summertime speciala - gressingham

OUR STEP BY STEP GUIDE TO COOKING DUCK

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summertimemakes

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Although often considered a treat to be enjoyed in the cooler weather, duck tastes

just as good in the summertime. It is a versatile meat and can be prepared in a

variety of ways – from pasta dishes to salads. We have put together a selection of recipes

that are ideal for al fresco dining or even cooking on the BBQ.

summertimemakes

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cook duck breastsA STEP BY STEP GUIDE

1Pat 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.

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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.

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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.

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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.

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How to

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cook duck legsA STEP BY STEP GUIDE

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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.

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

5When the duck is cooked, cover with foil and rest for 10 minutes.

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

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How to


BBQ duck breastsPrepare your BBQ for cooking on a medium heat.

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Brush the grate with a neutral oil. This will stop the duck breasts from sticking to the grate while they cook.

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Score the skin of the duck breast and season both sides with salt and ground pepper.33Grill skin-side down for 5 minutes, flip the duck breasts over and cook for a further 5 minutes until medium to well done (check that the core temperature reaches 70°C with a meat thermometer).

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Allow the meat to rest for 5 minutes before serving.55

How to

BBQ duck legsPrepare your BBQ for cooking on a medium heat.

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Brush the grate with a neutral oil. This will stop the duck legs from sticking to the grate while they cook.

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Pat the duck legs with a kitchen towel to absorb any excess moisture, prick the skin of the legs all over and season with salt and ground pepper.

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When the BBQ starts to smoke, cook the duck legs skin-side up over an indirect medium heat. If your BBQ has a lid keep it closed as much as possible until the duck legs are evenly browned, crispy and fully cooked which will take around one hour (check that the core temperature reaches 70°C with a meat thermometer).

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Duck Caesar Salad

SERVES 2 AS A MAIN OR 4 AS A STARTER

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

INGREDIENTS:2 Gressingham Duck® breasts

3 to 4 gem lettuces

2 slices sourdough (roughly torn 3cm pieces)

30g shaved Parmesan

DRESSING

100ml light olive oil

30g finely grated Parmesan

2 cloves garlic, peeled and finely chopped

4 tbsp mayonnaise

Juice of half a lemon

1 tsp Dijon mustard

1 tbsp water

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

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

3. Separate the gem leaves, wash and drain.

4. Whisk or blend all the dressing ingredients. Add more water if needed to a thickness you prefer. Season to taste.

5. Lay the duck breasts skin-side down into a wide ovenproof cold pan without oil. Cook over a low to medium heat for 6-8 minutes until golden and crisp, carefully pouring off any excess fat into a bowl as the duck cooks. Place torn bread around the duck and place pan in oven for 6-8 minutes.

6. Remove from the oven, turn the duck over so it’s skin-side up, mix the bread in the duck oil. Place bread onto kitchen paper to absorb excess liquid. Allow the duck to rest for 10 minutes.

7. Place the leaves in a large bowl and coat them with half the dressing. Divide onto your serving plates. Share out the bread croutons.

8. After resting, slice the duck and place on top of the leaves. Drizzle with the remaining dressing and scatter the shaved Parmesan on top.


Beer Can Duck

SERVES 3 TO 4



INGREDIENTS:1 Whole Gressingham Duck®

Salt and ground pepper

500ml can of beer

METHOD:1. Pat the skin of the duck with kitchen towel to absorb any excess moisture.

2. Score the skin of the whole duck and season with salt and ground pepper inside and outside of the duck.

3. Take a 500ml can of beer and empty out (drink!) two thirds of the content. Pierce another two holes in the top of the can.

4. Sit the duck on top of the can; it should sit all the way down on the can. Place in a deep drip pan.

5. Prepare your BBQ for cooking on an indirect medium heat.

6. Place the duck in the tray on the grate and close the lid (if possible). Cook for around 2 hours until the temperature of the thickest part of the thigh and leg reaches 70°C.

7. Serve with griddled summer vegetables and crusty bread.

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Roast Spatchcock PoussinWITH CHIMICHURRI

SERVES 2 TO 4



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

2. Prepare the chimichurri which can be done up to a day ahead. Mix all the ingredients together, season with sea salt, set aside or refrigerate.

3. Mix all the slaw ingredients together, season with salt and pepper.

4. Place a large frying pan onto a low to medium heat. Add in oil and when hot, carefully lay the poussin in breast-side down until golden brown, approx 6-8 minutes. Turn the poussin over to seal. Cook for 2 minutes. Transfer to a roasting tray and place in the oven for 20 minutes. Remove from the oven and rest in a warm place for 10 minutes.

5. On a chopping board cut the poussin in half along the breast bone. Place the slaw and chimichurri into bowls and serve alongside the poussin. Let everyone dig in.

INGREDIENTS:2 Gressingham® spatchcock salt and pepper poussin 1 tbsp light olive oil

CHIMICHURRISmall handful flatleaf parsley, roughly choppedSmall handful coriander, roughly chopped2 garlic cloves, peeled and finely chopped1 red chilli, finely chopped 1 tbsp white wine vinegar 2 tbsp light olive oil Sea salt

SLAW Half small red cabbage, core moved, thinly sliced 1 carrot, peeled and grated 1 small white onion, peeled, thinly sliced Juice of 1 lemon 2 tbsp light olive oil 1 tsp white wine vinegarSalt and pepper


Duck BurgersWITH SWEET POTATO WEDGES & SLAW

SERVES 2 PREP TIME: 30 MINUTES


INGREDIENTS:1 x pack of Gressingham Duck® burgers

FOR THE WEDGES

1 large sweet potato, cut into wedges

1 tbsp olive oil

1 tbsp honey

1 tbsp lemon juice

FOR THE SLAW

½ a red onion, finely sliced

1 carrot, peeled into long strips using a potato peeler

1 courgette, peeled into long strips using a potato peeler

1 tbsp olive oil

½ tbsp lemon juice

Salt and black pepper

TO ASSEMBLE

2 tbsp mayonnaise

1 cos lettuce

2 brioche buns

1 large gherkin, sliced

METHOD:1. To make the slaw, toss the sliced onion and vegetable strips together in a bowl with the olive oil and lemon juice, then season with salt and pepper to taste.

2. Place the sweet potato wedges on a baking tray, drizzle with the olive oil and cook in the oven at 180°C, 160°C fan, Gas Mark 4, for 20 minutes. After this time, remove from the oven and drizzle with honey and lemon juice, return to the oven for a further 5 minutes.

3. While the potatoes are cooking, grill the burgers as per pack instructions.

4. To assemble, place each burger in a brioche bun and top with a dollop of mayonnaise, lettuce and two or three slices of gherkin. Top with the bun lids and serve with the wedges and slaw.

If you prefer making your own burgers, have a look on our website where we have a recipe for duck burgers made from aromatic shredded duck and sausage meat.

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Shredded Duck Leg & Avocado Salad

SERVES 2 AS A MAIN OR 4 AS A STARTER



INGREDIENTS:2 Gressingham Duck® legs (or use leftover cooked duck meat)

1 ripe avocado, peeled and sliced

2 radishes, washed and sliced

150g mixed leaves, washed

Small bunch coriander

Salt and pepper

DRESSING

100g white miso paste

75ml light olive oil

50ml light soy sauce

50ml maple syrup

50ml rice wine vinegar (use white wine vinegar as substitute)

25ml blended sesame oil

Pinch coarse black pepper


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 approx 1 hour and 15 minutes.

3. You can use this time to prepare the salad and dressing. Whisk all the dressing ingredients vigorously in a bowl.

4. At the end of the 75 minutes, check the duck for tenderness and return to the oven for 15 minutes if more cooking required. Once the duck is cooked, remove from the oven and when it is cool enough to handle, remove the meat from the bones and set aside until ready to serve.

5. Divide the leaves and avocado onto plates. Scatter the duck over the top and spoon over the dressing. Garnish with fresh coriander.

WITH MISO DRESSING


Duck Breast



INGREDIENTS:2 Gressingham Duck® breasts

½ a lemon, zested

150g spaghetti

2 tbsp olive oil

1 clove of garlic, peeled and finely chopped

150g baby plum tomatoes, halved

Handful of fresh basil

50g Parmesan, finely grated


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

3. Place the duck breasts skin-side down into a non-stick pan on a medium heat. Cook until the skin is golden, which should take about 3 minutes, before turning over to seal the meat on the other side.

4. Transfer the duck breasts skin-side down to a baking tray and roast them in the preheated oven for 10 to 12 minutes, longer if you like your duck well done. Leave to rest for 10 minutes somewhere warm.

5. Cook the spaghetti as per the packet instructions. Drain well and reserve a little pasta water. Heat the olive oil in a non-stick frying pan on a low to medium heat and add the finely chopped garlic. Cook for 1 minute, then add the tomatoes with two tablespoons of the reserved pasta water. Cook for 3 minutes, then add the cooked spaghetti to the pan with another tablespoon of pasta water, a squeeze of lemon juice and most of the basil. Lightly season.

6. Toss the pasta so everything is combined, then divide between two warm plates or bowls. Carve each duck breast into six slices and place them on top of the spaghetti. Finish with the grated Parmesan and remaining basil then serve immediately.

WITH TOMATO AND BASIL PASTA

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Sticky Sweet Chilli Duck Legs



INGREDIENTS:2 Gressingham Duck® legs

½ an orange

1 tsp salt

1 tsp caster sugar

½ tsp mild chilli powder

½ tsp five spice powder

½ tsp white pepper

3 tbsp sweet chilli sauce

METHOD:1. Preheat oven to 190°C, 160°C fan, Gas Mark 5. Pat the duck legs dry and lightly prick the skin. Squeeze the juice from the orange over them and rub in well. Combine the salt, sugar and spices then sprinkle the mixture over the duck legs and rub all over.

2. Place the duck in a deep baking tray and roast for 1 hour in the preheated oven. After this time, pour the chilli sauce over the legs and return to the oven for 10 minutes.

3. Remove the duck legs from the oven, baste well with the chilli sauce and juices, then serve alongside a mango, cucumber and red onion side salad

WITH FRUITY SALAD


Duck Breast & Walnut Salad

SERVES 4 AS A STARTER, 2 AS A MAIN


COOK TIME:30 MINUTES

INGREDIENTS:SALAD

8 new potatoes, unpeeled

2 Gressingham Duck® breasts

100g green beans, topped and tailed

1 bag of mixed salad leaves

2 little gem lettuces

50g walnuts, toasted

Salt and pepper

Handful of chives

FRENCH DRESSING

3 tbsp white wine vinegar

1 tbsp Dijon mustard

1 tbsp runny honey

6 tbsp olive oil

3 tbsp walnut oil

METHOD:1. Make the dressing by whisking the vinegar, mustard, honey and a pinch of salt and pepper together. Whisk in the oils very slowly and then season to taste. Set aside.

2. Preheat your oven to 200°C, 180°C fan, Gas Mark 6. Simmer the new potatoes in salted boiling water until tender. Score the skin of the duck breasts and pat dry. Season both sides. Lay the duck breasts skin-side down into a wide ovenproof cold pan without oil. Cook over a low to medium heat for 6-8 minutes until golden and crisp, carefully pouring off and excess fat into a bowl as the duck cooks. Place the pan into the preheated for 6-8 minutes (or longer if you prefer your duck well cooked).

3. Remove the duck from the oven and leave to rest for 10 minutes. Meanwhile, simmer the green beans in salted boiling water for 5-10 minutes until tender.

4. Quickly whisk the dressing then dress the salad leaves, lettuce, beans and potatoes. Divide between two bowls. Carve the duck breast and arrange the slices on top. Sprinkle over the toasted walnuts and snip some chives over the top to finish.

WITH FRENCH DRESSING

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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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