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.
Honey & Rosemary Duck with Creamy Mash
Never cooked duck? With this dish, you’ll be a pro in no time. Simply pan-fry British duck breasts with rosemary and sticky honey, till tender and juicy. Serve on a bed of creamy mashed potatoes with wilted vitamin-dense cavolo nero. Easy peasy.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh rosemary (use half)
- 110g baby plum tomatoes (use half)
- 10g pine nuts (use half)
- 40g cavolo nero
- 1 duck breast
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 large potatoes
- 25g honey (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 746
Protein: 43g
Carbs: 94g
Fat: 21g
Ingredients
- 80g sliced cavolo nero
- 2 large potatoes
- 1 handful of fresh rosemary
- 110g baby plum tomatoes
- 25g honey
- 10g pine nuts
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 duck breasts
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 542
Protein: 40g
Carbs: 54g
Fat: 18g
Honey & Rosemary Duck with Creamy Mash
Never cooked duck? With this dish, you’ll be a pro in no time. Simply pan-fry British duck breasts with rosemary and sticky honey, till tender and juicy. Serve on a bed of creamy mashed potatoes with wilted vitamin-dense cavolo nero. Easy peasy.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Cut the potatoes into 2cm cubes. Place in a saucepan and cover with salted boiling water. Simmer for 18-20 mins until soft, then drain. Return to the pan and mash with the yoghurt, nutritional yeast, a pinch of sea salt and black pepper.
- Strip the cavolo nero leaves from the stalk and roughly chop. Heat a dry, frying pan on medium heat. Add the pine nuts and toast for 2 mins, until golden. Remove and set aside. Season the duck with sea salt.
- Reheat the pan to medium-high heat. Add the duck, skin-side down, and cook for 5-6 mins, until golden brown. Flip, add 2 rosemary sprigs and cook for 2 mins. Transfer the rosemary and duck, skin-side up, to an ovenproof baking dish. Spread half the honey evenly over the skin. Bake for 6-8 mins, until cooked through. Remove and leave to rest before thinly slicing against the grain.
- Reheat the duck pan to medium heat. Add the cavolo nero and whole tomatoes. Cook for 3-4 mins, until the cavolo nero wilts and the tomatoes burst. Season with sea salt and black pepper. Transfer the cavolo nero and tomatoes to serving plates.
- Reheat the pan to high heat and add 100ml water (50ml for 1 person). Stir in the remaining honey and duck cooking juices from the baking dish. Cook for 1-2 mins, to make a sauce. Season with sea salt and black pepper. Finely chop the remaining rosemary.
- Serve the mash alongside the cavolo nero, tomatoes and duck. Garnish with pine nuts and rosemary. Pour over the sauce.
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