This dish is super easy and packed full of flavour. Simply by using the duck fat from the frying pan, with a few small ingredients and a little orange juice, you have the most wonderful gravy to pour over that lovely duck with spring onion mash. What more could you want?

Ingredients serves 4

  • 4 duck breasts with skin on
  • Juice of 2 whole oranges
  • 1 large clove of garlic (roughly chopped)
  • 1 thumb size piece of ginger (roughly sliced)
  • 1 red chilli (sliced)
  • 600g maris piper potatoes
  • 50g butter
  • 4 spring onions
  • Salt and pepper to taste


  1. Cook the potatoes in boiling water until cooked through ready to mash.
  2. Pat dry the skin of the duck breasts with a kitchen towel and then lightly score with a sharp knife. Rub salt and pepper onto the skin and then add to a cold pan on a medium heat skin side down. Cook for 6 minutes until the skin is crispy and continue on the other side for 4 minutes. Use the tongs to make sure all sides are seared.
  3. Finely chop the middle third of each spring onion and mash together with the butter, salt and pepper until smooth and creamy.
  4. Leaving the duck fat in the pan, take the breasts out and leave to rest whilst you make the gravy.
  5. Add the ginger, chilli and garlic and give it a stir for a minute and then add the soy sauce and orange juice. Bring to the boil and then turn off the heat and strain into a bowl so you are just left with a liquid.
  6. Serve!



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