eCook Meal
Crispy Citrus Duck & Balsamic Greens
with potato mash & almonds
Citrus sauce and crispy duck are one of those classic combinations that will always please the palate. In this recipe, you will make both ingredients shine by serving it up with a silky potato mash, sweet-balsamic green beans & onion, and scatterings of toasted almonds. Add an orange wedge and your plate is ready to impress, Chef!
Serving guide
Choose your portion size.
SMOOTH 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 a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET BALSAMIC BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the halved green beans and fry until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sweet balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 2 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed green beans & onions and scatter over the toasted Almonds.
SMOOTH 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 a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET BALSAMIC BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the halved green beans and fry until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sweet balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 4 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed green beans & onions and scatter over the toasted Almonds.
SMOOTH 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 a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET BALSAMIC BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the halved green beans and fry until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the sweet balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 6 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed green beans & onions and scatter over the toasted Almonds.
SMOOTH 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 a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET BALSAMIC BEANS
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the halved green beans and fry until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the sweet balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
CREAMY Orange SAUCE
In a small bowl, combine the crème fraîche with the Orange zest (to taste), seasoning, and a splash of water to loosen. Set aside.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 8 Orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning.
A DINNER DELIGHT
Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed green beans & onions and scatter over the toasted Almonds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.81
for 4 servings · R35.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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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
Not in the Woolies basket — source these elsewhere:
- Sweet Balsamic
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Frequently Asked Questions
What is the preparation time for Crispy Citrus Duck & Balsamic Greens?
The preparation time for Crispy Citrus Duck & Balsamic Greens with potato mash & almonds is between 25 and 45 minutes.
What is the total time required to make Crispy Citrus Duck & Balsamic Greens with potato mash & almonds?
The total time required to make Crispy Citrus Duck & Balsamic Greens with potato mash & almonds is between 40 and 55 minutes.
How many servings does Crispy Citrus Duck & Balsamic Greens provide?
4 servings
What are the main ingredients in Crispy Citrus Duck & Balsamic Greens?
Almonds, Creme Fraiche, Duck Breast, Green Beans, Onion, Orange, Potato, Sweet Balsamic
What is the nutritional information of Crispy Citrus Duck & Balsamic Greens?
Calories: 816, Carbs: 83 grams, Fat: grams, Protein: 36.2 grams, Sugar: 35.9 grams, Salt: 349 grams
How do I prepare Crispy Citrus Duck & Balsamic Greens?
TOASTED ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. A DINNER DELIGHT: Plate up the mash with the duck breast slices alongside. Drizzle the reserved pan juices and the zesty crème over the duck. Side with the glazed green beans & onions and scatter over the toasted almonds. SMOOTH 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 a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. CRISPY DUCK: Pat the duck dry with paper towel. Place the duck in a cold pan skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 2-4 minutes (for medium-rare). In the final minute, add a knob of butter (optional) and the juice from 4 orange wedges. Remove from the pan, reserving the juices, and rest for 3 minutes before slicing and seasoning. CREAMY ORANGE SAUCE: In a small bowl, combine the crème fraîche with the orange zest (to taste), seasoning, and a splash of water to loosen. Set aside. SWEET BALSAMIC BEANS: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the halved green beans and fry until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the sweet balsamic and simmer until slightly reduced. Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Crispy Citrus Duck & Balsamic Greens?
Almonds, Creme Fraiche, Duck Breast, Green Beans, Onion, Orange, Potato, Sweet Balsamic
How many calories does Crispy Citrus Duck & Balsamic Greens have?
816 calories
How much fat content does Crispy Citrus Duck & Balsamic Greens have?
grams