Duck Diane

A Gressingham twist on a classic

Serves: 2
10 mins
40 mins


  • 2 Gressingham Duck Breasts
  • 1 shallot
  • 100g button mushrooms
  • 1 clove garlic
  • 1 tbsp unsalted butter
  • 3 tbsp brandy
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 150ml Double cream
  • 1 tbsp fresh parsley

Serve with

  • Chips
  • Cherry Tomatoes
  • Portobello mushroom
  • Watercress


  1. Pre heat the oven to 200°C/ Fan 180°C/ Gas Mark 6. Remove the duck breast from their pack and pat dry. Score the skin several times with a sharp knife. Season with salt and pepper as desired.
  2. Place the duck breasts skin side down into a frying pan and turn onto a medium heat. Cook for 5 minutes until the skin turns golden brown. Turn the breasts over and continue cooking for 1 minute.
  3. Whist the duck is frying in the pan, finely dice the shallot, slice the button mushrooms, and crush the garlic.
  4. Remove the breasts from the pan and place on a baking tray and cook in the oven for 15-18 mins depending on how you like you duck cooked.
  5. Pour most of the excess duck fat from the pan. This can be saved and used to make the best roast potatoes. Add the shallot to the same pan and continue to cook on a medium heat for 2 mins till starting to soften.
  6. Add the mushrooms and continue to fry for 2 mins. When starting to colour add the butter and garlic for 1 min.
  7. Pour in the brandy and turn up the heat. Bring to the boil for 1 min or alternatively flambe.
  8. Stir in the Worcestershire sauce and mustard for 1 min followed by the double cream.
  9. Bring to the boil and reduce slightly till sauce consistency. Finely chop the parsley and stir in. season with salt and generous grinds of ground black pepper.
  10. When the duck is out the oven leave to rest for 5 mins before carving. Slice and pour over Diane sauce. Great served as an alternative steak dinner with chips, tomatoes and mushrooms.

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.