Duck Burgers with Sweet Potato Wedges & Slaw

You can't beat a burger in the summer months. Try our delicious duck version packed with mayo, lettuce and gherkins.

Serves: 2
30 mins
20 mins


  • 210g pack ‘Gressingham Aromatic Shredded Duck’
  • 140g sausagemeat
  • 1 tbsp hoi sin sauce (from the duck pack)
  • 1 tbsp onion jam/marmalade
  • pack of 2 brioche buns
  • 1 cos lettuce
  • 2 tbsp mayonnaise
  • 1 large gherkin, sliced
  • 1 large sweet potato, cut into wedges
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 red onion, finely sliced
  • 1 carrot, peeled into long strips using a potato peeler
  • 1 courgette, peeled into long strips using a potato peeler
  • 1/2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt & pepper


  1. Place the potato wedges onto a baking tray, drizzle with the oil & cook at 180c for 20 mins
  2. Mix the aromatic duck shred, sausagemeat, hoi sin and onion jam together in a bowl, and then shape into 2 burgers
  3. Heat a griddle pan, and cook the burgers for 6 minutes on each side, then remove and let rest for 3 minutes
  4. Mix the sliced onion, peeled carrot & peeled courgette together in a bowl with the lemon juice and olive oil and then season with salt & pepper
  5. Remove the sweet potato wedges from the oven, drizzle with the honey & lemon juice and return to the oven to cook for a further 5 minutes
  6. Assemble the burger with a dollop of mayonnaise, 2 cos leaves, the burger, 2-3 slices of gherkin and then top with the lid and serve with the crunchy slaw and sweet potato wedges

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.