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Duck Breast and Sour Cherry Red Wine Jus

with Cheesy Chive Potatoes and Roasted Greens
Recipe Development Team
Recipe Development TeamUpdated on November 12, 2025
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Calories
: 
587 kcal
Protein
: 
59.3g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Celery
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

80 grams

Tenderstem® Broccoli

80 grams

Green Beans

1 bunch(es)

Chives

2 unit(s)

Duck Breasts

1 sachet(s)

Dried Thyme

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

1 sachet(s)

Sour Cherry Compote

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Jus

Energy (kJ)2455 kJ
Energy (kcal)587 kcal
Fat14.7 g
of which saturates5.4 g
Carbohydrate55.3 g
of which sugars8.3 g
Dietary Fibre8.1 g
Protein59.3 g
Salt2 g
Potassium1155.6 mg
Calcium35 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

2

Meanwhile, trim the green beans. Halve any thick broccoli stems lengthways.

Finely chop the chives (use scissors if easier).

Heat a large frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, sprinkle over the thyme and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.

3

Transfer the duck breasts to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins. 

Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.

4

When the duck has 10 mins remaining, pop the beans and Tenderstem® broccoli onto the baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the top shelf until tender and crispy, 10-12 mins.

5

Meanwhile, pour the water for the jus (see pantry for amount) into the (now empty) frying pan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen. 

Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins.

Once thickened, remove from the heat and stir the sour cherry compote through the red wine jus until combined. Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.

6

Once roasted, sprinkle the chives and cheese over the roast potato chunks. Toss to coat. 

Serve the duck, potatoes and roasted veg between plates. Spoon over the sour cherry red wine jus over the duck to finish.

Enjoy!

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