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Pan Roast Gressingham Duck Breast, Seasonal Baby Veg, with Oven Roasted Plum Halves and Jorge Plum Balsamic

An absolute classic. Pan Roasted Duck Breast is a staple in Traditonal French Cooking and Red Coloured Stone Fruits the perfect accompaniment.

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

In this recipe, Pan Roasted for a perfectly Crispy Skin, succulent meat – served pink to retain the moisture. Served with Delicious Seasonal Vegetables and Slow roasted Fresh Plums, drizzled with our JORGE Plum Balsamic to infuse extra Flavour and depth. 

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