Pan roasted duck breast with braised red cabbage

Serves: 4
10 mins
60 mins


  • 4 Gressingham Duck Breasts
  • 1 small red cabbage
  • 1 red onion
  • 3 tbsp brown sugar
  • 3 tbsp cider vinegar
  • 150ml Red wine
  • 3 star anise

Serve with

  • Mash potato
  • Green beans
  • Gravy


  1. First prepare the braised red cabbage. Cut the red cabbage into quarters, remove the core and thinly slice. Thinly slice the red onion.
  2. Add the brown sugar, cider vinegar, red wine, star anise to a large sauce pan. Add the red cabbage and red onion then stir all together.
  3. Cook on low-medium heat for an hour with the lid on, stirring often and checking its not dry at the bottom.
  4. Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. To prepare the duck breasts; remove from packaging, pat dry, score and season with salt and pepper.
  5. 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.
  6. Place the duck breasts into the oven for 15 – 18 minutes depending on how you like it cooked.
  7. When the breast are ready, remove from the oven and allow to rest for 5 mins before serving. Check that the red cabbage is tender. If ready to serve adjust seasoning and plate with gravy and vegetables of your choice.

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.