AUTUMN SUPPERS

Gressingham duck breast with sour cherry and cinnamon sauce, fondant potato

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Packed with flavours, from the traditional duck a l’orange to the adventurous aromatic duck with hoisin sauce. We’ve got a great selection of recipes for when you want to make mealtimes just that little bit more special. Discover delicious recipes by…

Celebrating 50 years of speciality poultry. Farmed in East Anglia 1971-2021.

Our Gressingham recipe book

Celebrate 50 years of delicious Gressingham recipes with our inspiring recipe book.

Fresh Duck Delicious.
Quick. Easy.

Why not treat the family to a whole duck roast? Duck tastes wonderful and is one of the healthier meats you can choose.

Memorable meals with our handy guides

How to cook Duck Crown

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.