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.
Duck Breast with Maple Braised Cabbage
Our juicy British duck with orange-cranberry stewed cabbage and crunchy green beans is totally irresistible. And no, we haven’t forgotten the potatoes: fluffy, creamy and flecked with dill.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 red cabbage
- 2 tbsp maple syrup
- 1 tbsp cornflour
- 4 duck breasts
- 6 tbsp cranberry sauce (Cranberries, Date Syrup, Water, Cornflour)
- 600g baby potatoes
- 1 handful of fresh dill
- 240g green beans
- 1 orange
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 524
Protein: 37g
Carbs: 47g
Fat: 20g
Duck Breast with Maple Braised Cabbage
Our juicy British duck with orange-cranberry stewed cabbage and crunchy green beans is totally irresistible. And no, we haven’t forgotten the potatoes: fluffy, creamy and flecked with dill.
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Cooking Instructions
- Preheat the oven to 230C/ fan 210C / gas mark 8. Trim and finely slice the cabbage. Heat a saucepan with 1 tbsp oil on medium heat. Add the cabbage, cranberry sauce, maple syrup, vinegar and 500ml hot water. Crumble in the stock cube and bring to a boil.
- Zest in the orange then cut in half and squeeze in the juice. Season with sea salt and black pepper. Cover with a lid and simmer for 30 mins, stirring occasionally, until soft. Add a splash of water to prevent burning, if needed.
- Bring a saucepan filled with lightly salted hot water to a boil. Halve the potatoes lengthways. Trim the green beans. Add the green beans and boil for 2-3 mins, until cooked. Remove with a slotted spoon and set aside.
- Add the potatoes to the saucepan and simmer for 18-20 mins, until soft. Drain, then return to the pan. Roughly chop the dill and stir it through the potatoes along with 1 tsp olive oil, a pinch of sea salt and black pepper.
- Heat a medium frying pan on medium-high heat. Season the duck with sea salt. Add the duck and cook, skin-side down, for 4-5 mins, until crispy. Flip and cook for 1-2 mins. Transfer to a lined baking tray, skin-side up, and bake for 8-10 mins, until cooked through. Remove and leave to rest before thinly slicing against the grain.
- When the cabbage is cooked, add any remaining cooking liquid to the duck pan. Dissolve the cornflour in a bowl with 100ml water, then add to the duck pan. Cook on high heat for 1-2 mins, until thickened (add a splash of water if it’s too thick).
- Serve the duck with cabbage, potatoes, green beans and sauce.
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