Duck Breast

If you’ve experienced one of our cookery days with MasterChef finalist Jack Lucas then you may have tasted this delicious duck dish that takes your dinner party cooking to another level.

Take your time with this beautiful dish, it’s worth it. Prep as much as you can in advance so you can spend the precious time with your guests.

Spend a day with MasterChef finalist – Jack Lucas on a Modern British cookery course. 

Duck breast with a five-spice honey glaze, roasted butternut squash puree, chargrilled baby leek and olive crumb

Serves 4
Course Main Course
Cuisine British
Servings 4 people


  • 4 small duck breasts
  • 1 ½ tbsp honey
  • ½   tbsp five spice powder
  • ½ butternut squash
  • 50 g butter
  • 50 ml chicken stock
  • Olive oil
  • 2 baby leeks
  • 50 g butter
  • 3 tbsp black olives


  1. Remove the olives from the jar and remove all water. Pat dry with kitchen paper then place into an oven at 65 degrees to dry for an hour.
  2. Meanwhile, peel the butternut squash by using a sharp serrated knife. Cut in half, removing the seeds and dicing into 2cm cubes. Place into a large roasting tray, drizzle with olive oil and season well. Roast for 40 minutes, until cooked and starting to caramelize. Transfer to a blender, adding the butter and a little stock and blend to a silky smooth puree.
  3. For the duck, score the skin lightly (do not go down to the flesh) in a criss-cross and season with salt and pepper. Place the duck into a cold frying pan and turn the hob on to a low-medium heat. Leave for 5 minutes until the fat starts to render and liquid leaches out in to the pan.
  4. Turn the heat to high and leave the duck, skin side down to caramelize and crisp up. Flip over, sear for 30 seconds then turn back on to the skin side and transfer to an oven at 180 degrees C for up to 8 minutes. Timing depends on the size of breast, but it should be springy to touch when you remove from the oven – check after 3 minutes and every minute thereafter until desired level of cooking is achieved.
  5. Mix together the honey and five spice and brush on to the resting duck.
  6. For the leek, place a griddle pan on to high and add in the leeks. Aim for dark lines on each side and remove from the pan (note: at this point the leek won’t be cooked through). Place a frying pan on to a medium heat and add in the leeks with the butter, and salt and pepper. Heat through until the leek is cooked (about 4 minutes).
  7. Remove the olives from the oven and blitz to a crumb in a small food processor.
  8. To serve, trim the ends of the duck and form in to the shape of a rectangle. Slice the duck lengthways, into two long pieces and place one on the plate. Add a spoon of butternut puree, the chargrilled leek and some olive crumb.

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Jules is a foodie, who has spent the last decade running food education sessions in schools. Jules oversees bookings and helps to run course days.

When not in the Seasoned kitchen Jules can normally be found writing her blog or cooking in the kitchen with her young daughter.

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