Succulent Duck Breast, Potato Cakes & Fennel Remoulade

Serving size

1 person 2 people 4 people

Ingredients

1 courgette
1 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 fennel
3 garlic clove
50g spring greens
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 duck breasts
2 large potatoes

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	91Kcal	595Kcal
	380kJ	2491kJ
Fat	4.1g	27g
of which saturates	1.7g	11g
Carbohydrates	7g	47g
of which sugars	1.0g	6.9g
Protein	6.1g	40g
Salt	0.1g	0.63g
Fibre	1.3g	8.3g

Ingredients

1 courgette
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 large potatoes
3 garlic clove
1 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
50g spring greens (use half)
1 duck breast
1 fennel

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	75Kcal	831Kcal
	313kJ	3476kJ
Fat	2.5g	28g
of which saturates	1.6g	17g
Carbohydrates	8g	93g
of which sugars	1.2g	13g
Protein	4.3g	48g
Salt	0.07g	0.81g
Fibre	1.4g	16g

Back

Prep in 10 High protein

Succulent Duck Breast, Potato Cakes & Fennel Remoulade

Prep time: 0 mins

Total time: 35 mins

Cuisine: British

Food group: Poultry

A restaurant-quality plate that will leave you wishing for seconds. Sear British duck breast till golden and succulent. Sizzle fluffy potato cakes, flecked with vitamin-dense greens, till crispy and golden. The final touch? A creamy and zingy cucumber and fennel remoulade to brighten up the plate. It's a dish - worthy of a tip.

Cooking Instructions

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.

Preheat the oven to 220C / fan 200C / gas mark 7. Bring a saucepan filled with salted hot water to a boil. Peel and roughly chop the potatoes, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with a pinch of sea salt and black pepper.
Heat a large non-stick 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. Leave to rest then thinly slice against the grain.
Trim and finely slice the cabbage. Finely chop or crush the garlic cloves. Peel the courgette into ribbons. Very finely slice the fennel. Place the fennel and courgette into a mixing bowl with the yoghurt, mustard and half the garlic and mix to combine. Season generously with sea salt and black pepper. Set aside.
Reheat the duck pan on medium-high heat. Add the cabbage and cook for 2-3 mins, until wilted. Stir in the remaining garlic, cook for 1 min, then remove from the heat. Season with sea salt.
Add the cabbage to the potato mash, mix to combine, then shape into 4 potato cakes. Clean the cabbage frying pan then reheat with 1 tbsp oil on medium heat. Add the potato cakes and cook for 3-4 mins, per side, until golden brown.
Serve the duck on plates with the potato cakes and fennel remoulade.