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.
Serving size
Ingredients
Ingredients
- 1 tsp sesame seeds (Sesame)
-
1 tbsp rice vinegar(Rice Vinegar, Salt)
-
1 tsp Chinese five-spice(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 garlic clove
- 180g Tenderstem broccoli
- 1 carrot
- 2 duck breasts
- 80g baby corn
- 2 large potatoes
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 565Kcal |
| 401kJ | 2364kJ | |
| Fat | 3.5g | 21g |
| of which saturates | 0.8g | 5.0g |
| Carbohydrates | 9g | 52g |
| of which sugars | 1.9g | 11g |
| Protein | 7.0g | 41g |
| Salt | 0.1g | 0.58g |
| Fibre | 1.9g | 11g |
Ingredients
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
-
1 tbsp rice vinegar (use half)(Rice Vinegar, Salt)
- 1 carrot (use half)
- 180g Tenderstem broccoli (use half)
- 80g baby corn (use half)
- 1 duck breast
- 2 garlic clove
-
1 tsp Chinese five-spice (use half)(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 large potatoes
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 752Kcal |
| 396kJ | 3148kJ | |
| Fat | 2.6g | 21g |
| of which saturates | 0.7g | 5.2g |
| Carbohydrates | 12g | 92g |
| of which sugars | 1.6g | 13g |
| Protein | 5.7g | 46g |
| Salt | 0.07g | 0.59g |
| Fibre | 1.9g | 15g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Five-spice Duck Breast with Sesame Roast Potatoes & Rainbow Veg
A fusion of Asian flavours and the best British ingredients. You'll sizzle succulent British duck with five-spice, then dish up with crispy roast potatoes, Tenderstem broccoli, carrot ribbons and corn, tossed in nutty sesame seeds. Delish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a measuring jug & a peeler or julienne peeler
Roast the potatoes
- Dice the potatoes into 2cm cubes
- Place onto the lined baking tray and toss with the sesame seeds, 2 tsp oil, half the five-spice and a pinch of salt and pepper
- Bake for 25-30 mins, until golden, turning halfway through
Time for duck
- Meanwhile, heat the medium frying pan on medium-high heat
- Season the duck with half the remaining five-spice and a pinch of salt. Once the pan is hot, add the duck (skin-side down) and cook for 4 mins, until crispy. Flip and cook for 2 mins more
- Transfer the duck to the potato tray (skin-side up) and roast for 21 mins, until cooked through. Leave to rest
Prep time
- Meanwhile, finely slice the garlic. Trim and halve the broccoli. Halve the baby corn lengthways. Peel the carrot into ribbons, then slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one)
Soften the veg
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the broccoli, corn and carrot and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the garlic, vinegar, remaining five-spice and 50ml water (25ml for 1 person). Cook for a final 1 min, tossing
Plate up
- Thinly slice the duck against the grain
- Share the potatoes and veg between plates, topped with the sliced duck
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.
By signing up to our mailing list you agree to the terms of our Privacy Policy.