Restaurants›The Poppy and Parliament›Duckling Recipe

Duckling Recipe

Inspired by The Poppy and Parliament
Time1h
Serves4

Pan-fried Cressingham free range duckling served with a light shallow fried potato, onion, and sage cake flavoured with a fig and madeira jus-lie

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Duckling and Sides

Method

Preparation and Cooking

1

Prepare the Duckling

Pat the duckling dry with paper towels, then season generously with salt and black pepper.

2

Pan-Fry the Duckling

In a large skillet over medium heat, heat the olive oil. Place the duckling breast-side down in the skillet. Cook for about 10-15 minutes until the skin is golden and crispy. Flip the duckling and cook for an additional 15-20 minutes until cooked through and juices run clear. Remove from the pan and let rest.

3

Make the Potato, Onion, and Sage Cake

In a bowl, combine grated potatoes, chopped onion, chopped sage, salt, and pepper. Form the mixture into patties.

4

Fry the Cake

In a separate skillet, melt butter over medium heat. Fry the potato cakes until golden brown and crispy on both sides, about 5-7 minutes per side. Drain on paper towels.

5

Prepare the Fig and Madeira Jus-Lie

In the same skillet used for the duckling, add the Madeira wine and simmer for 2 minutes. Stir in chicken stock and fig jam, cooking until slightly thickened, about 5 minutes.

6

Serve

Slice the duckling and serve alongside the potato, onion, and sage cake. Drizzle the fig and Madeira jus-lie over the duckling.