Derry Duck and Londonderry Potatoes
Duck breasts in orange glaze served with squash purée, caramelized apples, sautéed potatoes, and tender kale.
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
100
ml
CondimentsSauces
100
ml
100
ml
Dairy
15
g
Unsalted Butter
for the squash purée
100
ml
30
g
Unsalted Butter
for caramelised apples
50
g
Unsalted Butter
to cook kale
Fruits
Liquids
100
ml
Meat
4
piece
Duck Breast
trimmed, butterflied and skin scored
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
Vegetables
1
piece
Squash
peeled and cut into 2cm dice
15
g
Root Ginger
freshly grated
400
g
200
g
Curly Kale
roughly chopped
Method
1
2
3
4
5
6
7
8
9
10
11
12
13