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…
Duck, Pearled Baby Onions & Horseradish
Duck, Pearled Baby Onions & Horseradish
with baby potatoes, roasted radish & horseradish sauce
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Onions
- Baby Potatoes
- Danish-style Feta
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Cream
- Horseradish Sauce
- Radish
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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!
Baby Potatoes - 200g
Radish - 40g
Walnuts - 10g
Baby Onions - 3
Free-range Duck Breast - 1
Fresh Cream - 50ml
Horseradish Sauce - 5ml
Salad Leaves - 20g
Danish-style Feta - 20g
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!
Baby Potatoes - 400g
Radish - 80g
Walnuts - 20g
Baby Onions - 6
Free-range Duck Breasts - 2
Fresh Cream - 100ml
Horseradish Sauce - 10ml
Salad Leaves - 40g
Danish-style Feta - 40g
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!
Baby Potatoes - 600g
Radish - 120g
Walnuts - 30g
Baby Onions - 9
Free-range Duck Breasts - 3
Fresh Cream - 150ml
Horseradish Sauce - 15ml
Salad Leaves - 60g
Danish-style Feta - 60g
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!
Baby Potatoes - 800g
Radish - 160g
Walnuts - 40g
Baby Onions - 12
Free-range Duck Breasts - 4
Fresh Cream - 200ml
Horseradish Sauce - 20ml
Salad Leaves - 80g
Danish-style Feta - 80g
Woolies Products in this dish
