eCook Meal
Cranberry Roasted Duck & Truffle Mash
with sun-dried tomatoes & Danish-style feta
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R43.72
for 4 servings · R10.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
Not in the Woolies basket — source these elsewhere:
- Cranberry Jam
- Truffle Zest
- Free-range Duck Leg Quarters
- Cranberry Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dried Cranberries, Feta, Free-range Duck Leg Quarters, Green Leaves, Potato, Tomato, 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?
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. 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.
What should be prepared from my kitchen to make Cranberry Roasted Duck & Truffle Mash?
Cranberry Jam, Cranberry Juice, Dried Cranberries, Feta, Free-range Duck Leg Quarters, Green Leaves, Potato, Tomato, 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