What are the main ingredients in Heavenly Hazelnut Duck?

Oil (cooking, olive or coconut), Water, Butter, Milk (optional), Paper Towel, Seasoning (salt & pepper)

What is the nutritional information of Heavenly Hazelnut Duck?

Calories: 882, Carbs: 100 grams, Fat: grams, Protein: 63.9 grams, Sugar: 42.5 grams, Salt: 562 grams

How do I prepare Heavenly Hazelnut Duck?

SLOW ROASTED DUCK: Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 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 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. In a bowl, toss together the sliced apple, the rinsed salad leaves, the dried cranberries, the drained feta, a squeeze of lemon juice (to taste), and seasoning.

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

Oil (cooking, olive or coconut), Water, Butter, Milk (optional), Paper Towel, Seasoning (salt & pepper)

Heavenly Hazelnut Duck

Name: Heavenly Hazelnut Duck
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Water; Butter; Milk (optional); Paper Towel; Seasoning (salt & pepper)

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

Heavenly Hazelnut Duck

with sweet potato mash & a sage burnt butter

Hands on Time: 20 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Danish-style Feta
Dried Cranberries
Free-range Duck Leg Quarter
Free-range Duck Leg Quarters
Fresh Sage
Hazelnuts
Lemon
Lemons
Salad Leaves
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Water
Butter
Milk (optional)
Paper Towel
Seasoning (salt & pepper)

Serves 1

SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck leg in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 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 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. In a bowl, toss together the sliced apple, the rinsed salad leaves, the dried cranberries, the drained feta, 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!

Free-range Duck Leg Quarter - 1
Sweet Potato - 250g
Fresh Sage - 5g
Hazelnuts - 25g
Lemon - 1
Apple - 1
Salad Leaves - 20g
Dried Cranberries - 10g
Danish-style Feta - 20g

Download the Recipe

Serves 2

SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 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 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. In a bowl, toss together the sliced apple, the rinsed salad leaves, the dried cranberries, the drained feta, 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!

Free-range Duck Leg Quarters - 2
Sweet Potato - 500g
Fresh Sage - 10g
Hazelnuts - 50g
Lemon - 1
Apple - 1
Salad Leaves - 40g
Dried Cranberries - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 3

SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 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 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. In a bowl, toss together the sliced apple, the rinsed salad leaves, the dried cranberries, the drained feta, 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!

Free-range Duck Leg Quarters - 3
Sweet Potato - 750g
Fresh Sage - 15g
Hazelnuts - 75g
Lemons - 2
Apples - 2
Salad Leaves - 60g
Dried Cranberries - 30g
Danish-style Feta - 60g

Download the Recipe

Serves 4

SLOW ROASTED DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without going too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, and roast in the oven until cooked through, 30-35 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 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. In a bowl, toss together the sliced apple, the rinsed salad leaves, the dried cranberries, the drained feta, 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!