Roasted Duck Breast and Redcurrant Jus
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Roasted Duck Breast and Redcurrant Jus

with Garlic Mash and Honey Glazed Carrots

This Roasted Duck Breast and Redcurrant Jus takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!


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 time30 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

3 unit(s)


2 unit(s)

Duck Breasts

25 grams

Redcurrant Jelly

28 grams

Red Wine Stock Paste

(Contains Sulphites)

15 grams


Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2544 kJ
Energy (kcal)608 kcal
Fat12.2 g
of which saturates3.6 g
Carbohydrate74 g
of which sugars26 g
Protein53.6 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Peel and chop the potatoes into 2cm chunks. Peel the garlic.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.


When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

When the pan of water is boiling, add the potatoes and garlic cloves. Cook until you can easily slip a knife through, 15-20 mins.


Meanwhile, pop a large 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. 

Transfer the duck to a baking tray, skin-side up. Roast on the middle shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.


While the duck and carrots roast, drain any excess fat from the frying pan and wipe clean. Return to medium heat.

Pour in the water for the sauce (see pantry 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.


Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. 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 carrots have 5 mins left, drizzle over the honey and return to the oven for the remaining time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


When the duck is cooked, transfer to a board and leave to rest for a few mins before slicing each breast widthways into 4-5 slices.

Share the garlic mash between your plates. Lay the sliced duck on top and spoon over the redcurrant jus.

Serve with the honey roasted carrots alongside.