Gressingham duck breast with roasted beetroot

Combining the earthy taste of beetroot with the rich flavours of Gressingham duck breasts, this recipe is perfect for a sophisticated home-cooked dinner party. And with ingredients including spinach, butternut squash and a whole garlic clove, it's packed with lots of vitamins and minerals too.

Cooking Time 2 hours
Roast Roast
Serves Serves 4


  • 4 Gressingham duck breasts
  • 4 medium size raw beetroot
  • 1 small butternut squash ( peeled, deseeded and cut into wedges )
  • 1 whole bulb of garlic ( cut in half )
  • 1 bag washed baby spinach
  • 2 sprigs of thyme
  • 4 tablespoon rapeseed oil
  • 10g unsalted butter
  • salt & pepper


  1. Place the beetroot in a pan with cold water and place on to a medium heat. Cook for approx. 45 mins until tender, test by piercing with the tip of a sharp knife, the knife should go in easily but with a slight resistance. Drain and allow to cool.
  2. Rub or peel off the skin and cut in quarters. Place in an oven proof dish and mix with 2 tablespoons of cold pressed rapeseed oil, salt and pepper, and bake for 10 mins at 180°C. While the beetroot was boiling you can also put the butternut squash wedges into an oven proof dish and add the thyme, the 2 halves of garlic, 2 tablespoons of rapeseed oil and a little  salt and pepper. Cook for approx 30 mins until tender. Again test with the tip of a sharp knife.
  3. Meanwhile prepare the duck. Pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper.  Place the breasts skin side down in a cold non-stick pan on a low to medium heat without oil for 6-8 minutes or until golden brown.  Pour off the fat regularly and seal the other side for 30 seconds.
  4. Place the breasts skin side up on a rack in a roasting tin in the middle of the oven at 22°C / Fan 200°C / Gas Mark 7, 10 min rare, 15min medium, 18 min well done when the duck is cooked rest the meat in a warm place for 10 min before serving.
  5. When all of the above is ready you have only the spinach left to prepare. This is very quick.
  6. Place a large frying pan onto a low to medium heat. Put in the butter and when it starts to lightly sizzle add in the spinach, season with salt and pepper and cook lightly for a couple of minutes until the spinach has wilted.
  7. Arrange all the vegetables between 4 plates, slice the duck lengthways and place on the vegetables, pour over all the juices remaining on the cutting board on top of each breast.

Thank you to our friends at Gressingham for sharing this recipe with us.

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