The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp thickened aged balsamic vinegar (Sulphites)(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 handful of fresh flat-leaf parsley
- 160g green beans
- 4 duck breasts
- 1 onion
- 1 carrot
- 4 large potatoes
- 4 garlic clove
- 1 handful of fresh thyme
- 400g raw beetroot
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 542Kcal |
| 365kJ | 2267kJ | |
| Fat | 2.6g | 16g |
| of which saturates | 0.7g | 4.2g |
| Carbohydrates | 9g | 58g |
| of which sugars | 2.8g | 18g |
| Protein | 6.4g | 40g |
| Salt | 0.11g | 0.68g |
| Fibre | 1.7g | 11g |
High protein
1/3 daily fibre
Low sat fat
Roast Duck Breast with Thyme Potatoes & Aged Balsamic
Fresh-cut herbs fragrance our juicy British duck breasts – roasted till deliciously crisp. Drizzle with aged balsamic vinegar, and dish up with garlicky thyme roasted potatoes, carrot and beetroot. Drizzle everything in aged balasamic and tuck in!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a large baking tray with parchment paper
- Pull out a peeler & a large frying pan
Start the prep
- Dice the potatoes into 2cm chunks. Trim and halve the beetroot, then dice into 3cm chunks. Cut the onion into 8 wedges. Dice the carrot into 2cm chunks (peel optional)
- Strip the thyme leaves from the stalks and finely chop. Finely chop or crush the garlic
Get roasting
- Place the potatoes and beetroot onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 10 mins, until starting to soften
Get sizzlin'
- Season the duck with salt
- Heat the large frying pan on medium-high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the duck (skin-side down) and cook for 4 mins, until crispy. Sprinkle over half the thyme. Flip the duck and cook for 2 mins
- Add the onion wedges, carrot, garlic and the remaining thyme to the veg tray and toss to combine
- Top with the duck breasts, skin-side up, and roast for 20 mins, until the duck is cooked and the veg is tender. Remove the duck and leave to rest
Cook the green beans
- Trim the green beans. Roughly chop the parsley
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 5-6 mins, until soft.
Plate up
- Thinly slice the duck against the grain. Toss half the parsley through the roast veg
- Serve the roasted veg and green beans onto plates, topped with the sliced duck. Drizzle over the aged balsamic and garnish with the remaining parsley
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