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Duck Au Vin with Truffle Mash & Baby Vegetables

Servings 2
Total Time 40 mins



  • 400 g potatoes peeled & diced
  • 50 g sour cream
  • 1 tsp truffle oil
  • ½ tsp salt


  • 2 baby gold beetroot cut in half
  • 1 Tbsp thyme finely chopped
  • 4 baby carrots
  • 2 baby leeks
  • 1 drizzle oil

Duck & Sauce

  • 300 g skin-on duck breasts skin scored at 1cm intervals
  • 1 drizzle oil
  • 50 g minced bacon
  • 1 shallot cut into wedges
  • 250 g mushrooms cut into halves or quarters until the same size
  • 1 drizzle oil
  • 80 g jus (or stock)
  • 1 tsp butter


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
  • Prep potatoes and cook in pot of boiling water for 15-20 minutes, until very tender. Drain and leave to steam for 5 minutes, then return to pot. Mash well with sour cream, truffle oil and salt. Season to taste with salt and pepper. Keep warm.
  • Cut beetroot in half and prep thyme. Toss beetroot, carrots, thyme, leeks and oil on a lined oven tray. Season with salt and pepper and roast for about 25 minutes, until tender and golden.
  • Trim duck breasts of overhanging fat and score skin at 1cm intervals. Pat dry and season with salt. Heat oil in a medium fry-pan on medium-high heat. Cook duck, skin side down, for about 5 minutes to render fat.
  • Flip duck and sear a further 1 minute, until lightly browned. Remove vegetables from oven and transfer duck to tray (reserving pan). Return tray to oven for 5 minutes, or until duck is medium. Rest, covered, before slicing thinly. Return vegetables to oven for any remaining cook time.
  • Prep shallot and mushrooms. Wipe reserved pan clean and return to medium heat with oil. Add bacon and cook for about 2 minutes, until golden. Add shallot and mushrooms and cook for about 4 minutes, until mushrooms are tender. Remove pan from heat, add jus and a splash of water. Stir through butter.
  • Serve mash and vegetables topped with duck and sauce.