HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Duck Breast
Herby Duck Breast

Herby Duck Breast

with Sticky Baked Veg

Custom recipe
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This Herby Crispy Skin Duck is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

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 pack(s)


2 unit(s)

Red Onion

1 pot(s)

Dried Thyme

2 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 pot(s)

Mango Chutney

1 bunch(es)


2 tbsp

Olive Oil for the Chicken

2 unit(s)

Duck Breast

1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat21.0 g
of which saturates5.0 g
Carbohydrate67 g
of which sugars22.0 g
Protein56 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Halve and peel the onion. Quarter each half. Pop the potatoes and onions on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the dried thyme. Toss to coat, then roast them on the top shelf of your oven until the potatoes are golden and the onions nice and soft, 25-35 mins, turn halfway.


Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and 1 tbsp of water per person. Mix together and leave to the side.


Finely chop the coriander (stalks and all) and pop in a medium bowl with a drizzle of olive oil. Season with salt and pepper and mix together. Add the duck to the bowl and turn to coat in the mixture. IMPORTANT: Wash your hands after handling raw duck and it's packaging.


Heat a frying pan on medium high heat (no oil). Once hot, lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up and roast on the middle shelf of your oven until cooked, 15 mins. Once cooked, remove from your oven and rest in a warm place, (covered loosely in tin foil if you have some) for 5-10 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle.


Once the potatoes and onion are cooked, add the tomato/chutney mixture and mix together until they are nicely coated. Lay the kale on top, drizzle with a little oil and season with salt and pepper. Return it to your oven and bake until the kale is crispy, 4-5 mins.


Once cooked, mix the potatoes, onions and kale together in the tray and spoon onto plates. Thinly slice the duck and serve on top. Enjoy!