Serves: 2 Prepare: 15 Minutes Cook: 45 Minutes
Pack of 2 Gressingham Duck Breasts ½ red onion, sliced 350g packet of diced butternut squash 125g pearl barley, cooked in boiling water for 40 minutes and drained 2 cloves garlic, crushed 1 glass white wine 1 chicken stock cube 2 tbsps olive oil 50g butter ½ red chilli, de-seeded and finely sliced 4 sage leaves, finely sliced
1. Score the fat on the duck breasts with a sharp knife. 2. Heat a pan, and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat to let the fat slowly render out until the skin is golden and crispy 3. Fry the butternut squash in the olive oil on a low heat until it starts to soften, then add the sliced onion and garlic and cook for a further 5 minutes on a low heat until it softens. 4. When the skin is crispy, drain the excess fat and place it in the oven at 180°C and cook for 6 minutes. 5. Add the white wine and chicken stock to the squash, onion and garlic and bring to the boil, then tip in the cooked pearl barley and heat through until the liquid has reduced. 6. In a separate pan heat the butter, sage and chilli until melted. 7. Season the squash risotto to taste and then serve into bowls, carve the duck breast and place on top and drizzle the dish with the sage and chilli butter.
Orange Sauce for Duck
Cook up this tangy and sweet orange sauce with a hint of chilli in just ten minute. Serves: 2-3
Prepare: 5 minutes
Cook: 5 minutes
Zest and juice of 1 one large orange or two small oranges 150ml of pineapple juice ½ a chilli, finely chopped 1 tbsp of white sugar 1 tsp of cornflour mixed with water to make a paste
4 orange segments
1 tbsp of flat leaf parsley, roughly chopped 1. Place the oranges, pineapple juice, chilli and sugar in a pan.
2. Bring to the boil and reduce by a third.
3. Stir in the corn flour.
4. Simmer for 5 minutes, until the mixture thickens.
5. Mix in the parsley.
6. Serve with your cooked duck and garnish with orange segments.
Recipe from www.gressinghamduck.co.uk