Pan fried breast of Gressingham Duck  with rösti  potato,spinach, bacon lardons and savoy cabbage with a raspberry vinegar and shallot jus

Richard Bargewell, The Westleton Crown

Ufford Park - Westleton Crown Recipe 086.JPG


2 Gressingham Duck Breasts

For the Rösti 

2 large Maris Piper potatoes (peeled and grated)
125g melted butter
100ml vegetable oil

For the jus 

2 finely diced banana shallots
½ pint of beef jus
100ml white wine
100ml red wine
Raspberry vinegar to taste

For the garnish

200g cured smoked belly bacon (cut into 1 inch squares)
300g baby spinach (washed)
2 plum tomatoes (quartered, de-seeded, each petal cut in half)
2 outer leaves of savoy cabbage (blanched, and cut into the same size as the tomato)


1. Preheat oven to 180 degrees.

2. Melt the butter in a small saucepan and leave aside. 

3. Put the grated potato into a tea towel and squeeze the water from the potato. Now place in a bowl and add the melted butter. Season to taste with salt and pepper.

4. Put a small frying pan on the stove, pour in a little oil and place half the grated potato mix into the pan, push down to the edges to create your rösti . 

5. Leave in the pan for around 5 minutes until golden brown, then turn over and repeat the process until golden brown. Repeat this step with the second half of the potato mix to make a second small rösti. Place both röstis on a cooling rack to drain off any excess oil.

6. In another frying pan, place the diced shallots with the red and white wine and simmer to reduce the liquor by half. Then add the beef jus and reduce by a third. Finish with raspberry vinegar to taste. Put aside for later.

7. Preheat an ovenproof frying pan until hot. Season the duck breasts and place skin side down onto the hot, dry pan. After 5 minutes, drain off any excess fat into a small saucepan (to use later) to ensure the duck doesn’t go greasy. 

8. Once the duck skin goes golden brown place the frying pan in the oven for 5 minutes for medium rare – leave longer if desired. 

9. Take the pan out of the oven, and turn the duck over (skin side up) and leave aside, to rest until needed.

10. In a small saucepan put the diced belly bacon, cover with water and bring to the boil. Boil for two minutes, then drain.

11. Heat the duck fat we set aside earlier in the saucepan and fry off the belly bacon until golden brown and drain off any excess fat.

To serve 

1. Put the bacon, rösti, tomato and cabbage squares on a small baking tray into the oven for around 5 minutes, just to warm through. 

2. Gently warm the sauce in the saucepan. 

3. Sautee the spinach with salt and pepper, then drain. Divide the drained spinach into two and place in the centre of two plates.

4. Place the rösti onto the centre of the spinach and arrange the bacon, tomato and cabbage around the outside of the plate. 

5. Now slice the duck breast into 5 pieces, and place on top of the potato rösti. 

6. Spoon the sauce over the top of the duck and the garnish.