Recipe: Gressingham Duck Breast with Cherry Sauce

If I was serving a small party of people on Christmas Day, I would definitely consider duck breast. I actually made this during our holiday in Scotland and was surprised at how easy it was to cook and how good it tasted.

Gressingham Duck Breast with Cherry Sauce

Gressingham duck breast is easily available at any good supermarket in UK, and if you're living in KL, then you may be able to find duck breast at B.I.G. Supermarket too. Duck is pretty fatty, so remember to trim off any excess fat or skin and to score the skin with a sharp knife to crisp it up nicely.

The duck breast is first cooked in a pan for about 6-8 minutes, then placed into the oven to finish cooking. For this style of duck, I would recommend medium doneness. I served my duck breast with a simple cherry sauce and rocket salad.

Gressingham duck breast with cherry sauce
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Serves 2

Ingredients
2 x Gressingham duck breast

For the cherry sauce
100g cherries, halved and pitted
1/2 cup water
2 tbsp white balsamic vinegar
Salt and pepper

For the salad
25g rocket leaves
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1 tbsp honey


1. Pat the duck breast dry with a kitchen towel, and trim off any excess fat/skin. Score the skin with a sharp knife. Season both sides with salt and pepper.

2. Preheat oven to 200°C (roast mode).

3. Place duck breast, skin side down, into a cold pan. Turn to medium heat and cook for 6-8 minutes, until golden brown. Turn over to seal the other side for about 30 seconds.

4. Place duck breast onto a baking tray, then place into oven for 10-11 minutes for rare, 13-15 minutes for medium and 18 minutes for well done. (this is also dependent on the size of your duck breast)

5. For the cherry sauce, place pitted cherries in a saucepan with the water. Simmer over medium heat for 8-10 minutes, until the cherries have softened slightly. Using a hand blender, puree the cherries. Put back on medium heat and then add in balsamic vinegar, season with salt and pepper. Reduce the sauce until thick.

6. For the salad, place olive oil, balsamic vinegar and honey in a bowl and whisk until combined. Toss with rocket leaves.

7. To serve, pour cherry sauce into small individual serving cups. Place next to duck and rocket salad. (Note: Don't pour cherry sauce on to the duck skin until ready to serve, or else skin will go soggy and not crispy)

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I am submitting this to the "Cook & Celebrate: Christmas 2014" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Christmas recipes for the whole month of December 2014.

Your post must be a current post i.e. posted in December 2014 - please do not link older posts.Please mention our "Cook & Celebrate: Christmas 2014" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of Eat your heart out.

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