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.
British Duck with Boulangère Potatoes, Carrots & Gravy
You don’t need to head to Paris to get bistro flavours. Pair pan-fried British duck breast with our take on golden, French-style Boulangère potatoes: sliced into thin half-moons and baked until golden with fennel, onions and garlic. Serve alongside roasted carrots and green beans. Pour over a velvety cranberry gravy to finish.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp cornflour
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 12 chantenay carrot loose
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh thyme
- 1 handful of fresh rosemary
- 240g green beans
- 2 garlic clove
- 1 onion
- 1 fennel
- 4 large potatoes
- 4 duck breasts
Nutritional Information
Calories: 539
Protein: 38g
Carbs: 54g
Fat: 18g
British Duck with Boulangère Potatoes, Carrots & Gravy
You don’t need to head to Paris to get bistro flavours. Pair pan-fried British duck breast with our take on golden, French-style Boulangère potatoes: sliced into thin half-moons and baked until golden with fennel, onions and garlic. Serve alongside roasted carrots and green beans. Pour over a velvety cranberry gravy to finish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Boil a half-full kettle
- Pull out a measuring jug, a large frying pan, a medium frying pan & a large ovenproof dish
Make the stock
- Dissolve the stock powder in the jug with 400ml boiling water
- Strip the rosemary and thyme leaves from the stalks and finely chop. Add the herbs to the stock mixture and stir
Make the boulangère potatoes
- Thinly slice the potatoes and fennel into 1/2cm half-moons. Thinly slice the onion. Finely slice or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the potatoes, onion, fennel and garlic. Cook for 10-12 mins, until soft and golden. Add half the stock mixture to the pan, then transfer to the large ovenproof dish
- Bake for 18-20 mins, until golden and crisp
Duck time
- 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 golden. Flip and cook for 2 mins
- Transfer to the lined baking tray, skin-side up. Place the carrots onto the other side of the tray with 1 tsp oil, salt and pepper and roast for 20 mins, until the duck is cooked through and the carrots are soft. Leave the duck to rest
Make the gravy
- Trim the green beans and add to the tray for the final 8-10 mins of roasting (use 2 trays if necessary)
- Add the cornflour to the remaining stock mixture and stir
- Reheat the medium frying pan on medium heat. Once hot, add the cornflour mixture and cranberry relish and cook for 5 mins, until thickened
Plate up
- When everything's ready, thinly slice the duck against the grain
- Serve the duck onto plates, with the boulangère potatoes and roasted veg alongside. Pour over the gravy
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