• 1 whole Gressingham duck
  • 2 large ripe peaches, halved, stone removed, halved again
  • 1 tablespoon olive oil
  • 150 g lamb lettuce
  • 50 g mixed leaf
  • 1 lime


  1. Cook the whole duck as per the instructions on pack
  2. Remove from the oven and allow to rest for 15-30 minutes.
  3. While the duck is resting you can prepare the salad by searing the halved peaches in a hot pan for a minute. Then tumble the lamb lettuce with the mixed leaves and olive oil in a bowl, and divide between 4 plates .
  4. Evenly distribute the peaches onto the leaves. Shred the rested duck meat and arrange on top and finish with a squeeze of fresh lime. Enjoy!