Pan Roasted Breast of Gressingham Duck with a Crispy Smoked Bacon Croquet, Orange Scented Vegetables and A Port Sauce

This meal was epic! So epic infact I am so immensely satisfied and all the food has left me very tired and content. So I am simply going to leave you with this recipe, and all I can say is, you have to try it!!!


For the duck

–          2 Gressingham duck breasts

–          1 clove garlic

–          50 g butter

For the Port Sauce

–          2 small shallots – sliced

–          1 garlic clove – sliced

–          1 red chilli – sliced

–          1 tbsp vegetable oil

–          300ml port

–          1 star anise

–          ¾ pint chicken stock

–          ½ tsp thyme

For the smoked bacon croquet

–          2 medium potatoes – peeled and sliced

–          30g butter

–          3 rashes smoky bacon

–          1 red onion – finely chopped

–          1 leek – finely chopped

–          1 tbsp mascarpone cheese

–          Plain flour

–          1 egg – beaten

–          2 tbsp olive oil

–          Breadcrumbs

For the orange scented vegetables

–          Courgettes – julienned

–          Carrots – Julienned

–          Orange juice

–          25g butter

Oven to 180’C

Start by making the sauce, place the shallots, garlic and chilli in a saucepan with the oil and sweat for 4-5 minutes without colouring. Add the port and simmer for 20-30 minutes until the port is reduced by 2 thirds. Add the stock and thyme and simmer for 30-45 minutes until reduced further and of a thicker consistency. Strain through a thin sieve and place back on a low heat, stirring occasionally until ready to serve

In the meantime boil the potatoes in salty water for 20 minutes, until soft enough to mash. Fry the onions, bacon and leeks in the butter until soft and starting to turn golden. Drain the potatoes and then return to a low heat to dry out. Mash all the ingredients together with the mascarpone. Set out three small plates, on with the flour, one with the egg and the third with the breadcrumbs. Flour your hand and shape the potato into 2 large of 4 smaller long cubic shapes.  In turn, roll each croquet, first in the flour, then in the egg and finally in the breadcrumbs. You may need to top the flour and the breadcrumbs up from time to time. Drizzle with the olive oil and roast in the oven for 30-40 minutes until golden and crispy

Place the Duck breasts in a medium – hot oven proof frying pan skin side down. When the skin has browned, turn the breast over and cook for a further 3 minutes. Turn back onto the skin side and add the butter and the garlic and cover with foil. Cook in the oven for 10-12 minutes and once removed from the oven take the duck out the pan and place skin side up, cover with foil and leave to rest for 5-8 minutes

For the vegetables, place all the ingredients in a saucepan, bring to the boil and then simmer for 5-8 minutes until softened but still with a slight crunch.

Plate all the ingredients, serve and enjoy 😀


7 thoughts on “Pan Roasted Breast of Gressingham Duck with a Crispy Smoked Bacon Croquet, Orange Scented Vegetables and A Port Sauce

  1. WOW! I am so impressed with the deliciousness in this post. Duck is one of those dishes that I love to order, but have never had the guts to make myself. Totally inspired! Also, where did you get the idea for pairing the duck with port gravy? I bet it’s divine with the duck breast flavors.

  2. This just looks fantastic, and I discovered some duck breasts in my freezer this morning! I cooked duck for the first time recently and was very happy with the results. I’m definitely going to try it this over the weekend, will let you know how it goes..

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