Roast duck breast with apple and rosemary compote

Paul Heathcote serves a quintessentially British dish, with Goosnargh duck, spring vegetables and a cider sauce
By Paul Heathcote
Roast duck breast with apple and rosemary compote
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the duck

  • 2 duck breast

For the cider sauce

  • dash cider
  • knob of butter

For the apple and rosemary compote

  • 2 Bramley apples, peeled, cored, chopped
  • knob of butter
  • 1 sprig rosemary

For the spring vegetables

  • 2baby carrots
  • 2baby leeks
  • 2 baby turnips
  • 2 new potatoes
  • handful broad beans
  • handful peas
  • knob of butter


1. Preheat the oven to 200C/gas 6.

2. For the duck: place the duck breasts, skin-side up, in an ovenproof frying pan and place in the oven to roast for 15 minutes, or until the skin is crisp and golden. Reduce the oven to 180C/gas 4 and cook for another 10 minutes, until the breast is cooked but still slightly pink in the middle. Remove and leave to rest on a warm plate.

3. For the cider sauce: heat the pan and deglaze with a splash of apple cider. Whisk in the butter and cook over a medium heat for 3-4 minutes, or until the sauce thickens.

4. For the apple and rosemary compote: melt the butter in another frying pan until foaming, then add the apples, rosemary and a dash of water. Cook for 8-10 minutes, or until the apples are soft.

5. Press the apples through a sieve into a bowl, and add sugar to taste.

6. For the spring vegetables: cook all the vegetables in boiling salted water for 4-5 minutes, or until tender. Drain, and toss with a knob of butter.

7. To serve, spoon the apple and rosemary compote onto two serving plates, slice the duck and arrange on top of the compite. Spoon the vegetables onto the side of the plate, and drizzle over the cider sauce.

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