Duck breast marinated with tamarind and ale sauce, mashed potato

Delicious and simple duck dish

Serves: 2
10 mins
30 mins


  • 2 Gressingham Duck breast
  • 1.5 tbsp tamarind puree
  • 1 tsp clear honey
  • 1 tbsp light olive oil
  • 3 tbsp salted butter
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 1 stick celery, cut into 1cm pieces
  • 3 sprigs fresh thyme
  • 1 tbsp plain flour
  • 150ml bitter/ale
  • 150ml chicken or beef stock


  1. Preheat oven 200oC, Fan 180oC, Gas Mark 6
  2. Combine 1/2 tbsp tamarind, honey and oil in a mixing bowl and thoroughly marinade the duck breasts. Lightly season. Place the duck breasts skin-side up on a baking tray and in the oven for 20 mins. Remove and rest for 10 minutes before carving.
  3. While the duck is cooking prepare the sauce by pouring oil into a pan on a medium heat with 1 tbsp of the butter, onion and garlic. Fry until soft, then add the celery and thyme and cook for 10 mins. Sprinkle in the flour, stir briskly. Slowly add in the ale and stock stirring constantly. Bring to the boil, then simmer until the sauce is reduced by half. Take off heat and carefully pass the sauce through a fine sieve, return to the hob. Add the remaining tamarind and reduce te sauce a little further. Take off heat and reserve.
  4. When the duck is ready, serve with mashed potatoes, mixed greens and the tamarind sauce poured over.

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.