This Gressingham Duck breast joint with wing is easy to cook and carve.Duck crown
|Typical values||(cooked as per instructions) per 100g|
Pre-heat you oven to 220°C, Fan 200°C, Gas Mark 7 and remove all packaging.Warm a non-stick frying pan over a medium heat while you score the skin 6-10 times across each breast.Season inside and out.Cook the crown skin-side down in the pan for 2-4 minutes until all the skin is seared and starting to turn golden-brown.Use tongs to move the crown from the pan to a trivet over a roasting tray, skin-side up.Cook in the middle of the oven for 5 minutes per 100g.Rest for 10-20 minutes before carving.All ovens vary in performance, this is a guide only.
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