Festive feasts from Gressingham
Christmas is the season for enjoying delicious food with those we love. We have all you need for a terrific Christmas feast, from our delicious Gressingham ducks for smaller gatherings to our whole geese and turkeys for larger events with plenty of leftovers. Have a look at the ideas on our Christmas recipes page
You can find out where to buy our Christmas product range on our product page and add items directly into your shopping basket.
We have listed some of our favourite trimmings here, let us know of our favourite accompaniments and we can share them in our next post.
Duck fat roast potatoes
Duck fat roast potatoes are the perfect accompaniment to your Christmas roast, we use 1.5kg of Maris Piper potatoes peeled and cut into a good eating size. Start by preheating your oven to 200oC or 180oC fan. Cover the potatoes with cold water in a saucepan and add a pinch of salt. Bring to the boil and then simmer for a further 10 minutes. Turn off the heat, drain the potatoes and return to the pan and allow them to steam for a few minutes off the heat. Meanwhile add 6 tbsp duck fat into a large roasting tray and place into the oven to heat. After 5 minutes remove the tray from the oven and place the potatoes in the fat. Season with salt and pepper. Add 3 sprigs of rosemary and 3 crushes cloves of garlic. Cook for 35 to 45 minutes until the potatoes are crisp and golden. Remove the tin from the oven and serve.
Sweet roast parsnips
Roast parsnips with apple and honey are deliciously sweet. Scrub and halve 2kg parsnips and preheat oven to 190oC or 170oC Fan. Place parsnips into a pan on a medium heat with 200ml apple juice and half a bunch of thyme. Season and bring to the boil, simmer for 5 to 7 minutes, then drain and set aside. Place oil in a shallow roasting tray and preheat in the oven until smoking hot. Meanwhile, put the parsnips into a bowl with 2tbsp honey and remaining thyme. Season again and mix well. Tip parsnips into the hot oil and roast for 40 minutes, turning once while cooking.
Pork and apple stuffing
Melt butter in a frying pan over a medium heat, add 1 large finely chopped onion and 50g smoked pancetta cubes – fry for 10 minutes. Drain off any excess fat and leave to cool. Place the onions and pancetta into a large bowl with 450g sausages meat, 150g fresh white breadcrumbs, 2 eating apples peeled cored and finely diced, handful of chopped sage leaves and 1 tsp dried mixed herbs. Season and mix. Roll the stuffing into golf ball sized portions, place on a baking tray and leave to set in the fridge for 1 hr. Bake for 30 minutes in the oven at 190oC or 170oC fan until golden.
Wishing you and your family a safe and Happy Christmas.
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