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    Roast Duckling Breasts with Creamy Butterbean Purèe

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    Roast Duckling Breasts with Creamy Butterbean Purèe

    Waitrose free range duckling breasts have firm, richly flavoured meat marbled with creamy white fat, which helps to keep them moist during cooking. Duckling is classically partnered with citrus fruits to complement the richness of the meat, and here we've used kumquats to add a festive touch.

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Serves: 4


    • 4 Waitrose Fresh British Free Range Pekin Duckling Boneless Breasts
    • For the butter bean purée:
    • 2 x 420g cans butter beans, drained and rinsed
    • 5 tbsp soured cream
    • 1 tbsp chopped fresh sage, plus extra sprigs to garnish
    • For the glaze:
    • 8 kumquats, finely sliced
    • 1 tsp ground mixed spice
    • 4 tbsp caster sugar
    • 5 tbsp brandy


    1. Preheat the oven to 220°C, gas mark 7. Using a sharp knife cut 2-3 slashes in the skin of each duckling breast and season with salt and freshly ground black pepper. Place in a roasting tin and roast on the top shelf of the oven for 15 minutes.
    2. Meanwhile, make the glaze. Place the sliced kumquats, mixed spice and sugar in a pan with 5 tablespoons of cold water. Heat gently until the sugar dissolves, then bring to the boil and simmer for 5-6 minutes, or until the kumquats have softened and look glossy. Remove from the heat and add the brandy.
    3. Place the butter beans in a food processor and whizz until well blended. Transfer to a clean pan, add the soured cream and sage and heat gently until piping hot. Season to taste and keep warm.
    4. Drain off the excess fat from the duckling. Spoon the kumquats and glaze over the duck breasts. Return to the oven for a further 10-15 minutes, or until the skin is crisp and golden and the meat is still slightly pink in the centre.
    5. Spoon the butter bean purée onto four plates, arrange a glazed duck breast on each and garnish with a sprig of sage. Serve with Waitrose Red Cabbage.

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