• 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.