Gressingham duck breasts. they are the plumpest.

Score diagonally across the fat. Season both sides. Fry in hot pan until browned and fat is crispy. Place in oven at 180 C for 8 to 10 minutes.


For sauce, fry onions and mushrooms in pan, add chicken stock, add Madeira wine. then strain and reserve the jus. Add zest of orange and juice of one orange to the reserved just. Return this to heat, add knob of butter and if necessary some cornflour to thicken. season.

Plate duck with pak choi or french beans or asparagus (maybe endive or fennel) Serve with sauce.

stevester stevester
46-50, M
Feb 26, 2009