Duo of duck breasts with an orange & cherry sauce

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.

By , 21 September 2015
Duo of duck breasts with an orange & cherry sauce
  • Ready in: 25 mins
  • Serves: 2
  • Price: £3.95 per serving
Nutritional Info
Each 292g serving contains
  • Fat 25.1
    36%
  • Sat Fat 8.8
    44%
  • Sugar 19.3
    21%
  • Salt 0.88
    15%
  • Cals 526
    26%
of your reference intake.
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
  • 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.

  • 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.

  • 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.