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.
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. The perfect festive dinner.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 shallot
- 1 leek
- 2 large potatoes
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 3 garlic clove
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 0.5 tsp ground nutmeg (use half)
- 4 duck breasts
- 30g panko crumb (yellow pea flour)
- 2 parsnip
- 1 savoy cabbage
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 578
Protein: 40g
Carbs: 47g
Fat: 25g
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. The perfect festive dinner.
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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 saucepan filled with lightly salted water to a boil
- Pull out a sieve, a masher, a large frying pan & a small saucepan
Make the mash
- Roughly chop the parsnips and potatoes into 2cm chunks (peel optional)
- Add to the pan and simmer for 12-15 mins until soft, then drain
- Return to the pan and mash with a dash of almond cream, 1 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 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
- 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 sauce over the duck
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