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Seared duck with ginger mash

Seared duck with ginger sweet potato and potato mash, served on a plate

Seared duck with ginger mash

Name: Seared duck with ginger mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 25g fresh ginger peeled; small orange zested and the juice of half; 340g duck breasts skin removed and halved lengthways; 160g sweet potatoes peeled and thickly sliced; 125g potatoes peeled and cut into chunks; 2 tsp rapeseed oil; 1 onion halved and thinly sliced; 2 garlic cloves thinly sliced; 160g broccoli florets; 160g brussels sprouts peeled; 1 tsp vegetable bouillon powder; few leaves fresh parsley or coriander (optional)

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.3 out of 5.11 ratingsRate

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Add a special supper for two to your weeknight menu with this easy, flavourful seared duck with gingery mashed potato and sweet potato, and enjoy four of your 5-a-day

Freezable

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

25g fresh ginger

peeled
small orange

zested and the juice of half
340g duck breasts

skin removed and halved lengthways
160g sweet potatoes

peeled and thickly sliced
125g potatoes

peeled and cut into chunks
2 tsp rapeseed oil
1 onion

halved and thinly sliced
2 garlic cloves

thinly sliced
160g broccoli florets
160g brussels sprouts

peeled
1 tsp vegetable bouillon powder
few leaves fresh parsley

or coriander (optional)

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Nutrition: Per serving

kcal407

low
fat12g

low
saturates3g
carbs40g
sugars17g
fibre12g
protein29g
salt0.5g

Method

step 1

Cut 4 thin slices of the ginger and shred, then finely grate the remainder. Rub ¼ tsp each grated ginger and orange zest into the duck breasts, then grind over plenty of black pepper and set aside. Put both types of potato into a steamer and cook for 15 mins until tender. Transfer to a bowl and add the remaining grated ginger, then blitz with a hand blender until smooth. Cover and keep warm.
step 2

Meanwhile, heat the oil in a large non-stick frying pan. Add the onion, garlic and shredded ginger and fry for 5 mins until softened and starting to turn golden. Push the onions to one side, add the duck and cook for 8 mins, turning frequently and stirring the onions occasionally. Lift the duck out of the pan and put on a plate to rest.
step 3

Put the broccoli and brussels sprouts into the steamer and cook for 8 mins until tender. Meanwhile, make the sauce. Add 150ml water, ½ tsp orange zest and the bouillon to the onion mixture and bubble to a sauce, then remove from the heat and add the orange juice.
step 4

Smear the ginger mash onto two warmed plates and top with the duck. Spoon over the onions and drizzle over the sauce. Scatter with the parsley or coriander, if using, and serve with the broccoli and sprouts.

Recipe from Good Food magazine, December 2018

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A star rating of 4.3 out of 5.11 ratings

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