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Derry Duck and Londonderry Potatoes

Duck breasts in orange glaze served with squash purée, caramelized apples, sautéed potatoes, and tender kale.

DuckMain CourseHigh ProteinSophisticated
Estimated Nutrition
Calories
788.6
kcal / serving
3154.2 kcal total
Carbs
53.7g
per serving
214.8 g total
Fat
50.6g
per serving
202.4 g total
Protein
29.6g
per serving
118.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
30
g
Caster Sugar
100
ml
Maple Syrup
CondimentsSauces
100
ml
Soy Sauce
100
ml
Balsamic Vinegar
Dairy
15
g
Unsalted Butter
for the squash purée
100
ml
Double Cream
30
g
Unsalted Butter
for caramelised apples
50
g
Unsalted Butter
to cook kale
Fruits
1
piece
Orange
zest only
2
piece
Braeburn Apples
peeled
15
ml
Lemon Juice
for acidulated water
Liquids
100
ml
Orange Juice
Meat
4
piece
Duck Breasts
trimmed, butterflied and skin scored
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
15
ml
Olive Oil
for the squash purée
50
g
Duck Fat
reserved from cooking
Vegetables
1
piece
Squash
peeled and cut into 2cm dice
15
g
Root Ginger
freshly grated
400
g
New Potatoes
200
g
Curly Kale
roughly chopped

Method

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