Gressingham whole duck without giblets
Ready to roast. It's so easy to cook a memorable meal with this Gressingham Duck. Ready to roast Gressingham Duck®. 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 preparethe ducks by hand here in the neighbouring countries 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 fantastic with simple roast potatoes and your favourite veg, but visit our website for how-to videos and ideas like slow roast duck with potato rosti, orange curd carrots and stout jus. www.gressinghamduck.co.uk
Preparation & Storage
- 1 Prick the skin and season.2 Roast in the middle of the oven in this special tray.3 Let the duck rest for 10-20 minutes, carve.
Keep refrigerated 0°C to +4°C. Freezable. 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.