moons and rinse the salad leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.
DUCK… DUCK… GARLIC!
Pat the duck breasts dry with paper towel. Place 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, reserving it for Step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
TOSS
When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the soft baby potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!
Baby Potatoes - 600g
Cucumber - 150g
Salad Leaves - 60g
Garlic Cloves - 2
Crème Fraîche - 60ml
Free-range Duck Breasts - 3
NOMU Provençal Rub - 15ml
BOIL & PREP
Place the baby potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the cucumber into half-moons and rinse the salad leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.
DUCK… DUCK… GARLIC!
Pat the duck breasts dry with paper towel. Place 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, reserving it for Step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) In the final 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.
TOSS
When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the soft baby potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!
Baby Potatoes - 800g
Cucumber - 200g
Salad Leaves - 80g
Garlic Cloves - 2
Crème Fraîche - 80ml
Free-range Duck Breasts - 4
NOMU Provençal Rub - 20ml
Woolies Products in this dish
