Duck Breasts
The Gressingham Duck® is a unique breed that first came about when the flavourful Mallard was crossed with the larger Pekin duck, now renowned for its superior taste and succulence making it a favourite amongst restaurant chefs.
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Preparation & Usage
Preheat your oven to 200°C / Fan 180°C / Gas Mark 6 and remove all packaging…
- Score skin & season… …Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Score and season with salt and black pepper, if desired.
- Sear in pan… …Heat a frying pan on the hob over a medium to high heat without oil. Place the breast skin side down in the hot frying pan. Cook for 5 minutes until the skin turns golden brown; turn over and seal the meat for 1 minute. Pour off excess fat regularly.
- Roast in oven… …Place the duck breasts skin side up on a baking tray in the middle of the preheated oven. Cook for 12-15 minutes, depending on how you like your duck cooked. When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving.
Nutrition
| Typical values | Per 100g | Per serving | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kJ) | 640 | 1088 | |||||||||||||||||||||
| Energy (kcal) | 154 | 261 | |||||||||||||||||||||
| Fat | 9.7g | 16g | |||||||||||||||||||||
| (of which saturates) | 2.9g | 4.9g | |||||||||||||||||||||
| Carbohydrates | <0.5g | 0.9g | |||||||||||||||||||||
| (of which sugars) | <0.5g | <0.5g | |||||||||||||||||||||
| Fibre | 0.6g | 1g | |||||||||||||||||||||
| Protein | 16g | 27g | |||||||||||||||||||||
| Salt | 0.21g | 0.35g | |||||||||||||||||||||
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