Pan roasted Lincolshire duck breast

Serving size: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:

4 mallard duck breasts
4 medium leeks, washed and trimmed
2 cloves garlic, sliced
4 beef tomato, cut into wedges and deseeded
50ml red wine vinegar
100ml extra virgin olive oil
Pinch of ground ginger
Salt


Featured in:
January 2016

METHOD
(Crudaiola is Italian for raw vegetables) Place the garlic, oil, vinegar and pinch of salt in a bowl with tomato and mix well, let rest for 1 hour.

Heat a topside griddle until very hot, cut the leeks lengthwise and season with salt and a little oil. Chargrill until almost burnt, turn side and do the same. Place in a baking tray and finish cooking for 5 minutes at 180C.

Score the duck breast on the skin side and season with salt and ginger. Heat a non-stick pan, and cook the breast skin side first for 2 minutes on medium heat. Turn and cook for 1 minute on low heat. Set aside and let rest for 2 minutes before slicing.



Never miss a copy!

Big savings when you take out a subscription.

Celebrate International Women’s Day At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pmThis annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments. ... See MoreSee Less