Duck with Bubble & Squeak & Port Jus - by Cameron Petley

Serves: 2
Preparation Time: 30
Cooking Time: 20


  • Duck:
  • 2 duck breaks, skin on,
  • Salt and pepper
  • Bubble & Squeak:
  • 1 red onion, sliced
  • 1 clove garlic, finely chopped
  • Cooking oil for frying
  • ¼ Savoy cabbage, finely chopped
  • 1 sprig thyme
  • Salt and pepper
  • 1 large potato, cooked and cubed
  • 1 cup cooked and cubed pumpkin
  • 15g butter
  • Port Jus:
  • 4 tbsp Campbell’s Real Stock – Chicken
  • 4 tbsp port


  1. Prehead oven to 180°C.

  2. For the duck, score skin of duck breasts and season well with salt and pepper.

  3. Place duck skin side down in a medium-hot ovenproof frying pan and fry for 3-4 minutes. Turn and cook for a further 2 minutes. Transfer to preheated oven and cook for another 6-7 minutes. Take out and rest for 5 minutes.

  4. For the bubble and squeak, in a medium-hot frying pan sauté onion and garlic in a little oil for 1-2 minutes. Add cabbage and thyme, season with salt and pepper and sauté for2-3 minutes. Add potato, pumpkin and butter and stir till heated through. Set aside.

  5. For the jus, pour stock into the same pan used to cook the duck. Bring to the boil and reduce by half. Then add port and reduce by half again.

  6. Serve duck breasts on bubble and squeak and drizzle over the port jus.


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