Slow Roasted Duck DInner
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Slow Roasted Duck DInner

with Brown Gravy and Mash

Slow roasted crispy duck dinner will have you salivating! Rich brown gravy, fluffy mash, savoury cranberry blueberry chutney and delicately roasted mushrooms!.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Duck Breast

2 unit(s)

Beef Broth Concentrate

1 unit(s)

Blueberry Jam

28 g

Dried Cranberries

2 unit(s)

Russet Potato

227 g


7 g


1 unit(s)


1 unit(s)

Sour Cream

Not included in your delivery

2 tbsp

Unsalted Butter*


Nutrition Values

Calories790 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate69 g
Sugar22 g
Dietary Fiber6 g
Protein59 g
Cholesterol320 mg
Sodium200 mg
Trans Fat0.5 g
Potassium2150 mg
Calcium50 mg
Iron13.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Parchment Paper
Baking Sheet



Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.


While potatoes cook, peel, then mince shallot. Quarter mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from their stems. Peel, then mince or grate garlic. Heat a small pot over medium heat. When hot add 1/2 tbsp oil (dbl for 4 ppl), then shallot, cranberries, blueberry jam and 2 tbsp water (dbl for 4 ppl). Cook, stirring often until slightly thickened, 2-3 min. Set aside.


Pat duck dry with paper towels. Using a sharp knife, score skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold large non-stick pan. Heat the pan over medium-high heat and sear until skin is crispy, 8-10 min.


Transfer duck to a parchment-lined baking sheet, skin-side up. Scatter mushrooms around the duck. Roast duck and mushrooms in the middle of the oven until cooked through, 10-12 min.** Carefully wipe pan clean.


Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl) then half the shallots and thyme. Cook, stirring often, until softened, 1-2 min. Stir in broth concentrate and 1/3 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil and cook until slightly thickened, 3-4 min.


Drain and return potatoes to the same pot, off heat. Roughly mash 1 tbsp butter (dbl for 4 ppl) and sour cream into potatoes until smooth. Season with salt and pepper. Thinly slice duck. Divide duck, mushrooms and mash between plates. Drizzle gravy over top mash. Dollop chutney over duck.