Dine in with Duck Recipe Booklet : simplebooklet.com

CtentsCtentsOUR TOP SEASONAL SAUCES FOR DUCKTRADITIONAL ORANGE SAUCE ROAST DUCK LEG WITH PLUM SAUCE DUCK BREAST WITH CHERRY AND RED WINE SAUCE TOP TIPS FROM OUR GRESSINGHAM CHEF HANDPICKED DELICIOUS DUCK RECIPESHONEY AND SOY MARINATED DUCK LEGS DUCK BREAST WITH TAMARIND & GINGER SAUCE COOKING TIPS FROM OUR GRESSINGHAM CHEF WHOLE ROAST DUCK WITH HONEY & ROSEMARY HOMEMADE WHOLE CRISPY DUCKDUCK AND VIRGIN WINES PAIRINGSGRESSINGHAM INTROSUPPER CLUB SECRETSOUR HELPFUL HOW-TO COOKING GUIDESDUCK BREAST DUCK LEG WHOLE DUCK 469 10 1113 14 16 17 20 21 22 24 2626 2 3

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FIND DETAILS ON OUR WEBSITE HEREWinWinMONTHLYPRIZESDim the lightsDim the lightsLight a candle, ﬁnd your perfect playlist and open a bottle of something delicious. It’s time to enjoy a special meal with Gressingham! Welcome to the latest edition of our recipe book, ﬁlled with dishes perfect for making your mealtime extraordinary. We’d love to hear which recipes you’ve tried. Share your feedback via email atfeedback@gressinghamfoods.co.uk or connect with us on our social channels.Join the Gressingham Supper Club for recipes, inspiration, exclusive oers and competitions. Everything you need to create the most delicious get-togethers.4 5

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SECRETSWe asked, and you delivered! Here are three fantastic Supper Club Secrets for perfect Gressingham Duck, everytime.GEORGE BAKER, PORTSMOUTH “I took the duck out of the fridge around 10 minutes before cooking. Then I preheated the oven on the max temperature, when I put the duck in I turned the temperature down to 190oC and then roasted it for the required time. Half way through I used the rendered fat from the duck to cook my new potatoes along with thyme and rosemary. I rested the duck for around 30 minutes, the result was beautiful moist, crispy salted skin, and amazing roasted new potatoes.”ALISON SELBY, GLOUCESTERSHIRE “Season your Gressingham Duck breasts on both sides and pop in a cold frying pan, no oil, skin side down. Turn on the heat to medium and let that breast sizzle for around ﬁve mins, turning after 3 mins when the fat has rendered. Pop into oven at 190°C for around 10 mins and then let rest for another 10. Slice and serve with noodles drizzled in sesame oil, stir fried pak choi and spring onions. Finish the breasts o with a generous drizzle of Laoganma crispy chilli oil (the GOAT!) and sesame seeds.”SCOTT FINDLAY, NANTWICH “Pan fry the duck breast to ensure a crispy skin and ﬁnish in the oven until cooked to your liking. Serve with potato galette, ﬁne beans, tender stem broccoli and pak choi with some game glace to ﬁnish it o. Serve with a bottle of ﬁne Rioja. Enjoy!”DELICIOUS DUCK BREASTSUPERB DUCK ROASTDUCK WITH AN ASIAN TWIST6 7

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Want to master cooking Gressingham duck breast, leg or whole duck? Our helpful how-to guides are perfect for learning tips and tricks so that you can take each and every recipe in your stride.OUR HELPFUL HOW-TO COOKING GUIDESDUCK BREASTHow to ckPreheat your oven to 200°C, Fan 180°C, Gas Mark 6 and pat the skin of the duck breast with a kitchen towel to remove excess moisture.Score the skin of the duck breast with a knife. Season both sides with salt and pepper.Place the duck breast skin side down in a hot non-stick pan on a medium heat (without oil) for 5 minutes or until golden brown. Pour o the fat regularly and seal the other side for 1 minute.Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked.When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving. All ovens vary in performance, this is a guide only.12345WATCH OUR HOW-TO VIDEO8 9

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DUCK LEGSHow to ckWATCH OUR HOW-TO VIDEOPreheat your oven to 200°C, Fan 180°C, Gas Mark 6. Weigh the duck without giblets and pat the skin with a kitchen towel to remove excess moisture.Prick the skin around the duck legs.Season the duck all over with salt and pepper.Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per 1 KG plus 10 minutes extra.When the duck is cooked, cover with foil and rest for 10-20 minutes before serving.12345Pre-heat your oven to 180°C, Fan 160°C, Gas Mark 4. Pat the skin of the duck legs with a kitchen towel to remove excess moisture.Prick the skin of the duck legs all over.Place the duck legs on a roasting tray and cook in the middle of the oven for 90 minutes. During cooking, baste several times.When the duck legs are cooked, cover with foil and rest for 10 minutes.12345A WHOLE DUCKHow to ckWATCH OUR HOW-TO VIDEOSeason the duck legs all over with salt and pepper.1234510 11

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Explore our delicious sauces for duck, perfect for taking your dishes to the next level. From the much loved traditional orange sauce, to fruity cherry and red wine, these are sure to be a crowd pleaser.OUR TOP SEASONAL SAUCES FOR DUCKTRADITIONALORANGE SAUCEServes: 2 | Prep: 2 Mins | Cook: 10 MinsMETHOD1 To start the sauce, zest and juice the orange.2 In a pan, heat the sugar with the red wine vinegar. Allow to reduce until a dark syrup is left.3 Add the chicken stock and orange juice. Bring to the boil and simmer to reduce until desired consistency. Alternatively, stir in 1 tsp of cornﬂour paste and allow to simmer for 2 minutes.4 To ﬁnish add the orange zest and season with salt and pepper.5 Serve with duck breast or whole roast duck.INGREDIENTS• An orange• 2 tbsp red wine vinegar• 2 tbsp sugar• 500ml chicken stockSauces Sauces f duckf duck12 13

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Sauces Sauces f duckf duckROAST DUCK LEGWITH PLUM SAUCEServes: 4 | Prep: 10 Mins | Cook: 30 MinsMETHOD1 Pre-heat oven to 180°C, Fan 160°C, Gas Mark 5.2 Pat the skin of the duck legs with a kitchen towel to remove excess moisture. Prick the skin and season with salt and black pepper, if desired.3 Place in a roasting tray and cook in the middle of the oven for 90 minutes, basting with the juices several times. While the duck is cooking prepare the sauce and vegetables.4 For the sauce, place a pan on a high heat with a dessert spoon of vegetable oil, when hot add in the plums and cook for a few minutes until coloured and slightly softened. Pour in the wine and star anise and reduce by one third. Add in the stock and jam, mix in and simmer for 10 minutes.5 For the potato and squash mash, cover the potatoes with water and boil until soft. Once cooked, drain and allow to steam until the butternut squash is ready.6 For the squash, place on a baking tray, drizzle with oil, season and roast for 20-25 mins until soft.7 Heat the butter and milk in a small saucepan whilst mashing the potatoes. Add in the squash and mash together. Gradually mix in the milk and butter. Keep hot until ready to serve.8 If the sauce is too runny, add some cornﬂour mixed with a little water and bring to the boil. When the duck legs are ready, serve with the mash, sauce and choice of vegetables.INGREDIENTS• 2 Gressingham duck legs• 1 small butternut squash -peeled and diced• 2 large potatoes - peeled and diced• 40g butter• 100ml milkPLUM SAUCE• 2-3 plums, stoned and roughly chopped• 100ml red wine• 1/2 star anise (optional)• 300ml chicken stock• 2-3 dessert spoons of plum jam14 15

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DUCK BREAST WITH CHERRY AND RED WINE SAUCEServes: 4 | Prep: 5 Mins | Cook: 15 MinsMETHOD1 Start by preparing the duck breast as instructed on page 4. Whilst the duck is in the oven, start preparing the sauce.2 Place the sugar and red wine vinegar in a small pan on medium heat and reduce until you have a sticky caramel.3 Stir in the cherries then pour in the wine and the stock.4 Bring to a simmer and reduce by two-thirds. Finally, mix in the jam or a little honey if too tart.5 When the duck is cooked, rest for 5 minutes before carving.6 Serve with wilted greens and sauté potatoes.INGREDIENTS• 2 Gressingham duck breasts• 12 pitted cherries (fresh or frozen)• 50g caster sugar• 3 tbsp red wine vinegar• 400ml chicken stock• 175ml glass of red wine• 1 tsp cherry or redcurrant jam (optional)Sauces Sauces f duckf duckTOP CHEF TIPSHere are two handpicked tips, from our very own Gressingham Duck Chef Vernon Blackmore. So quick and easy, these sauces will help add more variety to your meals.Sauces Sauces f duckf duckCreate a fruity marmalade sauce to accompany your duck legs or breasts by simmering 1 tbsp of honey, 50g of marmalade, 1 tbsp Cointreau, 1 tbsp orange juice in a pan for around 15 minutes. Add more orange juice if the sauce is too thick. Pour over the duck and serve with roasted potatoes and your favourite vegetables.1FRUITY DUCKIf you are in a hurry and want to make a quick, tasty sauce to accompany your duck make up some instant gravy and stir in a couple of tablespoonfuls of cranberry or redcurrant sauce. Pour over your duck and enjoy a delicious meal with minimum eort. Alternatively you can add orange juice and zest to gravy for a citrus sauce.2CRANBERRYGRAVY16 17

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HONEY AND SOY MARINATED DUCK LEGSServes: 4 | Prep: 5 Mins | Cook: 90 MinsMETHOD1 Pre-heat your oven to 180°C, Fan 160°C, Gas Mark 4. Pat the skin of the duck legs with kitchen towel.2 Prick the skin of the duck legs and place on a baking tray. In a bowl mix together the rest of the ingredients and brush a thin layer of the mixture on to your duck legs before cooking.3 Cook in the middle of the oven for 90 minutes.4 Brush with more marinade 10 minutes before the end of cooking.5 Cover with foil if starting to turn too dark.6 Allow to rest 10 minutes before serving.INGREDIENTS• 4 Gressingham duck legs• 4 tbsp vegetable oil• 5 tbsp honey• 5 tbsp soy sauce• 1/2 tbsp ground black pepperTipTipThis marinade is also great on duck breast or whole duck. Follow cooking instructions on pages 9 and 11 and apply marinade throughout cooking process.METHOD1 Start by preparing the duck breast as instructed on page 9.2 Whilst the duck is in the oven, continue by preparing the sauce.3 Using the duck pan, pour away the fat, leaving 1 tbsp. Finely chop the garlic and ginger, then cook on medium heat stirring constantly without colouring for 5 minutes.4 Add the tamarind purée, oyster sauce, ﬁsh sauce and sugar. Cook until dissolved, then stir in the stock to achieve desired consistency and bring to the boil.5 When the duck is cooked, rest for 5 minutes before carving.6 Duck breast with tamarind and ginger sauce is great served with warm egg noodles or steamed rice.INGREDIENTS• 2 Gressingham duck breasts• Salt & pepper• 1 tbsp ﬁve spice• 1 tbsp thyme• 2 garlic cloves• 2cm fresh ginger• 1 tbsp tamarind purée • 1 tbsp oyster sauce• 1 tbsp ﬁsh sauce• 1 tbsp sugar• 100ml duck or chicken stockDUCK BREAST WITH TAMARIND & GINGER SAUCEServes: 2 | Prep: 5 Mins | Cook: 25 Mins20 21

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TOP TIPS FROM OUR CHEFReserve the fat when cooking roast duck, this can be used again for cooking delicious duck fat roast potatoes. Roast potatoes are one of our favourite parts of the roast. First par boil your chopped and peeled potatoes (we recommend using Maris Pipers), drain and shake the potatoes to rough up the edges. Leave to air dry for a minute. Heat up a dish with 25g duck fat (or vegetable oil) in the oven, when the fat is hot place the potatoes in the dish and turn them so they are covered in the oil. Season with salt and white pepper, add 3 sprigs rosemary. Bake for 35-45 minutes until crisp and golden brown.1DUCK FATFor sticky, sweet chilli duck legs start by cooking the legs as per the on pack instructions. Then 10 minutes before the end of the cooking time pour over some bottled sweet chilli sauce o that the sauce covers the legs and return to the oven. When the duck legs have ﬁnished cooking they will have a lovely sticky, sweet chilli coating. Serve with noodles and stir fry vegetables or a colourful salad.2SWEET CHILLI DUCK LEGSSprinkle Chinese 5 Spice on whole duck or duck legs before cooking to add an oriental ﬂavour. You can then shred and use as a ﬁlling for Chinese pancakes or serve with noodles and stir fry vegetables.3DUCK WITH AN ASIAN TWIST22 23

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WHOLE ROAST DUCK WITH HONEY & ROSEMARYServes: 4-6 | Prep: 20 Mins | Cook: Weight DependentMETHOD1 Preheat your oven to 200°C, Fan 180°C, Gas Mark 6 and remove all packaging. Remove the giblet pack if included. Calculate cook time as 40 minutes per 1kg, plus an extra 10 minutes. 2 Place the duck on a trivet in a large baking tray with enough space to add the potatoes part way through cooking. Add the duck fat to the tray and season the duck with salt. Place into the oven for 45 minutes. 3 After 45 minutes add the prepared potatoes, garlic, rosemary and onion. Season with salt and baste with the duck fat. 4 Return to the oven and cook for the remaining time. Baste the duck and potatoes part way through cooking.5 When cooked, lift out the duck and rest in a warm place until ready to serve. Transfer the potatoes to a separate baking tray with some of the duck fat, leaving the onion, garlic and rosemary behind. Return the potatoes to the oven for 25-30 minutes to crisp. 6 Carefully pour o any excess fat from the duck tray (save for another time) leaving the juices behind. Put this tray onto the heat and add the wine. Bring to the boil and scrape the bits o the bottom of the tray. Strain into a sauce pan.7 Add the chicken stock and reduce by half or until starting to thicken. Thicken with corn ﬂour if desired. Finally, stir in the butter and honey. 8 Carve the duck and serve alongside roast potatoes with the honey and rosemary sauce.INGREDIENTS• 1 whole Gressingham duck• 4 tbsp Gressingham duck fat (keep the fat from the duck after cooking in your fridge for next time)• 1kg roasting potatoes, peeled and cut ready for roasting• 2 garlic bulbs• 4 sprigs fresh rosemary• 1 onion, roughly chopped• 400ml chicken stock/water• 250ml white wine• 3 tbsp honey• 50g butter24 25

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HOMEMADE WHOLE CRISPY DUCKServes: 4-6 | Prep: 30 Mins | Cook: 100 MinsMETHOD1 Preheat your oven to 180°C, Fan 160°C, Gas Mark 4 and remove all packaging. Remove the giblet pack if included.2 Put the ginger and garlic into the cavity. Mix the ﬁve spice, Szechuan peppercorns and salt together. Rub this into the skin covering parts all over and sprinkle a little inside.3 Transfer into a deep-sided roasting tray and place into the oven. Cook for 1 hour 40 minutes, basting occasionally throughout cooking. Remove the duck from the oven and leave to rest somewhere warm for 15 minutes.4 Place the duck onto a platter and shred the meat o the bones with two forks. Surround with the garnishes, heat the pancakes as per instructions. Share and enjoy.INGREDIENTS• 1 whole Gressingham duck• 2 tbsp Chinese ﬁve spice• 1 tbsp Szechuan peppercorns, crushed• 1 tsp salt• 2 thumbs root ginger, crushed• 2 garlic clovesGARNISH• 3 spring onions, washed and ﬁnely sliced• 1 small cucumber, peeled and cut into matchsticks• Gressingham Plum & Hoisin Sauce• 1 red chilli, ﬁnely chopped• Gressingham Chinese pancakes26 27

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DUCK BREAST WITH CHERRY SAUCE, SPRING GREENS, AND NEW POTATOES WINE PAIRING: DRAGON HILLS PINOT NOIRFor an indulgent duck breast served with a cherry sauce, accompanied by spring greens and new potatoes, Virgin Wines recommend the ‘Dragon Hills Pinot Noir’. This pairing is a match made in culinary heaven for several reasons:Light Body: The light body of the Dragon Hills Pinot Noir ensures it complements rather than overwhelms the delicate ﬂavours of the duck breast.Red Fruit Notes: The wine’s red fruit notes, particularly cherry, mirror the cherry sauce, creating a harmonious ﬂavour proﬁle.Elegant Finish: The smooth, elegant ﬁnish of the Pinot Noir enhances the overall dining experience, making each bite and sip a delight.This combination oers a balanced and reﬁned dining experience,perfect for a special evening.DUCK CONFIT WITH MASH & BRAISED RED CABBAGE WINE PAIRING: TALL GUM SHIRAZ CABERNETWhen it comes to a rustic and ﬂavourful duck conﬁt, served with creamy mash and braised red cabbage, the ‘Tall Gum Shiraz Cabernet’ is an excellent choice. Here’s why this pairing works so well:Intense Flavours: The bold, intense ﬂavours of the Shiraz Cabernet match the richness of the duck conﬁt.Dark Berry Fruits: The dark berry fruit notes in the wine enhance the savoury and smoky elements of the duck.Balancing Act: The robust structure of the wine balances the creamy mash and the sweetness of the braised red cabbage, creating a well-rounded dish.This pairing is perfect for those who appreciate deep, rich ﬂavors and a hearty meal.ROAST WHOLE DUCK WITH ALL THE TRIMMINGS WINE PAIRING: VITALITA DELLE VENEZIE DOC PINOT GRIGIOA whole roast duck with all the trimmings is a feast that deserves an equally delightful wine. The ‘Vitalita delle Venezie DOC Pinot Grigio’ is the recommended choice for this dish. Here’s why:Vibrant Citrus: The vibrant citrus notes in the Pinot Grigio cut through the richness of the roast duck, providing a refreshing contrast.Green Apple and Pear: These fruit ﬂavours complement the savory elements of the duck and the variety of trimmings.Crisp and Light: The crisp, light nature of the Pinot Grigio ensures it enhances the ﬂavours without overpowering them, making it an ideal match for a festive meal.This pairing is perfect for a celebratory feast, bringing brightness and balance to the table.Gressingham have teamed up with Virgin Wines to create the ultimate dining experience. By carefully selecting wines that enhance the rich and savoury notes of our duck dishes, Virgin Wines have crafted pairings that are a match made in heaven. Here’s a look at three exquisite duck dishes paired with exceptional wines, perfect for your next culinary adventure.DUCK AND VIRGIN WINES PAIRINGS28 29

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Dine in with Duck Recipe Booklet

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