Pan Fried Duck Breast with Red Wine Sauce

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AGA Cast Aluminium 24cm Sauté Pan
AGA Cast Aluminium 24cm Sauté Pan
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young
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Serves 4


  • 4 Gressingham duck breasts
  • 2 tbsp light soy sauce
  • A little sea salt and freshly ground black pepper
  • 2 spring onions, peeled and finely sliced
  • A fat clove of garlic, finely grated
  • 200ml (7 fl oz) red wine
  • 1 tbsp balsamic vinegar
  • 2 tbsp clear honey
  • 2 tbsp port (optional)


Using a very sharp knife, score a criss-cross pattern across the duck fat and the brush over the soy sauce. Cover with cling film and leave in the refrigerator overnight, or for at least four hours. Uncover and bring to room temperature an hour before starting to cook.

Place a dinner plate to heat in the Simmering Oven. Pat the skin dry with kitchen paper to remove any residual sauce and season lightly all over. Place skin-side down on a cold non-stick AGA frying or sauté pan.

2, 3, 4 and 5 oven AGA: Place on the floor of the Roasting Oven for 7 minutes. Turn the breasts over and then place the pan on a grid shelf on the lowest set of runners in this oven. Cook for 8-10 minutes, until cooked to your liking.

Transfer the cooked breasts to the hot dinner plate and cover loosely with foil. Allow to rest on the top of the cooker for 10 minutes.

Carefully pour off all but a tablespoon of the collected duck fat – save for sauté potatoes. Add the spring onions and garlic and cook on the Simmering Plate for 1-2 minutes, stirring occasionally. Add the wine, vinegar, honey and port, if using, and then transfer the pan to the Boiling Plate to reduce down by half until syrupy. Season to taste and serve with the sliced duck breasts, using a sharp knife to cut each across the grain to fan on the serving plates.

Serve with buttered new potatoes and steamed green beans.

By Richard Maggs

AGA Cookery Doctor.

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