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Gressingham duck breasts are tender, succulent, and flavourful. They are best served pink with well rendered crispy skin. Their approachable, well rounded flavour can be paired with a variety of flavours from simple vegetables and salad to spices from all across the world.

Duck cook temperatures

  1. 54°C rare

    Very pink, can still have raw like texture.

  2. 61°C medium

    Light pink in colour, tender and full of flavour.

  3. Between 55° and 62°

    is our recommended serving temperature.

  4. 65°C medium Well

    Slightly pink, can start to become tough and unattractive grey colour.

Pan roasting method

Pan roasting duck breast is the most classic way to cook it. It is popular technique because all aspects can be controlled by a skilled chef. However, it does take care and attention to deliver consistent perfectly cooked duck every time.

It delivers the favourable roasted flavour and expected texture without the requirement of any specialist equipment. When first learning to we would recommend to use a digital thermometer to achieve the desired effect.

  1. Trim excess fat from breast and score the skin with a sharp knife.
  2. Fry skin side down in a dry pan on medium heat to render fat and starting to generate colour for 3-5 mins.
  3. When golden and crispy, flip over and put into the oven at 180°C.
  4. Cook for 5-10 minutes depending on desired result.
  5. Finish in pan with butter, thyme and garlic, if desired.
  6. Leave to rest somewhere warm for 5 minutes before serving.

Sous vide method

Cooking Duck sous vide provide consistent results. It will take planning and time in preparation but will help when cooking breast to order. It is important to seal the breast before water bathing to start rendering the fat and kill any bacteria which might be present on the surface.

Below is an guide that can be adapted to suit your needs. Brining the breasts before cooking can add seasoning and succulence, whist adding a marinate to the vac bag before cooking will help penetrate your desired flavour throughout the meat.

  1. Trim excess fat from breast and score the skin with a sharp knife.
  2. Fry skin side down in a dry pan on a medium heat to render the fat and start to colour the meat. After 2 minutes, turn over for 1 minute.
  3. Remove from pan and chill as quickly as possible. When cool, seal and vacuum on full.
  4. Submerge in preheated water bath, set to 58°C for 90mins.
  5. Remove from the water bath and chill on ice in the bag until completely cool.
  6. To order, season the breast and return to a pan, skin side down, on medium heat with a little oil.
  7. Generate colour and crisp skin, flip over, and cook in a 180°C oven for approx. 5 mins or until hot throughout.
  8. Finish in pan with butter, thyme, and garlic if desired.
  9. Leave to rest somewhere warm for 5 mins before serving.

How to Sous Vide Duck Breast

Interested in adding Duck Breast to your menu?

Contact our foodservice account manager James for more details on how to get Gressingham on your menu.