Pan Roasted Breast of Gressingham Duck with a Crispy Smoked Bacon Croquet, Orange Scented Vegetables and A Port Sauce

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2 people
Meal course
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2 medium
Gressingham duck breasts
1 medium
Garlic clove - peeled and finely chopped
50 grams
1 .
For the sauce
2 small
Shallot - peeled and finely chopped
1 medium
Garlic clove - peeled and finely chopped
1 medium
Red chilli - deseeded and finely chopped
1 tbsp
Vegetable oil
300 ml
1 whole
Star anise
3/4 Pint
Chicken stock
1/2 tsp
Fresh Thyme
2 .
For the croquettes
2 medium
White potato - peeled and sliced
30 grams
3 Rashes
Smoked bacon - roughly chopped
1 medium
Red onion - peeled and finely sliced
1 medium
Leek - finely chopped
1 tbsp
1 handful
Plain flour
1 large
Courgette - julienned
1 large
Carrot - peeled and julienned
2 tbsp
Olive oil
1 medium
Orange - Juice
25 grams
Pan Roasted Breast of Gressingham Duck with a Crispy Smoked Bacon Croquet, Orange Scented Vegetables and A Port Sauce
  1. Preheat your oven to 180’C
  2. Start by making the sauce, place the shallots, garlic and chilli in a saucepan with the oil and sweat for 4-5 minutes without colouring. Add the port and simmer for 20-30 minutes until the port is reduced by 2 thirds. Add the stock and thyme and simmer for 30-45 minutes until reduced further and of a thicker consistency. Strain through a thin sieve and place back on a low heat, stirring occasionally until ready to serve
  3. In the meantime boil the potatoes in salty water for 20 minutes, until soft enough to mash. Fry the onions, bacon and leeks in the butter until soft and starting to turn golden. Drain the potatoes and then return to a low heat to dry out. Mash all the ingredients together with the mascarpone. Set out three small plates, on with the flour, one with the egg and the third with the breadcrumbs. Flour your hand and shape the potato into 2 large of 4 smaller long cubic shapes. In turn, roll each croquet, first in the flour, then in the egg and finally in the breadcrumbs. You may need to top the flour and the breadcrumbs up from time to time. Drizzle with the olive oil and roast in the oven for 30-40 minutes until golden and crispy
  4. Place the Duck breasts in a medium – hot oven proof frying pan skin side down. When the skin has browned, turn the breast over and cook for a further 3 minutes. Turn back onto the skin side and add the butter and the garlic and cover with foil. Cook in the oven for 10-12 minutes and once removed from the oven take the duck out the pan and place skin side up, cover with foil and leave to rest for 5-8 minutes
  5. For the vegetables, place all the ingredients in a saucepan, bring to the boil and then simmer for 5-8 minutes until softened but still with a slight crunch.
  6. Plate all the ingredients, serve and enjoy


  1. Botendaddy said on September 22, 2016 Reply

    Beautiful young Mess, what an awesome site with delicious recipes. Thanks for the like on my site!

    Peace be the Botendaddy

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    1. homemadewithmess said on October 11, 2016 Reply

      I’ve only just spotted this commnet – thank you for your kind words, and I’m glad you like the site 😀

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