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.
Provençal-style Duck Breast with Parmentier Potatoes, Roast Veg & Olives
Succulent British duck is the star of this French feast. Seared until tender and juicy, then served with a delicious tomato, green olive and vegetable sauce. A side of crispy golden potatoes, with fresh-cut parsley, completes this weeknight winner.
High protein
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 pepper
- 1 handful of fresh flat-leaf parsley
- 2 duck breasts
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tbsp tomato purée
- 200g baby tomatoes
- 1 onion
- 2 large potatoes
Nutritional Information
Calories: 599
Protein: 39g
Carbs: 55g
Fat: 24g
Ingredients
- 1 pepper (use half)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tbsp tomato purée (use half)
- 200g baby tomatoes (use half)
- 1 duck breast
- 2 large potatoes
Nutritional Information
Calories: 781
Protein: 43g
Carbs: 94g
Fat: 24g
Provençal-style Duck Breast with Parmentier Potatoes, Roast Veg & Olives
Succulent British duck is the star of this French feast. Seared until tender and juicy, then served with a delicious tomato, green olive and vegetable sauce. A side of crispy golden potatoes, with fresh-cut parsley, completes this weeknight winner.
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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 large frying pan & a medium ovenproof dish
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Place the potatoes onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning halfway, until soft and golden
Build the dish
- Thinly slice the pepper and onion. Halve the tomatoes. Halve the olives
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 5 mins, until softened
- Add the pepper, tomatoes and olives, along with the tomato puree and garlic herb paste. Cook for 3-4 mins, then transfer to the medium ovenproof dish
Duck time
- Rinse the frying pan and reheat on medium-high heat
- Pat the duck breasts dry with a paper towel and season with salt. Once the pan is hot, add the duck (skin-side down) and cook for 4 mins, until crispy. Flip and cook for a further 2 mins
- Place the duck on top of the veg in the ovenproof dish (skin-side up) and bake together for a further 21 mins, until cooked through
Make the parmentier potatoes
- Meanwhile, finely chop the parsley
- Toss the cooked potatoes with the chopped parsley
- Once the duck and veg are cooked, remove the duck from the dish and leave to rest
Plate up
- Slice the duck against the grain
- Share the parmentier potatoes between plates, with the roast veg alongside. Top with the sliced duck
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