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.
Roast Duck with Roasted Veg & Aged Balsamic
Juicy duck breasts, scattered with fresh, fragrant herbs, pan-fried until the skin is deliciously crisp. Served with garlicky roasties, green beans and beetroot. Drizzle everything in aged balsamic dressing and tuck in!
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 160g green beans
- 2 duck breasts
- 6 baby potatoes
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh thyme
- 200g raw beetroot
- 3 garlic clove
Nutritional Information
Calories: 522
Protein: 39g
Carbs: 41g
Fat: 22g
Ingredients
- 6 baby potatoes
- 2 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 handful of fresh flat-leaf parsley (use half)
- 3 garlic clove
- 1 duck breast
- 160g green beans (use half)
- 200g raw beetroot (use half)
- 1 handful of fresh thyme (use half)
Nutritional Information
Calories: 646
Protein: 42g
Carbs: 66g
Fat: 22g
Roast Duck with Roasted Veg & Aged Balsamic
Juicy duck breasts, scattered with fresh, fragrant herbs, pan-fried until the skin is deliciously crisp. Served with garlicky roasties, green beans and beetroot. Drizzle everything in aged balsamic dressing and tuck in!
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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 peeler, a medium frying pan & a baking dish
Do the prep
- Finely chop or crush the garlic. Trim, peel and cut the beetroot into 6 wedges. Quarter the potatoes lengthways. Pick the thyme leaves from the stalks and finely chop, along with the parsley
Oven time
- Place the potatoes, beetroot and garlic onto the lined baking tray. Toss with 1 tbsp oil, pinch of thyme, salt and pepper
- Roast for 25-30 mins, until soft and golden
Cook the duck
- Season the duck with salt
- Heat the medium frying pan on medium-high heat. Once hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Sprinkle over the remaining thyme. Flip and cook for 2 mins more
- Transfer to the baking dish, skin-side up, and bake for 20 mins. Remove and leave to rest
Fry the green beans
- Trim the green beans
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until golden
- Season with salt and pepper. Add 2 tbsp water (1 tbsp for 1 person) and steam for 2-3 mins, until soft
Plate up
- When everything is ready, toss the parsley through the potatoes and beetroot
- Thinly slice the duck against the grain
- Share the roasted veg and green beans between plates, topped with the sliced duck. Drizzle over the aged balsamic
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