Roasted British Duck Breast, Parsnip Mash & Plum Sauce

Serving size

1 person 2 people 4 people

Ingredients

1 tsp Chinese five-spice

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
1 tbsp red wine vinegar

(red wine vinegar (100%))
25g honey
2 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
2 carrot
2 plum
1 savoy cabbage
1 parsnip
1 large potatoes
2 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
2 duck breasts

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	525Kcal
	344kJ	2196kJ
Fat	2.5g	16g
of which saturates	0.6g	4.1g
Carbohydrates	9g	60g
of which sugars	4.9g	32g
Protein	5.9g	37g
Salt	0.12g	0.77g
Fibre	2.0g	13g

Ingredients

1 large potatoes (use half)
25g honey (use half)
2 tsp garlic, rosemary and thyme paste (use half)

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
2 plum
1 parsnip (use half)
0.5 tsp allspice (use half)
2 tsp ginger paste (use half)

(Ginger, Citric Acid, Cornflour)
1 duck breast
2 carrot
1 savoy cabbage (use half)
1 tbsp red wine vinegar (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	72Kcal	582Kcal
	301kJ	2436kJ
Fat	2.0g	16g
of which saturates	0.5g	4.3g
Carbohydrates	9g	73g
of which sugars	5.5g	44g
Protein	4.7g	38g
Salt	0.1g	0.83g
Fibre	2.0g	16g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Roasted British Duck Breast, Parsnip Mash & Plum Sauce

Prep time: 25 mins

Total time: 35 mins

Cuisine: French

Food group: Poultry

Duck and plum is a flavour combination made in foodie heaven. The prep is easy with succulent British duck breast. Parsnip mash and sautéed savoy cabbage make a filling base. And you'll make your own, homemade plum sauce to complete the feast!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a peeler, a sieve, a masher, a measuring jug, a medium frying pan & a small saucepan

Get started

Cut the carrots into 1cm thick batons (peel optional)
Heat the medium frying pan on medium-high heat
Season the duck with salt. Once the pan is hot, add the duck (skin-side down) and carrot, and cook for 4 mins, until the carrot is softening. Flip the duck and cook for another 2 mins
Transfer the duck (skin-side up) and carrot to the lined baking tray and roast for 20 mins, until cooked through. Leave the duck to rest

Cook the parsnip & potato

Peel and dice the parsnip and potato into 2cm chunks
Add both to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain

Make the plum sauce

Halve and de-stone the plums, then dice into 1cm chunks
Heat the small saucepan on medium heat. Once hot, add the plum, ginger paste, honey, a pinch of allspice and salt
Cook for 2 mins, then add the vinegar and 100ml hot water (50ml for 1 person)
Bring to a boil, then roughly mash the plums with the back of a fork. Simmer for another 2-4 mins, until thickened to a sauce

Soften the cabbage

Trim and finely slice the cabbage
Reheat the frying pan on medium-high heat. Once hot, add the cabbage and garlic herb paste, then cook for 1-2 mins, until golden
Add a splash of water and cook for a final 2-3 mins, until softened. Season with salt and pepper

Plate up

Slice the duck against the grain
Return the parsnip and potato to the pan and mash with 1 tsp oil and a pinch of salt and pepper
Share the parsnip and potato mash between plates, with the cabbage alongside. Top with the duck and carrot, then spoon over the plum sauce