Seared Duck Breast in Balsamic Redcurrant Sauce
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Seared Duck Breast in Balsamic Redcurrant Sauce

Seared Duck Breast in Balsamic Redcurrant Sauce

with Rosemary Roast Potatoes and Garlicky Tenderstem® Broccoli

Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

This Seared Duck Breast in Balsamic Redcurrant Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Calorie Smart

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






Duck Breasts


Redcurrant Jelly


Balsamic Vinegar

(Contains Sulphites)


Red Wine Stock Paste

(Contains Sulphites)


Garlic Clove


Tenderstem Broccoli

Not included in your delivery


Water for the Sauce


Nutritional information

Energy (kcal)565 kcal
Energy (kJ)2363 kJ
Fat12 g
of which saturates3.7 g
Carbohydrate60.7 g
of which sugars17.1 g
Protein56.1 g
Salt3.08 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small sauce pan
Garlic Press


Prep the Rosemary Potatoes

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

Pick the rosemary leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Dizzle with oil, sprinkle with the rosemary, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Cook the Duck

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 to a baking tray, skin-side up, and season with salt and pepper. Set the pan aside.

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 your Redcurrant Sauce

While everything roasts, put a small saucepan on medium heat with the redcurrant jelly and balsamic vinegar.

Whisk together until combined and bubbling, 2-3 mins.

Stir in the red wine stock paste and water for the sauce (see pantry for amount), then simmer until glossy and thickened, 4-5 mins. Remove from the heat.

Broccoli Time

Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

Wipe out the (now empty) duck frying pan and pop on medium-high heat with a drizzle of oil.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Finishing Touches

Once the duck is cooked, transfer to a plate and rest for 5 mins.

When everything's almost ready, pour any resting juices from the duck into your sauce and gently reheat until piping hot.

Once the duck has rested, cut widthways into 1cm slices.


Plate up your duck breast with the rosemary roast potatoes and broccoli alongside.

Spoon the balsamic redcurrant sauce over the duck to finish.