Breast of Gressingham duck three ways Author: www.UKshallot.com Serves: 4 Ingredients [b]for the shallot purée[/b] 100g butter 500g chopped shallots [b]for the potato fondant[/b] 4 potatoes 50g butter 2 litres chicken stock 350g whole shallots, peeled [b]for the duck:[/b] oil for frying 4 Gressingham duck breasts ½ bottle red wine for the deep-fried shallots 50g