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

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Duck & Coconut Potatoes Dauphinoise

Serves 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.
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.
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.
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!

Potato - 200g
Coconut Cream - 100ml
Free-range Duck Breast - 1
Plum Sauce - 40ml
Cabbage - 100g
Peanuts - 10g
Fresh Coriander - 4g

Download the Recipe

Serves 2

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.
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.
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.
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!

Potato - 400g
Coconut Cream - 200ml
Free-range Duck Breasts - 2
Plum Sauce - 80ml
Cabbage - 200g
Peanuts - 20g
Fresh Coriander - 8g

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Serves 3

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.
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.
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.
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!

Potato - 600g
Coconut Cream - 300ml
Free-range Duck Breasts - 3
Plum Sauce - 120ml
Cabbage - 300g
Peanuts - 30g
Fresh Coriander - 12g

Download the Recipe

Serves 4

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.
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.
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.
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!