eCook Meal
Duck, Pearled Baby Onions & Horseradish
with baby potatoes, roasted radish & horseradish sauce
Beautiful pan seared duck breast is topped with a horseradish sauce and served alongside a luxurious braised onion salad and roasted radish & baby potatoes. This divine dish is finished off with a sprinkling of Danish-style feta for extra flair! Get ready to be amazed…
Serving guide
Choose your portion size.
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the halved radishes to the tray and give the tray a shift.
TOASTED SEEDS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BRAISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Return the pan to medium heat with enough oil to cover the base. Add the onion halves, cut-side down, in a single layer. Once the oil is sizzling, reduce to a low heat and pop on the lid. Leave the onions to braise until the onions are soft and the cut-side is caramelised, 20-25 minutes (shifting occasionally).
SIZZLING DUCK
Pat the duck dry with paper towel. 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 until the skin is crispy, 5-8 minutes. 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 (for a medium-rare result). Remove from the pan and rest for 3 minutes before slicing.
HORSERADISH SAUCE
Return the pan, wiped down if necessary, to medium heat with the Cream. Leave to simmer until the cream is hot, 1-3 minutes. Remove from the heat and add the horseradish sauce (to taste), and seasoning. Mix until combined. Add a splash of water to loosen the sauce, if necessary.
SIMPLE SALAD
When the onions are done, place in a salad bowl. Add the rinsed salad leaves, seasoning, and a drizzle of oil.
PLATE UP!
Plate up the duck slices. Drizzle over the horseradish sauce. Serve with the roasted Radish and baby potatoes. Side with the braised onion salad sprinkled with the crumbled feta and the toasted walnuts. Amazing work, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the halved radishes to the tray and give the tray a shift.
TOASTED SEEDS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BRAISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Return the pan to medium heat with enough oil to cover the base. Add the onion halves, cut-side down, in a single layer. Once the oil is sizzling, reduce to a low heat and pop on the lid. Leave the onions to braise until the onions are soft and the cut-side is caramelised, 20-25 minutes (shifting occasionally).
SIZZLING DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. 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 (for a medium-rare result). Remove from the pan and rest for 3 minutes before slicing.
HORSERADISH SAUCE
Return the pan, wiped down if necessary, to medium heat with the Cream. Leave to simmer until the cream is hot, 1-3 minutes. Remove from the heat and add the horseradish sauce (to taste), and seasoning. Mix until combined. Add a splash of water to loosen the sauce, if necessary.
SIMPLE SALAD
When the onions are done, place in a salad bowl. Add the rinsed salad leaves, seasoning, and a drizzle of oil.
PLATE UP!
Plate up the duck slices. Drizzle over the horseradish sauce. Serve with the roasted Radish and baby potatoes. Side with the braised onion salad sprinkled with the crumbled feta and the toasted walnuts. Amazing work, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). At the halfway mark, add the halved radishes to the tray and give the tray a shift.
TOASTED SEEDS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BRAISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Return the pan to medium heat with enough oil to cover the base. Add the onion halves, cut-side down, in a single layer. Once the oil is sizzling, reduce to a low heat and pop on the lid. Leave the onions to braise until the onions are soft and the cut-side is caramelised, 20-25 minutes (shifting occasionally).
SIZZLING DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. 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 (for a medium-rare result). Remove from the pan and rest for 3 minutes before slicing.
HORSERADISH SAUCE
Return the pan, wiped down if necessary, to medium heat with the Cream. Leave to simmer until the cream is hot, 2-4 minutes. Remove from the heat and add the horseradish sauce (to taste), and seasoning. Mix until combined. Add a splash of water to loosen the sauce, if necessary.
SIMPLE SALAD
When the onions are done, place in a salad bowl. Add the rinsed salad leaves, seasoning, and a drizzle of oil.
PLATE UP!
Plate up the duck slices. Drizzle over the horseradish sauce. Serve with the roasted Radish and baby potatoes. Side with the braised onion salad sprinkled with the crumbled feta and the toasted walnuts. Amazing work, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). At the halfway mark, add the halved radishes to the tray and give the tray a shift.
TOASTED SEEDS
Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
BRAISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Return the pan to medium heat with enough oil to cover the base. Add the onion halves, cut-side down, in a single layer. Once the oil is sizzling, reduce to a low heat and pop on the lid. Leave the onions to braise until the onions are soft and the cut-side is caramelised, 20-25 minutes (shifting occasionally).
SIZZLING DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. 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 (for a medium-rare result). Remove from the pan and rest for 3 minutes before slicing.
HORSERADISH SAUCE
Return the pan, wiped down if necessary, to medium heat with the Cream. Leave to simmer until the cream is hot, 2-4 minutes. Remove from the heat and add the horseradish sauce (to taste), and seasoning. Mix until combined. Add a splash of water to loosen the sauce, if necessary.
SIMPLE SALAD
When the onions are done, place in a salad bowl. Add the rinsed salad leaves, seasoning, and a drizzle of oil.
PLATE UP!
Plate up the duck slices. Drizzle over the horseradish sauce. Serve with the roasted Radish and baby potatoes. Side with the braised onion salad sprinkled with the crumbled feta and the toasted walnuts. Amazing work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.26
for 4 servings · R41.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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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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Baby Onions needs 12Peeled Baby Onions 500 g R23.99 · whole pack (size can't be divided)R23.99
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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
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Radish needs 160 gRadish 150 g 150 g at R21.99 · 1.07× packR23.46
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
Not in the Woolies basket — source these elsewhere:
- Horseradish Sauce
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Frequently Asked Questions
What is the preparation time for Duck, Pearled Baby Onions & Horseradish?
The preparation time for Duck, Pearled Baby Onions & Horseradish with baby potatoes, roasted radish & horseradish sauce is between 25 and 40 minutes.
What is the total time required to make Duck, Pearled Baby Onions & Horseradish with baby potatoes, roasted radish & horseradish sauce?
The total time required to make Duck, Pearled Baby Onions & Horseradish with baby potatoes, roasted radish & horseradish sauce is between 45 and 60 minutes.
How many servings does Duck, Pearled Baby Onions & Horseradish provide?
4 servings
What are the main ingredients in Duck, Pearled Baby Onions & Horseradish?
Baby Onion, Baby Potato, Cream, Duck Breast, Feta, Horseradish Sauce, Radish, Salad Leaves, Walnut
What is the nutritional information of Duck, Pearled Baby Onions & Horseradish?
Calories: 826, Carbs: 53 grams, Fat: grams, Protein: 36.5 grams, Sugar: 14.6 grams, Salt: 677 grams
How do I prepare Duck, Pearled Baby Onions & Horseradish?
PLATE UP!: Plate up the duck slices. Drizzle over the horseradish sauce. Serve with the roasted radish and baby potatoes. Side with the braised onion salad sprinkled with the crumbled feta and the toasted walnuts. Amazing work, Chef! SIZZLING DUCK: Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry until the skin is crispy, 5-8 minutes. 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 (for a medium-rare result). Remove from the pan and rest for 3 minutes before slicing. BRAISED ONIONS: Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Return the pan to medium heat with enough oil to cover the base. Add the onion halves, cut-side down, in a single layer. Once the oil is sizzling, reduce to a low heat and pop on the lid. Leave the onions to braise until the onions are soft and the cut-side is caramelised, 20-25 minutes (shifting occasionally). HORSERADISH SAUCE: Return the pan, wiped down if necessary, to medium heat with the cream. Leave to simmer until the cream is hot, 1-3 minutes. Remove from the heat and add the horseradish sauce (to taste), and seasoning. Mix until combined. Add a splash of water to loosen the sauce, if necessary. TOASTED SEEDS: Place the chopped walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST VEG: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the halved radishes to the tray and give the tray a shift. SIMPLE SALAD: When the onions are done, place in a salad bowl. Add the rinsed salad leaves, seasoning, and a drizzle of oil.
What should be prepared from my kitchen to make Duck, Pearled Baby Onions & Horseradish?
Baby Onion, Baby Potato, Cream, Duck Breast, Feta, Horseradish Sauce, Radish, Salad Leaves, Walnut
How many calories does Duck, Pearled Baby Onions & Horseradish have?
826 calories
How much fat content does Duck, Pearled Baby Onions & Horseradish have?
grams