Gressingham Duck Breast with Rhubarb Sauce Recipe

Name: Gressingham Duck Breast with Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Gressingham ducks; salt and pepper; mild olive oil, for frying; 285 ml (1/2 pint) red wine; 6 sticks forced rhubarb, cut into 1.5 cm (1/2 inch) chunks; 55 g (2 ounces) caster (superfine) sugar; 1 vanilla pod, cut in half lengthways and seeds scraped out; 4 star anise; 1 cinnamon stick; 140 ml (1/4 pint) reduced duck stock; Mild olive oil, for frying; 4 large carrots, roughly cut into 2.5 cm (1 inch) dice; 2 celery sticks, roughly cut into 2.5 cm (1 inch) dice; 2 large Spanish onions, roughly cut into 2.5 cm (1 inch) dice; 3 cloves garlic, chopped; 4 litres (8 pints) water

Servings: persons

2 Gressingham ducks
salt and pepper
mild olive oil, for frying
285 ml (1/2 pint) red wine
6 sticks forced rhubarb, cut into 1.5 cm (1/2 inch) chunks
55 g (2 ounces) caster (superfine) sugar
1 vanilla pod, cut in half lengthways and seeds scraped out
4 star anise
1 cinnamon stick
140 ml (1/4 pint) reduced duck stock
Mild olive oil, for frying
4 large carrots, roughly cut into 2.5 cm (1 inch) dice
2 celery sticks, roughly cut into 2.5 cm (1 inch) dice
2 large Spanish onions, roughly cut into 2.5 cm (1 inch) dice
3 cloves garlic, chopped
4 litres (8 pints) water

1
1.
2
Preheat the oven to 180C / 350F / gas mark 4.
3
With a sharp knife, cut the breasts and legs from the ducks.
4
Keep the legs for another dish.
5
2.
6
Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown.
7
Remove the browned carcasses.
8
3.
9
Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce.
10
Bring to a boil and reduce until the liquid is syrupy.
11
4.
12
To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown.
13
Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water.
14
Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
15
5.
16
Strain the stock into a clean saucepan.
17
Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
18
6.
19
Preheat the oven to 200C / 400F / gas mark 6.
20
Season the duck breasts.
21
Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes.
22
Rest the meat for 5 minutes.
23
7.
24
Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky.
25
Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
26
8.
27
Thinly slice the duck breasts and spoon around the rhubarb sauce.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Gressingham ducks, salt and pepper, mild olive oil, for frying, 285 ml (1/2 pint) red wine, and more.

Yes, Gressingham Duck Breast with Rhubarb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gressingham Duck Breast with Rhubarb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions