Carrots & Parsnips

A delicious side for roast duck. For crispier skin, finish the carrots and parsnips off in the oven. (Serves 4)

Serves: 4
5 mins
30 mins


  • 500g carrots, peeled
  • 500g parsnips, peeled
  • Small bunch thyme
  • 4 cloves garlic
  • 175ml white wine
  • 125ml water
  • 2 teaspoon caster sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of white pepper


  1. Cut the carrots and parsnips in half lengthways and then cut diagonally into half-inch slices.
  2. Place all of the ingredients in a saucepan, bring to the boil, mix well.
  3. Place a lid on the pan and simmer for 20-30 mins depending on how you like your carrots cooked.
  4. Drain and serve.

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.