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…

  1. 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.
  2. 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.
  3. 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
* typical values per serving

Available from

Morrisons
Ocado
Tesco
Waitrose
Amazon Fresh
Booths
JF Edwards
Celebrating 50 years of speciality poultry. Farmed in East Anglia 1971-2021.

Our Gressingham recipe book

Celebrate 50 years of delicious Gressingham recipes with our inspiring recipe book.