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Plated meal

Roasted Duck with Pepper Mushrooms & Ana Potatoes

  • Premium
  • Meat
  • Contains Dairy

A tempting roast duck recipe which is delicious and easy to make, served with ana potatoes and pepper mushroom sauce.

Nutrition Per Portion

  • Calories

    770

  • Carbs

    39.4g

  • Fat

    52.7g

  • Fibre

    7.8g

  • Protein

    37.8g

  • Sugar

    4.4g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Make the stock by bringing a saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved, remove from the heat and set aside.

  • 2.0 min

    Peel and slice the potato and thin as possible.

  • 6.0 min

    Slice the oyster, white and shitake mushrooms.

  • 7.0 min

    Finely grate the parmesan.

  • 8.0 min

    Add the milk to a saucepan and bring to a boil. Immediately lower the heat to a gentle simmer.

  • 10.0 min

    Stir the parmesan through the milk and season well with salt and pepper.

  • 11.0 min

    Arrange the potato as layers in a baking dish, making sure to season each layer lightly with salt and pepper.

  • 12.0 min

    Pour the milk mixture over the top of the potato layers.

  • 13.0 min

    Place the potatoes in the oven and allow to bake until soft and easily pierced with a fork.

  • 14.0 min

    Heat the olive oil in a frying pan over high heat.

  • 14.5 min

    Season the duck with salt and pepper on both sides.

  • 15.0 min

    When hot add the duck, skin side down, and sear until the skin is crisp and golden.

  • 17.0 min

    Turn the duck and sear the other side.

  • 20.0 min

    Remove the duck from the pan and transfer to the oven and allow to roast until cooked through to your liking.

  • 34.0 min

    Quickly clean the previously used saucepan and melt the butter over medium-high heat.

  • 35.0 min

    Add the assorted mushrooms and cook until softened.

  • 37.0 min

    Stir through the correct amount of stock*.

  • 37.5 min

    Lower the heat and stir through the pepper sauce and cream.

  • 38.0 min

    Heat through the mushroom sauce and then remove from the heat.

  • 38.5 min

    Finely chop the parsley.

  • 39.0 min

    Remove the duck and ana potatoes from the oven and distribute among serving plates.

  • 39.5 min

    Spoon the peppered mushroom sauce over the roasted duck.

  • 40.0 min

    Garnish with parsley and serve.

  • Ingredients

    Duck Breast

    Oyster Mushrooms

    sliced

    Shiitake Mushrooms

    sliced

    Brown Mushrooms

    sliced

    Pepper Sauce

    Cream

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person, each cube makes 500ml of stock

    Olive Oil

    1 tablespoon per person

    Potatoes

    thinly sliced

    Milk

    Parmesan Cheese

    finely grated

    Fresh Parsley

    finely chopped

    Butter

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