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To achieve best results for roasted duck breast it is recommended to cook on the crown rather than a whole duck. Scoring and salting the crown 24hrs before cooking will help in achieving crispy skin. Additionally, the crown can be browned and rendered in a pan before finishing to roast in the oven. Typically, the crown is glazed throughout cooking. This could be with honey, orange, or a soy glaze. When cooked and roasted the breast can be removed whole and sliced for service or presented and carved table side.

Basic roast crown

  1. Allow the crown to temper to room temperature before cooking.
  2. Carefully score the skin and season all over with salt.
  3. Roast on a rack in the oven at 200°C for 20-35 mins depending on the size. Look for a core temperature of between 58°C and 62°C.
  4. Allow to rest before carving.

Sous vide crown

  1. Carefully score the skin and season all over with salt.
  2. Sear the crown in a medium to hot pan to render the fat and start to develop colour.
  3. Leave to cool, seal and vacuum on full.
  4. Submerge in preheated water bath, set to 62°C for 1hr 30min.
  5. Remove the bags and carefully remove the crowns. Cut the breasts from the crown and chill ready to cook.
  6. To order, reheat in a pan, skin side down and finish in the oven for approximately 5mins or until hot.
  7. Glaze if desired, rest for 5 mins before serving.

Interested in adding Duck Crown to your menu?

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