Honey Orange Roasted Duck with Paris Mash, Candied Hazelnuts and Salad

Now this is unusual, you must be saying. Cath NOT making a dessert??

The idea for this dish came after watching Masterchef Australia, where I saw Ben making the Paris mash for his dish in the Guillaume at Bennelong challenge. Surprisingly, I’ve never made mash before, not having any sort of masher, and I figured that it was about time that I invest in one! When planning the dish, I thought about using a chicken fillet, but thought I’d up the stakes and also try my hand at something else I’ve been wanting to try: duck.

The full flavour combination is completely the work of yours truly. I have however, taken ideas from a couple of recipes. I was inspired  by the fruity Cranberry roast duck by Valli Little, and the Paris Mash recipe is from Gourmet Traveller. The flavours were absolutely amazing, although improvements would have been to boil the potatoes for longer (I wasn’t sure how cooked the potatoes had to be, considering I had to peel them while hot. They were under, which made my mash a bit lumpy), and to render the fat from the duck skin a little more. However, the duck was tender, juicy and perfectly cooked, so I knew my timing had been right.

I made the sauce and the candied hazelnuts the night before, just to make things easier. This recipe serves three people.

For your Honey Orange sauce, you need:

  • One orange, juiced;
  • One tablespoon of honey.

Combine the two in a saucepan over low heat and simmer until reduced by half. Pour into a bowl and set aside.

For your Candied Hazelnuts, you need:

  • 30g hazelnut kernels;
  • One teaspoon honey.

Toast the hazelnut kernels in a dry frying pan until golden, then remove from the heat. Rub in a paper towel to remove as much of the skins as possible.

Combine in a bowl with the teaspoon of honey, coating evenly, then return to the heat. Stir nuts often so that they don’t burn, until golden. Set aside, preferably apart on a sheet of baking paper, so they don’t stick together.

To make your Paris Mash, you will need:

  • 1/2 kilo Desiree potatoes, washed and unpeeled;
  • 1/4C milk;
  • 100ml pouring cream;
  • 75g butter, chopped, at room temperature.

Cook the potatoes in salted water until tender.

Using a tea towel to hold the potatoes, peel while warm, then pass in batches through a potato ricer into a saucepan.

Place the milk and cream in a saucepan and bring almost to the boil, then remove from heat.

Stir the potato over low heat, for one minute. Add the cream mixture and butter, in batches, beating with a wooden spoon until light and fluffy. Season to taste with sea salt and white pepper.

Now for your duck!

Preheat the oven to 180 degrees Celcius. Score the duck skin on the diagonal with a sharp knife before heating a non-stick frypan with a little oil over a high heat. Add the duck fillets, skin side down, and cook for five to six minutes until the skin is golden and fat is rendered.

Turn over and cook for a further minute. Using a heat-proof pastry brush, brush your Honey Orange sauce generously over the skin of the two fillets. Transfer the frypan to the oven and roast for  five minutes. When removing from the oven, season with salt and pepper. Rest for a further five minutes before slicing along the scored lines.

Serve slices of the duck with the Paris Mash, candied hazelnuts, baby salad leaves and cubes of orange if desired. Drizzle the remaining sauce over the duck slices.

Honey Duck a l’Orange! This dish went down a treat with the mother and the sister, both of whom are duck fanatics.

Hope you’re having a great weekend, lovers 🙂

Take care! xx

10 Comments Add yours

  1. Katrina says:

    Hey QQ – why do you need to boil the potatoes with skins on, then peel while hot? Why not peel first then boil so you don’t need to touch the boiling potatoes so much?

    1. Cath says:

      By boiling them with the skins on, the potatoes absorb less moisture, absorb more of the butter, making the mash fluffier. Unfortunately that wasn’t quite the case with mine, as I undercooked my potatoes!

    1. Cath says:

      And it was! 🙂 Would have been nicer had I rendered the fat off more, but it was still so tasty!

  2. Jina @ Soy and Ginger says:

    I’m quite the duck fanatic myself, but I’m scared of it after I botched a duck dish earlier this year (it was tough and leathery and had this odd odour, kind of like lamb but more pungent!).

    This is so tempting though, I really want to try it. Maybe I”ll give it a go??? 😀

    1. Cath says:

      Duck normally has quite a gamey flavour – how were you cooking it? And you should definitely try again, you can buy it so easily at quality supermarkets now in the deli section! 🙂

      1. Jina @ Soy and Ginger says:

        I think my mistake was that I bought a whole duck, and once I was done prepping it I was too tired to pay attention to how I cooked it lol.
        I might have better luck with the fillets! 😉

      2. Cath says:

        I’m pretty sure I would be exhausted too after prepping a whole duck!! Kudos to you for having the patience to do that. Let me know how you go with the fillets 🙂

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