Roasted Duck Breast,Colcannon and Steamed Spring Vegetables

Duck is one of my favourite things to order out, it is so tasty and predominantly healthy. The meat is leaner than chicken! The skin however is another matter! I dont often cook duck at home but decided to try it this week, partially because they were on offer in my local butchers. Duck is great with a fruity sauce so I went with a cherry sauce but you could use an orange or plum sauce if you wanted. The key to making this healthy is, unfortunately, to remove the skin before cooking!

Roasted Duck Breast, Colcannon and Steamed Spring Vegetables:

Serious Eats!

Serious Eats!

Serves 2, 10pp per serving

  • 2 duck breasts (around 150g each), with skin removed.
  • 400g peeled weight of potato
  • Quarter head of cabbage, finely sliced
  • Handful of Asparagus spears
  • 1 red pepper, cut into chunks
  • 2-3 stalks spring greens, sliced thinly
  • 150g cherries (I used frozen ones but if you have the patience to stone them, fresh is good!)
  • 50 ml red wine
  • Teaspoon redcurrant jelly
  • 10g butter
  • 100ml white wine
  • 1 clove garlic, finely chopped/crushed
  1. Preheat a non stick frying pan to a medium heat and your oven to 180 degrees celsius.
  2. For the colcannon, put your potato into small chunks and put onto boil. Test regularly as the last thing you want is mush!
  3. Pop the duck breasts into the frying pan and cook for 2 minutes each side. Its important not to over cook these!
  4. Lay the duck end to end on tin foil and wrap into a tight parcel. Place in your preheated oven. Cook for 15 minutes.
  5. Fry the garlic in some spray oil for 2 mins. Add the pepper chunks, asparagus and spring greens to the pan and fry for a further 2 minutes. Add the white wine and then put a lid on a pan. Cook for 8-10 minutes, tossing occasionally to prevent it sticking.
  6. For the sauce, add the cherries to the pan you used to fry the duck with a splash of red wine and redcurrant jelly. Bring to the boil and allow the sauce to thicken slightly. At the last minute, add the butter to the sauce and it will thicken and become glossy.
  7. After 15 mins, take the duck out of the oven and rest it for 5 minutes. Slice diagonally and pop onto a plate
  8. Put the cabbage in with the potato for the last 5 minutes of cooking. Drain and mash the potato. I like a little milk in with my mash. Make sure you season it well. Stir the cabbage through the mash.
  9. Now all you have to do it assemble it all! Divide the mash and vegetables between two plates and put a sliced duck breast on each plate. Top with the sauce and enjoy!

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