Dine in

with Duck
· handbook ·
Your helping hand to perfect duck
 Deliciously simple
We believe that cooking with
duck makes a meal much more
memorable and is far easier to
cook than you may think. With our
Development Chef, Vernon, we have
put together delicious recipes and
step-by-step guides for cooking with
duck. With these simple tips under
your belt you can try one of our
delicious recipes. We hope you
enjoy them as much as we do.

02
 WIN
one of 20
REMARKABLE
roast kits with

We have teamed up with our friends at

ProCook to offer you the chance to win
1 of 20 remarkable roast kits. Each kit is
worth over £109 and contains all of the
cookware equipment you need to create a
delicious duck meal for your whole family.

TO ENTER visit:
gressinghamduck.co.uk/ ROASTINGKIT

IDEO
V

RECIPES
&
For more inspiring and simple duck TIPS

recipe ideas and how-to videos visit:

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03
 How to cook duck breasts
A STEP-BY-STEP GUIDE
After you have preheated your oven to 220°C,
Fan 200°C, Gas Mark 7, remove all packaging and...

1 Pat the skin of the duck

breast with a kitchen towel
to remove excess moisture.

2 Score the skin with a

sharp knife.

3 Season with salt and

ground pepper.

4 Place skin-side down on a

cold pan on a medium heat
for 6-8 minutes or until
golden brown. Pour off the
fat regularly and seal the
other side for 30 seconds.

5 Place skin-side up on a
rack in a roasting tin in
the middle of the oven.

Rare 10
MINUTES
Medium 15
MINUTES
Well done 18
MINUTES

6 When the duck is cooked

to your liking rest in a
warm place for 10 minutes.
rare medium well done

All ovens vary in performance, this is a guide only.

04
SERVES
Simple duck breast
2 with fries

AT FO
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Quick and
easy dining

Ingredients: Method:
2 Gressingham 1. Place the chips in the oven for the required time.
Duck® breasts 2. While the chips are cooking prepare and cook the
200g oven chips duck breasts by following the step-by-step guide.
Bunch of fresh 3. When you are ready to eat slice the duck and
watercress serve with the fries, the watercress and some
creamy mayonnaise.

PREP TIME: COOK TIME: READY IN:

5 MINUTES 15 MINUTES 20 MINUTES

Need a helping hand?

Visit www.gressinghamduck.co.uk
for our ‘how to’ videos.

www.gressinghamduck.co.uk 05
 SERVES
Honey, orange & thyme
2 glazed duck breast
Ingredients: Method:
2 Gressingham Duck® breasts 1. Peel and segment one of the oranges
2 large oranges and zest the other orange and squeeze
the juice out. Set both aside.
10 new potatoes, boiled in salted
water and then cut in half 2. Prepare and cook the duck breasts
by following the step-by-step guide.
2 cloves garlic
3. While the duck is cooking in the
1 bunch of thyme oven place the pan back onto heat and
120g honey add in the honey, orange juice and zest,
garlic and half the thyme. Reduce the
sauce by half. Add in the potatoes and
the orange segments and continue to
PREP TIME: simmer until loosely sticky. Set aside.
10 MINUTES
4. After the duck has been cooking for
4 minutes remove it from the oven and
glaze the skin generously with some of
COOK TIME: the pan mixture. Return to the oven for
25 MINUTES 5-15 minutes depending on how you
like your duck cooked.
5. When you are ready to serve carve
READY IN: the duck breasts and plate up the
35 MINUTES sauce and potatoes. Serve with your
favourite greens and sprinkle the
remaining thyme over the top.

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Entertaining
friends

06
SERVES
Duck stir fry
2/3 with peppers and
black bean sauce
Ingredients:
2 skinless Gressingham
Duck® breasts, cut into
1 cm strips
1 small onion,
roughly sliced
2 cloves garlic,
finely diced
1 large red pepper, cut
into 2 cm pieces
1 small thumb of root
ginger, peeled and finely
sliced into matchsticks
1 tbsp of light soy
2 spring onions, finely
chopped into rings
250ml black bean sauce
2 tbsp vegetable oil
1 large handful spinach
or pak choi
1 chilli, finely chopped
(optional)
Salt and pepper
PREP TIME: COOK TIME:
5 MINUTES 15 MINUTES
RE
AT FO
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Alfresco
suppers
Method:
1. Heat the oil in a wok or large frying pan
until hot.
2. Add in the duck and stir fry. If the duck
appears to be drying out too quickly add a
splash of water and continue to stir. After
1 minute take the wok off the heat and
quickly remove the duck from the wok
and set aside in a warm place.
3. Return the wok to the heat and add in the
onions. Add a pinch of salt and a splash of
water and fry for 1 minute. Be careful not
to burn the onions; if the flame is too fierce
turn down the heat a little and add another
splash of water (about a teaspoon each time
it is required).
4. Add in the peppers, ginger and garlic (and
chilli if desired) and stir fry for another minute.
5. Afterwards, add the light soy and spinach
or pak choi and stir fry for one more minute.
6. Now add the black bean sauce and bring
up to heat until bubbling. Return the duck to
the wok and cook for a further minute. Mix
well and serve with plain rice. Garnish with
the sliced spring onion.
READY IN:
20 MINUTES
www.gressinghamduck.co.uk 07
 How to cook duck legs
A STEP-BY-STEP GUIDE
After you have preheated your oven to 180°C,
Fan 160°C, Gas Mark 4, remove all packaging and...

1 Pat the skin of the duck

leg with a kitchen towel to
remove excess moisture.

2 Prick the skin of the

duck leg all over.

3 Season with salt and

ground pepper.

4 Place on a wire rack on

a roasting tray and cook
in the middle of the
oven for 90 minutes.

5 When the duck is

cooked cover with foil
and rest for 10 minutes.

All ovens vary in performance, this is a guide only.

08
SERVES
Tamarind & honey
2 glazed duck with
rice noodles and
cucumber ribbons
Ingredients:
2 Gressingham Duck® legs
2 tsp tamarind purée
2 tsp light soy
2 tsp honey
1 tsp blended sesame oil
1 cucumber - skin peeled
250g vermicelli rice noodles
1 chilli, finely chopped
3 spring onions, chopped
PREP TIME:
10 MINUTES
COOK TIME:
90 MINUTES
READY IN:
100 MINUTES
Method:
1. Prepare and cook the duck legs by
following the step-by-step guide.
2. While the duck is cooking prepare
the glaze. Put the tamarind, honey, soy
and half the sesame oil in a bowl and
mix well. Baste the duck leg with the
glaze approximately 30 minutes before
the end of its cooking time. Repeat this
a few times over the last half an hour.
3. Cook the rice noodles as per
instructions, drain and set aside.
4. Peel the cucumber length ways with
a peeler and place in a bowl, add a
dash of the sesame oil and a little salt.
Mix well.
5. When you are ready to serve,
quickly fry off the rice noodles with
the spring onion, a little salt and
pepper and any remaining sesame oil.
Place the duck, cucumber, noodles,
chilli and any remaining glaze onto a
platter and enjoy.

AT FO
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A taste of
the Orient

www.gressinghamduck.co.uk 09
 SERVES
Roast duck legs
2 with redcurrant jus
seasonal greens and a chive
and olive oil jacket potato

Ingredients: Method:
2 Gressingham Duck® legs 1. Prepare and cook the duck legs by
1 garlic clove  following the step-by-step guide. Place the
baking potatoes in the oven at the same time
2 small baking potatoes - as the duck.
cleaned and wrapped in foil
2. Check both the duck and potatoes after
125g tender stem broccoli  45 minutes for tenderness and adjust cooking
125g green beans  time accordingly. 
Handful fresh chives  3. While the duck is cooking prepare the jus
200ml good red wine  and vegetables. Place the red wine, redcurrant
jelly and balsamic vinegar into a small
1 tbsp redcurrant jelly
saucepan and reduce until it starts to get sticky
500ml chicken stock or and dark. Add in the chicken stock and reduce
½ stock cube mixed with by 2⁄3. Whisk in a knob of butter and then
500ml hot water  take off heat. Blanche the vegetables in salted
1 tsp balsamic vinegar  boiling water, drain them and set aside. 
A knob of butter  4. When the potatoes are ready, slice off the top
of each potato and scoop out the filling with a
2 sprigs fresh redcurrants -
teaspoon and into a bowl. Mix the potato with
for garnish
the chives, 2 tablespoons olive oil and salt and
2 tbsp olive oil  pepper. Place the potato back into the ‘jacket’. 
Salt and pepper 5. When you are ready to serve place the
potato back into the oven for 5 minutes and
quickly reheat the jus and the vegetables.
Divide everything onto 2 plates and garnish
with the fresh redcurrants.

PREP TIME: COOK TIME: READY IN:

15 MINUTES 90 MINUTES 105 MINUTES

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Something
hearty

10
SERVES
Pulled duck leg
2 with sweet chilli sauce
AT FO
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R
The perfect
sharing dish

Ingredients: Method:
2 Gressingham Duck® legs 1. Prepare and cook the duck legs by
½ tsp of ground cumin following the step-by-step guide but in
addition to seasoning the legs with salt and
½ tsp of ground paprika pepper mix the cumin and paprika together
Salt and pepper and rub in to the legs before cooking.
200g sweet chilli sauce 2. After the legs have been cooking for
for cooking and extra 70 minutes take them out of the oven and
for dipping pour the chilli sauce over them, return to the
150g mixed leaves oven 160°C for 20 minutes.
2 spring onions, chopped 3. When the duck is cooked shred with 2
forks. Divide the mixed leaves onto 2 plates
and top with the shredded duck. Garnish
with spring onions and serve with the
remaining sweet chilli sauce.

PREP TIME: COOK TIME: READY IN:

5 MINUTES 90 MINUTES 95 MINUTES

www.gressinghamduck.co.uk 11
 SERVES
Duck legs with
2 plum sauce
butternut squash
and green beans

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Autumnal
suppers

Ingredients:
2 Gressingham Duck® legs
1 small butternut squash -
peeled and diced  2. While the legs are cooking you can
2 large potatoes - peeled
and diced  a high heat, add a dessert spoon of
40g butter
100ml milk
2 small handfuls fine green
beans - topped and tailed
Plum sauce:
2-3 plums, stoned and roughly
chopped
100ml red wine
½ star anise (optional)
300ml beef stock 
2-3 dessert spoons
of plum jam
1 dessert spoon of vegetable oil
1 dessert spoon of olive oil
Method:
1. Prepare and cook the duck legs by
following the step-by-step guide.
prepare the sauce by placing a pan on
vegetable oil, when hot add in the plums
and cook until slightly softened. Pour
in the wine and star anise (if using) and
reduce by 1⁄3. Add in the stock and jam,
mix in and simmer for 10 minutes. Set
aside in a warm place.
3. Boil the potatoes in water and place
the squash on a baking tray, drizzle
with olive oil and place in the oven for
25 minutes. When the potatoes and
squash are cooked mash with milk
and butter.
4. When the duck is nearly ready,
put the beans into boiling water for
5 minutes. Gently reheat the sauce
and the mash and then serve with
green beans.

PREP TIME: COOK TIME: READY IN:

10 MINUTES 90 MINUTES 100 MINUTES

12
How to cook whole duck
A STEP-BY-STEP GUIDE
After you have preheated your oven to 220°C, Fan 200°C,
Gas Mark 7 remove all packaging from the duck and
take the bag of giblets (if included) out of the body cavity.
Weigh the duck without the giblets.

1 Pat the skin of the

duck with a kitchen
towel to remove
excess moisture.

2 Prick the skin

around the
duck legs.

3 Season with salt and

ground pepper.

4 Place on a rack in a
roasting tray and roast
in the middle of the oven
for 20 minutes per 500g
plus 20 minutes extra.

5 When the duck

is cooked cover
with foil and rest
for 10-20 minutes
before carving.

All ovens vary in performance, this is a guide only.

www.gressinghamduck.co.uk 13
 SERVES
Honey & cardamom
4 glazed whole roast duck
with cumin roast
potatoes and greens

Ingredients: Method:
1 whole 1. Prepare and cook the duck by following the
Gressingham step-by-step guide.
Duck® 2. While the duck is cooking, prepare the glaze by
For the glaze: mixing all the sauce ingredients together and gently
3 tbsp honey warm in a small pan. Leave aside in a warm place.
1 tsp dry sherry 3. Prepare the cabbage and place a pan of salted water
onto boil. Blanche the leaves by plunging them into the
1 tsp cracked boiling water and then into a pot of cold water. Drain
black pepper well, slice thinly and set aside.
Juice of orange 4. After the duck has been cooking for 45 minutes,
5 cardamoms, place the potatoes into the roasting tray around
husks removed the duck, baste them with the duck fat and add the
and seeds crushed rosemary, garlic and sprinkle the cumin seeds over.
For the vegetables: Turn the potatoes once during cooking.
1 Savoy cabbage 5. 10 minutes before the end of cooking take the glaze
and paint it all over the duck with a pastry brush.
1.5 kg Maris
Piper potatoes, 6. When the duck is ready, remove from the oven
peeled and cut and carefully take out of the tray and rest for around
into chunks for 10-20 minutes.
roasting 7. Take the potatoes from the pan and put into
3 sprigs of another roasting tray, baste with the duck fat and
rosemary return to the oven to finish cooking.
150g duck fat  8. Pour off all the fat from the liquid left in the tray.
Pour the leftover juices into a saucepan and place onto
1 tsp cumin seeds
the hob, bring to the boil, add a generous dollop of
1 bulb of garlic butter and simmer.
split into cloves
9. When you are ready to serve, quickly fry off the
Knob of butter cabbage in some butter for 2-3 minutes.
10. Test the sauce for seasoning and adjust
accordingly. Carve the duck and remove the potatoes
from the oven. Your meal is now ready to serve.

PREP TIME:
10 MINUTES

COOK TIME:
Dependent
on weight

READY IN: AT FO
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on weight
Family get-
togethers
14
The remarkable duck
From our Red Tractor assured farms here in
beautiful East Anglia we rear the remarkable
Gressingham Duck®, a unique breed that first
came about when the small but flavourful wild
mallard was crossed with the larger Pekin duck.
This gave a meaty, succulent duck with more
breast meat, less fat and a rich gamey flavour.

Look for the Red

Tractor logo for
a sign of quality
food you can trust.

www.gressinghamduck.co.uk
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