Cherry and cinnamon spiced duck breast

Delicious for the festive season, to save time the compote can be made ahead of time and gently warmed when you need it.

Serves: 2
30 minutes
30 minutes


  • 2 Gressingham duck breasts
  • 1 tsp 5 spice
  • 2 large white potatoes. peeled and cut into 2cm chunks
  • 1 large carrot, peeled and chopped
  • 100g kale, stalks removed, torn into large pieces
  • 2 tbsp vegetable oil


  • 200g cherries (you can use tinned if fresh unavailable)
  • 1 tbsp caster sugar
  • 1 cinnamon stick


  1. To make the compote, add the cherries, cinnamon stick and sugar to a small pan on a low to medium heat, bring to the boil, stir, lower the heat, bring to the boil. stir, lower the heat and simmer forb 10-15 minutes until the mixture reduces and thickens. Take off heat.
  2. Preheat your oven to 200oC, Fan 180oC, Gas Mark 6
  3. Score the skin of the duck breast and pat dry. Season both sides with the 5 spice along with salt and pepper.
  4. Boil the potatoes in salted water for 10 minutes, drain. Pour the vegetable oil into a roasting tray and place i nthe oven for 5 minutes. Remove the tray and carefully add in the potatoes and carrots and mix. Lightly season and return to the oven for 25 minutes and remove when ready.
  5. While the vegetable mix is cooking, lay the duck breasts skin side down into a cold, unoiled pan. Cook on a low to medium heat for 6 to 8 minutes until the skin is crisp and golden (regularly draining off any fat carefully into a bowl). Turn the duck breast over to seal the meat side for 30 seconds and then transfer to a roasting tray. Place in the oven for 8 minutes and then remove. Allow to rest for 10 minutes.
  6. When you are ready to serve, gently warm the compote, boil the kale in salted water for 4 minutes, drain.,
  7. Carve the duck into 4 or 5 slices and serve along with the vegetables and compote. Braised red cabbage can made a lovely addition to this dish.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.