Roast Duck Breast, Fennel & Orange Salad

A delicious salad with fennel, green beans, orange and watercress with a pomegranate dressing.

Serves: 4
10 mins
20 mins


  • 2 duck breasts, finely scored
  • 1 bulb of fennel, finely sliced
  • 1 red onion, finely sliced
  • Pack of green beans, topped and blanched
  • 2 large oranges, segmented and juiced
  • Small bag of watercress
  • 1 pomegranate, seeded and juiced
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Salt and pepper


  1. Put the fennel and red onions into a mixing bowl. Add the olive oil, vinegar and season with salt and pepper, then set aside whilst you cook the duck.
  2. Season each duck breast generously with salt and place skin side down in a cold non-stick pan on a medium heat without oil for 6-8 minutes or until golden brown. Pour off the fat regularly and seal the other side for 30 seconds.
  3. Place the duck breasts skin side up into a preheated oven (180°C) and cook for 10 minutes. Remove the duck breasts from the oven and place onto your chopping board for 5 minutes to rest.
  4. Whilst the duck is resting, add the green beans, orange segments and juice and pomegranates to the bowl and combine.
  5. Carve the two duck breasts finely lengthways and add to the mixing bowl with the watercress and gently toss together. Serve onto a large platter and let everyone dig in and enjoy!

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.