Duck Breast With Creamy Mash & Greens

Cooking The Duck Breast

1. Remove duck breasts from the fridge about 20 minutes before cooking so they come to room temperature.
2. Score the skin in a criss-cross pattern, taking care not to cut into the meat.
3. Season both sides with salt and pepper.
4. Place duck breasts skin-side down in a cold frying pan, then turn the heat to medium. This allows the fat to slowly render and the skin to become crispy.
5. Cook for 6–8 minutes until the skin is golden and crisp, pouring away excess fat if needed.
6. Turn the duck over and cook for another 4–6 minutes, depending on how pink you like the centre.
7. Remove from the pan and rest for 5–10 minutes before slicing.

Making The Creamy Mash

1. Place chopped potatoes in a saucepan of salted water.
2. Bring to the boil and cook for 15–20 minutes until soft.
3. Drain well and return to the pan.
4. Add butter and warm milk or cream.
5. Mash until smooth and creamy.
6. Season to taste and keep warm until serving.

Cooking The Greens

1. Bring a pan of salted water to the boil.
2. Add green vegetables and cook for 3–5 minutes until tender but still bright green.
3. Drain and toss with butter or olive oil.
4. Season lightly with salt and pepper.

To Serve

Spoon creamy mash onto plates, add sliced duck breast, and serve alongside the greens. Spoon a little of the duck pan juices over the meat for extra flavour if desired.

Butchers Tip

For the best flavour and texture, always start cooking the duck breast in a cold pan, skin-side down. This allows the fat to render slowly, giving you beautifully crispy skin whilst keeping the meat tender and juicy. Always rest the duck before slicing so the juices stay in the meat, not on the plate.