Sticky Marinated Duck

This sweet, sticky duck marinade never fails to impress and is a favourite way to prepare Gressingham Duck. (Serves 2)

Serves: 2
2 hours
20 mins


  • 2 duck breasts
  • 2 tbsp apple balsamic vinegar (I used Aspall)
  • 2 tbps Hillfarm runny honey
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark soy sauce
  • 2 cloves garlic, unpeeled
  • ½ a lemon grated zest
  • 1 tbps hillfarm cold pressed rapeseed oil


  1. Score the duck breasts right through the skin, without cutting the meat beneath
  2. Mix the marinade ingredients together in a bowl, and add the duck
  3. Make sure the meat is completely covered, cover with clingfilm and leave to marinade at room temperature for 2 hours or in the fridge overnight
  4. Heat a frying pan until hot, and place the duck breast in skin side. Cook until golden in colour before sealing the other side and placing onto a baking tray
  5. Cook in a preheated oven at 210°C for 15 minutes, or slightly longer if you prefer it well done.
  6. Serve with seasonal vegetables.
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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.