Duck Breast with Mint, Lemon & Red Chilli

Fresh lemons and mint bring a zingy flavour to this simple dish. Juices from the duck are packed full of flavour so don’t forget the dipping bread!

Serves: 2
10 mins
18 mins


  • 2 Gressingham Duck Breasts
  • Salt & Pepper
  • Olive Oil
  • 2 tbsp 5-Spice
  • 1 tbsp Thyme leaves
  • 2 tbsp Fresh Mint Leave, finely sliced
  • ½ Lemon, Zested & Juiced
  • 1 Red Chilli, finely diced


  1. Pre-heat the oven to 180°C, Fan 160°C, Gas Mark 4.
  2. Score the fat on each duck breast and season well with Salt, Pepper, 5-Spice and Thyme. Place the duck breasts skin side down into a large frying pan, and place on a medium heat (without oil) and cook for about 8 minutes until the fat has rendered out and the skin has gone golden brown & crispy.
  3. Place the breasts skin side up on a rack in a roasting tin in the middle of the oven. For rare cook for 10 minutes, medium - 15 mins, well done - 18 mins.
  4. Whilst the duck is roasting, pour away the fat from the frying pan and add the Lemon, Chilli & Mint. Mix in a little olive oil to create a dressing.
  5. Leave the duck breasts to rest for five minutes before carving, then arrange onto a plate and drizzle with the mint & chilli dressing.

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.