Serves 2

Roast Potatoes:

  • 1 Large Sweet Potato (700g)
  • 1tsp Rapeseed Oil
  • 1tsp Cinnamon
  • Pinch Sea Salt

Roast Veg:

  • 4 Small Parsnips
  • 2 Large Beetroots
  • 1tsp Rapeseed Oil
  • Pinch Sea Salt


  • 200g Brussel Sprouts
  • 1tsp Rapeseed Oil
  • ½-1 tsp Nutmeg
  • Pinch Sea Salt


  • 2 Duck Breasts
  • Pinch of Sea Salt
  • Cracked Black Pepper

Cranberry Sauce:

  • 150g Fresh Cranberries
  • 2 Clementines (juice)
  • 1-2tsp Cinnamon
  • ½ – 1tsp Nutmeg
  • 1 Star Anise
  • 1-2tbsp Honey


  • Preheat oven to 180°C
  • Peel the sweet potatoes and cut into 2 inch chunks. Place in a saucepan, cover with water and put on a high heat to par boil.
  • Slice the parsnips into long batons and the beetroot into slices. On a large baking tray make 3 sections by folding your foil up to create mini walls.Place the beets and parsnips in separate sections of the foil lined baking tray. This will prevent the parsnips from turning pink!
  • Drizzle over the rapeseed oil and sprinkle over the salt. Set the tray to one side.
  • Once the sweet potatoes have slightly softened, strain the water. Add the coconut oil, cinnamon and sea salt. Pop the lid back on and shake vigorously to ‘fluff up’ the edges of the potatoes.
  • Add the potato chunks to the final section of the foil libed baking tray, then place in the oven for 30-40min or until the potatoes are super crunchy and the other veg is cooked through.
  • Next cut the brussels into quarters and place on a small foil lined baking tray. drizzle with oil, then sprinkle over the nutmeg and sea salt. Put the tray in the oven about 10mins after the other veg went in.
  • Place a small saucepan on a medium heat. Add the cranberries, juice of the clementines, 100ml boiling water (you can add more as you go along if it is too thick), cinnamon, nutmeg, star anise, and honey.
  • Let this bubble away and reduce down.
  • Trim down the duck breasts, score the fat and rub in a pinch of salt and pepper. Place a non stick pan on a high heat with no oil.
  • Once hot, place the duck breasts skin side down. Cook for around 3-5mins or until the fat has rendered down and becomes crispy. Seal off all other sides for around 30 seconds. Strain off the excess fat, return the breasts to skin side down and place the whole pan in the oven for 5-10mins depending on how you like your duck cooked.
  • Allow duck to sit for a few minutes on a chopping board before slicing.
  • Remove the star anise from your cranberry sauce. Plate up the roast potatoes, roast veg and brussels.
  • Top with the sliced duck breast and a dollop of cranberry sauce.

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