Seared Honey Duck Breast
with a Berry Jus and Roasted Garlic Mash
Spoil yourself! Our classic dish is pure luxury so, although it might not take long to make, you’ll want to savour it. Plump duck breasts roasted with sweet Chantenay carrots in a rich redcurrant and red wine sauce and roasted garlic mash. Relax and enjoy...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
28
Red Wine Stock Paste
(Contains Sulphites)
2
Duck Breasts
25
Redcurrant Jelly
15
Honey
2
Garlic Clove
1
Flat Leaf Parsley
250
Chantenay Carrots
450
Potatoes
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. Trim the chantenay carrots and halve any large ones lengthways. Pop on a baking tray, drizzle with a little oil and season with salt and pepper. Toss to coat then spread out. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it, pop on the tray with the carrots. Roast on the top shelf of your oven for 25-30 mins. Halfway through cooking, turn the carrots and remove the garlic from the oven.
Meanwhile, peel the potatoes and chop into 2cm chunks. Add to the saucepan of boiling water and boil till you can easily slip a knife through them, 12-16 mins. When cooked, drain in a colander and return to the pan, off the heat.
Meanwhile, put a frying pan on medium heat (no oil). Season the duck breasts on both sides with salt and pepper. Add to the pan skin-side down and cook for 4-5 mins, until the skin is golden. Turn over and cook for another minute on the flesh side, then remove from the pan and place, skin side up, on the tray with the carrots. Drizzle the honey over the duck and return the tray to the oven for 15 mins. IMPORTANT: Wash your hands after handling raw meat.
While the duck and carrots cook, drain any excess fat from the duck pan and return to medium heat. Add the water (see ingredients for amount), redcurrant jelly and red wine stock pot. Bring to the boil, stirring to dissolved the jelly and stock, then simmer on a low heat until rich and glossy, 6-8 mins. If it gets too thick, add a splash of hot water. Meanwhile, finely chop the flat leaf parsley.
Mash the potatoes until smooth, adding a knob of butter if you have any. Season well with salt and plenty of pepper. Remove the garlic cloves from their parcels and roughly mash with a fork. Mash the garlic into the potato - make sure it is well incorporated.
When the duck is cooked, remove to a board and leave to rest for a few minutes before slicing into 5 slices. IMPORTANT: The duck is cooked when it is no longer pink in the middle. Serve the garlic mash on plates topped with the duck. Arrange the roasted carrots around the plate, then drizzle the redcurrant sauce over. Finish with a scattering of parsley. Enjoy!
