Summer Roast Duck Crown

A very easy cut of duck to roast and carve for an informal summer lunch, served with potato wedges, salad and a lovely citrus and herb mayonnaise.

Serves: 4
10 minutes, plus 10 minutes resting time
approx. 1 hour


  • 2 tbsp vegetable oil or duck fat
  • 500g Maris Piper potatoes, washed and cut into wedges (skins on)
  • 2-3 sprigs of rosemary
  • 2-3 sprigs of thyme
  • 1 Gressingham duck crown (approx. 1kg)
  • 200g good quality mayonnaise
  • ½ a lemon, zested and juiced
  • Small bunch of flat leaf parsley, washed and chopped
  • Small handful of seedless grapes, halved
  • 200g mixed leaves, washed
  • 300g cherry tomatoes on the vine


  1. Preheat the oven to 200°c or 180°c fan. Put the vegetable oil or duck fat into a roasting tin and place in the oven for 10 minutes to heat up. Carefully tip the potatoes, rosemary and thyme into the tin, gently stir the potatoes to coat them then season well with salt and pepper.
  2. Prepare the duck by drying the crown with kitchen towel and then seasoning inside and out with salt and pepper. Place the crown in the middle of the roasting tin surrounded by the potato wedges. Roast for 40 to 50 minutes until the skin of the duck is crisp and golden.
  3. While your duck is cooking, combine the mayonnaise with the lemon zest, lemon juice and chopped parsley then season to taste. Toss the grapes and mixed leaves together with a squeeze of lemon juice.
  4. Carefully remove the roasting tin from the oven and rest the duck crown somewhere warm for at least 10 minutes before serving. Place the vine tomatoes on top of the wedges and return them to the oven for 10 minutes.
  5. Carve the duck on a warm platter and serve alongside the wedges, roasted vine tomatoes, mayonnaise and plenty of warm crusty bread.

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.