Crispy duck loaded fries

with Asian cucumber salad

Serves: 2
5 mins
40 mins


  • Gressingham Crispy Half Aromatic Duck
  • Any ready to cook potato fries
  • ½ Cucumber
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1tsp sesame oil
  • 1 tsp white sugar
  • Red chilli flakes to taste
  • ½ bunch spring onions


  1. Pre-heat oven 200°C/ Fan 180°C/ Gas Mark 6. Take the duck out of the packaging and place on a baking tray. Cook skin side up for 30 mins. Save the hoisin sauce for later and the pancakes can be frozen for another time.
  2. Cook fries as per packaging instructions.
  3. Whist everything is cooking. Very thinly slice the cucumber into a bowl. Add the soy sauce, rice vinegar, sesame oil, sugar, and red chilli flakes. Stir to combine and leave to marinate till ready to serve.
  4. Finely slice the spring onions.
  5. When the duck is cooked, remove from the oven and shred. Break up all the meat and skin then discard the bones. Sprinkle the duck over the fries that are still on their baking tray. Drizzle over the hoisin sauce. Return to the oven for extra 5 mins to get extra crispy.
  6. Separate across two bowls. Serve with marinated cucumber slices and sprinkle with finely sliced spring onion.

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.