• 2 Gressingham Duck® breasts
  • 1 large onion, roughly chopped
  • 1 garlic clove, peeled
  • 2.5cm piece of fresh root ginger
  • 2 lemon grass stalks
  • Juice of 1 fresh lemon
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • 275 ml (10fl oz) coconut milk
  • 1 tbsp full-fat yoghurt
  • 2 large red chillies, seeded and finely chopped
  • A small bunch of fresh coriander, chopped

For the mayonnaise

  • 1 small jar of mayonnaise
  • 1 tbsp mango chutney
  • Salt and pepper


  1. Carefully, remove the skin from the duck breasts and cut each breast into three. Place in a large bowl.
  2. Place the remaining ingredients for the duck in a liquidizer and blitz thoroughly (stopping the liquidiser once or twice to push the contents down, ensuring everything gets liquidised). Taste and season. Pour the mixture over the strips of duck breast and mix carefully. Cover with cling film and place in the fridge to marinate, for at least 30 minutes or preferably overnight.
  3. When you are ready to cook the duck, preheat the oven to 190°C, fan 170°C, gas mark 5. Remove the strips of duck from the bowl and place in a roasting tin. Roast in the oven for about 15 minutes, turning the strips fairly frequently to ensure they are cooked through.Sliced duck breast cooking times:8 minutes Rare12 minutes Medium18 minutes Well doneAll ovens vary in performance, this is a guide only.
  4. To make the mango mayonnaise, place 4 tbsp mayonnaise into a bowl, folding the mango chutney into the mixture. Season to taste.
  5. Serve the duck hot or cold with the mango mayonnaise, salad or rice.