• Gressingham Duck
  • Salt


  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.