I am really pleased I took part in the Gressingham Duck challenge because I have got a lot more confident cooking duck and it really is delicious.
I was surprised to see how hot an oven is needed for roasting duck, 220 C considering I usually roast on 180 C that’s a huge difference but our roast duck turned out perfect and very tasty.
I was amazed at how quick it is to stir fry duck, our evening meal was on the table in 15 minutes which is great for busy days. A favourite meal of ours is crispy duck pancakes and I was amazed at how easy it was to cook the duck legs and how the meat fell off the bone when it came to serving.
Here are the three duck recipes I had a go at and had excellent results with.
Roast Duck with roast potatoes
Ingredients1 whole Gressingham duck 1 potato per person, peeled and cut into two 2 cloves of garlic sprigs of rosemary 1 onion salt and pepper Mixed dried herbs
- Preheat the oven to 220 C Fan 200 C gas mark 7
- Pat the skin of the duck with a kitchen towel to remove excess moisture, prick the skin around the duck legs.
- Season with salt and pepper and sprinkle with mixed dried herbs.
- Place the duck on a rack in the roasting tray also known as a trivet, I didn’t have a trivet so I cut up an onion and used it to place the duck on. Use a big enough baking tray to fit the potatoes around for roasting.
- Place the duck in the oven. Times will vary according to the weight of the bird but use 20 mins per 500g plus 20 mins extra.
- 1 hour before the end of cooking remove the duck from the oven, it will have made it’s own super tasty fat. Place your potatoes and roll them in the fat so they get a nice coating. Return to the oven.
- After half an hour turn the potatoes over, baste with more duck fat. Return to the oven.
- Once ready, remove from the oven and keep warm with some foil over the bird. Remove the potatoes baste with more duck fat and return to the oven until cooked.
- Pour off any remaining fat from the liquid in the baking tray into a heat proof bowl for next time.
- Carve the duck, serve with roast potatoes and vegetables of your choice.
Duck stir fry
Ingredients2 skinless Gressingham duck breasts cut into 1 cm strips 1 small onion roughly chopped 2 cloves of garlic finely diced 1 red pepper cut into 2 cm pieces 1 small thumb of root ginger, peeled and finely sliced into matchsticks 1 tbsp soy sauce 2 spring onions chopped into rings 250 ml black bean sauce 2 tbsp vegetable oil 1 large handful of spinach or pak choi 1 chilli finely chopped (optional) salt and pepper
- Heat the oil in a wok or large frying pan until hot.
- Add the duck and stir fry, if it dries out too quickly add a splash of water and continue to stir. After 1 minute take the wok off the heat, remove the duck and set aside in a warm place.
- Return the wok to the heat and add the onions. Add a pinch of salt and a splash of water and fry for 1 minute, to prevent the onions burning turn the flame down and add a splash of water (about a teaspoon at a time).
- Add the peppers, ginger and garlic (and chilli if using) and stir fry for 1 minute.
- Add the soy sauce, the spinach or pak choi and stir fry for 1 minute.
- Add the black bean sauce and bring to the heat until bubbling. Return the duck to the wok and cook for 1 minute. Mix well.
- Serve with plain rice, garnish with spring onion.
This is a fast moving recipe so make sure you have everything prepared before you start. If you are serving with rice you may need to start it at the beginning of the recipe if boiling.
Pulled duck leg
Ingredients2 Gressingham duck legs 1/2 tsp ground cumin 1/2 tsp ground paprika Salt and pepper 200g sweet chilli sauce plus extra for dipping 150g mixed leaves
- Pre-heat the oven to 180 C, Fan 160 C, Gas mark 4
- Season the duck legs with salt and pepper on both sides. Then mix the cumin and paprika in a bowl and rub into the legs.
- Place the duck legs on a wire rack on a baking tray and put them in the oven for approx 1 hour and 10 minutes. Remove from the oven, pour over the chilli sauce and return to the oven at a lower temperature – 160 C ,Fan 140 C, Gas Mark 3 for 20 minutes.
- Take the duck legs out of the oven and allow to cool for a moment. Shred the duck with 2 forks and discard the bones.
- Divide the mixed leaves onto 2 plates, top with the shredded duck. Garnish with spring onions and serve with sweet chilli sauce.
We had ours in rice pancakes with slices of cucumber and spring onion plus Hoisin sauce but I found it VERY difficult to buy just the pancakes.
Disclosure: I was sent a box of Gressingham duck and a voucher to cover ingredients for the purpose of this post. Please find lots more ideas on the Gressingham Duck website