Make a meal worth talking about in just half an hour. Ready in 30 minutes. Easy to cook, the Gressingham breed is meaty and succulent. Duck breasts fillets. 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 versatile duck. Duck breasts are fabulous with a simple salad, noodles or good old mash. But visit our website for how-to videos and recipe ideas from midweek magic through to Sunday best. www.gressinghamduck.co.uk
Preparation & Storage
- 1 Score the skin and season.2 Start them off in a pan.3 Roast for 10-20 minutes, rest for 10.
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 use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.
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