Jun 09 2026
Restaurants›Rules›Breast Of Gressingham Duck Recipe

Breast Of Gressingham Duck Recipe

Inspired by Rules
Time1h 30m
Serves4

with duck leg croquette, Savoy cabbage, celeriac, carrot & cherry sauce

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Ingredients

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Duck Breast

Duck Leg Croquettes

Vegetables

Cherry Sauce

Method

Duck Breast

  1. 1

    Prepare the Duck Breast

    Score the skin of the Gressingham duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

  2. 2

    Cook the Duck Breast

    Heat a dry skillet over medium heat. Place the duck breast skin side down in the skillet and cook for about 6-8 minutes, allowing the fat to render out and the skin to become crispy. Flip and cook for another 4-5 minutes until the meat is cooked to your liking. Rest for 5 minutes before slicing.

Duck Leg Croquettes

  1. 3

    Prepare the Duck Filling

    In a pot, cover the duck legs with water and simmer for 1.5-2 hours until tender. Remove the duck from the pot, let cool, and shred the meat.

  2. 4

    Cook the Aromatics

    In a skillet, melt a tbs of butter and sauté the chopped onion and garlic until translucent. Add the shredded duck, thyme, and mix well.

  3. 5

    Form the Croquettes

    Allow the mixture to cool. Form into small cylindrical shapes, then coat each croquette in flour, dip in beaten egg, and roll in breadcrumbs.

  4. 6

    Fry the Croquettes

    In a deep pan, heat oil over medium-high heat. Fry the croquettes until golden and crispy, about 3-4 minutes per side. Drain on paper towels.

Vegetables

  1. 7

    Sauté the Vegetables

    In a large skillet, melt 2 tbs of butter over medium heat. Add the shredded Savoy cabbage, diced celeriac, and julienned carrot. Sauté until the vegetables are tender, about 5-7 minutes.

Cherry Sauce

  1. 8

    Make the Cherry Sauce

    In a saucepan, combine the cherries, red wine, and sugar. Bring to a simmer over medium heat and reduce for about 10 minutes. Mix cornstarch with water and add to the sauce, stirring until thickened.

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