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 & Olives
Succulent British duck is the star of this French spread. Seared until tender and juicy, then served over a delicious tomato and vegetable sauce. Olives give it a kick. And the side of crispy golden potatoes, with fresh-cut parsley, completes this weeknight winner.
High protein
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 pepper
- 1 handful of fresh flat-leaf parsley
- 4 tbsp tomato purée
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200g baby tomatoes
- 2 onion
- 4 duck breasts
- 4 large potatoes
Nutritional Information
Calories: 555
Protein: 39g
Carbs: 53g
Fat: 21g
Provençal-style Duck Breast with Parmentier Potatoes & Olives
Succulent British duck is the star of this French spread. Seared until tender and juicy, then served over a delicious tomato and vegetable sauce. Olives give it a kick. And the 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 2 baking trays with parchment paper
- Pull out a large frying pan
Roast the potatoes
- Dice the potatoes (peel optional) into 2cm chunks
- Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning halfway, until soft and golden
Duck time
- Heat the large frying pan on medium-high heat
- Pat the duck breast dry with a paper towel. Season the duck with 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, then transfer to the other lined baking tray (skin-side up) and roast for 20 mins, until cooked through. Once cooked, remove and leave to rest
Soften the veg
- Meanwhile, thinly slice the peppers. Finely slice the onions. Halve the tomatoes. Halve the olives
- Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened
- Add the pepper, tomatoes, olives, garlic herb paste and tomato puree, cook for 4-5 mins, until softened. Season with salt and pepper
Last bits & plate up
- Finely chop the parsley. Once the potatoes are cooked, toss them with the chopped parsley
- Thinly slice the duck against the grain
- Serve the sliced duck onto plates, with the veg and parmentier potatoes alongside
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