Duck breast with a cherry and red wine jus

Duck breast with a cherry and red wine jus

This rich and hearty winter recipe from The Worsley Arms Hotel in Hovingham, Yorkshire will go down a treat at any shoot dinner. And feel free to use mallard or teal instead.

Serves 4


4 Gressingham duck breasts

For the sweet potato puree

4 sweet potatoes

50g butter

Good pinch of salt

Good pinch of pepper

Touch of cream

For the red wine jus

1 kilo of beef bones from the butcher

An onion halved, and a roughly chopped carrot, leek and celery stic

1 tbs tomato puree

1 bottle of red wine

2 tbs redcurrant jelly

Goitres cherries and water

Head Chef, Simon Macer, prepares dishes with a distinctive British flavour. Shanks of dales lamb, saddle of local venison, sirloins of Yorkshire beef and duck feature regularly and are always well received. Parties may choose from the daily changing dinner menu or arrange a menu in advance to include favourite dishes.   


Roast the bones with the onion, leek, celery, carrot and tomato puree. When brown place in a pan and fill with water. Reduce down for eight hours in a warm oven.

Strain and add one bottle of red wine.

Add two good serving spoons of redcurrant jelly and reduce down again, strain and store in a fridge overnight.

Pan-fry the duck breasts and brown on both sides, then place in the oven for about 5-10 minutes depending on how you like it cooked.


Peel and roughly chop the sweet potatoes and cook until soft

Strain, add butter, salt and pepper and mash together, adding a drop of cream at the end.


Add the cherries to the wine jus, heat up and allow to reduce slightly again.

Finally, take a handful of baby spinach leaves, dress with olive oil and a little salt and garnish.

The Worsley Arms Hotel, Hovingham, Yorkshire

Situated on the edge of Yorkshire's gently rolling Howardian Hills, Tony and Sally Finn, proprietors of the Worsley Arms, in Hovingham, are well known to shooting parties. Within easy access to many shoots, both large and small, their style is more private house than hotel. Tony is also a Master Sommelier and invites guests into the cellar to browse through the wine list.

For reservations tel: 01653 628234 or visit their website at:

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