• 400g Jersey royal potatoes
  • 1½ tbsp olive oil
  • 3 sprigs fresh rosemary, leaves picked and chopped
  • 1 lemon, zested
  • ¼ tsp ground cumin
  • 2 cloves garlic, crushed
  • 280g duck breasts, scored
  • 200ml red wine
  • 1 tbsp redcurrant jelly
  • 100g fine green beans


  1. 1

    Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.

  2. 2

    Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.

  3. 3

    Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain. 

  4. 4

    Slice the duck and serve drizzled with the red wine sauce and the veg on the side.

Nutritional Details

Each serving provides
  • Energy 2449kj 585kcal 29%
  • Fat 22.6g 32%
  • Saturates 5.9g 30%
  • Sugars 8.3g 9%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

36.2g carbohydrate 4.1g fibre 40.4g protein

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