The protein cooking time listed in this recipe has been updated.
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Roasted Duck, Parsnip Mash & Creamy Bread Sauce
Crispy, British duck and fluffy clouds of parsnip mash. Served up with moreish bread sauce, cranberry relish and sweetheart cabbage – sautéed with leeks and garlic. Requires extra pans, but it's totally worth it!
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 large potatoes (use half)
- 1 parsnip (use half)
- 30g panko crumb (use half) (yellow pea flour)
- 1 duck breast
- 1 savoy cabbage (use half)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 0.5 tsp ground nutmeg (use a quarter)
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 leek (use half)
- 1 shallot (use half)
- 2 garlic clove
Nutritional Information
Calories: 736
Protein: 44g
Carbs: 60g
Fat: 35g
Ingredients
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 large potatoes
- 1 parsnip
- 1 savoy cabbage
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 30g panko crumb (yellow pea flour)
- 2 garlic clove
- 1 shallot
- 2 duck breasts
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 leek
- 0.5 tsp ground nutmeg (use a quarter)
Nutritional Information
Calories: 731
Protein: 44g
Carbs: 59g
Fat: 35g
Roasted Duck, Parsnip Mash & Creamy Bread Sauce
Crispy, British duck and fluffy clouds of parsnip mash. Served up with moreish bread sauce, cranberry relish and sweetheart cabbage – sautéed with leeks and garlic. Requires extra pans, but it's totally worth it!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Bring a large saucepan filled with lightly salted water to a boil
- Pull out a sieve, a masher, large frying pan & a small saucepan
Make the mash
- Roughly chop the parsnip and potato into 2cm chunks (peel optional)
- Add to the large saucepan, simmer for 12-15 mins until soft, then drain
- Return to the pan and mash with a dash of the almond cream, 1/2 tbsp oil, a splash of water and a pinch of salt and pepper
Cook the duck
- Lay the duck breasts skin-side up on the lined baking tray. Season with salt and pepper
- Drizzle with oil and roast in the oven for 25 mins
Get the cabbage going
- Meanwhile, trim and roughly slice the cabbage. Cut the leek into 1cm half-moons. Finely chop or crush the garlic
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the leek, cabbage, garlic herb paste and half the garlic
- Cook for 6-8 mins, until softened. Add a dash of water if necessary. Season with salt, then set aside and cover to keep warm
Make the bread sauce
- Meanwhile, dice the shallot
- Return the empty frying pan to medium heat with 1 tsp oil. Once hot, add the shallot and a pinch of salt, cook for 4 mins, then add the remaining garlic and cook for 2 mins
- Stir in the panko crumbs, a good pinch of nutmeg, the remaining cream and 50ml water (25ml for 1 person)
- Bring to a boil, then simmer for 2-3 mins until thickened. Season to taste with salt and pepper
Warm the relish & plate up
- Heat the small saucepan on medium-high heat. Once hot, add the cranberry relish and a splash of water. Bring to a boil for 1 min, then remove from the heat
- Serve the cabbage and parsnip mash on plates
- Top with the duck and bread sauce, then spoon the cranberry relish over the duck
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