Nothing beats a Traditional Roast Gressingham Duck with all of the trimmings for Sunday Lunch. Remember to save the duck fat to make delicious crispy roast potatoes. (Serves 4)

Step By Step Instructions

  1. Pre-heat your oven to 220°C, Fan 200°C, Gas Mark 7
  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.

It’s important to do this – don’t just use the weight on the bag, as this includes the giblets

  1. Place on a rack in the roasting tin, prick the skin all over an rub a teaspoon of salt into the skin
  2. Roast in the middle of the oven for 20 minutes per 500g, plus 20 minutes extra
  3. Rest the duck for 10-20 minutes
  4. All ovens vary in performance, this is a guide only.

Comments

  • Prepare duck as instructions for cooking. Recipe for Duck cooked twice and is great for having dinner parties as follows :-

    Cook your duck. For approx one and a half hours take out of
    Oven and let it cool When cooled dissect the duck I.e.
    Breasts cutting at angles, legs, wings and arrange on a a metal
    Cooking tray. The carcass boil and simmer adding
    onion, carrot and a chicken stock cube, taste
    And season to your liking, I like to add a little fresh orange juice
    To the stock, sieve and thicken with a little cornflour, and
    Decanter into a sauce boat or jug.

    Before you sit down to dine , pop your tray of duck back into
    The oven to warm through for about 10 to 15 ministers then
    Serve as required. With sauce. Lovely.

    One diuck serives approx. two/three persons.

    Pauline Breland , Abergele North Wales, GB

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