Duck A L'Orange with Mash Green Beans and Baby Carrots Almondine

Peel and cut potatoes into cubes. Trim ends from green beans. Trim greens from baby carrots. Peel and mince garlic. Pick and chop parsley leaves, discarding stems.

Add the potatoes to a pot of water and bring to the boil. Boil for 10 minutes. Then add the baby carrots and the green beans to the same pot and boil for a further 3-4 minutes until veg is tender. Drain the pot and using tongs, remove the beans and carrots to a separate dish and keep warm. Return potatoes to pot and mash with half the butter.

The Duck can be cooked in the oven or microwave Preheat oven to 190°C. Remove duck from pouch to a baking tray and place in oven for 15-20 minutes. Heat sauce separately in a pot until hot. Using the microwave, pierce and place the duck pouch in the microwave and heat on high for 3¹⁄₂ minutes. Rest for 2 minutes before removing the duck from the pouch.

In a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds and garlic to the pan and turn down the heat. Add the carrots and green beans and toss them through the butter. Season with salt and pepper.

Divide the green beans and carrots almondine between serving plates along with the mash and duck. Pour over the extra orange sauce, garnish with parsley and enjoy!

Peel and cut potatoes into cubes. Trim ends from green beans. Trim greens from baby carrots. Peel and mince garlic. Pick and chop parsley leaves, discarding stems.

Add the potatoes to a pot of water and bring to the boil. Boil for 10 minutes. Then add the baby carrots and the green beans to the same pot and boil for a further 3-4 minutes until veg is tender. Drain the pot and using tongs, remove the beans and carrots to a separate dish and keep warm. Return potatoes to pot and mash with half the butter.

The Duck can be cooked in the oven or microwave Preheat oven to 190°C. Remove duck from pouch to a baking tray and place in oven for 15-20 minutes. Heat sauce separately in a pot until hot. Using the microwave, pierce and place the duck pouch in the microwave and heat on high for 3¹⁄₂ minutes. Rest for 2 minutes before removing the duck from the pouch.

In a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds and garlic to the pan and turn down the heat. Add the carrots and green beans and toss them through the butter. Season with salt and pepper.

Divide the green beans and carrots almondine between serving plates along with the mash and duck. Pour over the extra orange sauce, garnish with parsley and enjoy!

Peel and cut potatoes into cubes. Trim ends from green beans. Trim greens from baby carrots. Peel and mince garlic. Pick and chop parsley leaves, discarding stems.

Add the potatoes to a pot of water and bring to the boil. Boil for 10 minutes. Then add the baby carrots and the green beans to the same pot and boil for a further 3-4 minutes until veg is tender. Drain the pot and using tongs, remove the beans and carrots to a separate dish and keep warm. Return potatoes to pot and mash with half the butter.

The Duck can be cooked in the oven or microwave Preheat oven to 190°C. Remove duck from pouch to a baking tray and place in oven for 15-20 minutes. Heat sauce separately in a pot until hot. Using the microwave, pierce and place the duck pouch in the microwave and heat on high for 3¹⁄₂ minutes. Rest for 2 minutes before removing the duck from the pouch.

In a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds and garlic to the pan and turn down the heat. Add the carrots and green beans and toss them through the butter. Season with salt and pepper.

Divide the green beans and carrots almondine between serving plates along with the mash and duck. Pour over the extra orange sauce, garnish with parsley and enjoy!

Peel and cut potatoes into cubes. Trim ends from green beans. Trim greens from baby carrots. Peel and mince garlic. Pick and chop parsley leaves, discarding stems.

Add the potatoes to a pot of water and bring to the boil. Boil for 10 minutes. Then add the baby carrots and the green beans to the same pot and boil for a further 3-4 minutes until veg is tender. Drain the pot and using tongs, remove the beans and carrots to a separate dish and keep warm. Return potatoes to pot and mash with half the butter.

The Duck can be cooked in the oven or microwave Preheat oven to 190°C. Remove duck from pouch to a baking tray and place in oven for 15-20 minutes. Heat sauce separately in a pot until hot. Using the microwave, pierce and place the duck pouch in the microwave and heat on high for 3¹⁄₂ minutes. Rest for 2 minutes before removing the duck from the pouch.

In a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds and garlic to the pan and turn down the heat. Add the carrots and green beans and toss them through the butter. Season with salt and pepper.

Divide the green beans and carrots almondine between serving plates along with the mash and duck. Pour over the extra orange sauce, garnish with parsley and enjoy!

Peel and cut potatoes into cubes. Trim ends from green beans. Trim greens from baby carrots. Peel and mince garlic. Pick and chop parsley leaves, discarding stems.

Add the potatoes to a pot of water and bring to the boil. Boil for 10 minutes. Then add the baby carrots and the green beans to the same pot and boil for a further 3-4 minutes until veg is tender. Drain the pot and using tongs, remove the beans and carrots to a separate dish and keep warm. Return potatoes to pot and mash with half the butter.

The Duck can be cooked in the oven or microwave Preheat oven to 190°C. Remove duck from pouch to a baking tray and place in oven for 15-20 minutes. Heat sauce separately in a pot until hot. Using the microwave, pierce and place the duck pouch in the microwave and heat on high for 3¹⁄₂ minutes. Rest for 2 minutes before removing the duck from the pouch.

In a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds and garlic to the pan and turn down the heat. Add the carrots and green beans and toss them through the butter. Season with salt and pepper.

Divide the green beans and carrots almondine between serving plates along with the mash and duck. Pour over the extra orange sauce, garnish with parsley and enjoy!

Peel and cut potatoes into cubes. Trim ends from green beans. Trim greens from baby carrots. Peel and mince garlic. Pick and chop parsley leaves, discarding stems.

Add the potatoes to a pot of water and bring to the boil. Boil for 10 minutes. Then add the baby carrots and the green beans to the same pot and boil for a further 3-4 minutes until veg is tender. Drain the pot and using tongs, remove the beans and carrots to a separate dish and keep warm. Return potatoes to pot and mash with half the butter.

The Duck can be cooked in the oven or microwave Preheat oven to 190°C. Remove duck from pouch to a baking tray and place in oven for 15-20 minutes. Heat sauce separately in a pot until hot. Using the microwave, pierce and place the duck pouch in the microwave and heat on high for 3¹⁄₂ minutes. Rest for 2 minutes before removing the duck from the pouch.

In a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds and garlic to the pan and turn down the heat. Add the carrots and green beans and toss them through the butter. Season with salt and pepper.

Divide the green beans and carrots almondine between serving plates along with the mash and duck. Pour over the extra orange sauce, garnish with parsley and enjoy!