Roast Duck Breast with Spring Vegetables

Great British Chef Adam Gray gives this roast duck breast a touch of spring by the inclusion of asparagus. You can serve with or without the mashed potato in the image. Recipe courtesy

Serves: 4
10 mins
50 mins


Roast duck breast

  • 4 Gressingham duck breasts
  • salt
  • pepper

Duck sauce

  • rapeseed oil
  • 50g of butter
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 300ml of bitter beer
  • 500ml of chicken stock

Hispi cabbage and shallots

  • 1 Hispi cabbage, finely shredded
  • 2 shallots, thinly sliced into rings
  • 2 knobs of butter
  • salt
  • pepper

Seared asparagus

  • 12 asparagus spears
  • 1 knob of butter


  1. Heat a small amount of rapeseed oil in a thick bottomed saucepan over a medium heat. Fry the sliced onion, garlic, thyme and bay leaf until golden brown.
  2. Continue to fry for 2-3 minutes. Then, add the bitter and bring to the boil, cook until reduced by 3/4.
  3. Add the brown chicken stock, bring to a simmer and reduce again by half. Strain through a fine chinoise. Whisk in the butter and season to taste with salt and pepper. Set aside until required.
  4. Bring a large pot of salted water to the boil. Lower in the shredded cabbage and cook until tender - about 3 minutes, strain and set aside.
  5. Place a thick bottomed saucepan over a medium heat and add the butter. As soon as it begins to foam, add the sliced shallots and sweat in the butter before adding the hot blanched cabbage. Cook for a further 5 minutes and season to taste with salt and pepper.
  6. Blanch the asparagus in boiling water for 3 minutes until tender, strain and plunge into ice water to refresh. Cut each spear in half lengthways and pan-fry in a little butter until light golden brown. Season with salt and keep in a warm place.
  7. To cook the duck, preheat the oven to 220°C/gas mark 7. Gently score the skin with a sharp knife. Season the duck breasts with salt and pepper and heat 1 tbsp of rapeseed oil in a roasting tray or ovenproof pan on top of the stove.
  8. Place the breasts, skin-side down, in the tray and fry over a medium heat for 8-10 minutes, allowing the skin to release fat while turning golden brown. Turn and finish cooking in the oven for 7-8 minutes. Remove from the tray and leave to rest in a warm place for 4 minutes.
  9. Slice the duck breast to your liking and serve with the warm asparagus, hot cabbage and hot duck sauce.

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.