The little book of festive feasts Your helping hand to the perfect feast
Festive Recipes from Gressingham Duck We hope you enjoy your festive bird and find this handy recipe booklet and meat thermometer useful when you are cooking over the Christmas period. Here at Gressingham we believe that duck makes a delicious meal throughout the year which is why we have included some Valentine s recipes to inspire you into the New Year. Roast Gressingham Duck legs, page 13 VIDEOS RECIPES & T I P S For more inspiring and simple duck recipe ideas and how-to videos visit: www.gressinghamduck.co.uk 02
Your cooking thermometer To give you an extra helping hand in the kitchen this festive season we have enclosed a cooking thermometer along with this booklet. to use it: Follow the cooking instructions on your festive bird. For the last 30 minutes of cooking time push the thermometer into the thickest section of the bird making sure it does not touch the bone, but is embedded deeply in the meat itself. Put your festive bird back in the oven at the recommended temperature. Check the thermometer as soon as the recommended cooking time is finished. The reading on the thermometer will indicate when the meat is cooked. Don't forget You can also use our handy thermometer for lamb, beef and pork joints. 03
SERVES 4 Roast Duck the whole family 1. Preheat your oven to 220 C, Fan 200 C, Gas Mark 7. 2. Remove all packaging. 3. Take bag of giblets out of the body cavity (they re useful for stock). 4. Weigh the duck without the giblets. It s important to do this don t just use the weight on the bag, as this includes the weight of the giblets. 5. Place on a rack in the roasting tin, prick the skin all over and rub a teaspoon of salt into the skin. 6. Roast in the middle of the oven for 20 minutes per 500g, plus 20 minutes extra. 7. Rest the duck for 10-20 minutes. This retains more of the juices for a more succulent meat. All cooking appliances vary in performance, these are guidelines only. TEMP: 200 C COOK TIME: 20 MINS PER KG + 20 MINS Need a helping hand? Visit www.gressinghamduck.co.uk for our how to videos. 04
SERVES minimum of 4 Roast Goose 1. Preheat your oven to 180 C, Fan 160 C, Gas mark 4. 2. Remove all packaging. 3. Take the giblets out of the body cavity (they re useful for making stock). 4. Weigh the goose without the giblets to calculate the cooking time which is 30 minutes per 1kg. 5. Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin. 6. Cover loosely with foil and place in the middle of the preheated oven. 7. Carefully pour off the goose fat occasionally. This can be kept to make crispy roast potatoes. 8. Remove the foil for the last 30 minutes cook time then remove the goose from the oven and allow it to rest for 20 minutes before carving. All cooking appliances vary in performance, these are guidelines only. TEMP: 180 C COOK TIME: 30 MINS PER 500G a delicious alternative www.gressinghamduck.co.uk 05
SERVES minimum of 4 Roast Turkey 1. Preheat oven to 190 C, Fan 170 C, Gas Mark 5. 2. Remove all packaging. 3. Remove the giblet bag and neck from the cavity and weigh the turkey to calculate the cooking time. 4. Place turkey in a roasting tin and season. Cover loosely with foil. 5. Cook in the centre of a preheated oven for: For turkeys under 4kg 25 minutes per kg plus 70 minutes For turkeys over 4kg 25 minutes per kg plus 90 minutes 6. Remove foil for the last 45 minutes of cooking. 7. When the cooking time is up, remove from the oven and allow to rest for 20 minutes. This retains more of the juices for a more succulent meat. All cooking appliances vary in performance, these are guidelines only. TEMP: 190 C COOK TIME: 25 MINS PER KG + 70 MINS / 90 MINS a classic Christmas 06
How to Carve your festive bird A step-by-step guide step one Slice the meat next to the leg bone and fold back until the leg is completely removed step two Trim the leg meat to make a drumstick step three Slice along the breast bone step four Fold back the breast meat and continue to carve down until the whole breast is removed step five Slice the breast meat and remove the wing step four Serve the different cuts of meat and enjoy! Save the bird s carcass for making a delicious winter soup www.gressinghamduck.co.uk 07
SERVES 4-6 Red Wine Gravy Christmas trimmings Giblets from bird 1 onion sliced in half 1 carrot roughly chopped 1 stick celery 1 bay leaf 6 peppercorns 1 ½ pints water 375ml of good red wine 1 ½ tbsp plain flour 1 knob butter Pinch of salt To make the stock (this can be done ahead of time): 1. Wash the giblets and place into a large saucepan. 2. Add all the vegetables, peppercorns, bay leaf, a pinch of salt and the water. Bring to the boil and then gently simmer for 1 hour while your roast is cooking. 3. Strain and reserve the stock. To make the gravy: 1. Skim off most of the fat from the roasting tin your meat has been cooking in (you can strain this and use for roast potatoes another time). 2. Place the tin over a low to medium heat on the hob and add the butter, sprinkle in the flour and mix well with a whisk. 3. Bring up to a simmer then add the wine. 4. Add the reserved stock, simmer and allow to reduce until you have the consistency you prefer. 5. Season to taste. You can mix in a generous tablespoon of redcurrant jelly if you prefer it sweeter. Tip Add a spoonful of good quality cranberry sauce to shop bought gravy to give you a rich, fruity gravy. a rich accompaniment 08
SERVES 4-6 Crispy Roast Potatoes made with duck fat Christmas trimmings Tip Use the fat from your roast duck to make delicious crispy roast potatoes. 1.5kg large Maris Piper potatoes, peeled and cut into a good eating size 25g duck fat 3 sprigs rosemary Salt and white pepper any family roast 1. Cover the potatoes with cold water in a large saucepan. Add 1 teaspoon of salt. 2. Bring to the boil and cook for further 10 minutes, then drain. 3. Meanwhile decant the duck fat into a large baking tray and place into a preheated oven at 200 C, Fan 180 C, Gas Mark 6 for 10 minutes. 4. Remove the baking tray from the oven and carefully place the potatoes into the fat. Lightly season with salt and white pepper. Add the rosemary and place back into the oven. 5. Cook for 35-45 minutes until the potatoes are a crisp golden brown colour. 6. Remove from the oven, carefully drain off the fat (save it for next time) and serve. www.gressinghamduck.co.uk 09
SERVES 4-6 Christmas trimmings Roasted Vegetables with thyme and rosemary 2 large beetroots peeled and cut into 3cm chunks 2 large carrots peeled and cut into 3cm chunks 2 large parsnips carrots peeled and cut into 3cm chunks 2 red onions peeled and cut in half 1 bulb of garlic cut in half width ways A few sprigs of thyme and rosemary 4-6 tbsp olive oil 1. Preheat oven 200 C, Fan 180 C, Gas Mark 6. 2. Put the red onion, beetroot, carrot, parsnips, garlic, and herbs into a roasting tray and season them well with salt and pepper and add olive oil. Mix well so that all the vegetables are covered in oil. (Add a little more if necessary). 3. Place into the oven and cook for approx 40-50 minutes, stirring once halfway through cooking. 4. They are ready when crispy and slightly caramelised. Winter Greens with roasted almonds 1 large or 2 small Savoy cabbage 1 tbsp flaked almonds 1 tbsp olive oil Large knob of butter 1. Prepare the cabbage: peel off the leaves discarding any ones that may be spoilt and omitting the core. 2. Place a pan of salted water onto boil. Blanche the cabbage by plunging the leaves into the boiling water and then into a pot of cold water, preferably iced. Drain well, slice thinly and set aside. 3. Five minutes before you need to serve, melt the butter with the oil in a large frying pan. Throw in the almonds and fry briefly to crisp, and then add the greens. Fry off together so the ingredients are mixed well and heated through. Serve. 10
MAKES 12 Seasoned Stuffing Balls with mushroom Christmas trimmings Tip You can prepare them in advance and place them into the oven when the turkey is resting. stuffing with a twist 500g good quality sausage meat 300g mushrooms - finely chopped (a mixture is good, i.e button, oyster, chestnut) 1 onion - finely chopped 2 cloves garlic - finely chopped Small bunch of parsley - finely chopped 1 egg 50g butter 1 tbsp olive oil Generous handful of breadcrumbs Salt and pepper 1. Preheat the oven to 200 C, Fan 180 C, Gas Mark 6. 2. Put a pan on a low to medium heat and add the oil and butter. Gently fry off the onion and garlic for 5 minutes, stirring occasionally. 3. Add in the mushrooms and fry for a further 5-10 minutes, seasoning well and adding a touch of water if it dries too quickly. 4. Take off the heat and allow to cool. 5. Put the sausage meat, egg and parsley into a bowl and add the cooked onion and mushroom mix. Mix together well and season again. 6. With wet hands, roll the mix into 1½ inch balls. If they are not holding well, throw in the breadcrumbs and combine until the mixture is firm. 7. Lightly oil a baking tray and place the balls onto it. They are ready to go into the oven and take 30 minutes to cook. www.gressinghamduck.co.uk 11
20 makes Devils On Horseback Christmas trimmings tasty finger food 20 pitted prunes 10 rashers streaky bacon 3 tbsp cranberry sauce Balsamic glaze/syrup (optional) 125ml brandy mixed with 125ml water 1. Make a small slit in each prune and place into a bowl. 2. Pour over the water/brandy mix and soak for at least half an hour. 3. Remove the prunes from the bowl and set aside. 4. Fill each prune with a little cranberry sauce. 5. Cut each bacon rasher in half across its width and wrap a round each prune. Secure each one with a cocktail stick. 6. Place the prunes on a roasting tray lined with baking parchment and place into a preheated oven at 200 C, Fan 180 C, Gas Mark 6. Turn them over halfway through cooking. 7. Cook until bacon is crispy approximately 12-15 minutes. 8. Place onto a serving tray and drizzle with balsamic syrup if required. Need a helping hand? Visit www.gressinghamduck.co.uk for our how to videos. 12
SERVES 4 Roast Gressingham Duck legs With roasted root vegetables and thyme 4 Gressingham Duck legs 6 tbsp olive oil 250ml water 2 red onions, peeled and cut into wedges 2 large carrots, peeled and cut into 5cm length 2 parsnips, peeled and cut into 5cm length 250g green beans, topped and tailed 1 head garlic, cut in half 2 raw beetroot, peeled and cut into wedges 300g new potatoes, cleaned and cut in half lengthways. A few sprigs of thyme Salt and pepper a New Year celebration 1. Preheat oven to 180 C, Fan 160 C, Gas Mark 4. 2. Place potatoes, carrots, red onions, garlic, parsnips and beetroot into a deep sided roasting dish. 3. Season well, pour over the olive oil, mix together well and level out. 4. Season the duck legs both sides and place on top of the vegetables. Scatter the thyme over the top. 5. Add in the water, cover the whole tray with foil and place in the oven for 1 hour. 6. After an hour, remove the foil, adjust the oven temperature to 200 C and cook for a further 15 minutes. 7. While the duck is cooking for the last 15 minutes, place a small pan of water on to boil, add a teaspoon salt and when the pan is boiling add in the green beans. Cook for 4 minutes, drain. 8. Remove the roasting tray from the oven, add the beans to the roasting tray and your dish is now ready to serve. Place in the middle of the table and divide onto 4 plates or let everyone help themselves. www.gressinghamduck.co.uk 13
SERVES 4-6 Festive duck wreath with An exotic RUB 1 whole Gressingham Duck ½ pint cider ¼ pint cider vinegar 1 bulb garlic, broken into cloves then crushed A selection of salad leaves 1 pomegranate seeds removed 1 small bunch of red grapes Handful of dried whole cranberries For the rub: 1 tsp ground cumin 4 tsp smoked paprika 1 tsp ground coriander 1 tsp ground allspice ½ tsp chilli powder 1 tsp ground black/ white pepper 2 tsp salt 1 ½ tbsp brown sugar 2 tbsp whole grain mustard 1. Preheat oven to 190 C, Fan 170 C, Gas Mark 5. 2. Mix all the rub ingredients together. 3. Take 2/3 of the rub and rub onto the inside and outside of the duck. 4. Place into a deep roasting tray; pour in the cider and the vinegar. Cover with foil and place into the oven for 1¼ hours. 5. After 1¼ hours reduce the temperature to 150 C, Fan 130 C, Gas Mark 2. Continue to cook for 1 hour. 6. Increase the heat to 200 C, Fan 180 C, Gas Mark 6, remove the foil and cook for 10 minutes to crisp up. 7. Remove from the oven and allow to rest for 30 minutes. 8. Meanwhile, prepare the wreath. Place a large plate on the surface you are serving from. Shape the leaves around the plate and scatter the pomegranates, grapes and cranberries over the leaves. Remove the plate to reveal the wreath. 9. Using two forks, shred or pull the duck and place the pulled meat in the middle of the wreath, where the plate has been. Sprinkle some, or all, of the remaining rub onto the duck. 10. Serve with bread baps and slaw. a lighter lunch 14
valentine's idea Roast duck breast with an orange and passion fruit sauce, watermelon salad your loved one 1 Gressingham Duck breast 2 fresh passion fruit - seeds removed 150ml orange juice 1 tablespoon caster sugar 1 teaspoon Demerara sugar ½ a small watermelon - seeds removed and diced into 2-3 cm pieces 75g butter 100g mixed salad 1 tablespoon olive oil 1. Preheat the oven to 200 C, Fan 180 C, Gas Mark 6. 2. Dry the skin of the duck with absorbent paper and score the skin 6-8 times with a sharp knife. Place the duck breast skin side down in a pan on a low to medium heat (no oil) until the skin is crisp and golden. Pour off any excess fat and place the duck, skin side down on a roasting tray and place into the preheated oven. 3. Cook for 6-20 minutes depending on how you like your duck cooked. Remove the duck from the oven and rest for at least 10 minutes in a warm place. 4. While the duck is cooking, start preparing the sauce and watermelon. Place the orange juice into a pan and reduce by a third. Add the caster sugar and dissolve. Add in the passion fruit, bring to the boil, take off the heat and whisk in half the butter and set aside. 5. Place the remaining butter in to a frying pan with the olive oil. Bring to a high heat and add in the watermelon. Toss for 30 seconds, sprinkle over the Demerara sugar and toss again. Set aside. 6. When you are ready to serve, pour any juices from the duck into the orange sauce and stir. Thinly slice the duck and place on to a platter. Pour the orange sauce over the duck on the platter, place the leaves and the watermelon into the middle of the table and share this romantic dish together! www.gressinghamduck.co.uk 15
Our farms 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. www.gressinghamduck.co.uk