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
Mixed Nuts & Balsamic Duck Breast
with charred green beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Balsamic Glaze
- Free-range Duck Breast
- Free-range Duck Breasts
- Fresh Thyme
- Green Beans
- Mixed Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
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).
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.
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.
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.
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.
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!
Baby Potatoes - 200g
Mixed Nuts - 20g
Free-range Duck Breast - 1
Balsamic Glaze - 30ml
Green Beans - 80g
Fresh Thyme - 3g
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).
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.
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.
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.
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.
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!
Baby Potatoes - 400g
Mixed Nuts - 40g
Free-range Duck Breasts - 2
Balsamic Glaze - 60ml
Green Beans - 160g
Fresh Thyme - 5g
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).
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.
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.
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.
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.
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!
Baby Potatoes - 600g
Mixed Nuts - 60g
Free-range Duck Breasts - 3
Balsamic Glaze - 90ml
Green Beans - 240g
Fresh Thyme - 8g
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).
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.
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.
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.
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.
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!
Baby Potatoes - 800g
Mixed Nuts - 80g
Free-range Duck Breasts - 4
Balsamic Glaze - 120ml
Green Beans - 320g
Fresh Thyme - 10g
Woolies Products in this dish
