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.
Preparation & Usage
Preheat your oven to 200°C / Fan 180°C / Gas Mark 6 and remove all packaging…
- Score skin & season… …Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Score and season with salt and black pepper, if desired.
- Sear in pan… …Heat a frying pan on the hob over a medium to high heat without oil. Place the breast skin side down in the hot frying pan. Cook for 5 minutes until the skin turns golden brown; turn over and seal the meat for 1 minute. Pour off excess fat regularly.
- Roast in oven… …Place the duck breasts skin side up on a baking tray in the middle of the preheated oven. Cook for 12-15 minutes, depending on 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.
|Typical values||Per 100g||Per serving|
|(of which saturates)||2.9g||4.9g|
|(of which sugars)||<0.5g||<0.5g|
Our Gressingham recipe book
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