Gressingham Whole Duck

The remarkable duck
The Gressingham Duck® is a remarkable breed, reared on our Red Tractor Assured farms in East Anglia.

The well-bred duck
The Gressingham breed came about when the small but flavourful wild Mallard was crossed with the larger Pekin, giving a meaty, succulent duck with more breast meat and less fat. Remember, if it's not from us, it's not Gressingham.

The cared-for duck
We breed, hatch, rear and then prepare the ducks by hand here in the neighbouring counties of Suffolk and Norfolk. We're a family-owned and run business, determined to do the right thing by our ducks.

Gressingham

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Drop us a line at feedback@gressinghamduck.co.uk or
Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.
www.gressinghamduck.co.uk

Gressingham Duck® with honey and rosemary jus and roast potatoes

Homely and satisfying, this roast works really well with carrots and broccoli on the side.

Along with the duck, you'll need:
4tbsp Gressingham Duck® fat
1kg roasting potatoes, peeled and chopped
2 garlic bulbs, halved
4 sprigs rosemary
1 onion, chopped
400ml chicken stock or water
250ml white wine
3tbsp honey
50g butter

1. Start cooking the duck as directed, with the addition of the duck fat in the roasting tin.
2. After 45 minutes, add the potatoes, rosemary, onion and garlic, baste and season. Continue to baste every half an hour.
3. When the duck is done according to the pack instructions, take it out of the oven and keep warm.
4. Move the potatoes to a baking tray, baste and continue to cook until done.
5. Pour off the fat from the first roasting tray and keep in a heatproof container for next time.
6. This will leave the juices, garlic and rosemary behind. Add the wine, bring to the boil and scrape the bits off the bottom. Strain into another pan, add the chicken stock, and reduce by half or until it starts to thicken. Stir in the butter and honey. Taste for seasoning and sweetness and adjust accordingly.
7. Serve. All ovens will vary in performance.
These are guidelines only.

Oven cook - From Chilled. Pre-heat your oven to 200°C, fan 180°C, gas Mark 6.
All ovens vary in performance, this is a guide only.
Remove all packaging. Take the bag of giblets out of the body cavity (they're useful for stock).
Weigh the duck without the giblets. It's important to do this - don't just use the weight on the label, as that includes the giblets.
Place on a rack in a roasting tin, prick the skin all over and rub a teaspoon of salt into the skin.
Roast in the middle of the oven for 40 minutes per 1kg plus 10 minutes extra.
Rest the duck for 15 minutes before carving.

Be the talk of the table by roasting this meaty, succulent Gressingham Duck

Tray & Heat Sealed

Visit our website for tasty recipe ideas and how-to videos:
www.gressinghamduck.co.uk

Videos, Recipes & Tips
For tasty sauces, side dishes and recipe ideas visit our website:
www.gressinghamduck.co.uk

Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.

Keep refrigerated 0°C to +4°C. Once opened, use within 24 hours.
If freezing, do so on the day you buy it and use within 1 month.
Defrost it thoroughly in the fridge before cooking.
Don't refreeze after thawing, and use within 24 hours.
Suitable for home freezing.
For use by date, see front of pack.

Full Product Name:
Duck

Storage:
Keep refrigerated 0°C to +4°C. Once opened, use within 24 hours.
If freezing, do so on the day you buy it and use within 1 month.
Defrost it thoroughly in the fridge before cooking.
Don't refreeze after thawing, and use within 24 hours.
Suitable for home freezing.
For use by date, see front of pack.

Usage:
3-4 Servings

Additional Information:
Fresh Class A with giblets

Packaged in a protective atmosphere.