British Duck Breast & Apple Traybake with Parmentier Potatoes

Serving size

1 person 2 people 4 people

Ingredients

30g maple and mustard dressing (use half) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
2 tsp pumpkin seeds (use half)
1 handful of fresh rosemary (use half)
1 apple (use half)
1 onion (use half)
1 duck breast (use half)
2 large potatoes
160g green beans (use half)
6 chantenay carrot loose

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	700Kcal
	377kJ	2930kJ
Fat	2.4g	19g
of which saturates	0.5g	3.8g
Carbohydrates	13g	99g
of which sugars	2.7g	21g
Protein	3.6g	28g
Salt	0.07g	0.58g
Fibre	2.1g	17g

Ingredients

2 tsp pumpkin seeds
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
6 chantenay carrot loose
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
2 duck breasts
160g green beans
1 onion
1 handful of fresh rosemary
1 apple
2 large potatoes

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	99Kcal	618Kcal
	415kJ	2584kJ
Fat	3.8g	24g
of which saturates	0.8g	5.1g
Carbohydrates	9g	58g
of which sugars	2.8g	17g
Protein	6.4g	40g
Salt	0.12g	0.76g
Fibre	1.8g	11g

Back

Prep in 10 High protein 1/3 daily fibre 5 plants Low sat fat

British Duck Breast & Apple Traybake with Parmentier Potatoes

Prep time: 10 mins

Total time: 45 mins

Cuisine: European

Food group: Poultry

During busy weeknights, a traybake comes to the rescue! You'll roast golden potatoes, crunchy green beans, vibrant carrots and sweet apple, tossed with rosemary and garlic paste. Top with tender British duck breast and drizzle generously with a warm maple & mustard sauce. Dinner is served!

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 large baking tray with parchment paper
Pull out out a medium frying pan

Prep the veg

Dice the potatoes into 1cm chunks. Cut the onion into 8 wedges. Strip the rosemary from the stalks and roughly chop. Slice the apple into 2cm wedges. Trim the green beans and carrots

Get started

Place the potatoes onto the large baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins
Heat the medium frying pan on medium-high heat. Season the duck with salt
Once the pan is hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Flip and cook for 2 mins, then remove from the heat

Get roasting

After 15 mins, add the carrots, onion, green beans, apple and rosemary to the potato tray. Toss with the garlic paste, 1 tsp oil and a pinch of salt and pepper. Top with the duck
Roast together for 20-25 mins, until golden and cooked through. Leave the duck to rest

Heat up the sauce

Just before you are ready to serve, rinse the frying pan
Add the maple mustard dressing and warm gently over medium-high heat

Plate up

Slice the duck against the grain
Serve the roasted veg between plates, topped with the sliced duck. Pour over the warm maple mustard dressing. Garnish with the pumpkin seeds