• 400 g Jersey royals
  • 1.5 tbsp olive oil
  • 3 sprigs fresh rosemary, leaves picked and chopped
  • Zest of 1 lemon
  • 0.25 tsp ground cumin
  • 2 cloves garlic, crushed
  • 280 g duck breasts, scored
  • 200 ml red wine
  • 1 tbsp redcurrant jelly
  • 100 g fine green beans


  1. 1

    Pre-heat the oven to 200ºC, fan 180ºC, gas 6. Toss the potatoes in a roasting tin with 1 tablespoon of the oil, the zest and 1/3rd of the rosemary. Roast for 20 minutes.

  2. 2

    Meanwhile, mix the remaining rosemary and oil together with the garlic and cumin to make a marinade.

  3. 3

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

  4. 4

    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.

  5. 5

    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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