Duck is always on our shopping list for mid-week meals. It's low in fat and is quick to prepare and cook. Because let's face it, who has time to tackle complicated recipes after work. This one is a favourite because the sweet potato mash provides just the right amount of comfort food too.
Preparation: 5 minutes. Cooking time: 20 minutes
2 Gressingham® Duck breasts
1 large sweet potato
1 tbsp honey
Preheat your oven to 180°c, 160°c, Gas Mark 4.
Score the fat on the duck breasts with a sharp knife, dab the skin with a piece of kitchen towel to absorb any excess moisture.
Heat a pan and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin-side down and turn down the heat and let the fat slowly render out until the skin is crispy.
Meanwhile, peel and dice the sweet potato and cook in salted water until tender, drain and mash with a little olive oil.
When the skin of the duck breast is golden brown and crispy, drain the excess fat, place in the oven and cook for 6 minutes (longer if you prefer your duck well done).
When the duck breasts are cooked to your liking, remove them from the oven and cover in honey, then leave the rest for 3 minutes.
Cook the sprouting broccoli in the boiling water for 2-3 minutes, drain and plate up with the sweet potatoes, slide and serve the duck alongside the vegetables and drizzle with the honey and cooking juices from the pan.
Gressingham has lots of recipes along with ‘how-to’ videos on their website www.gressinghamduck.co.uk