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 Garlic Spinach

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


Baby Spinach

Not included in your delivery


Water for the Sauce


Nutritional information

Energy (kcal)550 kcal
Energy (kJ)2301 kJ
Fat11.9 g
of which saturates3.6 g
Carbohydrate58.5 g
of which sugars15.6 g
Protein54.6 g
Salt3.11 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. Drizzle 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 and set aside for later.

Garlic Spinach Time

Meanwhile, peel and grate the garlic (or use a garlic press).

Wipe out the (now empty) duck frying pan and pop on high heat with a drizzle of oil. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add the garlic and stir-fry for 1 min more.

Season to taste with salt and pepper. Cover with a lid or foil to keep warm and set aside.

Rest and Slice

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 garlic spinach alongside.

Spoon the balsamic redcurrant sauce over the duck to finish.