Duck Breast & Fries

Steak and chips done the Gressingham way! Served with watercress.

Serves: 2
5 mins
20 mins


  • 2 Gressingham duck breasts
  • 200g fries or chips
  • Bunch fresh watercress


  1. Pre heat oven to 200°C, Fan 180°C, Gas Mark 6
  2. Score the skin on each duck breast and pat dry with absorbent paper. Season the meat and skin with salt and place into a frying pan skin side down on a low to medium heat with no oil.
  3. Cook for approx 6- 8 mins until the skin is a golden crispy brown. Pour off any excess oil as you cook.
  4. Flip the duck breast over and seal for 30 seconds.
  5. Transfer the breasts to a baking tray and place in the oven for another 6 mins. Then remove from the oven and leave in a warm place to rest for 10 minutes.
  6. When you are ready to eat, carve a few slices and serve with fries, watercress and maybe some creamy mayonnaise.

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.