Roast Breast of Wild Duck

Richard Phillips serves up a rich and flavourful roast crown of duck with swiss chard, thyme potato rösti and a marinated cherry sauce
By Richard Phillips
Roast Breast of Wild Duck
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: hard


  • 1 crown of wild duck, (whole duck with legs, wishbone and under carriage removed)
  • 2 confit duck legs, (you can confit the legs that come from the crown)
  • 1 potato, finely grated
  • handfuls thyme, leaves onlypicked and stalks reserved
  • 2 tbsp clarified butter
  • 1/2 heads Swiss chard
  • 150 g Griottine cherries, plus the syrup that they come in.
  • 2 shallots
  • 75 ml port
  • 500 ml veal jus, <P> </P>
  • 2 juniper berries
  • pancetta lardons, fried, to garnish


1. Preheat the oven to 200C/gas 6.

2. Heat a large frying pan on a high heat and seal the duck crown on all sides before transferring to the oven. Roast for 6-8 minutes, then turn and roast for the same time again. Remove and leave to rest, breast-side down.

3. Remove the meat from the bones of the confit duck legs.

4. Mix the grated potato with the thyme leaves, clarified butter and season with salt and pepper. Cook in a small pan on both sides until golden brown.

5. Heat the swiss chard in a pan with a knob of butter. Once cooked add the confit duck leg meat and set aside.

6. Tip away the fat from the pan that the duck was cooked in, place the pan onto a medium heat and add the shallots. Fry gently, then pour in the port and reduce, before adding the veal jus, juniper berries and cherry juice and reducing to a sauce consistency. Pass through a fine sieve and add the diced cherries.

7. To serve, place the potato in the centre of the plate and arrange the Swiss chard mix over the potato. Slice the duck breast and arrange on top, drizzle with the sauce and garnish with pancetta lardons.

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