• 1 Gressingham duck

For the gravy

  • Giblets from bird or 8 chicken wings
  • 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


Roast Duck

  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 spring green vegetables


  1. Wash the giblets and pace into a large saucepan.
  2. Add all the vegetables, peppercorns, bayleaf, a pinch of salt and the water. Bring to the boil and then gently simmer for 1 hour while your roast is cooking.
  3. Strain and reserve the stock.
  4. Skim off most of the fat from the roasting tin your meat has been cooking in (you can strain this and use for roast potatoes another time).
  5. Place the tin over a low to medium heat on the hob and add the butter, sprinkle in the flour and mix well with a whisk.
  6. Bring up to a simmer then add the wine.
  7. Add the reserved stock, simmer and allow to reduce until you have the consistency you prefer.
  8. Season to taste. You can mix in a generous tablespoon of redcurrant jelly if you prefer it sweeter.