Eataly London
Published

Chef Franco’s grilled duck breast

This succulent duck breast is a mouth-watering main curated by our Executive Chef Franco, ready to impress your guests. Simply serve with roasted vegetables, cranberry sauce, and garnish with rosemary, then enjoy!

Petto d’oca pastinaca e cavoletti di Bruxelles

Grilled soft duck breast with cranberry sauce, roasted parsnips and brussels sprouts.

Serves 1

Ingredients

  • 1 duck breast 250-280g
  • 100g parsnips
  • 100g brussels sprouts
  • 20g cranberry sauce (to add to jus)
  • Olive oil
  • Salt & pepper
  • Rosemary for seasoning and decoration

Method

For the Parsnips:

  1. Preheat the oven to 180c
  2. Peel the parsnips and cut in half
  3. Drizzle over olive oil, salt, pepper, and fresh rosemary
  4. Roast in the oven for 20 minutes

For the brussels sprouts:

  1. Clean and wash the brussels sprouts
  2. Cook in boiling salted water for 3 minutes

For the duck:

  1. Preheat the oven to 200c
  2. Score the skin of the duck in a criss-cross and season with salt and pepper
  3. Grill skin side down for 3-4 minutes on the grill
  4. Place the duck skin side up on the oven tray for 4 minutes to cook further
  5. Once cooked through, allow the duck to rest and warm through the vegetables in the oven
  6. Cut the duck breast into 4 pieces, and serve with vegetables and cranberry sauce, then garnish with fresh rosemary and tuck in

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Eataly London