Developed by Miele’s Culinary Expert, Cesar Fernandez and Simon Dean, Development Chef at Gressingham Foods, this recipe balances indulgence with ease for a delicious autumnal dish. Cooked with the help of a Miele wireless food probe, the duck is perfectly tender with crisp golden skin, while a cider and crème fraiche sauce adds depth of flavour.
Sharing a passion for exceptional quality and culinary excellence, we are delighted to have partnered with Gressingham Foods to give food lovers the chance to win a Miele H7860 BP oven - worth £4,529 (RRP). From October - December 2025, look out for the promotion on Gressingham Duck packs in supermarkets nationwide or enter here
Ingredients - Serves 2
- 2 Gressingham duck breasts
- 1 tbsp Gressingham duck fat
- 400g Miniature new potatoes
- 1 tsp Fresh thyme, chopped
- 200g Fine green beans
- 50g Smoked bacon lardons
- 1 Shallot, finely chopped
- 1 Clove garlic, finely chopped
- 200ml Dry Cider
- 150ml Duck or good quality chicken stock
- 100g Crème fraiche
- 1 tbsp Fresh chives, finely chopped
- 1 tsp Wholegrain mustard (optional)
Method
- Preheat oven to Fan 180°C.
- For the potatoes, add them to a roasting tray and mix with the duck fat and thyme. Season with salt and pepper and place in the oven for 25-30 mins.
- For the Duck breasts, remove from their packaging and pat the skin dry with kitchen towel. Score and season with salt and pepper.
- Heat a frying pan over medium to high heat. Place the duck breasts skin side down into the hot frying pan. Cook for 5 mins until the skin turns golden brown; turn over and seal the meat for 1 min.
- Transfer to a baking tray, skin side up. Insert the wireless food probe and set to 75°C then place the tray into the oven. Alternatively, cook for the time specified on the packaging.
- For the sauce, in a dry saucepan add the bacon lardons and cook over a medium heat for 5-10 mins until starting to crisp. Add the shallot and garlic, continue to cook for a couple of mins then deglaze with the cider. Bring to the boil and reduce by half. Add the stock and simmer for a couple of mins then stir in the crème fraiche. Bring to the boil and reduce to desired consistency.
- When the duck is ready, remove from the oven and allow to rest for 10 mins before slicing.
- Whist the duck is resting, cook the green beans in a pan of salted boiling water for several mins till tender.
- Finish the sauce with fresh chives and the wholegrain mustard. Slice the duck breast, plate with the potatoes and green beans then finish with the sauce.
About the Author
Miele's range of washing machines, cooking appliances, vacuum cleaners, heat pump tumble dryers, and refrigeration appliances offer unparalleled benefits and performance. With German precision engineering, advanced technology, and a focus on sustainability, Miele appliances provide the ideal solution for those seeking top-quality, long-lasting, and eco-friendly household appliances. Whether you are looking for intelligent laundry solutions or precision cooking, cleanliness-conscious cleaning, or energy-efficient refrigeration, Miele has something to suit your needs and elevate your home experience. By choosing Miele, you not only invest in premium appliances but also in a more sustainable and responsible way of living. To explore Miele's extensive range of products, visit Miele.co.uk.
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