Traditional Roast Duck Crown

With only 5 minutes preparation time, try our simple Roast Duck Crown Recipe. Best served with roast potatoes and green vegetables.

5 mins
50 mins per 1kg


  • 1 Gressingham duck crown

For the gravy

  • Giblets from bird
  • 1 onion sliced in half
  • 1 carrot roughly chopped
  • 1 stick celery
  • 1 bayleaf
  • 6 peppercorns
  • 1 1/2 pints water
  • 375ml of good red wine
  • 1 1/2 tbsp plain flour
  • 1 knob butter
  • Pinch of salt


  1. Season with salt and pepper.
  2. Place on the oven tray.
  3. Place on the middle oven shelf and cook at 200°C/ Fan 180°C/ Gas 6 for 50 minutes per 1Kg.
  4. One the meat is cooked, remove it from the oven, cover the meat and allow it to rest for 15 minutes before carving.
  5. One it has been left to rest for 15 minutes, carve meat and then serve.
  6. We recommend serving with green vegetables and our one pan gravy.
Email recipe

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.