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

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Recipe Development Team
Recipe Development TeamPublished on November 26, 2024

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

Tags:
High Protein
Calorie Smart
Allergens:
Sulphites

The quantities provided above are averages only.

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.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

150 grams

Tenderstem® Broccoli

2 unit(s)

Carrot

2 unit(s)

Duck Breasts

25 grams

Redcurrant Jelly

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

100 grams

Chopped Cavolo Nero

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2623 kJ
Energy (kcal)627 kcal
Fat13.1 g
of which saturates3.9 g
Carbohydrate69.2 g
of which sugars15.6 g
Dietary Fibre12.8 g
Protein57.7 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Frying Pan
Pan
Large Saucepan
Colander

Cooking Instructions and Tips

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Peel and chop the potatoes into 2cm chunks.

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. 

Now for the Carrots
2

Meanwhile, halve any thick broccoli stems lengthways. 

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

Pop onto one side of another large baking tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Once the potatoes have been roasting for about 10 mins, slide the carrot tray onto the top shelf of your oven and roast until tender, 20-25 mins. 

Time for the Duck
3

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 golden, 6-8 mins. Flip, then sear the other side for 1 min more. 

Remove the carrot tray from the oven and turn them over. Transfer the duck to the other side of the carrot tray, skin-side up. 

Pop back in the oven and roast on the top 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.

Make the Redcurrant Jus
4

While everything's in the oven, bring a large saucepan of water with 1/2 tsp salt to the boil for the broccoli.

Drain any excess fat from the duck 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. 

Next, remove the carrot tray from the oven. Spread the cavolo nero out on top, drizzle with oil and season with salt and pepper. Roast for the remaining time, 6-7 mins.

Cook the Broccoli
5

Meanwhile, when the water is boiling, add the broccoli to the pan and cook until just tender, 3-4 mins. 

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

Once the redcurrant sauce is ready, remove the pan from the heat and cover to keep warm.

Once the duck is cooked, transfer to a clean board and allow it to rest for a few mins. 

Slice and Serve
6

When everything's ready, thinly cut each duck breast widthways into 4-5 slices and transfer to your plates.

Spoon the redcurrant jus over the duck (add a small splash of hot water to loosen first if needed).

Serve the rosemary potatoes, carrots, cavolo nero and broccoli alongside. 

Enjoy!

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