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Dukkah and Honey Crusted Duck Breast

Dukkah and Honey Crusted Duck Breast

with Butternut, Sumac and Feta

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Tonight's dinner is a veritable explosion of colour and flavour. Sweet roasted butternut squash, peppery rocket, tangy sumac and salty feta make a bed for deliciously crispy-skinned duck. It's finished with dukkah, that gorgeous Middle Eastern mixture of roasted nuts and spices. Duck and dukkah, such a good combination it surely can't be a coincidence that their names are so similar?


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

2 unit(s)

Duck Breast

1 tbsp


1 block(s)

Feta Cheese


1 tbsp

Cider Vinegar


2 tsp


1 bag(s)


1 tbsp

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanut)

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2799 kJ
Energy (kcal)669 kcal
Fat42.0 g
of which saturates13.0 g
Carbohydrate29 g
of which sugars20.0 g
Protein47 g
Salt1.77 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Aluminum Foil
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve the butternut squash lengthways (no need to peel!) and scoop out the seeds. Chop into 1cm cubes. Halve the red onion (leaving the root on), then peel and cut into wedges (four per half).


Put the squash on a baking tray and drizzle over some oil. Season with a pinch of salt and a grind of black pepper and toss to coat. Pop on the top shelf of your oven. Roast until soft, 30-35 mins. After 20 mins, add the red onion to the baking tray, carefully toss together and roast until browned, 15 mins.


Heat a frying pan on medium-high heat. While the pan gets hot, pop the duck breast on a chopping board skin-side up. Use a sharp knife to make criss crosses on the skin (don't cut through to the flesh), four lines going one way and four going the other way diagonally. Season both sides of each duck breast with a pinch of salt and black pepper.


Lay the duck skin-side down into your pan. Cook until the skin is crisp, 6-7 mins, turn and brown the flesh side. Place on another baking tray (skin-side up). Don't wash the pan as we'll use the juices. Pop the baking tray on the middle shelf of your oven and roast for 8-10 mins. TIP: Cook for a couple mins more if you want it less rare. When done, remove from your oven and drizzle on the honey. Wrap in foil to keep warm.


Break the feta into small chunks roughly 1cm in size. Make the dressing for the salad in a mixing bowl by adding the cider vinegar to the olive oil (amount specified in the ingredient list). Whisk together using a fork. Season with salt and pepper and add half of the sumac, mix again. When the butternut and onion are cooked, remove from the oven and sprinkle on the remaining sumac.


Cut each duck breast into six thin slices. Add the rocket to your sumac dressing and toss together. Lay the rocket out on your plates. Nestle the butternut and onion wedges amongst the rocket and then add the feta. Place the sliced duck on top and drizzle over the juices from your frying pan. Sprinkle the dukkah spice over the duck. Enjoy!