Duck Breast Burger & Fries

This delicious duck recipe is an interesting twist on the traditional burger. Perfect for summer dining.

Serves: 2
35 mins
15 mins


  • 1 Gressingham duck breast (skin removed and cut in half lengthways)
  • 2 burger baps, cut in half
  • 1 small red onion (thinly sliced)
  • 1 tomato (thinly sliced)
  • 2 dessert spoons of mayonnaise
  • 2 large baking potatoes – peeled (or as an alternative use baking fries)
  • 1 litre vegetable oil
  • 150g mixed leaves


  1. To prepare the fries cut each potato lengthways into 1 cm thick discs, then cut the discs into 1cm matchsticks to make fries. Soak them in water for 30 minutes, drain and rinse them twice. Place the fries on a tray with kitchen roll to dry.
  2. Heat the oil in a heavy bottomed pan and using a metal probe thermometer get the temperature up to 162oC. When the oil is up to temperature carefully lower the fries into the oil for 3 minutes.
  3. Remove the fries and place onto a tray lined with fresh kitchen roll. You have now blanched the fries in readiness for fry needed before serving. They can remain at this stage for a few hours if needed.
  4. To cook the duck steaks place a frying pan on a high heat and rub the steaks with a little oil, salt and pepper on both sides. Put a tablespoon of oil into the frying pan and when it starts to smoke carefully place the duck steaks into the pan. Fry for 2 minutes then flip the steaks over for a further 2 minutes . Remove the steaks from the pan and allow to rest in a warm place.
  5. To finish off the fries heat the oil up to a temperature of 190oC and lower the blanched fries into the pan and cook for another 3 minutes until crispy. Remove from the pot and place onto a tray with kitchen roll and season with salt.
  6. Make up the burgers with the mayonnaise, onions, tomatoes and duck. Serve with the fries and mixed leaves.

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.