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British Duck Breast with Rhubarb Compote & Roast Potatoes
A dreamy dinner - starring succulent British duck and crispy roast potatoes. Serve with sautéed savoy cabbage and crunchy pumpkin seeds. For the final flourish? A pink rhubarb compote, sweetened with honey and a hint of cinnamon.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 large potatoes
- 30g pumpkin seeds (use half)
- 2 tsp cornflour (use half)
- 0.5 tsp ground cinnamon (use half)
- 1 savoy cabbage (use half)
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 tbsp apple cider vinegar (use half)
- 1 duck breast
- 25g honey (use half)
- 2 garlic clove
- 100g rhubarb (use half)
- 2 carrot
Nutritional Information
Calories: 944
Protein: 48g
Carbs: 124g
Fat: 27g
Ingredients
- 2 tsp cornflour
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 30g pumpkin seeds
- 100g rhubarb
- 2 duck breasts
- 1 tbsp apple cider vinegar
- 2 carrot
- 2 garlic clove
- ½ tsp ground cinnamon
- 2 large potatoes
- 1 savoy cabbage
- 25g honey
Nutritional Information
Calories: 705
Protein: 43g
Carbs: 72g
Fat: 26g
British Duck Breast with Rhubarb Compote & Roast Potatoes
A dreamy dinner - starring succulent British duck and crispy roast potatoes. Serve with sautéed savoy cabbage and crunchy pumpkin seeds. For the final flourish? A pink rhubarb compote, sweetened with honey and a hint of cinnamon.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a peeler, a medium frying pan, a small saucepan & a measuring jug
Golden veg
- Cut the potatoes into 3cm cubes (peel optional). Cut the carrots into 1cm thick batons (peel optional)
- Add both to the large 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
Fry the duck
- Heat the medium frying pan on medium-high heat
- Season the duck with salt. Once the pan is hot, add the duck and cook (skin-side down) for 4 mins, until crispy. Flip and cook for 2 mins
Bake the duck
- Transfer the duck to the veg tray (skin-side up) and bake for 20 mins, until cooked through. Once cooked, leave to rest
- Meanwhile, dissolve the cornflour in the jug with 50ml cold water (25ml for 1 person), then add the stock powder and top up with 250ml hot water (125ml for 1 person)
Meanwhile, make the rhubarb compote
- Trim and slice the rhubarb into 2cm chunks
- Place the small saucepan on medium-high heat. Once hot, add the honey, cinnamon (to taste), half the vinegar and 75ml water (40ml for 1 person). Simmer for 8-10 mins, until the rhubarb breaks down and the liquid reduces to a thick compote
- Meanwhile, trim and roughly slice the cabbage. Finely chop or crush the garlic
Cook the cabbage & plate up
- Reheat the empty frying pan to medium-high heat. Once hot, add the cabbage and garlic and cook for 3-4 mins, until softening
- Add the remaining vinegar and the stock mixture. Simmer for 4-5 mins, until the cabbage is soft and the liquid has thickened slightly
- Slice the duck against the grain
- Serve the duck alongside the roasted veg, rhubarb compote and cabbage. Pour over the sauce and scatter over the pumpkin seeds
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