CPO Chicken Recipe Cuts
Pan roasted duck breast, fennel roasted potatoes
Daniel Lingiah
Preparation time 15 mins
Cooking time 55 mins
Serves 2



2 Duck breasts

1 Head of fennel

2 Large baking potatoes

1 Spring cabbage

Cold pressed rapeseed oil

Raspberry and mustard dressing




Pre heat an over to 200 degrees Celsius. Bring a large pan of salted water to the boil

Slice potatoes around 1cm thick and fennel 1/2 cm thick

Place in a roasting tin with cold pressed rapeseed oil and plenty of seasoning. Roast for around 40 minutes, turning a couple of times throughout, these should be slightly crisp and golden

Whilst potatoes cook, place a heavy bottomed pan on a low heat, score the fat on your duck breasts, season on both sides. Place fat side down in a warm pan and slowly render out fat, draining when needed.

Once you have rendered out the fat turn up the heat and seal on both sides with plenty of colour. Place in oven for 15 minutes.

Check the duck after 15 minutes, it should be springy to touch (cooked to medium rare)

Leave to rest for 10 minutes somewhere warm

Whilst the duck is resting slice the cabbage

Check the potatoes and fennel, if cooked remove from oven.

Place cabbage in boiling water and cook for 1-2 minutes.

Place cabbage and potatoes on plate. Slice the duck breast into 4, season meat and place on plate. Dress with lashings of raspberry and mustard dressing.  

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