Gressingham recipe inspiration

Duck Breast with Lavender

This dish combines the flavours of sweet potato, beetroot and lavender to create a surprising and masterful dish.

Roast duck crown with duck croustillant & red wine jus

This duck recipe has all the texture and flavour needed to impress any guest.

Chargrilled duck breast with pickled shiitake mushrooms

A wonderful, carb-free dinner – give it a go on a midweek evening.

Crispy Duck BBQ Spring Rolls

Great British Chef Andy Waters gives these duck spring rolls a lift with a punchy BBQ sauce.

Whole crispy duck

The sublime orange, maple and soy marinade is what gives James Sommerin's whole duck recipe its edge.

Honey and thyme glazed Gressingham duck crown with cherries

An impressive centrepiece dish, the richness of the meat is complimented by the fruity cherry sauce

Black garlic braised Gressingham duck leg

With red cabbage puree, cavolo nero and duck fat confit potatoes

Gressingham duck breast and duck leg potato rosti

With ginger puree and fresh orange

Duck leg bon bons

With beetroot ketchup and Granny Smith apple

Szechuan Duck Breast

An impressive dish that uses duck legs and breast

Wild mushroom stuffed guinea fowl

With pommes dauphine, confit leek, king oyster mushroom and tarragon sauce supreme

Duck prosciutto

With confit egg yolk, celeriac remoulade, truffle dressing

Smoked duck breast with a cognac and cumquat marmalade

Smoked duck breast, cognac and cumquat marmalade, lime infused fennel, burnt lime gel, cognac jus, duck kushi glazed with cumquat, wrapped in duck skin and rolled in a rosemary and lime crumb. As part of Westminster Kingsway College duck cookery competition.

Duck liver parfait

with orange braised chicory and warm focaccia

Pan-fried duck breast with mulled wine duck pithivier

Pan-fried duck breast with mulled wine duck pithivier, dauphinoise potato, braised cabbage, madeira and pickled cherry jus. As part of the Westminster Kingsway College duck cookery competition.

Gressingham Duck breast with fondant potato

Served with sage and onion crusted carrot, parsnip puree, cranberry and bacon jus

Confit Gressingham Duck leg

With creamy mash potato and peas a la francaise