British Duck Breast with Creamy Truffled Dauphinoise

Serving size

1 person 2 people 4 people

Ingredients

2g truffle zest

(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
160g green beans
45g cranberry relish

(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
2 large potatoes
3 garlic clove
80g sliced cavolo nero
1 shallot
2 duck breasts
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	630Kcal
	395kJ	2637kJ
Fat	3.8g	25g
of which saturates	0.8g	5.4g
Carbohydrates	8g	56g
of which sugars	1.8g	12g
Protein	6.2g	41g
Salt	0.15g	0.98g
Fibre	1.2g	7.8g

Ingredients

2g truffle zest (use half)

(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
200ml cashew cream (use half) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
45g cranberry relish (use half)

(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
160g green beans (use half)
2 large potatoes
1 duck breast
1 shallot (use half)
3 garlic clove
80g sliced cavolo nero (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	820Kcal
	392kJ	3432kJ
Fat	2.9g	25g
of which saturates	0.6g	5.6g
Carbohydrates	11g	96g
of which sugars	1.6g	14g
Protein	5.2g	46g
Salt	0.11g	1.0g
Fibre	1.4g	12g

Back

High protein Low sat fat

British Duck Breast with Creamy Truffled Dauphinoise

Prep time: 20 mins

Total time: 40 mins

Cuisine: French

Food group: Poultry

Creamy dauphinoise potatoes, seasoned with garlic and dusted with truffle zest are served alongside juicy duck breast, fresh green beans, cavolo nero and shallot. Drizzle with cranberry sauce to finish the dish.

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a small saucepan, a large frying pan, a small ovenproof dish, a grater, a peeler & a sieve

Cook the potatoes

Cut the potatoes into 1/2cm thick discs (peel optional). Add to the saucepan of boiling water and boil for 12-14 mins, until soft, then drain

Duck time

Season the duck with salt
Heat the large frying pan on medium-high heat. Once 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, and bake for 20 mins, until cooked through. Once cooked, leave to rest for a few mins

Prep the rest

Trim the green beans. Thinly slice the shallot. Remove the woody stalks from the cavolo nero. Finely chop or grate the garlic
Heat the small saucepan with 1 tsp oil on medium heat. Once hot, add the garlic and cook for 30 secs, then stir in the cashew cream. Simmer for 3-4 mins, until thickened. Season generously with salt and pepper

Assemble the dauphinoise & cook the greens

Layer the cooked potatoes into the small ovenproof dish, then evenly pour over the garlic cream. Bake for 10-12 mins, until golden
Meanwhile, reheat the duck pan with 1 tsp oil on medium heat. Once hot, add the shallot, green beans and cavolo nero and cook for 3-4 mins, until golden. Season with salt and pepper. Add 2 tbsp water (1 tbsp for 1 person) and steam for 2-3 mins, until soft

Last bits & plate up

Rinse the potato pan and return to medium heat. Once hot, add the cranberry relish and 1 tbsp water (1/2 tbsp for 1 person) and cook for 1 min, until warmed through
Once rested, thinly slice the duck against the grain
Sprinkle the truffle zest (or to taste) over the dauphinoise
Share the duck between plates, with the dauphinoise and greens alongside. Spoon over the cranberry sauce