Roasted duck breast with a red wine sauce

Serve up this indulgent meal of crisp duck and rich red wine sauce for a perfect romantic dinner.

Serves: 2

Preparation time:  15 minutes

Cooking time:  25 minutes

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You will need

  • 400g baby new potatoes
  • 1½ tablespoons olive oil
  • 3 sprigs fresh rosemary, leaves picked and chopped
  • 1 lemon, zest only
  • 2 garlic cloves, crushed
  • ¼ tablespoon ground cumin
  • 2 duck breasts
  • 200ml Sainsbury's house red wine
  • 1 tablespoon redcurrant jelly
  • 100g fine green beans
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Recipe Information

Step by step guide to making Roasted duck breast with a red wine sauce

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the potatoes in a roasting tin with 1 tablespoon of the oil, the zest and a third of the rosemary. Roast for 20 minutes.
  2. Meanwhile, mix the remaining rosemary and oil together with the garlic and cumin to make a marinade.
  3. 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.
  4. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
  5. Meanwhile pour the wine into the pan used to cook the duck, and mix in the jelly. Simmer for 5 minutes.
  6. Cook the beans in a pan of boiling water for 3 minutes until tender but still with some bite, then drain.
  7. Slice the duck and serve drizzled with the red wine sauce with the vegetables on the side.

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Nutritional information for Roasted duck breast with a red wine sauce

Nutritional information for Roasted duck breast with a red wine sauce

Nutrition type per serving
Calories 552 kcal
Total Fat 23.2g
Saturated Fat 5.5g
Salt 0.6g
Sugar 3.8g

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