Our Recipe On How To Cook The Perfect Duck | Gressingham Foods

Let's cook

Remove all packaging, pat skin dry with a paper towel to dry skin as much as possible, this will help to crisp the skin up
Preheat oven to 220°C
Pierce skin all over with a fork or skewer, mainly on and around legs
Season inside and out with salt and pepper
(Option/tip) Dress the cavity bay leaves, rosemary, cloves or garlic. Do not pack tight so that the air can still flow
Place on a trivet above a roasting tray
Cook in middle of oven for 20mins per 500g, plus 20mins extra. After the first 30mins, reduce the temperature to 170°C
Baste every 45mins or so with the fat, keep left over fat for the perfect roast potatoes.

Preheat oven to 200°C
Place a good non-stick pan over a medium heat to warm up
Score along the duck skin 6-10 times with a sharp knife
Season all over with salt and pepper to taste
Place skin side down in the pan, dry (no oil)
Cook skin side down for approximately 6-8mins or until golden brown, lift fillets with some tongs occasionally to check the skin is not burning (if it is the heat is too high).
Poor off fat regularly, it’s important to keep the pan as dry as possible so not to deep fry the fillets (save fat for roast potatoes)
Before transferring into the oven, turn the fillets in the pan to seal for 30seconds each
Transfer frying pan to oven (leave fillets skin side down in pan) or transfer into a baking tin (skin side down) for……

Preheat oven to 200°C
Place a good non-stick pan over a medium heat to warm up
Weigh the crown to calculate cooking time
Score skin 6-10 times across each breast
Season inside and out
Place the crown skin side down in the pan for 2-4mins making sure all the skin is seared and just starting to turn golden brown
Remove from pan with tongs and place on a trivet above a roasting tray skin side up
Cook in middle of oven for 20mins per 500g