Duck with Ginger Mash
Duck with Ginger Mash



  • 25g ginger, peeled
  • Small orange, half juiced, half zested
  • 340g duck breasts, skin removed, and halved lengthways
  • 160g sliced sweet potato
  • 125g potato, peeled and cut into chunks
  • 2 tsp veg oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 160g broccoli florets, steamed, to serve
  • 160g Brussels sprouts, trimmed and peeled, steamed to serve
  • 1 tsp veg stock powder
  • Shred the ginger, and rub ¼ tsp of it along with the orange breast into the duck breasts. Season, and set aside. Steam both of the potatoes for 15 mins, or until tender, then chuck into a bowl with the rest of the ginger and blitz with a hand blender until smooth.
  • Heat a non-stick pan and add the oil, onion, and garlic and fry for 5 mins or until softened and golden. Push the onions to one side and fry the duck for 8 mins, turning regularly. Lift the meat from the pan and set aside.
  • Make your sauce by pouring 150ml water, ½ tsp orange zest, and the veg stock powder to the onion mixture in the pan. Let it bubble away and reduce until sauce-like, then pour in the orange juice and turn off the heat. Serve the ginger mash on plates, and top with the meat. Spoon over the onions and sauce, and serve alongside the steamed greens. Delicious!
25 mins
2 serving

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