Duck breast with roasted pumpkin and dried cranberries

10 mins
40 mins


  • 500g Pumpkin/butternut squash
  • 1 tbsp Honey
  • 2 Duck breast
  • 120g Dried cranberries
  • 200g Salad leaves
  • 150g Cooked beetroot
  • Balsamic reduction
  • 4 Slices sourdough bread


  1. Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. Peel and dice the squash into 1cm cubes. On a baking tray mix with the honey, some vegetable oil and season with salt and pepper. Roast for 20 minutes, shake and mix half after 10 minutes.
  2. Whilst the squash is roasting, prepare the duck. Remove from packaging, pat dry, score and season with salt and pepper.
  3. Heat a pan to medium, high heat. Add the duck breasts skin side down and cook for 5 mins till evenly coloured. Flip over and continue to cook for 1 more min.
  4. Place the duck breasts into the oven for 15 – 18 minutes depending on how you like it cooked. Allow to rest for 10 minutes before slicing thinly.
  5. To make up the salad add the leaves to the bowl. Add the roasted squash, sliced beetroot, and sliced duck breast. Finally sprinkle with dried cranberries and drizzle with balsamic reduction.
  6. Serve whisht the squash and duck are still warm with a slice of toasted sourdough.

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.