Gressingham duck breast fillets with a summer salad
By Sam Wass, Medium Well
Many people think of duck as being difficult to cook but it really is much more simple than you may think and can be cooked in much the same way that you would cook chicken. Like steak duck can be cooked rare, medium or well done and everyone has their own preference.
We asked our friends at Gressingham Duck to send us a recipe to inspire us for summer and here's what the sent :-)
- 2 x Gressingham duck breasts
- 1 ripe mango, peeled and sliced into chunks
- 1 ripe avocado, peeled and sliced into chunks
- 2 large ripe peaches, halved ,stone removed, halved again
- 1 tbsp olive oil
- 150g lamb lettuce
- 50g mixed leaf
- 1 lime
Pre heat the oven to 180oC, 160oC Fan, Gas mark 4
Prepare the duck breast by scoring the skin 6 -8 times and season both sides with salt and pepper.
Place the breasts skin side down in a cold pan with no oil on a low to medium heat. Cook for approx 6-10 minutes, occasionally pouring off any excess fat. When the skin is crisp and golden, turn breasts over, quickly seal and then place skin side down back in the pan and put into the oven (if your pan is not oven proof, place on a baking tray).
Cook for 6-15 minutes depending on how you prefer your duck cooked.
Remove the duck from the oven, turn breasts over so skin is facing up and allow to rest for 10 minutes in a warm area.
While the duck is resting you can prepare the salad by searing the halved peaches in a hot pan for a minute. Then tumble the lamb lettuce with the mixed leaves and olive oil in a bowl, and divide between 4 plates.
Evenly distribute the mango, avocado and peach onto the leaves. Thinly slice the now rested duck breast and arrange on top and finish with a squeeze of fresh lime. Enjoy!