A delicious quick & easy dinner recipe for two. (Serves 2)

Step By Step Instructions

Score the fat on the duck breasts with a sharp knife.

Heat a pan, and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat and let the fat slowly render out until the skin is crispy.

Whilst this is happening, peel & dice the sweet potato and cook in salted water until tender, drain and mash with a little olive oil.

When the skin is crispy place, drain the excess fat, and place in the oven at 180c and cook for 6 mins.

Place a pan of water onto the boil.

Remove from the oven and cover in honey, then leave to rest for 3 mins.

Cook the sprouting broccoli in the boiling water for 2-3 mins, drain and serve with the sweet potatoes, carve & serve the duck alongside and drizzle with the honey and cooking juices from the pan.

Comments

  • I've never cooked duck before but am going to this weekend. Thank you

    Kay Bryan, Coventry, GB

  • Wow!! easy peasy Gressingham duck cooksy, followed the recipe and cooked a masterpiece. Many thanks from Andrew Charles in Great Malvern.

    Andrew Charles, Malvern, GB

  • What a simple, quick, and easy delicious recipe! Love the sweet potato mash with duck.

    Susan Collins, Hereford, GB

  • Thank you. It was delicious. I was home alone so I took out a single Gressingham duck breast that I had in the freezer but was not sure what to do with it. This recipe was great and I will do it again for hubby and guests.

    Judy Somers, Halesworth, GB

  • I would slice a cauliflower vertically into half inch slices, brush with melted Ghee, sprinkle each slice with Cumin, place the slices on a flat cooking tray and roast at 200c for half an hour or longer until tender and serve with the duck Breast. Really wonderful. Replaces the Broccoli.

    Norman Allen Jones, Llangefni, GB

  • This sounds delicious, I love the look of the duck breast in your picture, nice and pink. I am going to cook this tomorrow as it looks so lovely, shopping tomorrow and duck for dinner with a good red wine! Thanks for the recipe will let you know how it turns out! Watch this space! Yum!

    Juanita Bruford, Bury St Edmunds, GB

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