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CtentsCtentsVALENTINE’S DAY DUCK RECIPESTAMARIND & HONEY GLAZED DUCK LEGS ROAST DUCK BREAST WITH A CHERRY & ORANGE GLAZE DUCK BREAST, ROAST SQUASH & PEARL BARLEY RISOTTOSPRING PRIZE DRAW MOTHER’S DAY RECIPESDUCK FAT ROAST POTATOES RED WINE GRAVY ROAST DUCK WITH HONEY & CARDAMOM GLAZEGRESSINGHAM INTROOUR HELPFUL AIR FRYER COOKING GUIDESDUCK BREAST DUCK LEG SPATCHCOCK POUSSIN47 8 911 12 14 17 19 20 222 3

CtentsCtentsVALENTINE’S DAY DUCK RECIPESTAMARIND & HONEY GLAZED DUCK LEGS ROAST DUCK BREAST WITH A CHERRY & ORANGE GLAZE DUCK BREAST, ROAST SQUASH & PEARL BARLEY RISOTTOSPRING PRIZE DRAW MOTHER’S DAY RECIPESDUCK FAT ROAST POTATOES RED WINE GRAVY ROAST DUCK WITH HONEY & CARDAMOM GLAZEGRESSINGHAM INTROOUR HELPFUL AIR FRYER COOKING GUIDESDUCK BREAST DUCK LEG SPATCHCOCK POUSSIN47 8 911 12 14 17 19 20 222 3

FIND DETAILS ON OUR WEBSITE HEREWinWinMONTHLYPRIZESLet’s get cking!Let’s get cking!Set the table, find your perfect playlist and gather your guests!Our recipe book is filled with dishes to impress your loved ones this Valentine’s or Mother’s Day. We’d love to hear your feedback, share 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

FIND DETAILS ON OUR WEBSITE HEREWinWinMONTHLYPRIZESLet’s get cking!Let’s get cking!Set the table, find your perfect playlist and gather your guests!Our recipe book is filled with dishes to impress your loved ones this Valentine’s or Mother’s Day. We’d love to hear your feedback, share 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

A super simple way to cook our duck and poultry products that result in brilliant crispy skin and succulent meat. Follow our easy steps for delicious dinners in minutes!OUR HELPFUL AIRFRYER COOKING GUIDESDUCK BREASTHow to air fryMETHOD1 Preheat your air fryer to 180°C.2 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.3 Season both sides of the duck breast with a generous amount of salt and ground pepper.4 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 sear the other side for 1 minute.5 Place the duck breast skin side up in your preheated air fryer for 10-12 minutes, depending on how you like your duck cooked. Leave to rest for 5 minutes before serving.6 7

A super simple way to cook our duck and poultry products that result in brilliant crispy skin and succulent meat. Follow our easy steps for delicious dinners in minutes!OUR HELPFUL AIRFRYER COOKING GUIDESDUCK BREASTHow to air fryMETHOD1 Preheat your air fryer to 180°C.2 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.3 Season both sides of the duck breast with a generous amount of salt and ground pepper.4 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 sear the other side for 1 minute.5 Place the duck breast skin side up in your preheated air fryer for 10-12 minutes, depending on how you like your duck cooked. Leave to rest for 5 minutes before serving.6 7

DUCK LEGSHow to air fryA SPATCHCOCK POUSSINHow to air fryMETHOD1 Preheat your air fryer to 160°C. 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.2 Place the duck legs skin side up in your preheated air fryer for 30 minutes.3 Turn up the air fryer to 180°C and continue to cook for 20-30 minutes.4 Rest the meat for 10 minutes and then serve. All appliances vary, these instructions are for guidance only.METHOD1 Preheat your air fryer to 180°C. Remove the poussin from the packaging and season with salt and pepper.2 Lay the poussin flat, skin side up in the air fryer.3 Cook in the air fryer for 25 minutes, rest the meat for 10 minutes and then serve.8 9

DUCK LEGSHow to air fryA SPATCHCOCK POUSSINHow to air fryMETHOD1 Preheat your air fryer to 160°C. 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.2 Place the duck legs skin side up in your preheated air fryer for 30 minutes.3 Turn up the air fryer to 180°C and continue to cook for 20-30 minutes.4 Rest the meat for 10 minutes and then serve. All appliances vary, these instructions are for guidance only.METHOD1 Preheat your air fryer to 180°C. Remove the poussin from the packaging and season with salt and pepper.2 Lay the poussin flat, skin side up in the air fryer.3 Cook in the air fryer for 25 minutes, rest the meat for 10 minutes and then serve.8 9

Discover a collection of irresistible, romantic recipes perfect for creating unforgettable moments this Valentine’s Day. Whether you’re celebrating with a special someone or planning future date nights, these dishes are sure to make your evening a match made in heaven.VALENTINE’S DAY DUCK RECIPESTAMARIND & HONEY GLAZED DUCK LEGSServes: 2 | Prep: 10 Mins | Cook: 90 MinsMETHOD1 Pre-heat the oven to 180°C. Dry the duck skin with kitchen towel, pierce the skin and season both sides of the duck with salt. Place on a baking tray and in the oven for 1 hr 15-30 minutes, until tender.2 Put the tamarind, honey, soy and half the sesame oil in a bowl and mix well. Baste the duck leg with the glaze approximately 30 minutes before the end of its cooking time. Repeat this a few times over the last half an hour.3 Cook the rice noodles, drain and set aside. Peel the cucumber length ways and place in a bowl, add a dash of the sesame oil and a little salt. Mix well. 4 Stir-fry noodles with spring onion, salt, pepper, and remaining sesame oil. Serve duck, noodles, cucumber, chilli, and glaze on a platter and enjoy this lovely dish to share.INGREDIENTS• 2 Gressingham duck legs• 2 tsps tamarind purée• 2 tsps light soy• 2 tsps honey• 1 tsp blended sesame oil• 150g vermicelli rice noodles• 1 cucumber (skin peeled)• 1 spring onion, finely chopped• 1 chilli, finely chopped10 11

Discover a collection of irresistible, romantic recipes perfect for creating unforgettable moments this Valentine’s Day. Whether you’re celebrating with a special someone or planning future date nights, these dishes are sure to make your evening a match made in heaven.VALENTINE’S DAY DUCK RECIPESTAMARIND & HONEY GLAZED DUCK LEGSServes: 2 | Prep: 10 Mins | Cook: 90 MinsMETHOD1 Pre-heat the oven to 180°C. Dry the duck skin with kitchen towel, pierce the skin and season both sides of the duck with salt. Place on a baking tray and in the oven for 1 hr 15-30 minutes, until tender.2 Put the tamarind, honey, soy and half the sesame oil in a bowl and mix well. Baste the duck leg with the glaze approximately 30 minutes before the end of its cooking time. Repeat this a few times over the last half an hour.3 Cook the rice noodles, drain and set aside. Peel the cucumber length ways and place in a bowl, add a dash of the sesame oil and a little salt. Mix well. 4 Stir-fry noodles with spring onion, salt, pepper, and remaining sesame oil. Serve duck, noodles, cucumber, chilli, and glaze on a platter and enjoy this lovely dish to share.INGREDIENTS• 2 Gressingham duck legs• 2 tsps tamarind purée• 2 tsps light soy• 2 tsps honey• 1 tsp blended sesame oil• 150g vermicelli rice noodles• 1 cucumber (skin peeled)• 1 spring onion, finely chopped• 1 chilli, finely chopped10 11

INGREDIENTS• 2 Gressingham duck breasts• 1 tbsp honey• 300g new potatoes, par boiled• 2 sprigs rosemary• 2 tbsp olive oil• 1 tsp rock salt• 1 clove of garlic• A handful of green beans• 1 knob of butter• 1 large orange, zested & juiced• 1 tsp ground ginger• 1 tbsp soy sauce• 50ml port• 1 tbsp cornflour • 400g frozen black cherries, defrost in the bag and then reserve any juice by passing through a sieve into a separate bowl.ROAST DUCK BREAST WITH A CHERRY & ORANGE GLAZEServes: 4 | Prep: 10 Mins | Cook: 30 MinsMETHOD1 Add the par boiled new potatoes to a roasting dish with the oil, salt, rosemary and garlic clove, combine together and place in the oven at 180°C to roast for 30 minutes.2 Score the fat on the duck breasts with a sharp knife, heat a pan and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat and let the fat slowly render out until the skin is golden & crispy.3 Whilst this is happening make the sauce by placing the orange juice & zest, ground ginger, soy, port and cherries into a pan and bring to the boil over a heat.4 Combine the cornflour with the reserved cherry juice and add to the pan, reduce the heat and simmer until the sauce thickens. When the skin is crispy, drain the excess fat, and place in the oven at 180°c and cook for 6 minutes.5 Place a small pan of water onto boil, add the green beans and cook for 4 minutes, drain and add the knob of butter and season with salt & pepper.6 Remove the duck breasts from the oven and cover in honey, then leave to rest for 3 minutes. Carve the duck breasts into 4. Serve alongside the new potatoes, green beans and drizzle with the cherry sauce.12 13

INGREDIENTS• 2 Gressingham duck breasts• 1 tbsp honey• 300g new potatoes, par boiled• 2 sprigs rosemary• 2 tbsp olive oil• 1 tsp rock salt• 1 clove of garlic• A handful of green beans• 1 knob of butter• 1 large orange, zested & juiced• 1 tsp ground ginger• 1 tbsp soy sauce• 50ml port• 1 tbsp cornflour • 400g frozen black cherries, defrost in the bag and then reserve any juice by passing through a sieve into a separate bowl.ROAST DUCK BREAST WITH A CHERRY & ORANGE GLAZEServes: 4 | Prep: 10 Mins | Cook: 30 MinsMETHOD1 Add the par boiled new potatoes to a roasting dish with the oil, salt, rosemary and garlic clove, combine together and place in the oven at 180°C to roast for 30 minutes.2 Score the fat on the duck breasts with a sharp knife, heat a pan and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat and let the fat slowly render out until the skin is golden & crispy.3 Whilst this is happening make the sauce by placing the orange juice & zest, ground ginger, soy, port and cherries into a pan and bring to the boil over a heat.4 Combine the cornflour with the reserved cherry juice and add to the pan, reduce the heat and simmer until the sauce thickens. When the skin is crispy, drain the excess fat, and place in the oven at 180°c and cook for 6 minutes.5 Place a small pan of water onto boil, add the green beans and cook for 4 minutes, drain and add the knob of butter and season with salt & pepper.6 Remove the duck breasts from the oven and cover in honey, then leave to rest for 3 minutes. Carve the duck breasts into 4. Serve alongside the new potatoes, green beans and drizzle with the cherry sauce.12 13

INGREDIENTS• 2 Gressingham duck breasts• 1/2 red onion, sliced• 350g packet of diced butternut squash• 125g pearl barley, cooked in boiling water for 40 minutes and drained• 2 cloves garlic, crushed• 1 glass white wine• 500ml chicken stock• 2 tbsp olive oil• 50g butter• 1/2 red chili, de-seeded and finely sliced• 4 sage leaves finely slicedDUCK BREAST, ROAST SQUASH & PEARL BARLEY RISOTTOServes: 2 | Prep: 15 Mins | Cook: 45 MinsMETHOD1 Score the fat on the duck breasts with a sharp knife.2 Heat a pan, and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat and let the fat slowly render out until the skin is golden & crispy.3 Fry the butternut squash in the olive oil on a low heat until it starts to soften, then add the sliced onion and garlic and cook for a further 5 minutes on a low heat until this softens.4 When the skin is crispy, drain the excess fat, and place in the oven at 180°C and cook for 6 minutes.5 Add the white wine & 500ml chicken stock to the squash, onion and garlic and bring to the boil, then add the cooked pearl barley and heat through until the liquid had reduced.6 In a separate pan, heat the butter, sage and chilli until melted.7 Season the squash risotto to taste and then serve into bowls, carve the duck breast and place on top and drizzle the dish with the sage & chilli butter.14 15

INGREDIENTS• 2 Gressingham duck breasts• 1/2 red onion, sliced• 350g packet of diced butternut squash• 125g pearl barley, cooked in boiling water for 40 minutes and drained• 2 cloves garlic, crushed• 1 glass white wine• 500ml chicken stock• 2 tbsp olive oil• 50g butter• 1/2 red chili, de-seeded and finely sliced• 4 sage leaves finely slicedDUCK BREAST, ROAST SQUASH & PEARL BARLEY RISOTTOServes: 2 | Prep: 15 Mins | Cook: 45 MinsMETHOD1 Score the fat on the duck breasts with a sharp knife.2 Heat a pan, and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat and let the fat slowly render out until the skin is golden & crispy.3 Fry the butternut squash in the olive oil on a low heat until it starts to soften, then add the sliced onion and garlic and cook for a further 5 minutes on a low heat until this softens.4 When the skin is crispy, drain the excess fat, and place in the oven at 180°C and cook for 6 minutes.5 Add the white wine & 500ml chicken stock to the squash, onion and garlic and bring to the boil, then add the cooked pearl barley and heat through until the liquid had reduced.6 In a separate pan, heat the butter, sage and chilli until melted.7 Season the squash risotto to taste and then serve into bowls, carve the duck breast and place on top and drizzle the dish with the sage & chilli butter.14 15

Discover our tempting, quick and easy Aromatic and Bistro ranges here.Our fantastic range of fresh duck and specialty poultry products are ideal for Sunday roasts or quiet meals for two.Explore our range here.DISCOVER OUR RANGEWinWinHere’s your chance to win a romantic getaway at a Rural Retreat holiday cottage of your choice. Plus a hamper full of delicious duck products to enjoy while you are away! Enter here.A WEEKEND AWAYUK, 21+. Closes 23:59 30th April 2025. Visit: www.gressinghamduck.co.uk/competitions/weekendaway/ for full T&CS.16 17

Discover our tempting, quick and easy Aromatic and Bistro ranges here.Our fantastic range of fresh duck and specialty poultry products are ideal for Sunday roasts or quiet meals for two.Explore our range here.DISCOVER OUR RANGEWinWinHere’s your chance to win a romantic getaway at a Rural Retreat holiday cottage of your choice. Plus a hamper full of delicious duck products to enjoy while you are away! Enter here.A WEEKEND AWAYUK, 21+. Closes 23:59 30th April 2025. Visit: www.gressinghamduck.co.uk/competitions/weekendaway/ for full T&CS.16 17

We’re giving you everything you need to create the perfect Mother’s Day meal. From crispy roast potatoes to an incredible red wine gravy to pair with our succulent roast duck. Delicious!MOTHER’S DAY DUCK RECIPESDUCK FAT ROAST POTATOESServes: 4 | Prep: 5 Mins | Cook: 60 MinsMETHOD1 Cover the potatoes with cold water in a large saucepan. Add 1 tsp of salt.2 Bring to the boil and cook for further 10 mins. Drain.3 Meanwhile decant the duck fat into a large baking tray and place into a preheated oven at 200°C, Fan 180°C, Gas Mark 6 for 10 minutes.4 Remove the baking tray from the oven and carefully place the potatoes into the fat. Lightly season with salt and white pepper. Add the rosemary and place back into the oven. Cook for 35-45 minutes until the potatoes are a crisp golden brown colour.5 Remove from the oven, carefully drain o the fat (save it for next time) and serve.INGREDIENTS• 1.5 kg large Maris piper potatoes, peeled and cut into a good eating size• 25g duck fat• 3 sprigs rosemary• Salt and white pepper18 19

We’re giving you everything you need to create the perfect Mother’s Day meal. From crispy roast potatoes to an incredible red wine gravy to pair with our succulent roast duck. Delicious!MOTHER’S DAY DUCK RECIPESDUCK FAT ROAST POTATOESServes: 4 | Prep: 5 Mins | Cook: 60 MinsMETHOD1 Cover the potatoes with cold water in a large saucepan. Add 1 tsp of salt.2 Bring to the boil and cook for further 10 mins. Drain.3 Meanwhile decant the duck fat into a large baking tray and place into a preheated oven at 200°C, Fan 180°C, Gas Mark 6 for 10 minutes.4 Remove the baking tray from the oven and carefully place the potatoes into the fat. Lightly season with salt and white pepper. Add the rosemary and place back into the oven. Cook for 35-45 minutes until the potatoes are a crisp golden brown colour.5 Remove from the oven, carefully drain o the fat (save it for next time) and serve.INGREDIENTS• 1.5 kg large Maris piper potatoes, peeled and cut into a good eating size• 25g duck fat• 3 sprigs rosemary• Salt and white pepper18 19

RED WINE GRAVYServes: 4 | Prep: 10 Mins | Cook: 70 MinsINGREDIENTS• 1 whole Gressingham duck• Giblets from bird or 8 chicken wings• 1 onion sliced in half• 1 carrot roughly chopped• 1 stick celery• 1 bayleaf• 6 peppercorns• 1 1/2 pints water• 375ml of good red wine• 1 1/2 tbsp plain flour• 1 knob butter• Pinch of saltMETHOD1 Wash the giblets and place into a large saucepan.2 Add all the vegetables, peppercorns, bayleaf, a pinch of salt and the water. Bring to the boil and then gently simmer for 1 hour while your roast is cooking.3 Strain and reserve the stock.4 Skim o most of the fat from the roasting tin your meat has been cooking in (you can strain this and use for roast potatoes another time).5 Place the tin over a low to medium heat on the hob and add the butter, sprinkle in the flour and mix well with a whisk. Bring up to a simmer then add the wine.6 Add the reserved stock, simmer and allow to reduce until you have the consistency you prefer.7 Season to taste. You can mix in a generous tablespoon of redcurrant jelly if you prefer it sweeter.20 21

RED WINE GRAVYServes: 4 | Prep: 10 Mins | Cook: 70 MinsINGREDIENTS• 1 whole Gressingham duck• Giblets from bird or 8 chicken wings• 1 onion sliced in half• 1 carrot roughly chopped• 1 stick celery• 1 bayleaf• 6 peppercorns• 1 1/2 pints water• 375ml of good red wine• 1 1/2 tbsp plain flour• 1 knob butter• Pinch of saltMETHOD1 Wash the giblets and place into a large saucepan.2 Add all the vegetables, peppercorns, bayleaf, a pinch of salt and the water. Bring to the boil and then gently simmer for 1 hour while your roast is cooking.3 Strain and reserve the stock.4 Skim o most of the fat from the roasting tin your meat has been cooking in (you can strain this and use for roast potatoes another time).5 Place the tin over a low to medium heat on the hob and add the butter, sprinkle in the flour and mix well with a whisk. Bring up to a simmer then add the wine.6 Add the reserved stock, simmer and allow to reduce until you have the consistency you prefer.7 Season to taste. You can mix in a generous tablespoon of redcurrant jelly if you prefer it sweeter.20 21

METHOD1 Pre-heat oven to 200°C, Fan 180°C, Gas Mark 6. Prick the skin around the duck legs and season with salt and pepper.2 Place the duck on a rack in a baking tray and place the duck in the oven. Roast in the oven for 20 minutes per 500g, plus 20 minutes extra.3 Meanwhile prepare the glaze by mixing all the ingredients together and gently warm in a small pan. Leave aside in a warm place.4 Prepare the cabbage: peel o the leaves discarding any ones that may be spoilt and omitting the core. Place a pan of salted water onto boil. Blanch the cabbage by plunging the leaves into the boiling water and then into a pot of cold water. Drain well, slice thinly and set aside.5 After the duck has been cooking for 45 minutes, baste with the duck fat and season. 6 Ten minutes before the end of cooking take the glaze and paint it all over the duck with a pastry brush. 7 When the duck is ready, remove from the oven and carefully take out of the tray and place in a warm resting place for approximately 30 minutes.8 When you are ready to serve, quickly fry o the cabbage in some butter for 2-3 minutes. Once cooked, serve alongside your delicious whole duck.INGREDIENTS• Gressingham duck• 3tbsp honey• 1tsp dry sherry• 1tsp cracked black pepper• Juice of an orange• 5 cardamoms, husks removed and seeds crushed• Savoy cabbageROAST DUCK WITH HONEY & CARDAMOM GLAZEServes: 4 | Prep: 35 Mins | Cook: Weight dependant22 23

METHOD1 Pre-heat oven to 200°C, Fan 180°C, Gas Mark 6. Prick the skin around the duck legs and season with salt and pepper.2 Place the duck on a rack in a baking tray and place the duck in the oven. Roast in the oven for 20 minutes per 500g, plus 20 minutes extra.3 Meanwhile prepare the glaze by mixing all the ingredients together and gently warm in a small pan. Leave aside in a warm place.4 Prepare the cabbage: peel o the leaves discarding any ones that may be spoilt and omitting the core. Place a pan of salted water onto boil. Blanch the cabbage by plunging the leaves into the boiling water and then into a pot of cold water. Drain well, slice thinly and set aside.5 After the duck has been cooking for 45 minutes, baste with the duck fat and season. 6 Ten minutes before the end of cooking take the glaze and paint it all over the duck with a pastry brush. 7 When the duck is ready, remove from the oven and carefully take out of the tray and place in a warm resting place for approximately 30 minutes.8 When you are ready to serve, quickly fry o the cabbage in some butter for 2-3 minutes. Once cooked, serve alongside your delicious whole duck.INGREDIENTS• Gressingham duck• 3tbsp honey• 1tsp dry sherry• 1tsp cracked black pepper• Juice of an orange• 5 cardamoms, husks removed and seeds crushed• Savoy cabbageROAST DUCK WITH HONEY & CARDAMOM GLAZEServes: 4 | Prep: 35 Mins | Cook: Weight dependant22 23

The Gressingham duck is a unique breed, created by crossing the flavorful Mallard with the larger Pekin duck. Renowned for its superior taste and succulence, it has become a favourite among restaurant chefs.Gressingham Duck® is grown and packed on Red Tractor assured farms and factories in Britain.For more delicious recipes and helpful tips, visit our website gressinghamduck.co.ukWE’RE SOCIAL! STAY CONNECTEDTHE REMARKABLE DUCK