• 2 Gressingham duck breasts
  • 50g butter
  • 1 tsp light olive oil
  • 1 shallot, peeled and finely chopped
  • 1 tsp green peppercorns
  • 150 ml chicken stock
  • 50 ml double cream
  • 50 ml white wine
  • 1 tsp Dijon mustard
  • 1 tbsp clear honey


  1. Pre heat your oven to 200c or 180c fan, gas mark 6
  2. Score the skin of the duck breasts and pat dry. Season both sides.
  3. Place a small frying pan onto a low to medium heat and put in the butter and oil. When butter has melted add the shallots and peppercorns, frying them until softened. Crush a few of the peppercorns with the back of a spoon. Add the remaining ingredients and turn the heat up to full until the liquid becomes thickened, stirring occasionally to make sure nothing sticks to the pan. Take off heat.
  4. Lay the duck breasts skin side down into a cold, unoiled frying pan. Cook over a low to medium heat for 6-8 minutes until the skin is golden and crispy (regularly draining off any fat carefully into a bowl). Turn the duck breasts over to seal the meat side for 30 seconds and then transfer to a roasting tray and into the oven for 8-12 minutes depending on how you like your duck cooked.
  5. After cooking time place the duck somewhere warm to rest for 10 minutes. Add any juices to your sauce pan.
  6. When you are ready to serve, gently reheat the sauce, carve the duck in half lengthways and serve onto 2 plates with your vegetables. Pour the sauce over and around the duck.