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.
Roasted British Duck Breast, Parsnip Mash & Plum Sauce
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!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 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
Nutritional Information
Calories: 525
Protein: 37g
Carbs: 60g
Fat: 16g
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)
Nutritional Information
Calories: 582
Protein: 38g
Carbs: 73g
Fat: 16g
Roasted British Duck Breast, Parsnip Mash & Plum Sauce
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!
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Cooking Instructions
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
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