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 Creamy Celeriac & Carrot Bake
A British feast to celebrate the colder months. Sear succulent British duck till juicy and cooked just to your liking. A dauphinoise-style bake with vitamin-rich carrots and celeriac, enriched with cashew cream and almond yoghurt. Braised red cabbage sweetened with apple for your veg.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tsp ground cinnamon
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 red cabbage
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 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)
- 400g celeriac (Celery)
- 25g honey
- 1 tbsp red wine vinegar
- 4 duck breasts
- 4 carrot
- 1 apple
Nutritional Information
Calories: 481
Protein: 36g
Carbs: 28g
Fat: 25g
Duck Breast with Creamy Celeriac & Carrot Bake
A British feast to celebrate the colder months. Sear succulent British duck till juicy and cooked just to your liking. A dauphinoise-style bake with vitamin-rich carrots and celeriac, enriched with cashew cream and almond yoghurt. Braised red cabbage sweetened with apple for your veg.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and cut the celeriac into 1/2cm thick half-moons. Cut the carrots into 1/2cm thick discs (peel optional). Place the carrots in a saucepan and cover with salted hot water. Boil for 3 mins, then add the celeriac and boil for 8-12 mins, until softened, then drain.
- Heat a small saucepan on high heat. Add the cream and garlic paste and boil for 4-6 mins, until reduced by half. Add the yoghurt, 150ml hot water and crumble in the stock cube. Stir and bring to a boil, then remove from the heat. Season with sea salt and black pepper.
- Transfer the cooked carrots and celeriac to an ovenproof dish. Pour over the cream mixture and smooth the top with the back of a spoon. Bake for 8-12 mins, until piping hot.
- Heat a large frying pan on medium-high heat. Season the duck with sea salt. Add the duck, skin-side down, and cook 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.
- Trim and finely slice the cabbage. Coarsely grate the apple. Reheat the duck pan with 2 tbsp oil on medium-high heat. Add the cabbage, apple, cinnamon, honey and a pinch of sea salt. Cook for 5 mins, then add 100ml hot water. Cook for 6-8 mins, until the cabbage is soft and the liquid has evaporated. Remove from the heat and stir in the vinegar.
- Serve the cabbage onto plates alongside the duck and celeriac and carrot bake.
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