Sticky Marinated Duck

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

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 then paint the marinade on to the skin of the duck. Add the duck to the bowl with the remaining marinade.
  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.

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.