Roast Duck Breast with Orange & Passion Fruit Sauce

A romantic sharing platter perfect for Valentine's.

Serves: 2
20 mins
20 mins


  • 1 Gressingham Duck® breast
  • 2 fresh passion fruit
  • 150 ml orange juice
  • 1 tablespoon caster sugar
  • 1 teaspoon Demerara sugar
  • 1/2 a small watermelon- seeds removed and diced into 2-3 cm pieces
  • 75g butter
  • 100g mixed salad
  • 1 tablespoon olive oil


  1. Pre-heat the oven to 200c
  2. Dry the skin of the duck with absorbent paper and score the skin 6-8 times with a sharp knife . Place the duck breast skin side down in a pan on a low to medium heat (no oil) until the skin is crisp and golden . Pour off any excess fat and place the duck, skin side down on a roasting tray and place into the preheated oven.
  3. Cook for 6-20 mins depending on how you like your duck cooked. Remove the duck from the oven and rest for at least 10 mins in a warm place .
  4. While the duck is cooking start preparing the sauce and water melon. Place the Orange juice into a pan and reduce by a 1/3. Add the caster sugar and dissolve. Add in the passion fruit, bring to the boil, take off heat and whisk half the butter and set aside .
  5. Place the remaining butter in to a frying pan with the olive oil . Bring to a high heat and add in the watermelon. Toss for 30 seconds, sprinkle over the Demerara and toss again. Set aside.
  6. When you are ready to serve, pour any juices from the duck into the Orange sauce and stir. Thinly slice the duck and place on to a platter. Pour the Orange sauce over the duck on the platter, place the leaves and the watermelon into the middle of the table and share this romantic dish together!

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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.