Cumin duck with peas and roasted baby beetroots and shallots

Duck breasts can take strong flavours and the slightly citrussy flavour of cumin works wonderfully in this easy dish.

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For the duck

For the roasted vegetables

  • 1 bunch baby beetroots, boiled in their skins until tender
  • 250g/9oz baby shallots, boiled in their skins until tender
  • 4 tbsp olive oil
  • 75g/2½oz unsalted butter

For the peas

For the gravy

To serve