Roast Duck Breast with Red Wine Gravy
Roast Duck Breast with Red Wine Gravy



  • 400g baby potatoes
  • 1.5 tbsp olive oil
  • 3 rosemary sprigs, leaves picked and chopped
  • 1 lemon, zest only
  • Pinch of ground cumin
  • 2 crushed garlic cloves
  • 2 duck breasts, skin scored
  • 200ml red wine
  • 1 tbsp cranberry jelly or similar
  • Preheat the oven to 200C. Toss the potatoes in a roasting tin with half the oil, the lemon zest and 1 sprig of rosemary, then roast for 20 mins. Meanwhile, mix the remaining oil with the cumin, garlic and remaining rosemary leaves to make a marinade.
  • Add the duck, skin-side down, to a very hot frying pan. Reduce the heat and fry for 6 mins, then turn the breast over and cook for 5 mins more, brushing with the marinade 2-3 times as you go. Remove from the pan and transfer to the oven, and roast with the potatoes for 10 mins.
  • Meanwhile, add the wine to the frying pan used for the duck breasts and mix in the cranberry jelly. Simmer for 5 mins to reduce. Remove the duck from the oven, leave to rest for 5 mins, then slice on the diagonal and serve with the sauce, potatoes, and any greens you fancy.
40 mins
2 serving

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