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Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Rating
5rating out of 5

(653 reviews from our customers)

Prep Time

75 min

Cuisine

French

Use within

4-5 days

You’ll be proud to serve this delectable roast duck breast, which is succulently tender with perfectly crisped skin. The classic side dishes are sure to impress too – you'll make a creamy potato & parsnip gratin, and braised red cabbage, cooked with sultanas for sweetness.

Prep Time

75 min

Cuisine

French

Use within

4-5 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
5-spice
1 tsp five-spice mix
baby red cabbage
250g red cabbage
parsnip
100g parsnips
Creme-fraiche
1 pot of crème fraîche (200g) †
British duck breasts
2 British duck breasts
Sultanas
30g sultanas †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Potatoes
300g potatoes
Onion marmalade 2
20g onion marmalade
Red-wine-vinegar
1 red wine vinegar sachet (30ml) †
You Will Need
Oven-proof dish, butter, flour, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 tsp five-spice mix
  • 250g red cabbage
  • 100g parsnips
  • 1 pot of cr<span class="strong">†</span>
  • 2 British duck breast
  • 30g sultanas<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 300g potatoes
  • 1 onion marmalade pot (20g)
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 525 kJ
124 kcal
3611 kJ
850 kcal
Fat
of which saturates
5.6 g
2.5 g
38.4 g
17.5 g
Carbohydrate
of which sugars
9.5 g
4.5 g
65.7 g
30.8 g
Fibre 1.7 g 11.9 g
Protein 9 g 61.6 g
Salt 0.78 g 5.34 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
1 soy sauce sachet (8ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 tsp five-spice mix
Cassis cinnamon,fennel,ginger,star anise,cloves
250g red cabbage
red cabbage
100g parsnips
parsnips
1 pot of cr
milk
2 British duck breast
duck breast (100%)
30g sultanas
sultanas, sunflower oil
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, rennet
300g potatoes
potato
1 onion marmalade pot (20g)
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
  • Allergens highlighted by † (celery, soy, wheat, milk, None, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Preheat the oven and prepare the sauce for your gratin

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4. Boil a kettle.

Dissolve the Knorr chicken stock cube[s] in 200ml [350ml] boiled water. 

Heat a pot over a medium heat with a small knob of butter (approx. 1 tsp).

Once melted, add 1 tsp [2 tsp] flour and cook for 1-2 minutes or until a roux (sandy paste) has formed.

2 Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Build your potato & parsnip gratin

Stir the chicken stock gradually into the roux and cook for 1-2 minutes. Add the crème fraîche and stir well until combined. Season with a pinch of pepper and set aside.

Peel and slice the potatoes as finely as you can. Peel the parsnip[s], then continue to peel lengths until you end up with a pile of parsnip 'ribbons'.

Layer the sliced potatoes and parsnip ribbons in an oven-proof dish and top with the sauce and grated Italian hard cheese.

Put the dish in the oven for 1 hour 10 min or until the potatoes and parsnips are golden and cooked through.

3 Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Slice your red cabbage

Slice approx. 250g [500g] red cabbage very finely. Use the root as a handle, and discard at the end.

4 Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Cook the braised red cabbage

Heat a pot (with a lid) with a knob of butter over a low heat.

Once melted, add the grated red cabbage, sultanas and red wine vinegar.

Season with a generous pinch of salt and 1 tbsp [2 tbsp] sugar.

Add 200ml [350ml] water and cook, covered, for 45 minutes, stirring occasionally.

 

5 Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Render the duck breasts

Using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat. Season with a generous pinch of salt.

Add the scored duck, skin-side down, to a cold, dry pan over a low-medium heat. Cook skin-side down only for 10-15 minutes, or until the skin is golden and crispy and the fat underneath it is rendered. 

Tip: by cooking this over a low-medium heat, you'll render all of the fat.

6 Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Roast the duck breasts

Once the potato & parsnip gratin has been in for 50 min, transfer the duck, skin-side up, to a baking tray and sprinkle over the five-spice.

Put the tray in the oven for 10-12 minutes if you prefer your duck cooked medium. Cook for a further 3-5 minutes if you prefer your duck well done. Once cooked, set the duck aside to rest for at least 10 minutes.

Re-boil a kettle.

7 Duck Breast, Braised Red Cabbage, Potato & Parsnip Gratin

Make your red wine jus

Pour the duck fat away (keep it in the fridge and use for roast potatoes!) and wipe the pan clean. Return the pan to a medium heat with a small knob of butter (approx. 1 tsp [2 tsp]) and 1 tsp [2 tsp] flour and cook for 1 min or until a roux (sandy paste) has formed. 

Add 150ml [250ml] boiled water, the onion marmalade and soy sauce to the roux and whisk until fully combined. 

Reduce the heat to low and cook for 10 minutes or until a thick sauce remains – this is your sweet onion jus. 

8

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Serve up! 

Slice the duck breasts. Pour a pool of sweet onion jus onto each plate and top with the sliced duck.

Place a large spoonful of red cabbage alongside the duck.

Tip: any leftover cabbage will keep for a couple of days in the fridge! 

Serve the potato & parsnip gratin in the baking dish for everyone to help themselves and enjoy!

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