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Roasted Duck Breast and Redcurrant Jus

Roasted Duck Breast and Redcurrant Jus

with Roasted Garlic Mash and Chantenay Carrots

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This Roasted Duck Breast and Redcurrant Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Under 650 calories

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

225 grams

Chantenay Carrots

2 unit(s)

Garlic Clove

450 grams


2 unit(s)

Duck Breast

1 sachet


25 grams

Redcurrant Jelly

1 sachet

Red Wine Stock Paste


1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2418 kJ
Energy (kcal)578 kcal
Fat11.8 g
of which saturates3.6 g
Carbohydrate67.6 g
of which sugars24.2 g
Protein53 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Frying Pan
Kitchen Shears
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Trim and halve the chantenay carrots lengthways (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the carrot tray.
When the oven is hot, put the tray on the top shelf to roast for 10 mins.


Meanwhile, peel and chop the potatoes into 2cm chunks.
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.


When the carrots have roasted for 5 mins, put a frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Take the carrot tray out the oven, remove the garlic parcel and set aside, then turn the carrots.
Add the duck to the baking tray, skin-side up. Drizzle with honey and return to the top shelf to roast for the remaining cooking time, 16-18 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.


While the duck and carrots roast, drain any excess fat from the frying pan and return to medium heat.
Pour in the water for the sauce (see ingredients for amount), redcurrant jelly and red wine stock paste.
Bring to the boil, stirring to combine, then simmer until rich and glossy, 6-8 mins. Add a splash of hot water to loosen if needed.
Meanwhile, finely chop the parsley (stalks and all).


Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then add to the potatoes.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.


When the duck is cooked, transfer to a board and leave to rest for a few mins before slicing each breast widthways into 5 slices. IMPORTANT: The duck is cooked when no longer pink in the middle.
Share the garlic mash between your plates. Lay the sliced duck on top and spoon over the redcurrant jus.
Serve with the roasted carrots alongside and sprinkle over the parsley to finish.