Adnams ‘Death by Duck’

Adnams have matched this delicious roast duck with a pair of wines that compliment this dish perfectly.

Serves: 3
10 mins
Weight dependent


  • 5 Large white potatoes
  • 1 Whole Gressingham Duck
  • Salt & pepper
  • Vegetables of your choice


  1. Pre-heat oven to 220oc, Fan 200oc, Gas Mark 7.
  2. Slice white potatoes with a mandolin.
  3. Line the bottom of a baking dish with the potatoes to the depth of 1 to 2 cm, sprinkle with salt.
  4. Cover the potatoes with foil and pierce the foil with a fork.
  5. Place a whole duck on top of the foil (after removing giblets). Roast in oven according to on-pack instructions - 20 minutes per 500g, plus 20 minutes extra.
  6. When cooked remove the duck and let the meat rest. Remove the layer of foil, drain (& preserve) the fat.
  7. Put potatoes back in oven on high to brown.
  8. Match the meat with vegetables of your choice.

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.