Duck & Berry Sauce

Go grain free with this nourishing combination of slow roasted duck leg, paleo berry sauce and greens. This nutritionist-designed dish is dense in nutrients whilst remaining low carb. Created for us by the Wholefood Warrior, Eva Humphries.

15 mins
90 mins


  • 2 duck legs
  • 300g frozen berry mix (blackberries, black and red currants are ideal)
  • 1 onion roughly chopped
  • 1 clove of garlic
  • 1 red chilli (deseeded), sliced
  • 1” piece of ginger, sliced
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon sea salt
  • leaves from 2 sprigs of thyme
  • Green vegetables of your choice to serve
  • Little gem lettuce


  1. To cook the duck legs, preheat the oven 180 degrees C, put the duck legs in an ovenproof dish and cook for 90 minutes.
  2. To make the sauce, put all of the ingredients in a blender or food processor and blend until smooth.
  3. Transfer the liquid to a saucepan and bring to boil. Reduce the heat to low and cook for 20 minutes.
  4. To serve, put a dollop of sauce on a plate, place the roasted duck leg on top and serve with steamed green vegetable (asparagus, broccoli, green beans, courgette and little gem lettuce)

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.