Autumn Cook Book Recipe

This month we share a delicious Autumnal recipe from our new Gressingham Cook Book. Prunes may sound like an unusual match for duck, but their sweetness complements the rich flavour of the meat along with the carrots and honey.



2 medium-sized potatoes, peeled

4 Gressingham Duck breasts

100ml double cream

1 tbsp unsalted butter, softened

6 medium carrots, peeled

2 tbsp runny honey

12 ready-to-eat soft dried prunes



1. Preheat the oven to 180oC or 160oC Fan. The potatoes, carrots and duck are cooked simultaneously so prepare everything first. Cut the peeled potatoes into large cubes and set aside. Cut the peeled carrots into thick batons.


2. Put the potatoes into a large pan of salted, boiling water then turn down the heat to a gentle simmer while you start the duck.


3. Dry the duck breasts well on kitchen paper. Lightly score the skin with a sharp knife six to eight times along the duck breasts (to help the fat render out and flavour the meat). Season well with salt and pepper. Lay the duck breasts skin side down into a cold, unoiled ovenproof frying pan.


4. Cook over a low-medium heat for about 6-8 minutes until the skin is golden and crispy, while regularly draining off any fat carefully into a bowl. Turn the duck breasts over to seal the meat side for 30 seconds and then transfer to the preheated oven. Roast for 10 to 20 minutes (depending on how well done you like your duck)


5. Once the potatoes are tender, drain well and place back into the saucepan over the turned-off hob to steam dry for a few minutes. Meanwhile, heat the cream with the butter until steaming. Mash the potatoes well or push them through a potato ricer. Stir the hot buttery cream into the potatoes and season to taste. Cover and keep warm.


6. Remove the duck breasts from the oven and rest somewhere warm for 5 minutes. Meanwhile, simmer carrots in salted water for 5 to 10 minutes until tender.


7. Heat up the duck frying pan with a little of the reserved fat over a medium-high heat and fold in the carrots along with the honey. Gently fry, turning over the carrots occasionally until lightly caramelised. Fold through the prunes, turn off the heat and keep warm.


8. To serve, thinly carve the duck breasts and serve on a bed of mashed potato, surrounded by the honeyed carrots and prunes.

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