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
-
2g truffle zest(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
-
45g cranberry relish(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 4 large potatoes
- 4 garlic clove
- 4 duck breasts
- 80g sliced cavolo nero
- 240g green beans
- 1 shallot
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 538Kcal |
| 411kJ | 2249kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 0.8g | 4.6g |
| Carbohydrates | 9g | 49g |
| of which sugars | 1.4g | 7.8g |
| Protein | 7.1g | 39g |
| Salt | 0.13g | 0.72g |
| Fibre | 1.3g | 6.9g |
High protein
Low sat fat
British Duck Breast & Creamy Truffled Dauphinoise
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
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium saucepan, a large frying pan, a medium ovenproof dish, a grater, a peeler & a sieve
Boil the potatoes
- Cut the potatoes into 1/2cm thick discs (peel optional), then add to the saucepan of boiling water and boil for 10-12 mins, until soft, then drain
Cook the duck
- 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 crispy. Flip and cook for 2 mins
- Transfer to the lined baking tray, skin-side up, and bake for 20 mins until cooked through. Leave to rest
Prep the rest
- Meanwhile, trim the green beans. Thinly slice the shallot. Remove the woody stalks from the cavolo nero. Finely grate the garlic
- Heat the medium 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
- Add the cooked potatoes to the cream and stir to coat. Transfer to the medium ovenproof dish and flatten the mixture with the back of a spoon. Bake for 10-12 mins, until golden brown
- Meanwhile, reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the shallot, green beans and cavolo nero. Cook for 3-4 mins, until golden. Season with salt and pepper. Add 2 tbsp water and steam for 2-3 mins, until soft
Make the cranberry sauce & plate up
- Rinse the potato pan and return to medium heat. Once hot, add the cranberry relish and 1 tbsp water and cook for 1 min, until hot
- Thinly slice the duck against the grain
- Sprinkle the truffle zest (or to taste) over the dauphinoise
- Serve the duck onto plates, with the dauphinoise and greens alongside. Spoon over the cranberry sauce
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