Heavenly Hazelnut Duck

Name: Heavenly Hazelnut Duck
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apple; Apples; Dried Cranberries; Free-Range Confit Duck Leg; Free-range Confit Duck Legs; Fresh Sage; Green Leaves; Hazelnuts; Lemon; Lemons; Radish; Sweet Potato

Cured and roasted in its own fat, duck confit is considered a true delicacy. With this dish, it’s served with creamy sweet potato mash, sage burnt butter and an apple & radish salad. Delectable!

Heavenly Hazelnut Duck

with sweet potato mash & a sage burnt butter

4.8

50 reviews

Hands on Time: 20 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

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

Serves 1

SLOW ROASTED DUCK
Preheat the oven to 160°C. Place the duck leg in a roasting dish, along with all the fat from the packaging. Season and roast in the oven until warmed through, 35-40 minutes.
Sweet Potato MASH
Place the Sweet Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 20g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the finely chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. Slice ½ the Apple into half-moons. Set aside the remaining ½ for another meal. Place in a bowl and toss with the rinsed Green Leaves, the Dried Cranberries, the sliced Radish, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!

Download the Recipe

Serves 2

SLOW ROASTED DUCK
Preheat the oven to 160°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season and roast in the oven until warmed through, 35-40 minutes.
Sweet Potato MASH
Place the Sweet Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the finely chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. Slice the Apple into half-moons. Place in a bowl and toss with the rinsed Green Leaves, the Dried Cranberries, the sliced Radish, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!

Download the Recipe

Serves 3

SLOW ROASTED DUCK
Preheat the oven to 160°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season and roast in the oven until warmed through, 35-40 minutes.
Sweet Potato MASH
Place the Sweet Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the finely chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. Slice 1½ of the Apples into half-moons. Set aside the remaining ½ for another meal. Place in a bowl and toss with the rinsed Green Leaves, the Dried Cranberries, the sliced Radish, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!

Download the Recipe

Serves 4

SLOW ROASTED DUCK
Preheat the oven to 160°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season and roast in the oven until warmed through, 35-40 minutes.
Sweet Potato MASH
Place the Sweet Potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
CRISPY SAGE
Place a pan over medium-high heat with 80g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan.
HAZELNUT SPRINKLE & FRESH SALAD
Combine the finely chopped nuts with the Lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. Slice the Apples into half-moons. Place in a bowl and toss with the rinsed Green Leaves, the Dried Cranberries, the sliced Radish, a squeeze of lemon juice (to taste), and seasoning.
INDULGE YOURSELF
Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining Lemon wedges. Bon appétit, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Heavenly Hazelnut Duck?

The preparation time for Heavenly Hazelnut Duck with sweet potato mash & a sage burnt butter is between 20 and 40 minutes.

What is the total time required to make Heavenly Hazelnut Duck with sweet potato mash & a sage burnt butter?

The total time required to make Heavenly Hazelnut Duck with sweet potato mash & a sage burnt butter is between 45 and 60 minutes.

How many servings does Heavenly Hazelnut Duck provide?

4 servings

What are the main ingredients in Heavenly Hazelnut Duck?

Apple, Apples, Dried Cranberries, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Sage, Green Leaves, Hazelnuts, Lemon, Lemons, Radish, Sweet Potato

What is the nutritional information of Heavenly Hazelnut Duck?

Calories: 968, Carbs: 77 grams, Fat: grams, Protein: 27.3 grams, Sugar: 33.5 grams, Salt: 2993 grams

How do I prepare Heavenly Hazelnut Duck?

SLOW ROASTED DUCK: Preheat the oven to 160°C. Place the duck legs in a roasting dish, along with all the fat from the packaging. Season and roast in the oven until warmed through, 35-40 minutes. INDULGE YOURSELF: Plate up the creamy mash. Side with the crispy duck, and the fresh salad. Drizzle the sage butter over the mash and scatter over the crispy sage leaves. Serve with any remaining lemon wedges. Bon appétit, Chef! CRISPY SAGE: Place a pan over medium-high heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry until the butter has a nutty aroma and the leaves are crispy, 1-2 minutes (watch closely to make sure they don’t burn). Remove from the pan. SWEET POTATO MASH: Place the sweet potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover. HAZELNUT SPRINKLE & FRESH SALAD: Combine the finely chopped nuts with the lemon zest (to taste). When the duck has 5-6 minutes to go, remove from the oven and sprinkle over the zesty nuts. Pop back in the oven and roast for the remaining time. Slice the apple into half-moons. Place in a bowl and toss with the rinsed green leaves, the dried cranberries, the sliced radish, a squeeze of lemon juice (to taste), and seasoning.

What should be prepared from my kitchen to make Heavenly Hazelnut Duck?

Apple, Apples, Dried Cranberries, Free-Range Confit Duck Leg, Free-range Confit Duck Legs, Fresh Sage, Green Leaves, Hazelnuts, Lemon, Lemons, Radish, Sweet Potato