This Gressingham Duck breast joint with wing is easy to cook and carve. Duck crown. 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. The tasty duck. Roast duck is great with simple potatoes and veg, but visit our website for how-to videos and ideas like crispy duck crown with bigarade sauce (that's Provençal for bitter orange). www.gressinghamduck.co.uk
Preparation & Storage
- 1 Score, season and start off on the hob.2 Roast in the middle of the oven.3 Let the duck rest for 10-20 minutes, then carve.
The well-kept duckKeep 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.