Garlic Duck & Herby Baby Potatoes

Soft baby potatoes are spiced with NOMU Provençal rub and are served with crispy duck breast basted in fragrant garlic. A simple garden salad and a refreshing light crème fraîche drizzle completes this delicious dish. Easy, peasy and yummy!

Garlic Duck & Herby Baby Potatoes

with a garden salad & crème fraîche

4.7

Hands on Time: 15 - 25 minutes

Overall Time: 25 - 30 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Garlic Duck & Herby Baby Potatoes
  1. BOIL & PREP

    Place the Baby Potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the Cucumber into half-moons and rinse the Salad Leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.

  2. DUCK… DUCK… GARLIC!

    Pat the duck breast dry with paper towel. Place 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, reserving it for Step 3. 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 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. TOSS

    When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed Salad Leaves, the Cucumber half-moons, a drizzle of oil, and seasoning.

  4. LET’S EAT!

    Plate up the soft Baby Potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!

  1. BOIL & PREP

    Place the Baby Potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the Cucumber into half-moons and rinse the Salad Leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.

  2. DUCK… DUCK… GARLIC!

    Pat the duck breasts dry with paper towel. Place 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, reserving it for Step 3. 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 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. TOSS

    When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed Salad Leaves, the Cucumber half-moons, a drizzle of oil, and seasoning.

  4. LET’S EAT!

    Plate up the soft Baby Potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!

  1. BOIL & PREP

    Place the Baby Potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the Cucumber into half-moons and rinse the Salad Leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.

  2. DUCK… DUCK… GARLIC!

    Pat the duck breasts dry with paper towel. Place 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, reserving it for Step 3. 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 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. TOSS

    When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed Salad Leaves, the Cucumber half-moons, a drizzle of oil, and seasoning.

  4. LET’S EAT!

    Plate up the soft Baby Potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!

  1. BOIL & PREP

    Place the Baby Potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the Cucumber into half-moons and rinse the Salad Leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency.

  2. DUCK… DUCK… GARLIC!

    Pat the duck breasts dry with paper towel. Place 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, reserving it for Step 3. 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 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing.

  3. TOSS

    When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed Salad Leaves, the Cucumber half-moons, a drizzle of oil, and seasoning.

  4. LET’S EAT!

    Plate up the soft Baby Potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef!

Frequently Asked Questions

What is the preparation time for Garlic Duck & Herby Baby Potatoes?

The preparation time for Garlic Duck & Herby Baby Potatoes with a garden salad & crème fraîche is between 15 and 25 minutes.

What is the total time required to make Garlic Duck & Herby Baby Potatoes with a garden salad & crème fraîche?

The total time required to make Garlic Duck & Herby Baby Potatoes with a garden salad & crème fraîche is between 25 and 30 minutes.

How many servings does Garlic Duck & Herby Baby Potatoes provide?

4 servings

What are the main ingredients in Garlic Duck & Herby Baby Potatoes?

Baby Potatoes, Creme Fraiche, Cucumber, Free-range Duck Breast, Free-range Duck Breasts, Garlic Clove, Garlic Cloves, NOMU Provençal Rub, Salad Leaves

What is the nutritional information of Garlic Duck & Herby Baby Potatoes?

Calories: 541, Carbs: 38 grams, Fat: grams, Protein: 28.9 grams, Sugar: 6.5 grams, Salt: 585 grams

How do I prepare Garlic Duck & Herby Baby Potatoes?

DUCK… DUCK… GARLIC!: Pat the duck breasts dry with paper towel. Place 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, reserving it for Step 3. 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 1-2 minutes, baste the duck with the grated garlic, ½ the rub and a knob of butter. Remove from the pan on completion and allow to rest for 3 minutes before slicing. BOIL & PREP: Place the baby potatoes in a pot of salted water over a high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat, drain, and return to the pot. While the potatoes are boiling, cut the cucumber into half-moons and rinse the salad leaves. Peel and grate the garlic. Loosen the crème fraîche with water in 5ml increments until a drizzling consistency. LET’S EAT!: Plate up the soft baby potatoes and side with crispy garlic duck slices and the fresh salad. Drizzle over the loosened crème fraîche. Well done, Chef! TOSS: When the potatoes are done, add the remaining rub, a drizzle of the reserved duck fat, and seasoning to the pot. Toss until fully coated. In a salad bowl, add the rinsed salad leaves, the cucumber half-moons, a drizzle of oil, and seasoning.

What should be prepared from my kitchen to make Garlic Duck & Herby Baby Potatoes?

Baby Potatoes, Creme Fraiche, Cucumber, Free-range Duck Breast, Free-range Duck Breasts, Garlic Clove, Garlic Cloves, NOMU Provençal Rub, Salad Leaves

How many calories does Garlic Duck & Herby Baby Potatoes have?

541 calories

How much fat content does Garlic Duck & Herby Baby Potatoes have?

grams

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