Gressingham Duck Breasts x 2


Our meaty Gressingham Duck Breasts are served skin-on in packs of 2 (approx weight 450-500g). Our plain ones, available all year round, are supplied frozen. Or, new for summer, why not try our zingy Lemon, Chilli & Ginger-glazed duck breasts? Served ready to cook, they’re perfect for barbecues.

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How to cook

Plain duck breasts

  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.

Marinated duck breasts

  1. Preheat oven to 200˚C/ fan 180˚C/gas mark 6.
  2. Wrap breasts loosely in foil, sealing the parcel securely.
  3. Place on a baking sheet or shallow baking tray and cook for 15-20 mins, depending on whether you like your duck pink.
  4. Remove from the oven, open the parcel and return to the oven for a further 5 mins to finish cooking. To check the product is thoroughly cooked, use a meat thermometer and aim for a core temperature of 70˚C. If you prefer your duck pink, aim for a core temperature of 52˚C.
  5. Remove from the oven, reseal the parcel and leave to rest in a warm place for 5-10 mins before serving.


Product ingredients / allergens

Lemon Chilli Ginger Glaze
Ingredients: Rapeseed Oil, Spices, Salt, Palm Fat, Sugar, Natural Flavourings, Lemon Juice Concentrate.

Allergy advice: for allergens see ingredients in bold.

Prepared on a site that handles Milk, Soya, Nuts, Wheat, Mustard, Celery and Sulphites.