Dine in with Duck - Gressingham Duck · PDF fileuntil hot. 2. Add in the duck and ... Add in the peppers, ginger and garlic (and chilli if desired) ... or pak choi and stir fry for

Dine inwith Duck

· handbook ·

Your helping hand to perfect duck

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We believe that cooking with duck makes a meal much more memorable and is far easier to cook than you may think. With our Development Chef, Vernon, we have put together delicious recipes and step-by-step guides for cooking with duck. With these simple tips under your belt you can try one of our delicious recipes. We hope you enjoy them as much as we do.

Deliciously simple

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For more inspiring and simple duck recipe ideas and how-to videos visit:

www.gressinghamduck.co.uk

VIDEOS

& T I P SRECIPES

WIn

We have teamed up with our friends at ProCook to offer you the chance to win 1 of 20 remarkable roast kits. Each kit is worth over £109 and contains all of the cookware equipment you need to create a delicious duck meal for your whole family.

REMaRkabLEone 20of

Roast kItswith

TO ENTER visiT: gREssInghaMduck.co.uk/ RoastIngkIt

How to cook duck breastsa stEP-bY-stEP guIdE

All ovens vary in performance, this is a guide only.04

After you have preheated your oven to 220°C, Fan 200°C, Gas Mark 7, remove all packaging and...

1 Pat the skin of the duck breast with a kitchen towel to remove excess moisture.

2 Score the skin with a sharp knife.

3 Season with salt and ground pepper.

4 Place skin-side down on a cold pan on a medium heat for 6-8 minutes or until golden brown. Pour off the fat regularly and seal the other side for 30 seconds.

6 When the duck is cooked to your liking rest in a warm place for 10 minutes.

5 Place skin-side up on a rack in a roasting tin in the middle of the oven.

MInutEs10Rare

MInutEs15Medium

MInutEs18Well done

RaRE MEdIuM WELL donE

05www.gressinghamduck.co.uk

Simple duck breastwith fries2

sERVEs

IngREdIEnts:2 Gressingham Duck® breasts

200g oven chips

Bunch of fresh watercress

MEthod:1. Place the chips in the oven for the required time.

2. While the chips are cooking prepare and cook the duck breasts by following the step-by-step guide.

3. When you are ready to eat slice the duck and serve with the fries, the watercress and some creamy mayonnaise.

PREP tIME:5 MInutEs

cook tIME:15 MInutEs

REadY In:20 MInutEs

Need a helping hand? Visit www.gressinghamduck.co.uk for our ‘how to’ videos.

GREAT FOR

Quick and easy dining

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Honey, orange & thyme glazed duck breast

IngREdIEnts:2 Gressingham Duck® breasts

2 large oranges

10 new potatoes, boiled in salted water and then cut in half

2 cloves garlic

1 bunch of thyme

120g honey

MEthod:1. Peel and segment one of the oranges and zest the other orange and squeeze the juice out. Set both aside.

2. Prepare and cook the duck breasts by following the step-by-step guide.

3. While the duck is cooking in the oven place the pan back onto heat and add in the honey, orange juice and zest, garlic and half the thyme. Reduce the sauce by half. Add in the potatoes and the orange segments and continue to simmer until loosely sticky. Set aside.

4. After the duck has been cooking for 4 minutes remove it from the oven and glaze the skin generously with some of the pan mixture. Return to the oven for 5-15 minutes depending on how you like your duck cooked.

5. When you are ready to serve carve the duck breasts and plate up the sauce and potatoes. Serve with your favourite greens and sprinkle the remaining thyme over the top.

2sERVEs


REadY In:35 MInutEs

PREP tIME:10 MInutEs

GREAT FOR

Entertaining friends

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Duck stir fry WIth PEPPERs and bLack bEan saucE

IngREdIEnts:2 skinless Gressingham Duck® breasts, cut into 1 cm strips

1 small onion, roughly sliced

2 cloves garlic, finely diced

1 large red pepper, cut into 2 cm pieces

1 small thumb of root ginger, peeled and finely sliced into matchsticks

1 tbsp of light soy

2 spring onions, finely chopped into rings

250ml black bean sauce

2 tbsp vegetable oil

1 large handful spinach or pak choi

1 chilli, finely chopped (optional)

Salt and pepper

MEthod:1. Heat the oil in a wok or large frying pan until hot.

2. Add in the duck and stir fry. If the duck appears to be drying out too quickly add a splash of water and continue to stir. After 1 minute take the wok off the heat and quickly remove the duck from the wok and set aside in a warm place.

3. Return the wok to the heat and add in the onions. Add a pinch of salt and a splash of water and fry for 1 minute. Be careful not to burn the onions; if the flame is too fierce turn down the heat a little and add another splash of water (about a teaspoon each time it is required).

4. Add in the peppers, ginger and garlic (and chilli if desired) and stir fry for another minute.

5. Afterwards, add the light soy and spinach or pak choi and stir fry for one more minute.

6. Now add the black bean sauce and bring up to heat until bubbling. Return the duck to the wok and cook for a further minute. Mix well and serve with plain rice. Garnish with the sliced spring onion.

PREP tIME:5 MInutEs


REadY In:20 MInutEs

2/3sERVEs

GREAT FOR

Alfresco suppers


How to cook duck legsa stEP-bY-stEP guIdE

All ovens vary in performance, this is a guide only.

After you have preheated your oven to 180°C, Fan 160°C, Gas Mark 4, remove all packaging and...

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1 Pat the skin of the duck leg with a kitchen towel to remove excess moisture.

2 Prick the skin of the duck leg all over.


4 Place on a wire rack on a roasting tray and cook in the middle of the oven for 90 minutes.

5 When the duck is cooked cover with foil and rest for 10 minutes.

IngREdIEnts:2 Gressingham Duck® legs

2 tsp tamarind purée

2 tsp light soy

2 tsp honey

1 tsp blended sesame oil

1 cucumber - skin peeled

250g vermicelli rice noodles

1 chilli, finely chopped

3 spring onions, chopped

MEthod:1. Prepare and cook the duck legs by following the step-by-step guide.

2. While the duck is cooking prepare the glaze. Put the tamarind, honey, soy and half the sesame oil in a bowl and mix well. Baste the duck leg with the glaze approximately 30 minutes before the end of its cooking time. Repeat this a few times over the last half an hour.

3. Cook the rice noodles as per instructions, drain and set aside.

4. Peel the cucumber length ways with a peeler and place in a bowl, add a dash of the sesame oil and a little salt. Mix well.

5. When you are ready to serve, quickly fry off the rice noodles with the spring onion, a little salt and pepper and any remaining sesame oil. Place the duck, cucumber, noodles, chilli and any remaining glaze onto a platter and enjoy.

09


REadY In:100 MInutEs


Tamarind & honey glazed duck with rice noodles and cucumber ribbons

2sERVEs

GREAT FOR

A taste of the Orient


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1 garlic clove

2 small baking potatoes - cleaned and wrapped in foil

125g tender stem broccoli

125g green beans

Handful fresh chives

200ml good red wine

1 tbsp redcurrant jelly

500ml chicken stock or ½ stock cube mixed with 500ml hot water

1 tsp balsamic vinegar

A knob of butter

2 sprigs fresh redcurrants - for garnish

2 tbsp olive oil

Salt and pepper

MEthod:1. Prepare and cook the duck legs by following the step-by-step guide. Place the baking potatoes in the oven at the same time as the duck.

2. Check both the duck and potatoes after 45 minutes for tenderness and adjust cooking time accordingly.

3. While the duck is cooking prepare the jus and vegetables. Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark. Add in the chicken stock and reduce by 2⁄3. Whisk in a knob of butter and then take off heat. Blanche the vegetables in salted boiling water, drain them and set aside.

4. When the potatoes are ready, slice off the top of each potato and scoop out the filling with a teaspoon and into a bowl. Mix the potato with the chives, 2 tablespoons olive oil and salt and pepper. Place the potato back into the ‘jacket’.

5. When you are ready to serve place the potato back into the oven for 5 minutes and quickly reheat the jus and the vegetables. Divide everything onto 2 plates and garnish with the fresh redcurrants.




2sERVEs

GREAT FOR

Something hearty

Roast duck legs with redcurrant jussEasonaL gREEns and a chIVE and oLIVE oIL jackEt Potato

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Pulled duck legwith sweet chilli sauce


½ tsp of ground cumin

½ tsp of ground paprika

Salt and pepper

200g sweet chilli sauce for cooking and extra for dipping

150g mixed leaves

2 spring onions, chopped

MEthod:1. Prepare and cook the duck legs by following the step-by-step guide but in addition to seasoning the legs with salt and pepper mix the cumin and paprika together and rub in to the legs before cooking.

2. After the legs have been cooking for 70 minutes take them out of the oven and pour the chilli sauce over them, return to the oven 160°C for 20 minutes.

3. When the duck is cooked shred with 2 forks. Divide the mixed leaves onto 2 plates and top with the shredded duck. Garnish with spring onions and serve with the remaining sweet chilli sauce.

PREP tIME:5 MInutEs


REadY In:95 MInutEs

2sERVEs

GREAT FOR

The perfect sharing dish


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1 small butternut squash - peeled and diced

2 large potatoes - peeled and diced

40g butter

100ml milk

2 small handfuls fine green beans - topped and tailed

Plum sauce:

2-3 plums, stoned and roughly chopped

100ml red wine

½ star anise (optional)

300ml beef stock

2-3 dessert spoons of plum jam

1 dessert spoon of vegetable oil

1 dessert spoon of olive oil

MEthod:1. Prepare and cook the duck legs by following the step-by-step guide.

2. While the legs are cooking you can prepare the sauce by placing a pan on a high heat, add a dessert spoon of vegetable oil, when hot add in the plums and cook until slightly softened. Pour in the wine and star anise (if using) and reduce by 1⁄3. Add in the stock and jam, mix in and simmer for 10 minutes. Set aside in a warm place.

3. Boil the potatoes in water and place the squash on a baking tray, drizzle with olive oil and place in the oven for 25 minutes. When the potatoes and squash are cooked mash with milk and butter.

4. When the duck is nearly ready, put the beans into boiling water for 5 minutes. Gently reheat the sauce and the mash and then serve with green beans.




2sERVEs

GREAT FOR

Autumnal suppers

Duck legs with plum sauce buttERnut squash and gREEn bEans

How to cook whole ducka stEP-bY-stEP guIdE

All ovens vary in performance, this is a guide only.

After you have preheated your oven to 220°C, Fan 200°C, Gas Mark 7 remove all packaging from the duck and take the bag of giblets (if included) out of the body cavity. Weigh the duck without the giblets.

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4 Place on a rack in a roasting tray and roast in the middle of the oven for 20 minutes per 500g plus 20 minutes extra.

5 When the duck is cooked cover with foil and rest for 10-20 minutes before carving.

1 Pat the skin of the duck with a kitchen towel to remove excess moisture.

2 Prick the skin around the duck legs.


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4sERVEs

IngREdIEnts:1 whole Gressingham Duck®

For the glaze:

3 tbsp honey

1 tsp dry sherry

1 tsp cracked black pepper

Juice of orange

5 cardamoms, husks removed and seeds crushed

For the vegetables:

1 Savoy cabbage

1.5 kg Maris Piper potatoes, peeled and cut into chunks for roasting

3 sprigs of rosemary

150g duck fat

1 tsp cumin seeds

1 bulb of garlic split into cloves

Knob of butter

MEthod:1. Prepare and cook the duck by following the step-by-step guide.

2. While the duck is cooking, prepare the glaze by mixing all the sauce ingredients together and gently warm in a small pan. Leave aside in a warm place.

3. Prepare the cabbage and place a pan of salted water onto boil. Blanche the leaves by plunging them into the boiling water and then into a pot of cold water. Drain well, slice thinly and set aside.

4. After the duck has been cooking for 45 minutes, place the potatoes into the roasting tray around the duck, baste them with the duck fat and add the rosemary, garlic and sprinkle the cumin seeds over. Turn the potatoes once during cooking.

5. 10 minutes before the end of cooking take the glaze and paint it all over the duck with a pastry brush.

6. When the duck is ready, remove from the oven and carefully take out of the tray and rest for around 10-20 minutes.

7. Take the potatoes from the pan and put into another roasting tray, baste with the duck fat and return to the oven to finish cooking.

8. Pour off all the fat from the liquid left in the tray. Pour the leftover juices into a saucepan and place onto the hob, bring to the boil, add a generous dollop of butter and simmer.

9. When you are ready to serve, quickly fry off the cabbage in some butter for 2-3 minutes.

10. Test the sauce for seasoning and adjust accordingly. Carve the duck and remove the potatoes from the oven. Your meal is now ready to serve.

Honey & cardamom glazed whole roast duck WIth cuMIn Roast PotatoEs and gREEns

cook tIME:dEPEndEnt on WEIght

REadY In:dEPEndEnt on WEIght


GREAT FOR

Family get-togethers

The remarkable duckFrom our Red Tractor assured farms here in beautiful East Anglia we rear the remarkable Gressingham Duck®, a unique breed that first came about when the small but flavourful wild mallard was crossed with the larger Pekin duck. This gave a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

Look for the Red Tractor logo for a sign of quality food you can trust.


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Documents

Dine in with Duck - Gressingham Duck · PDF fileuntil hot. 2. Add in the duck and ... Add in the peppers, ginger and garlic (and chilli if desired) ... or pak choi and stir fry for