Gressingham Duck Breast with Leek and Bacon Squeak and Bailey’s Glaze
Serves 4
- 4 Gressingham Duck breasts
- pinch of salt
- 2 tbsp olive oil
For the glaze:
- pint chicken stock
- 2 liquor glasses of Baileys
- 100g butter
- 500g red potatoes
- 200g leeks, washed and diced
- 6 rashers of bacon
For the squeak:
To make the squeak, peel and boil potatoes until soft. Drain and mash, season with salt and pepper.
Pan fry the leeks with a little olive oil, leave to drain.
Grill the bacon until crisp, cut with scissors into small pieces. Combine all ingredients together, pan fry until crisp and golden with a little oil or butter.
To cook duck, pre-heat oven to gas mark 6, 200°C. Using sharp knife score across the skin on the duck breast, season with salt and leave to rest.
In an oven proof pan, add the oil and heat until very hot. Add the duck skin–side down, cooked for 2–3 minutes until golden brown. Turn breast over and place in oven for try 15–20 mins (or less or more time depending on whether you like your duck pink in the middle or not). Remove and leave to rest.
To make the glaze bring stock to the boil, add the Baileys and reduce by half. Whisk in the butter to the glaze.
To serve, spoon the squeak on to four plates three-quarter slice through the duck length–ways. Place on top of squeak and pour over the glaze.
