DUCK RECIPES

Honey Duck Legs with Marmalade Syrup and Sweet Potato Mash



Ingredients:
2 Gressingham Duck® legs
1 tbsp honey
50g marmalade
1 tbsp Cointreau
1 tbsp orange juice
200g sweet potatoes
A handful of fresh coriander, chopped
A knob of butter
Salt and pepper

Method:
1. Preheat oven to 180°C, fan 160°C, gas mark 4. Pierce the skin on the duck legs all over with a fork or cocktail stick and season on both sides. Peel the sweet potatoes and cut into large diced pieces. Place the duck legs onto a baking tray and place in the preheated oven and cook for approx 90 minutes or until the meat is tender - you can test this with a small sharp knife.

2. About half an hour before the duck has finished cooking prepare the syrup. Place the honey, marmalade, Cointreau and orange juice in a pan over a moderate heat. Reduce until slightly sticky. Mix in another splash of orange juice if it is too thick. Set aside until required.

3. Next, steam or simmer the sweet potatoes until tender and mash with the butter and nutmeg, and season well. Fold in the chopped coriander. Slightly warm the syrup, place a scoop of mash on each plate, lean a duck leg up against it and spoon over the syrup.

Serve with green beans.

Duck Breast with Savoy Cabbage, Bacon and Balsamic Dressing



Ingredients:
2 Gressingham Duck® breasts
1 tsp black peppercorns, crushed
200g new potatoes
A small bunch of flat-leaf parsley, roughly chopped
3 rashers smoked streaky bacon, chopped
1 tbsp balsamic vinegar
2 tbsp olive oil
Sea salt.

Method:
1. Boil the potatoes for 10 minutes and thickly slice when cool. Lightly score the skin of the duck breasts, before generously seasoning with the peppercorns and a sprinkling of salt. Place the duck breasts skin-side down in a large non-stick frying pan, over a moderate heat (no oil) and cook for 6 to 10 minutes or until the skin is golden and crispy.

2. Leave the fat in the pan and move the duck onto a baking tray, skin-side down, to roast for 10 minutes in a preheated oven at 220°C, fan 200°C, gas mark 7.

3. Turn-up the heat on the pan, add the boiled potato slices and fry until brown and crisp. Scatter over the parsley and garlic. Scoop out the potatoes onto a plate and season with sea salt.

4. Keeping the pan on the heat, fry the bacon until crisp, then add the cabbage. Cook for one minute, before adding the water and frying for five minutes until the cabbage is wilted, adding more water if required. Whisk any cooking juices from the duck with the vinegar and olive oil for the dressing.

5. Carve the duck breast into slices. Serve the duck with the cabbage, bacon and a pile of potatoes.

Drizzle over the dressing and serve.


Roast Duck with Honey & Rosemary Jus & Roast Potatoes



Ingredients:
1 whole Gressingham Duck®
4 tbsp Gressingham Duck® fat (keep the fat from the duck after cooking in your fridge for next time)
1 kg roasting potatoes, peeled and cut ready for roasting
2 garlic bulbs
4 sprigs fresh rosemary
1 onion, roughly chopped
400 ml chicken stock/water
250 ml white wine
3 tbsp honey
50g butter

Method:
1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

2. Prepare the duck as per roasting instructions on-pack. Place the duck on a trivet in a baking tray big enough to allow you to fit the potatoes around the duck and add the Gressingham Duck® fat. Peel and cut the potatoes.

3. Place the duck into the oven. After 45 minutes, place the potatoes in the tray, baste with the duck fat and add the rosemary, onion and garlic. Season with a generous amount of salt and place back in the oven. Every half an hour, turn and baste the potatoes with the duck fat.

4. When the duck is ready – as per cooking instructions on-pack – remove from the oven and keep warm. Remove the potatoes, baste with more duck fat and place back in the oven until cooked. Carefully pour off any remaining fat from the liquid in the baking tray into a heat-proof bowl and save for another time. You should be left with just the juices, garlic, rosemary and onion. Add in the wine, bring to the boil and scrape the bits off the bottom of the tray. Strain into another pan, add the chicken stock, and reduce by half or until it starts to thicken. Stir in the butter and honey. Taste for seasoning and sweetness, adjust accordingly and serve.

Recipes courtesy of EBLEX: www.gressinghamduck.co.uk