Gressingham Duck (Feeds 3-4)
£25.00
Bold, flavourful duck roast
Why not ring the changes and try serving up Gresingham Duck for this year’s festive feast?
Full of bold flavour, best served with a red wine sauce for a delicious Christmas dinner alternative.
Available as a 2.8kg roast (approx.), which feeds 3-4 people.
Heat oven to 120°C/Fan 100°C/Gas Mark ½. Pull any excess fat from the duck’s cavity and score the skin in a criss-cross pattern. Use a roasting fork or skewer to prick the skin of the duck all over – lightly, so you don’t pierce the flesh.
Rub the duck generously with flaky sea salt, then lay breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then.
Turn the oven up to 180°C/Fan 160°C/Gas Mark 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. When the duck is cooked the leg joints should feel loose when wiggled. If they don’t, then cook it for a little longer.
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