Gressingham Duck Recipes

Love duck? Try some of these great recipes from Gressingham Duck

Pulled Gressingham Duck Leg with Sweet Chilli Sauce (pictured above)

If you fancy some fresh British meat why not try Gressingham Duck. Gressingham Duck legs are delicious with a variety of accompaniments, in this case a tasty sweet chilli sauce.

Ingredients
• 2 Gressingham duck legs
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of ground paprika
• Salt and pepper
• 200g sweet chilli sauce for cooking and extra for dipping
• 150g mixed leaves

Serves 2
5 minutes preparation
1 hour and 30 minutes cooking

Method
1. Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4
2. Season the duck legs with salt and pepper on both sides. Then mix the cumin and paprika together in a bowl and rub in to the legs. Place the duck legs on a wire rack on a baking tray and put in them in the oven. Cook for approx 1 hour and 10 minutes and take out of the oven. Pour the chilli sauce over the 2 legs and return to the oven on a lower temperature of 160oC for 20 minutes.
3. Take the duck legs out of the oven and allow to cool for a short period of time. Shred the duck with 2 forks and discard the bones. Divide the mixed leaves onto 2 plates and top with the shredded duck. Garnish with spring onions and serve with extra sweet chilli sauce.

Roast Duck Crown with a Cherry and Red Wine Sauce and Dauphinoise Potatoes

If you fancy some fresh British meat why not try Gressingham Duck. Gressingham Duck breasts are delicious in a variety of recipes including this tasty roast duck crown. For those who are watching the calories a skinless duck breast has fewer calories and under half the fat of a skinless chicken fillet (a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g).

Duck-Apr10-02-590

Ingredients
• 1 Gressingham Duck crown
• Salt and pepper – season to taste
For the sauce:
• 12 pitted cherries
• 50g caster sugar
• 3 tablespoons red wine vinegar
• 400ml chicken stock
• 175ml glass of red wine
• Teaspoon cherry or redcurrant jam (optional)
For the dauphinoise potatoes:
• 3 large floury potatoes (approx. 850g) - peeled and thinly sliced
• 300ml double cream
• 2 garlic cloves
• 2 sprigs thyme
• Knob butter
• Salt and pepper

Serves 2
5 minutes preparation
15 minutes cooking

Method
1. Preheat the oven to 180°c.
2. Firstly prepare the potatoes. Mix the cream, garlic and thyme together in a bowl and season with 1/4 teaspoon of salt and a pinch of pepper.
3. Butter an oven proof dish and layer half the potatoes. Lightly season and then pour over half the cream mix. Layer the remaining potatoes on top, lightly season again and pour over the remaining cream mix.
4. Cover the dish with foil and place in the oven for 45 minutes. Remove the foil and cook for a further 30 minutes. Remove and set aside.
5. Once the potatoes have been placed in the oven it's time to prepare the duck.
6. Pat the duck crown dry with absorbent paper and season inside and outside.
7. Place the duck crown on a rack in a roasting tin and roast for 45 minutes or until the skin is crisp and golden. Remove from the oven and set aside to rest for at least 10 minutes.
8. While the duck and potatoes are cooking you can prepare the sauce (this can also be done in advance and re heated).
9. Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.
10. Pour in the wine and the stock and reduce by 2/3. When you have the consistency you desire, add in the cherries. Taste and if you feel it needs more sweetening, mix in the jam.
11. While the duck is resting you can prepare and simply blanche the seasonal greens of your choice.
12. Serve.

Gressingham has lots of recipes along with "how-to" videos on their website www.gressinghamduck.co.uk