• 4 Gressingham duck breasts
  • 4 large carrots
  • 3 courgettes
  • 4 medium maris piper potatoes
  • 1 small tub duck fat or 100ml vegetable oil
  • 2 tablespoons of olive oil
  • 70g butter, unsalted
  • 2 sprigs rosemary
  • 1 small white onion
  • 2 cloves garlic
  • 50ml red wine
  • 1 heaped tablespoon gravy granules
  • Salt and pepper
  • 2 teaspoon redcurrant jelly (we prefer Stokes)


  1. Preheat your oven to 200oC, 180oC fan or Gas Mark 6. Peel the potatoes and cut into quarters, place in a pan with cold water, salt and bring to the boil.  Cook until the outside starts to break up then drain, shaking the excess water and creating a sandy surface. Place in a roasting tin with the duck fat or the vegetable oil and the rosemary and cook until crispy (around 30 minutes) in the oven.
  2. Meanwhile peel the carrots and cut into half inch pieces on an angle, slice the onion and crush the garlic and place all the ingredients in a pan. Cover with water and add salt and pepper and 60g of butter then cook until tender.
  3. Slice the courgettes and place in a frying pan with the olive oil, salt and pepper and fry until tender.
  4. Pre heat your oven to 220°C / fan 200°C / gas mark 7 and pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper. Place the breasts skin side down in a cold non-stick frying pan on a medium heat for 6-8 minutes or until golden brown.  Pour off the fat regurlarly and seal the other side for 30 seconds. Place the breasts skin side up on a rack in a roasting tin in the middle of the oven and cook 10 mins rare / 15 mins medium / 18 mins well done. When the duck is cooked rest the meat in a warm place for 10 mins before serving.
  5. Place the duck breast on a cutting board and put the roasting tin on the hob, mix 300ml boiling water with the gravy and deglaze the roasting tin with the gravy mix, add 50ml of red wine and cook for 5 mins then whisk in a 10g of butter.  Check the seasoning and add redcurrant jelly, divide the roast potatoes, courgettes and carrots onto 4 plates, carve the breast and arrange on the plate. Put the remaining juices from the cutting board into the sauce and divide between the plates.