Mixed Nuts & Balsamic Duck Breast

Mix things up in the kitchen with this very sophisticated plate of food. A crispy-skin duck breast rests next to criss-cross scored baby potatoes, roasted in the oven until golden deliciousness. Served with butter-basted green beans infused with fresh thyme. Garnished with toasted mixed nuts for crunch.

Mixed Nuts & Balsamic Duck Breast

with charred green beans

4.6

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
  • Paper Towel
Photo of Mixed Nuts & Balsamic Duck Breast
  1. CRISS CROSS BABY

    Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. (Alternatively: Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. NUTS

    Roughly chop the nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. DUCK PREP

    Pat the duck breast dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh.

  4. SIZZLING DUCK

    Place the duck in a cold pan, skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 1-2 minutes. Drain the duck fat and baste the duck breast with the Balsamic Glaze and add ½ of the toasted nuts, 1-2 minutes. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.

  5. Green Beans

    Return the pan wiped down to medium-high heat with a drizzle of oil. When hot, fry the rinsed Green Beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the rinsed thyme. Remove from the pan, discard the thyme sprigs, and season.

  6. DINNER IS READY

    Plate up the golden potatoes alongside the sliced duck breast, drizzle the reserved pan juices over the duck, serve the charred Green Beans on the side, and sprinkle over the toasted nuts. Cheers, Chef!

  1. CRISS CROSS BABY

    Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. (Alternatively: Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. NUTS

    Roughly chop the nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. DUCK PREP

    Pat the duck breasts dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh.

  4. SIZZLING DUCK

    Place the duck in a cold pan, skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 1-2 minutes. Drain the duck fat and baste the duck breasts with the Balsamic Glaze and add ½ of the toasted nuts, 1-2 minutes. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.

  5. Green Beans

    Return the pan wiped down to medium-high heat with a drizzle of oil. When hot, fry the rinsed Green Beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the rinsed thyme. Remove from the pan, discard the thyme sprigs, and season.

  6. DINNER IS READY

    Plate up the golden potatoes alongside the sliced duck breasts, drizzle the reserved pan juices over the duck, serve the charred Green Beans on the side, and sprinkle over the toasted nuts. Cheers, Chef!

  1. CRISS CROSS BABY

    Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. (Alternatively: Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. NUTS

    Roughly chop the nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. DUCK PREP

    Pat the duck breasts dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh.

  4. SIZZLING DUCK

    Place the duck in a cold pan, skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 1-2 minutes. Drain the duck fat and baste the duck breasts with the Balsamic Glaze and add ½ of the toasted nuts, 1-2 minutes. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.

  5. Green Beans

    Return the pan wiped down to medium-high heat with a drizzle of oil. When hot, fry the rinsed Green Beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the rinsed thyme. Remove from the pan, discard the thyme sprigs, and season.

  6. DINNER IS READY

    Plate up the golden potatoes alongside the sliced duck breasts, drizzle the reserved pan juices over the duck, serve the charred Green Beans on the side, and sprinkle over the toasted nuts. Cheers, Chef!

  1. CRISS CROSS BABY

    Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. (Alternatively: Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. NUTS

    Roughly chop the nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. DUCK PREP

    Pat the duck breasts dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh.

  4. SIZZLING DUCK

    Place the duck in a cold pan ,skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 1-2 minutes. Drain the duck fat and baste the duck breasts with the Balsamic Glaze and add ½ of the toasted nuts, 1-2 minutes. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning.

  5. Green Beans

    Return the pan wiped down to medium-high heat with a drizzle of oil. When hot, fry the rinsed Green Beans until starting to char, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the rinsed thyme. Remove from the pan, discard the thyme sprigs, and season.

  6. DINNER IS READY

    Plate up the golden potatoes alongside the sliced duck breasts, drizzle the reserved pan juices over the duck, serve the charred Green Beans on the side, and sprinkle over the toasted nuts. Cheers, Chef!

Frequently Asked Questions

What is the preparation time for Mixed Nuts & Balsamic Duck Breast?

The preparation time for Mixed Nuts & Balsamic Duck Breast with charred green beans is between 25 and 45 minutes.

What is the total time required to make Mixed Nuts & Balsamic Duck Breast with charred green beans?

The total time required to make Mixed Nuts & Balsamic Duck Breast with charred green beans is between 40 and 60 minutes.

How many servings does Mixed Nuts & Balsamic Duck Breast provide?

4 servings

What are the main ingredients in Mixed Nuts & Balsamic Duck Breast?

Baby Potatoes, Balsamic Glaze, Free-range Duck Breast, Free-range Duck Breasts, Fresh Thyme, Green Beans, Mixed Nuts

What is the nutritional information of Mixed Nuts & Balsamic Duck Breast?

Calories: 676, Carbs: 60 grams, Fat: grams, Protein: 33 grams, Sugar: 25.8 grams, Salt: 396 grams

How do I prepare Mixed Nuts & Balsamic Duck Breast?

DINNER IS READY: Plate up the golden potatoes alongside the sliced duck breasts, drizzle the reserved pan juices over the duck, serve the charred green beans on the side, and sprinkle over the toasted nuts. Cheers, Chef! GREEN BEANS: Return the pan wiped down to medium-high heat with a drizzle of oil. When hot, fry the rinsed green beans until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the rinsed thyme. Remove from the pan, discard the thyme sprigs, and season. SIZZLING DUCK: Place the duck in a cold pan, skin-side down 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, 5-8 minutes. Turn the heat up to medium-high and drain the excess duck fat from the pan. Flip the duck, and sear until browned, 1-2 minutes. Drain the duck fat and baste the duck breasts with the balsamic glaze and add ½ of the toasted nuts, 1-2 minutes. Remove from the pan with all the pan juices and rest for 3 minutes before slicing and seasoning. DUCK PREP: Pat the duck breasts dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. NUTS: Roughly chop the nuts. Place the chopped nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISS CROSS BABY: Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato so that the flesh is exposed. Place the potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 30-35 minutes. (Alternatively: Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

What should be prepared from my kitchen to make Mixed Nuts & Balsamic Duck Breast?

Baby Potatoes, Balsamic Glaze, Free-range Duck Breast, Free-range Duck Breasts, Fresh Thyme, Green Beans, Mixed Nuts

How many calories does Mixed Nuts & Balsamic Duck Breast have?

676 calories

How much fat content does Mixed Nuts & Balsamic Duck Breast have?

grams

Woolies Products in this dish

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Fresh Thyme 20 g

Fresh Thyme 20 G

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