Duck & Coconut Potatoes Dauphinoise

Indulge in this super simple yet incredibly flavoursome dinner! Perfectly golden potatoes dauphinoise with a coconut twist is served alongside succulent seared duck breast, lathered in a tart & sweet plum sauce. Sautèed cabbage is tossed with peanuts to make the perfect side to this fabulous meal.

Duck & Coconut Potatoes Dauphinoise

with plum sauce & fresh coriander

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 65 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Duck & Coconut Potatoes Dauphinoise
  1. GOLDEN Potato DAUPHINOISE

    Preheat the oven to 200°C. In a bowl, add the sliced Potato, the Coconut Cream, seasoning, and 65ml of water. Mix until the potatoes are fully coated. Lightly grease a small roasting tray and layer the potato mixture in the tray. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potato. Place in the hot oven and roast for 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. On completion, the dauphinoise should be cooked through and golden.

  2. PLUM-GLAZED DUCK BREAST

    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 for 5-8 minutes until the skin is crispy. 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 (this time frame will yield a medium-rare result.) In the final minute, baste the duck with the Plum Sauce and a splash of water if necessary. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. SAUTÉED Cabbage

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 3-5 minutes until slightly softened, shifting occasionally. In the final minute, toss through the chopped Peanuts and ½ the chopped coriander. Season to taste.

  4. DELIGHTFUL DUCK & DAUPHINOISE

    Plate up the coconut potatoes dauphinoise alongside the plum-glazed duck. Side with the sautéed Cabbage. Sprinkle over the remaining coriander. Good job, Chef!

  1. GOLDEN Potato DAUPHINOISE

    Preheat the oven to 200°C. In a bowl, add the sliced Potato, the Coconut Cream, seasoning, and 125ml of water. Mix until the potatoes are fully coated. Lightly grease a small roasting tray and layer the potato mixture in the tray. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potato. Place in the hot oven and roast for 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. On completion, the dauphinoise should be cooked through and golden.

  2. PLUM-GLAZED DUCK BREAST

    Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. 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 (this time frame will yield a medium-rare result.) In the final minute, baste the duck with the Plum Sauce and a splash of water if necessary. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. SAUTÉED Cabbage

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 3-5 minutes until slightly softened, shifting occasionally. In the final minute, toss through the chopped Peanuts and ½ the chopped coriander. Season to taste.

  4. DELIGHTFUL DUCK & DAUPHINOISE

    Plate up the coconut potatoes dauphinoise alongside the plum-glazed duck. Side with the sautéed Cabbage. Sprinkle over the remaining coriander. Good job, Chef!

  1. GOLDEN Potato DAUPHINOISE

    Preheat the oven to 200°C. In a bowl, add the sliced Potato, the Coconut Cream, seasoning, and 170ml of water. Mix until the potatoes are fully coated. Lightly grease a roasting tray and layer the potato mixture in the tray. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potato. Place in the hot oven and roast for 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. On completion, the dauphinoise should be cooked through and golden.

  2. PLUM-GLAZED DUCK BREAST

    Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. 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 (this time frame will yield a medium-rare result.) In the final minute, baste the duck with the Plum Sauce and a splash of water if necessary. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. SAUTÉED Cabbage

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 3-5 minutes until slightly softened, shifting occasionally. In the final minute, toss through the chopped Peanuts and ½ the chopped coriander. Season to taste.

  4. DELIGHTFUL DUCK & DAUPHINOISE

    Plate up the coconut potatoes dauphinoise alongside the plum-glazed duck. Side with the sautéed Cabbage. Sprinkle over the remaining coriander. Good job, Chef!

  1. GOLDEN Potato DAUPHINOISE

    Preheat the oven to 200°C. In a bowl, add the sliced Potato, the Coconut Cream, seasoning, and 250ml of water. Mix until the potatoes are fully coated. Lightly grease a roasting tray and layer the potato mixture in the tray. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potato. Place in the hot oven and roast for 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. On completion, the dauphinoise should be cooked through and golden.

  2. PLUM-GLAZED DUCK BREAST

    Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. 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 (this time frame will yield a medium-rare result.) In the final minute, baste the duck with the Plum Sauce and a splash of water if necessary. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. SAUTÉED Cabbage

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Cabbage for 3-5 minutes until slightly softened, shifting occasionally. In the final minute, toss through the chopped Peanuts and ½ the chopped coriander. Season to taste.

  4. DELIGHTFUL DUCK & DAUPHINOISE

    Plate up the coconut potatoes dauphinoise alongside the plum-glazed duck. Side with the sautéed Cabbage. Sprinkle over the remaining coriander. Good job, Chef!

Frequently Asked Questions

What is the preparation time for Duck & Coconut Potatoes Dauphinoise?

The preparation time for Duck & Coconut Potatoes Dauphinoise with plum sauce & fresh coriander is between 25 and 40 minutes.

What is the total time required to make Duck & Coconut Potatoes Dauphinoise with plum sauce & fresh coriander?

The total time required to make Duck & Coconut Potatoes Dauphinoise with plum sauce & fresh coriander is between 45 and 65 minutes.

How many servings does Duck & Coconut Potatoes Dauphinoise provide?

4 servings

What are the main ingredients in Duck & Coconut Potatoes Dauphinoise?

Cabbage, Coconut Cream, Free-range Duck Breast, Free-range Duck Breasts, Fresh Coriander, Peanuts, Plum Sauce, Potato

What is the nutritional information of Duck & Coconut Potatoes Dauphinoise?

Calories: 644, Carbs: 67 grams, Fat: grams, Protein: 41.5 grams, Sugar: 26.2 grams, Salt: 1017 grams

How do I prepare Duck & Coconut Potatoes Dauphinoise?

GOLDEN POTATO DAUPHINOISE: Preheat the oven to 200°C. In a bowl, add the sliced potato, the coconut cream, seasoning, and 125ml of water. Mix until the potatoes are fully coated. Lightly grease a small roasting tray and layer the potato mixture in the tray. Pour over the remaining cream mixture. Alternatively, create small stacks with the sliced potato. Place in the hot oven and roast for 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. On completion, the dauphinoise should be cooked through and golden. SAUTÉED CABBAGE: Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced cabbage for 3-5 minutes until slightly softened, shifting occasionally. In the final minute, toss through the chopped peanuts and ½ the chopped coriander. Season to taste. PLUM-GLAZED DUCK BREAST: Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. 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 (this time frame will yield a medium-rare result.) In the final minute, baste the duck with the plum sauce and a splash of water if necessary. Remove from the pan on completion and allow to rest for 3 minutes before slicing. DELIGHTFUL DUCK & DAUPHINOISE: Plate up the coconut potatoes dauphinoise alongside the plum-glazed duck. Side with the sautéed cabbage. Sprinkle over the remaining coriander. Good job, Chef!

What should be prepared from my kitchen to make Duck & Coconut Potatoes Dauphinoise?

Cabbage, Coconut Cream, Free-range Duck Breast, Free-range Duck Breasts, Fresh Coriander, Peanuts, Plum Sauce, Potato

How many calories does Duck & Coconut Potatoes Dauphinoise have?

644 calories

How much fat content does Duck & Coconut Potatoes Dauphinoise have?

grams

Woolies Products in this dish

Photo of Baby Mixed Cabbage 2 pk

Baby Mixed Cabbage 2 Pk

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Napa Cabbage 300 g

Napa Cabbage 300 G

Photo of Large Potatoes 2 kg

Large Potatoes 2 Kg

Photo of Potato Roasting Vegetables 800 g

Potato Roasting Vegetables 800 G

Photo of Bulk Everyday Potatoes 3 kg

Bulk Everyday Potatoes 3 Kg

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Views: 851