This dish falls into a food category of its own: Fabulously fancy! Truffle zest, golden oven-roasted duck, and a cranberry trio tick all the boxes for a delectable, delicious, restaurant-quality meal. The combination of dried cranberries, cranberry jam & cranberry juice elevates the duck to a new level when used as a glaze. Served with a sun-dried tomato & feta salad.
Cranberry Roasted Duck & Truffle Mash
Cranberry Roasted Duck & Truffle Mash
with sun-dried tomatoes & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Cranberry Jam
- Cranberry Juice
- Danish-style Feta
- Dried Cranberries
- Free-range Duck Leg Quarter/s
- Free-range Duck Leg Quarters
- Green Leaves
- Potato
- Sun-Dried Tomatoes
- Truffle Zest
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
CRISPY-SKIN 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/s in a cold pan without oil (the duck will render its /their|#7DA0D7 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.
TASTY TRUFFLE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add the truffle zest, a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
A TRIO OF CRANBERRIES
In a bowl, combine the cranberries, the jam, and the juice. Season and set aside.
PRETTY SALAD
To a salad bowl, add the leaves. Toss with the sun-dried tomatoes, the feta, a drizzle of olive oil and seasoning. Set aside.
GLISTENING GLAZE
When the duck has 5 minutes left, baste with the cranberry glaze and return to the oven for the remaining time.
DELICIOUS DUCK
Serve up the truffle mash, top with the glazed duck and drizzle with any pan juices. Plate the dressed salad alongside.
Potato - 200g
Truffle Zest - 2,5ml
Free-range Duck Leg Quarter/s - 1
Dried Cranberries - 10g
Cranberry Jam - 30ml
Cranberry Juice - 15ml
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Danish-style Feta - 30g
CRISPY-SKIN 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/s in a cold pan without oil (the duck will render its /their|#7DA0D7 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.
TASTY TRUFFLE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add the truffle zest, a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
A TRIO OF CRANBERRIES
In a bowl, combine the cranberries, the jam, and the juice. Season and set aside.
PRETTY SALAD
To a salad bowl, add the leaves. Toss with the sun-dried tomatoes, the feta, a drizzle of olive oil and seasoning. Set aside.
GLISTENING GLAZE
When the duck has 5 minutes left, baste with the cranberry glaze and return to the oven for the remaining time.
DELICIOUS DUCK
Serve up the truffle mash, top with the glazed duck and drizzle with any pan juices. Plate the dressed salad alongside.
Potato - 400g
Truffle Zest - 5ml
Free-range Duck Leg Quarter/s - 2
Dried Cranberries - 20g
Cranberry Jam - 60ml
Cranberry Juice - 30ml
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Danish-style Feta - 60g
CRISPY-SKIN 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.
TASTY TRUFFLE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add the truffle zest, a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
A TRIO OF CRANBERRIES
In a bowl, combine the cranberries, the jam, and the juice. Season and set aside.
PRETTY SALAD
To a salad bowl, add the leaves. Toss with the sun-dried tomatoes, the feta, a drizzle of olive oil and seasoning. Set aside.
GLISTENING GLAZE
When the duck has 5 minutes left, baste with the cranberry glaze and return to the oven for the remaining time.
DELICIOUS DUCK
Serve up the truffle mash, top with the glazed duck and drizzle with any pan juices. Plate the dressed salad alongside.
Potato - 600g
Truffle Zest - 7,5ml
Free-range Duck Leg Quarters - 3
Dried Cranberries - 30g
Cranberry Jam - 90ml
Cranberry Juice - 45ml
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Danish-style Feta - 90g
CRISPY-SKIN 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.
TASTY TRUFFLE MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add the truffle zest, a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
A TRIO OF CRANBERRIES
In a bowl, combine the cranberries, the jam, and the juice. Season and set aside.
PRETTY SALAD
To a salad bowl, add the leaves. Toss with the sun-dried tomatoes, the feta, a drizzle of olive oil and seasoning. Set aside.
GLISTENING GLAZE
When the duck has 5 minutes left, baste with the cranberry glaze and return to the oven for the remaining time.
DELICIOUS DUCK
Serve up the truffle mash, top with the glazed duck and drizzle with any pan juices. Plate the dressed salad alongside.
Potato - 800g
Truffle Zest - 10ml
Free-range Duck Leg Quarters - 4
Dried Cranberries - 40g
Cranberry Jam - 125ml
Cranberry Juice - 60ml
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Danish-style Feta - 120g
Frequently Asked Questions
What is the preparation time for Cranberry Roasted Duck & Truffle Mash?
The preparation time for Cranberry Roasted Duck & Truffle Mash with sun-dried tomatoes & Danish-style feta is between 25 and 45 minutes.
What is the total time required to make Cranberry Roasted Duck & Truffle Mash with sun-dried tomatoes & Danish-style feta?
The total time required to make Cranberry Roasted Duck & Truffle Mash with sun-dried tomatoes & Danish-style feta is between 45 and 65 minutes.
How many servings does Cranberry Roasted Duck & Truffle Mash provide?
4 servings
What are the main ingredients in Cranberry Roasted Duck & Truffle Mash?
Cranberry Jam, Cranberry Juice, Danish-style Feta, Dried Cranberries, Free-range Duck Leg Quarter/s, Free-range Duck Leg Quarters, Green Leaves, Potato, Sun-Dried Tomatoes, Truffle Zest
What is the nutritional information of Cranberry Roasted Duck & Truffle Mash?
Calories: 834, Carbs: 85 grams, Fat: grams, Protein: 62.3 grams, Sugar: 41 grams, Salt: 666 grams
How do I prepare Cranberry Roasted Duck & Truffle Mash?
CRISPY-SKIN 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/s in a cold pan without oil (the duck will render its /their|#7DA0D7 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. DELICIOUS DUCK: Serve up the truffle mash, top with the glazed duck and drizzle with any pan juices. Plate the dressed salad alongside. GLISTENING GLAZE: When the duck has 5 minutes left, baste with the cranberry glaze and return to the oven for the remaining time. PRETTY SALAD: To a salad bowl, add the leaves. Toss with the sun-dried tomatoes, the feta, a drizzle of olive oil and seasoning. Set aside. A TRIO OF CRANBERRIES: In a bowl, combine the cranberries, the jam, and the juice. Season and set aside. TASTY TRUFFLE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add the truffle zest, a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Cranberry Roasted Duck & Truffle Mash?
Cranberry Jam, Cranberry Juice, Danish-style Feta, Dried Cranberries, Free-range Duck Leg Quarter/s, Free-range Duck Leg Quarters, Green Leaves, Potato, Sun-Dried Tomatoes, Truffle Zest
How many calories does Cranberry Roasted Duck & Truffle Mash have?
834 calories
How much fat content does Cranberry Roasted Duck & Truffle Mash have?
grams
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