Roasted Duck Breast with orange sauce

December brings the shortest day of the year, it is of course the time of year when friends and family gather together to enjoy good food and escape the winter chill. It is one of my favourite times of year, as in the brief lull between the Summer Events Season and the Christmas Party Rush I am able to grab some time in my own kitchen, doing what I enjoy most of all; getting creative with ingredients, and prepping for Christmas as much as possible…. those ‘essentials’ like satsumas in cider brandy, and Christmas Cake & Christmas Pudding of course!!

Although the days are short nature is still providing us with some fantastic seasonal fruit and vegetables; sprouts, turnips, swede, cauliflower and parsnips are all in season and available alongside items from store such as potatoes, carrots, red cabbage, beetroot, apples and pears.

For a real treat this month try Wild Goose, Jerusalem Artichokes and Red Cabbage (wonderful braised and served with chestnuts) all of which will be at their best now.

Wild Goose Breasts with Orange Glaze
Serves 4


  • 4 wild goose breasts
  • salt to taste
  • 1 dash dry vermouth (optional)
  • 1 tablespoon grated orange zest
  • 1 orange, juiced
  • 1 teaspoon lemon juice
  • 1 teaspoon brown sugar
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • ½ teaspoon dry mustard
  • ¼ teaspoon caraway seeds


  1. Preheat oven to 350 degrees farenheit (175 degrees centrigrade).
  2. Rinse the breasts in cold water, and place in baking dish.
  3. Splash with vermouth, then season with salt & set aside.
  4. In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
  5. Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear.
  6. Baste at least twice during baking as wild geese tend to have very little fat on them and the basting ensures they remain moist and tender.
  7. Serve with oven roasted root vegetables.

In season at this time of year;


Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Parsnips, Potatoes, Pumpkins, Red Cabbage, Sweed, Turnips

Fruit & Nuts:

Apples (Egremont, Russet, Blenheim Orange, Orleans Reinette), Chestnuts, Clementines, Cranberries, Pears, Satsumas, Tangerines


Duck, Goose, Grouse, Guinea Fowl, Hare, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon

Fish & Seafood:

Brill, Clams, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oysters (Native & Rock), Plaice, Scallops, Sea Bass, Turbot

Suzanne is a professional chef, wife and mother who has lived in East Dulwich all her life!

This feature first appeared in the December 2015 issue of SE22 magazine.