Recipes
Duo of duck breasts with an orange & cherry sauce
Rich, succulent meat with deliciously crispy skin, our Gressingham duck breasts come in pairs, so they're ideal for a couple on Christmas Day.
Rich, succulent meat with deliciously crispy skin, our Gressingham duck breasts come in pairs, so they're ideal for a couple on Christmas Day.
(3 votes)
Cook: 25 Mins
Serves: 2
Price: £3.95 per serving
Nutritional Information
Each 292g serving contains
Energy
2202kj
526kcal
2202kj
526kcal
26%
Fat
25.1g
25.1g
High
36%
36%
Saturates
8.8g
8.8g
High
44%
44%
Sugars
19.3g
19.3g
Med
21%
21%
Salt
0.88g
0.88g
Low
15%
15%
of your reference intake.
Typical energy values per 100g:
754kj/180kcal
Typical energy values per 100g:
754kj/180kcal
Ingredients
2-pack Gressingham Duck Breasts
15g butter
1 shallot, finely diced
Zest of 1 clementine, plus the flesh, peeled and chopped
4 tbsp fresh orange juice
3 tbsp Extra Special Cherry Conserve or jam
Fresh orange slices, to serve
Method
1
Season the duck. Put into a cold frying pan, skin side down. Turn up the heat to medium and cook for 5-6 minutes or until the skin is crisp, spooning away the fat as it renders out. Then cook on the other side for 4-5 minutes, depending on how rare you like it. Lift onto a hot serving plate, cover with foil and a clean tea towel to keep warm, and set aside to rest.
2
Melt the butter in the pan and gently cook the shallot for 2-3 minutes until softened. Add the zest, chopped clementine and orange juice. Simmer for 1 minute until it starts to thicken. Stir in the cherry conserve and cook for a further 1 minute, or until it becomes thick and syrupy.
3
Cut the duck into thin, even slices and arrange on a plate. Serve with the sauce, orange slices and our Potato, Squash, Beetroot & Orange Bake.