Dine in with Duck. handbook. Your helping hand to perfect duck

Transcription

1 Dine in with Duck handbook Your helping hand to perfect duck

2 Deliciously simple 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. 02

3 WIN a Gressingham duck HAMPER Every month we will pick a winner who will receive a selection of duck products and accessories to cook up a delicious duck supper. TO ENTER visit: gressinghamduck.co.uk/hamperprize For more inspiring and simple duck recipe ideas and how-to videos visit: VIDEOS RECIPES & T I P S 03

4 How to cook duck breasts A STEP-BY-STEP GUIDE 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. 5 Place skin-side up on a rack in a roasting tin in the middle of the oven. Rare 10 MINUTES Medium 15 MINUTES Well done 18 MINUTES rare medium well done 6 When the duck is cooked to your liking rest in a warm place for 10 minutes. 04 All ovens vary in performance, this is a guide only.

5 SERVES 2 Simple duck breast with fries GREAT FOR Quick and easy dining 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 for our how to videos. 05

6 SERVES 2 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 PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES READY IN: 35 MINUTES 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. GREAT FOR Entertaining friends 06

7 SERVES 2/3 Duck stir fry with peppers and black bean sauce GREAT FOR Alfresco suppers 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 125ml 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 COOK TIME: 15 MINUTES READY IN: 20 MINUTES 07

8 How to cook duck legs A STEP-BY-STEP GUIDE After you have preheated your oven to 180 C, Fan 160 C, Gas Mark 4, remove all packaging and... 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. 3 Season with salt and ground pepper. 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. 08 All ovens vary in performance, this is a guide only.

9 SERVES 2 Tamarind & honey glazed duck with rice noodles and cucumber ribbons 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 PREP TIME: 10 MINUTES COOK TIME: 90 MINUTES READY IN: 100 MINUTES 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. GREAT FOR A taste of the Orient 09

10 SERVES 2 Roast duck legs with redcurrant jus seasonal greens and a chive and olive oil jacket potato Ingredients: 2 Gressingham Duck legs 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. PREP TIME: 15 MINUTES COOK TIME: 90 MINUTES READY IN: 105 MINUTES GREAT FOR Something hearty 10

11 SERVES 2 Pulled duck leg with sweet chilli sauce GREAT FOR The perfect sharing dish Ingredients: 2 Gressingham Duck legs 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 COOK TIME: 90 MINUTES READY IN: 95 MINUTES 11

12 SERVES 2 Duck legs with plum sauce butternut squash and green beans GREAT FOR Autumnal suppers Ingredients: 2 Gressingham Duck legs 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. PREP TIME: 10 MINUTES COOK TIME: 90 MINUTES READY IN: 100 MINUTES 12

13 How to cook whole duck A STEP-BY-STEP GUIDE 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. 1 Pat the skin of the duck with a kitchen towel to remove excess moisture. 2 Prick the skin around the duck legs. 3 Season with salt and ground pepper. 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 minutes before carving. All ovens vary in performance, this is a guide only. 13

14 SERVES 4 Honey & cardamom glazed whole roast duck with cumin roast potatoes and greens 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 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 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. PREP TIME: 10 MINUTES COOK TIME: Dependent on weight READY IN: Dependent on weight GREAT FOR Family gettogethers 14

15 The remarkable duck From 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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