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Honey & Sumac Duck Breast
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Honey & Sumac Duck Breast

Honey & Sumac Duck Breast

with Roasted Plum, Tomato & Bulgur Wheat Salad

We love a good Duck with Bulgur Wheat Salad & Dressing and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 war 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 Time45 minutes
Cooking time40 minutes


serving amount




Bulgur Wheat


Premium Tomato Mix


Tenderstem Broccoli


Duck Breasts






Garlic Clove


Flat Leaf Parsley





(Contains Nuts May contain Peanut, Sesame, Nuts)

Not included in your delivery


Olive Oil for the Dressing


Water for the Bulgur


Nutritional information

Energy (kcal)671 kcal
Energy (kJ)2807 kJ
Fat19 g
of which saturates4 g
Carbohydrate65 g
of which sugars24 g
Protein60 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 200°C. Halve the plums, remove the stone, slice each half into three wedges. Pop onto a large baking tray, drizzle with oil and add a pinch of salt and pepper. Set aside. Roughly chop the parsley(stalks and all). Peel and grate the garlic (or use a garlic press). Zest the lemon and cut into wedges. Roughly chop the walnuts, halve the tomatoes. Pop the parsley, lemon zest, tomatoes and a pinch of salt in a large mixing bowl. Mix, set aside

Make the Sauce

Put the olive oil (see ingredients for amount) and the juice from half the lemon into a small bowl. Squeeze in half the honey and mix together well. Stir in the walnuts and one-quarter of the sumac. Add a small pinch of salt and pepper then set to one side. This is your dressing!

Cook the Bulgur

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Stir in the bulgur wheat and a good pinch of salt and pepper and bring back to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck with salt. When hot, fry the duck breasts skin-side down until the skin is golden, 4-5 mins. Turn and cook the flesh side for 1 minute then sprinkle the remaining sumac and honey over the duck. Roll the breast around in the glaze until nicely coated, then pop the duck, skin-side up, onto the tray with the plums. Drizzle over the honey from the pan.


Roast on the top shelf of the oven for 8-10 mins this gives you a medium-rare duck; for well done, roast for 3-4 mins more. IMPORTANT: The duck is safe to eat when the outside is cooked. Return your frying pan to medium-high heat (with a drizzle of oil if the pan is dry). Once hot, add the broccoli with a pinch of salt and pepper. Stir-fry for 1 minute. Add the garlic, cook for 30 seconds then add a splash of water. Cover with a lid and cook until the broccoli is tender, 2-3 mins


Once cooked, transfer the duck to a board, cover loosely with foil and leave to rest for a few mins. Meanwhile, fluff up the bulgur with a fork and stir into the tomato mixture to combine well. Gently fold through the roasted plums. Share between your plates. Cut each duck breast into five slices and lay on top of the bulgur. Serve the broccoli on the side.Drizzle of walnut and sumac dressing all over the top. Enjoy