All of our Delicious Duck recipes have come from our friends and neighbours at Gressingham Duck. Duck tastes wonderful, is one of the healthier meats you can choose and is far easier to cook than you might think. In fact a skinless duck fillet has less calories and less than half the fat of a skinless chicken fillet (a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g). It is a very versatile meat and can be used in a variety of recipes from Asian cuisine to traditional British Sunday Roasts. For a healthier option why not use Hillfarm Rapeseed Oil to prepare skinless duck mini fillets in your stir fry or fajitas.
Serves 2
Ingredients:
- 2 Gressingham Duck breasts
- 100g of mixed salad leaves
- 1 pack of little gem lettuce
- 100g green beans
- 8 new potatoes cooked with a sprig of mint and sea salt
- 50g toasted walnuts
- 1 small bunch of chives
For the dressing:
- 3 tbsp wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 6 tbsp Hillfarm Rapeseed Oil
- 3 tbsp walnut oil
- Sea salt and freshly ground pepper
Preparation:
- Preheat the oven to 220°C
- Cook the new potatoes and make the dressing by whisking the vinegar, honey, mustard and seasoning together. Add the oils to the mixture little by little and season to taste. Lightly toast the walnuts if they are not pre-toasted. Then set aside.
- Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with sea salt. Place the duck breasts skin-side down in a pan on a low to medium heat (no oil) and cook for about 6 minutes or until the skin is golden and crisp. Turn the breasts over and quickly seal.
- After pouring off any excess fat put the duck in a roasting tray skin-side down and place in the preheated oven. Cook for 10-20 minutes depending on how you like your duck, from rare to well done. Then remove the duck from the oven and leave to rest for 5-10 minutes (this is really important and makes the duck even more succulent).
- While the duck is resting cook the green beans, and then dress the salad leaves, beans and potatoes with the dressing. Serve in two bowls and arrange the slices of duck on the salad. Snip some chives onto the dish and sprinkle the walnuts on top.
Duck breast cooking times:
10 minutes Rare
15 minutes Medium
20 minutes Well done
All ovens vary in performance, this is a guide only.
Recipe by kind permission of Hillfarm Oils
Grown and cold-pressed on the family farm in Suffolk, Hillfarm Extra Virgin Rapeseed Oil is possibly the healthiest and most versatile cooking oil you can buy, and one you can trust to help make your family’s meals healthier.