Cured and roasted in its own fat, duck is considered a true delicacy. With this dish, it’s served with creamy sweet potato mash, sage burnt butter and an apple & Danish-style feta salad. Delectable!
Heavenly Hazelnut Duck
Heavenly Hazelnut Duck
with sweet potato mash & a sage burnt butter
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Apple
- Apples
- Danish-style Feta
- Dried Cranberries
- Free-range Duck Leg Quarter
- Free-range Duck Leg Quarters
- Fresh Sage
- Hazelnuts
- Lemon
- Lemons
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Milk (optional)
- Paper Towel
- Seasoning (salt & pepper)
SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck leg in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 minutes.
SWEET POTATO MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 20g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. In a bowl, toss together the sliced Apple, the rinsed salad leaves, the dried cranberries, the drained feta, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!
SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 minutes.
SWEET POTATO MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. In a bowl, toss together the sliced Apple, the rinsed salad leaves, the dried cranberries, the drained feta, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!
SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 minutes.
SWEET POTATO MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. In a bowl, toss together the sliced Apple, the rinsed salad leaves, the dried cranberries, the drained feta, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!
SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 minutes.
SWEET POTATO MASH
Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 80g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. In a bowl, toss together the sliced Apple, the rinsed salad leaves, the dried cranberries, the drained feta, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!
Frequently Asked Questions
What is the preparation time for Heavenly Hazelnut Duck?
The preparation time for Heavenly Hazelnut Duck with sweet potato mash & a sage burnt butter is between 20 and 40 minutes.
What is the total time required to make Heavenly Hazelnut Duck with sweet potato mash & a sage burnt butter?
The total time required to make Heavenly Hazelnut Duck with sweet potato mash & a sage burnt butter is between 45 and 60 minutes.
How many servings does Heavenly Hazelnut Duck provide?
4 servings
What are the main ingredients in Heavenly Hazelnut Duck?
Apple, Apples, Danish-style Feta, Dried Cranberries, Free-range Duck Leg Quarter, Free-range Duck Leg Quarters, Fresh Sage, Hazelnuts, Lemon, Lemons, Salad Leaves, Sweet Potato
What is the nutritional information of Heavenly Hazelnut Duck?
Calories: 882, Carbs: 100 grams, Fat: grams, Protein: 63.9 grams, Sugar: 42.5 grams, Salt: 562 grams
How do I prepare Heavenly Hazelnut Duck?
SLOW ROASTED DUCK: Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 minutes. INDULGE YOURSELF: Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining lemon wedges. Bon appétit, Chef! CRISPY SAGE: Place a pan over medium-high heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan. SWEET POTATO MASH: Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. HAZELNUT SPRINKLE & FRESH SALAD: Combine the chopped nuts with the lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. In a bowl, toss together the sliced apple, the rinsed salad leaves, the dried cranberries, the drained feta, a squeeze of lemon juice (to taste), and seasoning.
What should be prepared from my kitchen to make Heavenly Hazelnut Duck?
Apple, Apples, Danish-style Feta, Dried Cranberries, Free-range Duck Leg Quarter, Free-range Duck Leg Quarters, Fresh Sage, Hazelnuts, Lemon, Lemons, Salad Leaves, Sweet Potato
How many calories does Heavenly Hazelnut Duck have?
882 calories
How much fat content does Heavenly Hazelnut Duck have?
grams
Woolies Products in this dish
