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OUR STEP BY STEP GUIDE TO COOKING DUCK

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A STEP BY STEP GUIDEcook duck legs

Pat the skin of the duck leg with a kitchen towel to remove excess moisture.

Prick the skin of the duck leg all over.

Season with salt and ground pepper.

Place in a roasting tin and cook in the middle of the oven for 90 minutes, basting with the juices several times.

When the duck is cooked, cover with foil and rest for 10 minutes.

A STEP BY STEP GUIDEcook duck breasts

Pat the skin of the duck breast with a kitchen towel to remove excess moisture.

Score the skin with a sharp knife.


Place skin-side down in a hot non-stick pan on a medium heat without oil for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute.

Place the duck breasts skin-side up in a roasting tin in the middle of the preheated oven. Cook for 15-18 minutes, depending how you like your duck cooked.

When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving. All ovens vary in performance, this is a guide only.

PREHEAT YOUR OVEN TO 200°C, 180°C FAN, GAS MARK 6. REMOVE ALL PACKAGING.

PREHEAT YOUR OVEN TO 180°C, 160°C FAN, GAS MARK 4. REMOVE ALL PACKAGING.

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How to__How to__cook a whole duck


Place on a rack in a roasting tray and roast in the middle of the oven for 40 minutes per kg plus an extra 10 minutes.

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

Pat the skin of the duck with a kitchen towel to remove excess moisture.

Prick the skin around the duck legs.

PREHEAT YOUR OVEN TO 200°C, 180°C FAN, GAS MARK 6. 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.

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Duck BreastWITH HONEY, MUSTARD & PEPPERCORN

INGREDIENTS:2 Gressingham Duck® breasts

50g butter

1 tsp light olive oil

1 shallot, peeled and finely chopped

1 tsp green peppercorns

150ml chicken stock

50ml double cream

50ml red wine

1 tsp Dijon mustard

1 tbsp clear honey

METHOD:1. Preheat your oven to 200°C or 180°C fan, Gas Mark 6.

2. Score the skin of the duck breasts and pat dry. Season both sides.

3. Place a small frying pan onto a low to medium heat and put in the butter and oil. When the butter has melted, add the shallots and peppercorns, frying them until softened. Crush a few of the peppercorns with the back of a spoon. Add the remaining ingredients and turn the heat up to full until the liquid becomes thickened, stirring occasionally to make sure nothing sticks to the pan. Take off the heat.

4. Lay the duck breasts skin-side down into a cold, unoiled frying pan. Cook over a low to medium heat for 6-8 minutes until the skin is golden and crispy (regularly draining off any fat carefully into a bowl). Turn the duck breasts over to seal the meat side for 30 seconds and then transfer to a roasting tray and into the oven for 8-12 minutes depending on how you like your duck cooked.

5. Add any juices to your peppercorn sauce.

6. When you are ready to serve, gently reheat the sauce, carve the duck in half lengthways and serve with mash and vegetables. Pour the sauce on top.

SERVES 2

PREP TIME: 30 MINUTES

COOK TIME: 30 MINUTES

A STEP BY STEP GUIDE


SERVES 4 TO 6



SERVES 2 PREP TIME: 25 MINUTES


Homemade Whole Crispy Aromatic Duck

Roast Duck LegWITH HISPI CABBAGE, WHITE BEAN PURÉE

INGREDIENTS:1 whole Gressingham Duck®

2 tbsp Chinese five spice

1 tbsp Szechuan peppercorns, crushed

1 tsp salt

2 thumbs root ginger, crushed

2 garlic cloves

Garnish 3 spring onions, washed and finely sliced

1 small cucumber, peeled and cut into matchsticks

200ml hoi sin dipping sauce

1 red chilli, finely chopped

18 Chinese pancakes

METHOD:1. Preheat oven to 180°C, 160°C fan, Gas Mark 4.

2. Remove packaging and any giblets, pat the duck dry. Put the ginger and garlic in the cavity. Mix the five spice, Szechuan peppercorns and salt together. Rub this into the skin covering parts all over and sprinkle a little inside.

3. Transfer into a deep sided roasting tray and place into the oven. Cook for 1 hour 40 minutes, basting the duck 3 or 4 times with its juices during the cooking process. If the duck is not tender at this point, keep roasting but check every 15 minutes. Remove the duck from the oven and leave to rest somewhere warm for 15 minutes.

4. Place the duck onto a platter and shred the meat off the bones with two forks. Surround with all the garnishes, heat the pancakes as per instructions and help yourselves to this delicious dish.

INGREDIENTS:2 Gressingham Duck® legs

1 tin cooked cannellini beans, drained

1 small onion, peeled and finely chopped

2 garlic cloves, finely chopped

1 small sprig fresh rosemary, leaves picked

100g unsalted butter

1 hispi cabbage, cut in half, core removed

1 lemon, cut in half

100ml vegetable oil

METHOD:1. Preheat oven to 180°C or 160°C fan, Gas Mark 4.

2. Pat the duck legs dry and season with salt and pepper. Place the duck legs on a baking tray skin-side up and roast for approximately 1 hour and 15 minutes.

3. Place a saucepan on a medium heat with 50ml vegetable oil and fry the onion, garlic and rosemary until soft. Add the beans and cook for 2-3 minutes. Remove from the heat and add the butter and a squeeze of lemon. Transfer the mix into a blender and blitz until smooth. Transfer back to the original pan.

4. Place another pan on a medium heat with 50ml vegetable oil, add the cabbage, cut-side down. Turn as it colours. Squeeze the remaining lemon over the top. Transfer to a baking tray and place in the oven for the last 15 minutes of duck cooking time.

5. Reheat the bean puree and divide onto two plates along with the cabbage and duck legs. Juices from the cabbage tray can be poured over to finish the dish.


SERVES 4 TO 6

PREP TIME: 10 MINUTES + OVERNIGHT


Duck Rillettes Whole Roast DuckWITH CUMBERLAND SAUCE

INGREDIENTS:2 Gressingham® confit duck legs

Half teaspoon ground nutmeg

125g unsalted butter

Garnish Small bunch picked fresh parsley leaves

12 small cornichons

1 shallot, peeled and finely sliced into discs

1 tbsp olive oil

1 lemon, cut into wedges

Few slices sourdough toast


2. Place the duck legs on a baking tray and into the oven for 20 minutes. Remove from the oven and allow to cool until they can be comfortably handled. Melt the butter in a pan on a low heat.

3. Shred the meat into big chunks in a bowl. Season well with salt and pepper and the nutmeg.

4. Slowly pour the butter over the duck and mix well together. Spoon into ramekins or a Kilner jar. Refrigerate overnight.

5. Take the rillettes out of the refrigerator 30 minutes before serving.

6. Slice the cornichons in half lengthways. In a mixing bowl, combine the cornichons with the parsley leaves, shallots, olive oil and a squeeze of lemon.

7. Serve up the rillettes with toasted sourdough and the garnish.

INGREDIENTS:1 whole Gressingham Duck® (approx. 2.2 kg)

Cumberland sauce 1 orange

1 lemon

50ml port

150ml red wine

2 tbsp white sugar

1 tsp mustard

3 tbsp redcurrant jelly

METHOD:1. Preheat the oven to 200°C, 180°C fan. Gas Mark 6. Calculate the cooking time - the duck will need 40 minutes per 1 kg plus an additional 20 minutes. Remove packaging and giblets. Prick the skin all over and season. Place the duck on a rack within a large roasting tin and put into the oven for the calculated time.

2. While the duck is roasting, prepare your potatoes (have a look on our website for our recipe), the Cumberland sauce and any other vegetables.

3. For the Cumberland sauce use a zester and take off some peel from the orange and lemon and put into a small pan. Squeeze the juice of each over the peel to soak for 15 minutes. Now add all the remaining ingredients and bring to the boil, gently simmer for 10 minutes. Take off the heat. This sauce can be served warm or cold, whichever your preference.

4. When the cooking time for the duck has been reached, take out of the oven and leave to rest somewhere warm for 30 to 45 minutes.

5. Carve the duck onto warm plates and serve with roast potatoes, the Cumberland sauce and your vegetables.

SERVES 4


COOK TIME: 120 MINUTES (WEIGHT DEPENDENT) PLUS 30 MINS RESTING TIME

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SERVES 2 AS A MAIN



SERVES 4 PREP TIME: 20 MINUTES


Duck Pasta BakeGressingham Duck® BreastWITH SOUR CHERRY AND CINNAMON SAUCE

INGREDIENTS:2 Gressingham® confit duck legs

300g penne pasta

100g bacon lardons

1 medium onion, diced

2 garlic cloves, finely chopped

150g butter

2 tbsp plain flour

300g double cream

300g milk

200g cheddar, grated

1 mozzarella ball, sliced


2. Cook the penne pasta as per packet instructions and reserve a little of the pasta water. Place the cooked duck legs on a tray into the oven and cook for 10 minutes. Remove from the oven and when cool enough to handle, pick the duck meat off the bone.

3. Put a large pan on a low to medium heat and fry the bacon lardons for 5-8 minutes until crispy. Remove with a slotted spoon and reserve for later. Drain excess fat and then add the onion and garlic and sweat for 10 minutes, stirring regularly. Add the butter, then the flour, whisking until a paste forms. Slowly whisk in the cream and milk until the sauce is smooth. Add in the cheddar, pasta, bacon and then duck.

4. Transfer into an ovenproof casserole dish, place into the oven and cook for 20 minutes. Take out of the oven and top the dish with the mozzarella slices. Return the dish to the oven and cook for a further 10 minutes. When ready take out again and rest for 5 minutes before serving along with a green salad.

INGREDIENTS:4 Gressingham Duck® breasts

For the sauce 200g sour cherries

1 tsp ground cinnamon

2 tsp caster sugar

50g unsalted butter

150ml chicken stock


2. If using, prepare the fondant potatoes (see full recipe on our website).

3. Score the skin of the duck breasts and pat dry. Season both sides.

4. Lay the duck breasts skin-side down into a cold unoiled pan and cook on a low to medium heat for 6 to 8 minutes until the skin is golden and crispy (regularly drain off the rendered fat carefully into a bowl). Turn the duck over to seal the meat side for 30 seconds then transfer to a roasting tray (keep the frying pan for later).

5. Place the duck in the oven for 8 to 12 minutes depending on how well done you like your duck cooked. After cooking time, transfer the duck to a plate and leave somewhere warm for 10 minutes to rest while you prepare the sauce.

6. Heat up the frying pan with a little of the duck fat and add in all the sauce ingredients plus any juices from the duck. Turn up the heat and reduce the sauce until it has thickened, stirring occasionally so it doesn't stick to the pan.

7. Remove from the heat and add a further teaspoon of butter (if desired).

8. Carve the duck thickly and serve alongside the potato and vegetables. Pour the sauce over the top.


The Gressingham Duck® is a unique breed that first came about when the flavourful Mallard was crossed with the larger Pekin duck, now renowned for its superior taste and succulence making it a favourite amongst restaurant chefs.

Gressingham Duck® is grown and packed on Red Tractor assured farms and factories in Britain. For more recipes and tips, visit our website.

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

www.gressinghamduck.co.uk

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INGREDIENTS:1 Gressingham Duck® breast, skin removed

1 egg, whisked

4 tbsp panko breadcrumbs

4 tbsp plain flour

300ml vegetable oil

Coleslaw

½ cucumber, sliced into ribbons

2 brioche buns

Katsu mayonnaise 2 tbsp mayonnaise

1 tsp light soy

Juice of ½ lime

1 tsp caster sugar

2 tsp mild madras

METHOD:1. Slice the whole duck breast in half horizontally. Place each half onto a small piece of baking parchment. Place another piece of parchment on top and gently hit the duck with a rolling pin until you have an even thickness. Lightly season the duck each side. Lightly season the egg, whisk, and place in a shallow bowl. Put the flour on a tray and season. Spread the breadcrumbs onto another tray.

2. Take each duck breast, dredge each one through the flour, then the egg, then the breadcrumbs so they are well coated. Set aside and prepare the salads.

3. Preheat oven to 200°C or 180°C fan, Gas Mark 6.

4. Mix together the mayonnaise ingredients.

5. Heat the vegetable oil in a heavy bottomed high sided pan on a low to medium heat until it reaches 180°C. (Use a temperature probe or otherwise put a cube of white bread in the oil until it turns a light golden brown)

6. Carefully lower the duck pieces into the oil with a slotted spoon and cook for 3 to 4 minutes. Carefully remove with a slotted spoon and place onto kitchen paper. Take the pan off the heat. Transfer the duck to a baking tray and place into the oven and roast for another 4 to 5 minutes. Remove and place somewhere warm for a few minutes.

7. Take the brioche buns and make up your katsu burger.

8. Spread a layer of katsu mayonnaise on the bottom brioche layer followed by a little coleslaw, the duck burger, 2 ribbons cucumber. Put the top bun on to complete.

Duck Katsu BurgerWITH MAYONNAISE

SERVES 2


COOK TIME: 10 TO 12 MINUTES

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