Crispy duck breast served with crunchy, fluffy smashed baby potatoes, sweet roasted carrots and a tangy citrus sauce. Topped with fresh fragrant sage. A truly dreamy dish!
Duck & Orange Sage Sauce
Duck & Orange Sage Sauce
with smashed potatoes & roasted carrot
Hands on Time: 15 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Chicken
- Chicken Stock
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Lime
- Limes
- NOMU Provençal Rub
- Orange Juice
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. 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.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the chicken stock, 65ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 3-4 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 15g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted carrot wedges and garnish with a lime wedge. Well done, Chef!
Baby Potatoes - 200g
Carrot - 240g
NOMU Provençal Rub - 10ml
Free-range Duck Breast - 1
Garlic Clove - 1
White Wine - 45ml
Chicken Stock - 5ml
Orange Juice - 30ml
Fresh Sage - 5g
Lime - 1
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. 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.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the chicken stock, 125ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 4-5 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 30g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted carrot wedges and garnish with a lime wedge. Well done, Chef!
Baby Potatoes - 400g
Carrot - 480g
NOMU Provençal Rub - 20ml
Free-range Duck Breasts - 2
Garlic Clove - 1
White Wine - 85ml
Chicken Stock - 10ml
Orange Juice - 60ml
Fresh Sage - 10g
Lime - 1
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. 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.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the chicken stock, 180ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 5-6 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 45g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted carrot wedges and garnish with a lime wedge. Well done, Chef!
Baby Potatoes - 600g
Carrot - 720g
NOMU Provençal Rub - 30ml
Free-range Duck Breasts - 3
Garlic Cloves - 2
White Wine - 125ml
Chicken Stock - 15ml
Orange Juice - 85ml
Fresh Sage - 15g
Limes - 2
PARBOIL THE POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
ROAST THE CARROTS
Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
GET THE SPUDS GOLDEN
When the potatoes are done, place on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and sprinkle over the rub and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY DUCK
Pat dry the duck with some paper towel. Score the skin with a knife in a cross-hatch pattern. 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.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
ORANGE SAUCE
Boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the white wine and simmer for 2-4 minutes, until almost all evaporated. Add the chicken stock, 250ml of boiling water, and the orange juice. Mix until fully combined. Leave to simmer for 5-6 minutes, until slightly thickened, stirring occasionally. In the final 1-2 minutes, add 60g of butter and the fresh sage leaves. Remove from the heat and add a squeeze of lime juice (to taste), the lime zest, and seasoning.
SMASHING DINNER!
Pile up the smashed potatoes. Side with the juicy duck slices drizzled with the citrus sauce. Serve with the roasted carrot wedges and garnish with a lime wedge. Well done, Chef!
Baby Potatoes - 800g
Carrot - 960g
NOMU Provençal Rub - 40ml
Free-range Duck Breasts - 4
Garlic Cloves - 2
White Wine - 175ml
Chicken Stock - 20ml
Orange Juice - 125ml
Fresh Sage - 20g
Limes - 2
Woolies Products in this dish
