Roast Duck Breast & Dijon Lentil Ragout
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Roast Duck Breast & Dijon Lentil Ragout

Roast Duck Breast & Dijon Lentil Ragout

with Potato Purée & Parsley Green Beans

Roast duck shines best when paired with rich flavours, and this taste of French cuisine is sure to please! Paired with creamy potato purée, parsley greens, and a decadent and flavourful lentil ragout, this meal is sure to transport your palate to the heart of Paris.

We’ve replaced the lentils in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time50 minutes
Cooking Time


Serving amount

1 packet

duck breast



1 packet

Green beans



2 clove


1 stalk


1 packet


1 packet


1 tin

cannellini beans

(Contains Soy; )

1 sachet

Chicken-Style Stock Powder

1 packet

Dijon Mustard

Not included in your delivery

olive oil

1 tsp

brown sugar

1 tbs

balsamic vinegar

40 g

butter (for the mash)

(Contains Milk; )

2 tbs


(Contains Milk; )

20 g

butter (for the veggies)

(Contains Milk; )

½ cup



Nutrition Values

Energy (kJ)3662 kJ
Fat56.9 g
of which saturates14.1 g
Carbohydrate71.6 g
of which sugars22.7 g
Dietary Fibre16.1 g
Protein43.8 g
Sodium1089 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 Frying Pan
Baking Paper
Baking Tray
Large Pan
Medium Saucepan



• Preheat oven to 220°C/200°C fan-forced. Heat a large frying pan over medium heat. Season duck breast on both sides and place, skin-side down, in the hot pan. • Cook until the skin is crisp, 12 minutes. Increase heat to high and turn to sear the flesh on all sides until browned, 1 minute. • In a small bowl, combine the brown sugar, balsamic vinegar and a splash of water. • Transfer to a lined oven tray, brush over the glaze mixture and roast until duck is cooked through, 10-12 minutes. • Transfer seared duck, skin side up, to a plate to rest for 5 minutes.


• While the duck is searing, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.


• While the potato is cooking, trim green beans. • Thinly slice leek. • Finely chop garlic, celery and parsley. • Pick thyme leaves. • Drain cannellini beans.


• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook leek and celery, stirring, until softened, 4-5 minutes. Add garlic and thyme, and cook until fragrant, 1 minute. • Add the cannellini beans, chicken-style stock powder, dijon mustard, the butter (for the veggies) and water. • Reduce heat to low, and simmer until slightly reduced, 4-5 minutes. Season generously with salt and pepper.


• Wipe out the frying pan then return to mediumhigh heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. • Remove pan from heat, then add parsley and toss to combine. Season.


• Slice duck. • Divide potato purée, bean ragout, roast duck breast and parsley green beans between plates. • Spoon over any duck resting juices. Enjoy!