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Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Duck.


See more Recipes from Waitrose

Main Courses

Duck with Mandarins and Chocolate

Dark, zesty chocolate makes a delicious, glossy sauce for tender duck breasts.

  • Preparation time:20 minutes, plus marinating
  • Cooking time:30 minutes
  • Total time:50 minutes, plus marinating 50 minutes

Serves: 4


  • 4 British free-range boneless duck breasts, skin scored several times
  • 4 Mandarins, clementines or satsumas
  • ½ tsp Chinese five-spice powder
  • 2 tbsp Cooks' Ingredients Japanese Rice Wine Vinegar
  • 3 Cloves garlic, crushed
  • 25g Piece fresh root ginger, grated
  • 1 tbsp Cooks' Ingredients Miso Paste
  • 25g Valrhona Manjari, Orange Chocolate, chopped


  1. Place the duck breasts in a shallow dish. Squeeze the juice from 2 of the mandarins and mix with the five-spice powder, vinegar, garlic and ginger. Spoon over the duck, cover and leave to marinate in the fridge for at least 1 hour. Halve the remaining mandarins.
  2. Drain the duck, reserving the marinade, and pat dry on kitchen paper. Heat a large, heavy-based frying pan and add the duck, skin side down, along with the halved mandarins, cut side down. Fry for 5 minutes until both are deep golden. Turn to sear the underside of the meat. (You may need to fry the mandarins separately.) Drain off all but 1 tbsp of the fat.
  3. Mix the miso paste with 200ml boiling water and add to the pan with the strained, reserved marinade. Cook the duck and mandarins, uncovered, for about 20 minutes until the duck is tender and cooked.
  4. Remove the duck and mandarins. Leave to rest, covered with foil, for 10 minutes. Bring the pan juices to the boil and bubble a little until slightly reduced. Add the chocolate and heat gently to make a smooth, glossy sauce. Pour over the duck. Serve with watercress and rice noodles.

038102 The Chocolate Block £20.99

An opulent style with super-fine tannins and a luscious palate named for its distinctly chocolately notes. Made in very limited quantities. 

Duck & Sweet Chilli Stir Fry

This recipe uses the leftover duck meat from the Roast duck with clementine & cherry sauce recipe

  • Preparation time:10 minutes
  • Cooking time:10 minutes to 15 minutes
  • Total time:25 minutes 25 minutes

Serves: 2


  • 100g Thai Taste Thai Sticky Rice
  • 1 tbsp toasted sesame oil
  • ½ red pepper, sliced (65g)
  • 1 small carrot, cut into matchsticks
  • 150g frozen extra fine whole green beans
  • 150g mushrooms, sliced
  • 200g leftover roast duck meat, shredded
  • 3 tbsp Thai Taste Sweet Chilli Sauce


1. Place the rice in a small saucepan with 300ml water, cover and bring to the boil, then simmer for 10-15 minutes until tender and all the liquid had been absorbed.

2. Meanwhile, heat the oil in a wok or frying pan and stir fry the pepper, carrot, beans and mushrooms for 5 minutes. Add the duck and chilli sauce and cook for 1-2 minutes.

3. Serve with the rice.

824226 Château de Montfort Vouvray Demi Sec £11.99

A luscious white wine which balances honey & apricot with citrus notes. 

Glazed duck breast with braised greens

Rich duck breast works best with bold, acidic flavours – like those in this sticky, zesty glaze. 

  • Preparation time:10 minutes, plus resting
  • Cooking time:25 minutes
  • Total time:35 minutes

Serves: 2


  • 2 duck breasts
  • large pinch chinese five spice
  • ½ tbsp reduced salt soy sauce
  • 1 tbsp honey
  • ½ lemon, zest and 1 tbsp juice
  • 1 tsp caster sugar
  • 1 head essential Waitrose spring greens, shredded
  • 1 tsp coriander seeds, crushed
  • 1 small green chilli, finely sliced (deseeded, if liked
  • 28g pack coriander, leaves and stalks roughly chopped
  • 2 tbsp white wine vinegar


  1. Remove the duck from the fridge 20 minutes before cooking. Score the fat in a criss-cross pattern; season. Place, fat-side down, in a frying pan over a medium heat. Cook for 10-12 minutes, until golden and the fat has rendered. Turn over; cook for 5-7 minutes for medium/medium-rare. Set aside to rest under foil.

  2. Pour off the fat from the pan, then add the five spice, soy, honey, lemon zest and juice. Boil rapidly for 2-3 minutes, until sticky, then brush over the duck.

  3. Meanwhile, in a large pan, warm the sugar with 100ml water until dissolved. Bring to the boil; add the greens, coriander seeds, chilli and coriander stalks. Cover and steam for 2-3 minutes, until just tender. Season and stir in the vinegar and most of the coriander leaves; use the rest as garnish. Slice the duck and serve with the greens, and rice, if liked.

FYI: How to cook duck breast

This cut has a layer of fat that needs to be rendered. Using a sharp knife, slash the fat in a criss-cross pattern; don’t score the meat. Cook, fat-side down, in a frying pan set over a medium heat until golden and crisp, spooning out the excess fat. Then turn the duck over to finish cooking. Duck should be well-rested before serving.

078363 Château Maris, Les Vieilles Vignes Minervois La Livinière £10.99

This smooth but powerful wine made from biodynamically tended Syrah has lovely dark fruit flavours and hints of spice. The La Livinière, from the best part of the Minervois, is the flagship wine of Château Maris. 

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