You are visiting the Gressingham Foodservice website. Visit the consumer site.

Served with sage and onion crusted carrot, parsnip puree, cranberry and bacon jus


  • Duck breast

Fondant potato

  • 6 Large white floury potatoes
  • 125g unsalted butter
  • 5 sprigs fresh thyme
  • 4 cloves of garlic

Sage and onion crumb

  • 200g fresh breadcrumbs
  • 50g unsalted butter
  • 6 sage leaves
  • 50g crispy onions


  • 12 Medium bunch carrots
  • 75g butter
  • 5 sprigs fresh thyme

Parsnip Puree

  • 4 large parsnips
  • 200ml milk

Cranberry and bacon jus

  • Smoked pancetta
  • Cranberry sauce
  • Duck jus


Duck breast

  1. Trim excess fat and sinew.
  2. Score the skin in straight diagonal lines close together.
  3. In a medium heat pan place the breasts in skin side down for 2 minutes to render the fat and start to generate colour. When ready, flip over and seal on all sides. Remove to a tray and chill as quickly as possible.
  4. Preheat water bath to 58°C
  5. Vac breasts on full, with multiple in a bag and submerge in water bath for 90 mins.
  6. Chill on ice and store in fridge ready for service.

Fondant Potato

  1. Cut potatoes into ovals 2-3cm thick. Using a turning knife, cut into straight sided ovals and trim off sharp corners. Store in water but thoroughly dry before cooking.
  2. Melt half block butter in wide flat pan, add the potatoes in a single layer. Add fresh thyme, garlic, and generous pinch salt.
  3. When the potatoes are starting to fry, add water halfway up the potato and turn up to high.
  4. Boil rapidly and reduce all liquid. When almost fully reduced, turn down the heat. The potatoes are likely to sick at this stage but don’t move them.
  5. Leave off the heat for 2 mins then carefully flip, they should be golden brown.
  6. Put back on high heat and add water halfway up again and repeat the process.
  7. Remember to be careful when removing from the pan. Store in the fridge ready for service.

Sage and onion crumb

  1. Make fresh breadcrumbs by blitzing stale, crustless white bread.
  2. Toast breadcrumbs in foaming butter, add finely chopped sage and salt. Drain on j-cloth to remove excess butter.
  3. Mix with bought crispy onions.
  4. Store in airtight container.


  1. Using medium bunch carrots. Peel, wash and trim, leaving a small green top.
  2. Vac in a single layer with butter and thyme.
  3. Steam or boil in the bag for 15-20 mins.
  4. Chill on ice and store in fridge ready for service.

Parsnip puree

  1. Peel and finely slice whole parsnips on mandolin.
  2. Vac in large bag with milk.
  3. Steam or boil in the bag till completely tender.
  4. Whist hot, blitz in food processor till smooth. Check seasoning and add pinch of xanthan if required to emulsify.
  5. Store in tub with surface covered in cling film. Chill ready for service.

Cranberry and bacon jus

  1. Cut smoked pancetta into small lardons and fry till completely rendered and crispy. Drain off excess fat.
  2. Stir cranberry sauce and lardons through your Duck/Chicken sauce.

To finish

  1. Heat a pan on medium heat with a little oil. Add the duck breast skin side down and develop colour on the skin.
  2. Flip the duck over and add a fondant and carrot to that pan. Put in a 180C oven for 4-8 mins or until hot throughout.
  3. Heat the sauce in a small pan.
  4. Heat the parsnips puree in a small pan (careful not to catch) or in the microwave.
  5. Remove the pan from the oven and finish everything with butter.
  6. Leave the duck to rest for 5 mins before plating.
  7. Roll the carrot in the sage & onion crumb.
  8. To plate, trim the long edges of the duck and slice in half lengthways. Place off centre on the plate. To one end place the fondant and to the other a drop spoon of parsnip puree. Rest the carrot across the middle and sauce all over, ensuring there is some bacon. Garnish with carrot tops or crispy sage leaves if desired.