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Seared Duck Breast

Seared Duck Breast

with a Summer Berry Jus and Roasted Garlic Mash

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Spoil yourself! Our classic dish is pure luxury so, although it might not take long to make, you’ll want to savour it. Plump duck breasts roasted with sweet Chantenay carrots in a rich redcurrant and red wine sauce and roasted garlic mash. Relax and enjoy...

Allergens:Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Duck Breast

2 unit(s)

Garlic

1 pack(s)

Potato

1 sachet

Honey

1 punnet(s)

Chantenay Carrot

1 pot(s)

Redcurrant Jelly

1 pot(s)

Red Wine Stock Paste

(ContainsSulphites)

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2519 kJ
Energy (kcal)602 kcal
Fat12.0 g
of which saturates4.0 g
Carbohydrate73 g
of which sugars28.0 g
Protein53 g
Salt1.31 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Saucepan
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Trim the chantenay carrots and halve any large ones lengthways. Pop on a lined baking tray along with the garlic cloves (leave them in their skins). Drizzle with a little oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven for 25-30 mins. Turn halfway through cooking.

2

Meanwhile, peel the potato and chop into 2cm chunks. Add to the saucepan of boiling water and cook for 10-15 mins. TIP: The potato is cooked when you can easily slip a knife through. When it is done, drain in a colander and return to the pan, off the heat.

3

Meanwhile, put a frying pan on medium heat (no oil). Season the duck breasts on both sides with salt and pepper. Add to the pan skin-side down and cook for 4-5 mins, until the skin is golden. Turn over and cook for another minute on the flesh side, then remove from the pan and place, skin-side up, on the tray with the carrots. Drizzle the honey over the duck and return the tray to the oven for 8-10 mins.

4

While the duck and carrot cooks, drain any excess fat from the duck pan and return the pan to medium heat. Add the water (see ingredients for amount), redcurrant jelly and stock pot. Bring to the boil, stirring to dissolve the jelly and stock pot, then simmer on a low heat until rich and glossy, 6-8 mins. If it gets too thick, add a splash of hot water. Meanwhile, finely chop the flat leaf parsley.

5

Mash the potato until smooth, adding a knob of butter (if you have some). Season well with salt and plenty of pepper. Remove the garlic cloves from the oven and carefully squeeze the flesh from the skins. TIP: They should be soft enough to just pop out - but be careful, they will be hot! Roughly chop them up before mashing into the potato - make sure it is well incorporated.

6

When the duck is cooked, remove to a board and leave to rest for a few minutes before cutting into five slices. Serve the garlic mash on plates topped with the roasted duck. Arrange the chantenay carrots around the plate, then drizzle the redcurrant jus over. Finish with a scattering of parsley. Enjoy!