Roast Duck

How to cook traditional roast duck. Nothing beats a Traditional Roast Gressingham Duck with all of the trimmings for Sunday Lunch. Remember to save the duck fat to make delicious crispy roast potatoes.

Serves: 4
Prep
5 mins
Cook
Weight dependent

Ingredients

  • Gressingham Duck
  • Salt

Method

  1. Pre-heat your oven to 200°C, Fan 180°C, Gas Mark 6
  2. Remove all packaging
  3. Take bag of giblets out of the body cavity (they’re useful for stock)
  4. Weigh the duck without the giblets.
  5. It’s important to do this – don’t just use the weight on the bag, as this includes the giblets
  6. Place on a rack in the roasting tin, prick the skin all over an rub a teaspoon of salt into the skin
  7. Roast in the middle of the oven for 40 minutes per 1kg, plus 10 minutes extra
  8. Rest the duck for 10-20 minutes
  9. All ovens vary in performance, this is a guide only.
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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.

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