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.
Serving size
Ingredients
Ingredients
- 30g pumpkin seeds
-
120g maple and mustard dressing (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 4 duck breasts
- 12 chantenay carrot loose
- 240g green beans
- 2 apple
- 1 handful of fresh rosemary
- 4 large potatoes
- 2 onion
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 662Kcal |
| 446kJ | 2770kJ | |
| Fat | 4.5g | 28g |
| of which saturates | 0.8g | 5.3g |
| Carbohydrates | 10g | 59g |
| of which sugars | 3.0g | 18g |
| Protein | 6.5g | 41g |
| Salt | 0.16g | 0.97g |
| Fibre | 1.7g | 11g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Duck Breast & Apple Traybake with Parmentier Potatoes & Green Beans
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
Cooking Instructions
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 each onion into 8 wedges. Strip the rosemary from the stalks. Slice the apples into 2cm wedges. Trim the green beans and carrots
Roast the potatoes & sizzle the duck
- Place the potatoes onto the large baking tray. Toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Heat the medium frying pan on medium-high heat. Season the duck with salt
- Once 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
Finish roasting
- After 10 mins, add the carrot, onion, green beans, apple and rosemary to the potato tray (use 2 trays if necessary). Toss with the garlic paste, 1 tsp oil and a pinch salt and pepper
- Top with the duck. Roast all together for 21 mins, until golden and cooked through
Heat up the dressing
- Once cooked, leave the duck to rest for a few mins
- Meanwhile, wipe out the frying pan and add the maple mustard dressing. Warm over medium-high heat
Plate up
- Slice the duck against the grain
- Serve the roasted veg onto plates, topped with the sliced duck. Pour over the warm maple mustard dressing. Garnish with the pumpkin seeds
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