eCook Meal
Garlic Duck & Herby Baby Potatoes
with a garden salad & crème fraîche
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!
Serving guide
Choose your portion size.
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.
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.
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.
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!
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.
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.
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.
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!
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.
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.
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.
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!
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.
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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.87
for 4 servings · R32.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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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
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Crème Fraîche needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Creme Fraiche, Cucumber, Duck Breast, Garlic, 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?
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. 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! 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.
What should be prepared from my kitchen to make Garlic Duck & Herby Baby Potatoes?
Baby Potato, Creme Fraiche, Cucumber, Duck Breast, Garlic, 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