• 1kg baby jersey royals
  • 1 tbsp olive oil
  • 5 cloves garlic, left unpeeled but gently crushed
  • 4 duck breasts, skin scored
  • 250ml pomegranate juice
  • 3 tbsp runny honey
  • 1 orange, zested and juiced


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the potatoes in a large roasting tray with the olive oil and garlic cloves and cook in the oven for 30-40 minutes.

  2. 2

    Meanwhile, put the duck breasts skin side down in a frying pan and place over a low heat. Cook for 10-15 minutes until the fat has rendered out, then turn over and cook for another 2-3 minutes.

  3. 3

    In a small saucepan, heat the pomegranate juice, 2 tbsp honey, the orange juice and the zest. Bring to the boil then turn down and simmer for 5 minutes until reduced by about a third. Keep warm on the hob.

  4. 4

    Brush the skin of the duck breasts with half the remaining honey and put them on a baking tray, skin side up. Cook in the oven for 10 minutes then brush with the remaining honey and leave to rest for 10 minutes. Pour any juices that come out of the duck into the sauce. To serve, slice the duck breasts and serve with the potatoes and sauce.

Nutritional Details

Each serving provides
  • Energy 2952kj 705kcal 35%
  • Fat 6.1g 9%
  • Saturates 6.0g 30%
  • Sugars 21.5g 24%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 523kj/125kcal

Each serving provides

52.1g carbohydrate 6.1g fibre 65.1g protein

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