Waitrose and Partners
Duck with cider & prunes

Duck with cider & prunes

This rich dish combines beautifully tender duck, cider-simmered shallots and dates and steamed greens.

4.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 Gressingham Duck Fillets (about 340g)
  • 2 tsp ground coriander
  • 2 echalion shallots, finely chopped
  • 2 clove/s garlic, unpeeled and bashed
  • 1 handful fresh thyme leaves, roughly chopped, plus extra to serve
  • 150ml cider
  • 100ml fresh chicken stock
  • 5 soft prunes, quartered
  • 200g baby leaf greens, thick stems removed
  • Ready-made mashed potato, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Score the duck skin in a criss-cross pattern, then rub with the coriander and season. Heat a non-stick frying pan over a medium-high heat. Add the duck skin-side down and brown for 5 minutes until the fat has run from the skin. Turn, cook for 1 minute more, then transfer to a small roasting tin. Roast for 15 minutes.

  2. Meanwhile, spoon all but 2 tsp of the fat from the frying pan, reduce the heat to medium-low, then add the shallots, garlic and thyme; soften for 10 minutes, covered. When soft and tinged with gold, pour in the cider and stock, add the prunes and simmer for 5 minutes, uncovered, until syrupy. Season and cover to keep warm.

  3. Turn off the oven and let the duck rest with the door open for 10 minutes before slicing. Meanwhile, boil or steam the greens for about 2 minutes, until wilting, then drain and season. Heat the mash according to pack instructions. Add any pan and carving juices to the cider sauce, then serve with the sliced duck, mash and greens and a sprinkle of thyme.

Cook’s tip

If you want to save time, use 4-5 tbsp Cooks’ Ingredients frozen chopped shallots instead of fresh. 


Typical values per serving when made using specific products in recipe


1,905kJ/ 486kcals



Saturated Fat












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Overall rating (4.5/5)

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