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Gressingham Duck Breasts x 2


Our succulent Gressingham Duck Breasts are served skin-on in packs of 2 (approx weight 450-500g). Supplied frozen.

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How to cook

To oven cook

  1. Defrost the duck breasts in the fridge overnight.
  2. Preheat the oven to 200°C/ fan 180°C/ gas mark 6.
  3. Take the duck breasts out of the fridge and remove all packaging.
  4. Pat the skin with kitchen towel to remove excess moisture. Score and season with salt and black pepper.
  5. Heat a frying pan over a medium to high heat without oil. Place the breasts in the pan skin-side down and cook for 5 minutes until the skin turns golden brown; turn over and seal the meat for 1 minute. Pour off excess fat regularly.
  6. Transfer to a roasting tray and cook in the middle of the preheated oven for 12-15 minutes, depending on how you like your duck cooked. Remove from the oven and rest for 5-10 minutes before serving.

To cook on the barbecue

  1. Defrost the duck breasts in the fridge overnight
  2. Pat the breasts with kitchen roll to absorb any excess moisture
  3. Score the skin and season both sides with salt and ground pepper
  4. Brush the barbecue grate with a little neutral oil
  5. Grill skin side down for 5 mins, flip over and continue cooking for a further 5 mins until medium to well done (use a meat thermometer to check that the core temperature reaches 70˚C).
  6. Remove from the grill, cover and leave to rest for 5 mins before serving.


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