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Spiced duck breasts with beetroot, orange and pomegranate slaw recipe

Spiced duck breasts with beetroot, orange and pomegranate slaw recipe

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These mouth-watering duck breasts are rubbed with honey and spices and paired with a vibrant, zesty slaw. With this quick and easy duck recipe in just under 30 minutes you can be tucking into an exciting, flavour-packed midweek main. See method

  • Serves 4
  • 15 mins to prepare and 18 mins to cook
  • 1021 calories / serving


  • 4 duck breasts
  • 4 tsp ras el hanout spice paste
  • 1 tsp clear honey

For the slaw

  • 1/2 red onion, finely sliced
  • 3 oranges
  • 2 tbsp red wine or sherry vinegar
  • 300g (10oz) raw beetroot, coarsely grated
  • 2 carrots, coarsely grated
  • 1 tbsp extra-virgin olive oil
  • 1 x 80g pack pomegranate seeds
  • 1/2 x 30g pack mint, leaves roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    92g 131%
  • Saturates

    24g 121%
  • Sugars

    23g 25%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 24g Protein 25.7g Fibre 4.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put a roasting tin in the oven to heat. Trim the duck breasts of any excess skin and fat and then use a sharp knife to score the skin of each breast 5 or 6 times. Rub 1 teaspoon of the spice mix all over each breast to coat.
  2. Put the duck breasts skin-side down in a large nonstick frying pan. Set over a low-medium heat and cook for 8 minutes until the skin begins to crisp and turn golden. Remove from the heat and turn over the breasts. Drizzle the skin of each with a little honey. Transfer the duck to the preheated tin, then roast for 10 minutes for medium cooked. Remove from the oven, transfer to a board and set aside to rest for 5 minutes.
  3. Meanwhile, make the slaw. Put the onion in a small bowl, cover with the vinegar and set aside.
  4. Using a sharp knife, remove the pith and peel from the oranges, then slice in between each membrane to release the segments. Put the segments in a bowl along with the grated beetroot and carrot. Squeeze any juice from the remaining peel and pith into a jug (you’ll need about 3 tbsp for the dressing).
  5. Strain the onions through a sieve over the jug and then add the onions to the slaw. Add the olive oil to the orange juice and vinegar and whisk to combine. Season to taste.
  6. Add the pomegranate seeds to the slaw along with the chopped mint. Pour over the dressing and toss. Divide the slaw between four plates.
  7. Slice the rested duck breasts and arrange on top of the slaw.

See more Midweek mains

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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