This classic dish is pure flavour happiness, you’ll want to savour every bite! Plump duck breasts are basted in a dreamy honey & mustard sauce and sided with minty peas and sauteéd carrots. Simple, classic and delish!
Serving guide
Choose your portion size.
BUBBLE BUBBLE
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot chunks and fry for 3-4 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 100ml of boiling water, cover with the lid, and leave to simmer for 6-7 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breast, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!
Carrot - 240g
Free-range Duck Breast - 1
Honey-Mustard Baste - 32,5ml
Peas - 50g
Fresh Mint - 4g
Spring Onion - 1
Green Leaves - 20g
BUBBLE BUBBLE
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot chunks and fry for 3-4 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 200ml of boiling water, cover with the lid, and leave to simmer for 6-7 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER!
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!
Carrot - 480g
Free-range Duck Breasts - 2
Honey-Mustard Baste - 65ml
Peas - 100g
Fresh Mint - 8g
Spring Onions - 2
Green Leaves - 40g
BUBBLE BUBBLE
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot chunks and fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 300ml of boiling water, cover with the lid, and leave to simmer for 7-8 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 3-5 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER!
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!
Carrot - 720g
Free-range Duck Breasts - 3
Honey-Mustard Baste - 97,5ml
Peas - 150g
Fresh Mint - 12g
Spring Onions - 3
Green Leaves - 60g
BUBBLE BUBBLE!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the Carrot chunks and fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 400ml of boiling water, cover with the lid, and leave to simmer for 7-8 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 3-5 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER!
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!
Carrots - 960g
Free-range Duck Breasts - 4
Honey-Mustard Baste - 130ml
Peas - 200g
Fresh Mint - 15g
Spring Onions - 4
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R97.66
for 4 servings · R24.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
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Carrots needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Honey-Mustard Baste
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Frequently Asked Questions
What is the preparation time for Honey Mustard-basted Duck?
The preparation time for Honey Mustard-basted Duck with carrots & minty peas is between 10 and 25 minutes.
What is the total time required to make Honey Mustard-basted Duck with carrots & minty peas?
The total time required to make Honey Mustard-basted Duck with carrots & minty peas is between 25 and 30 minutes.
How many servings does Honey Mustard-basted Duck provide?
4 servings
What are the main ingredients in Honey Mustard-basted Duck?
Carrot, Duck Breast, Fresh Mint, Green Leaves, Honey-Mustard Baste, Pea, Spring Onion
What is the nutritional information of Honey Mustard-basted Duck?
Calories: 429, Carbs: 55 grams, Fat: grams, Protein: 36 grams, Sugar: 36.3 grams, Salt: 221 grams
How do I prepare Honey Mustard-basted Duck?
DUCK DINNER!: Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef! MINTY PEAS: Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning. GET QUACKING!: Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning. BUBBLE BUBBLE: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot chunks and fry for 3-4 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 200ml of boiling water, cover with the lid, and leave to simmer for 6-7 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
What should be prepared from my kitchen to make Honey Mustard-basted Duck?
Carrot, Duck Breast, Fresh Mint, Green Leaves, Honey-Mustard Baste, Pea, Spring Onion
How many calories does Honey Mustard-basted Duck have?
429 calories
How much fat content does Honey Mustard-basted Duck have?
grams