Pulled Gressingham Duck Leg with Sweet Chilli Sauce
Gressingham Duck legs are delicious with a variety of accompaniments, in this case a tasty sweet chilli sauce.
Ingredients
- 2 Gressingham Duck legs
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground paprika
- Salt and pepper
- 200g sweet chilli sauce for cooking and extra for dipping
- 150g mixed leaves
Serves 2
5 minutes preparation
1 hour and 30 minutes cooking
Method
- Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4
- Season the duck legs with salt and pepper on both sides. Then mix the cumin and paprika together in a bowl and rub in to the legs. Place the duck legs on a wire rack on a baking tray and put in them in the oven. Cook for approx 1 hour and 10 minutes and take out of the oven. Pour the chilli sauce over the 2 legs and return to the oven on a lower temperature of 160oC for 20 minutes.
- Take the duck legs out of the oven and allow to cool for a short period of time. Shred the duck with 2 forks and discard the bones. Divide the mixed leaves onto 2 plates and top with the shredded duck. Garnish with spring onions and serve with extra sweet chilli sauce.
Duck Stir Fry with Peppers & Black Bean Sauce
Gressingham Duck is delicious in a variety of recipes including this tasty duck stir fry. For those who are watching the calories a skinless duck breast has fewer calories and under half the fat of a skinless chicken fillet (a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g).
Ingredients
- 2 skinless Gressingham Duck breasts, cut into 1 cm strips
- 1 small onion, roughly sliced (approximately 1 cm)
- 2 cloves garlic, finely diced
- 1 large red pepper, cut into 2 cm pieces (core removed)
- 1 small thumb of root ginger, peeled and finely sliced into matchsticks
- 1 tablespoon of light soy
- 2 spring onions, finely chopped into rings
- 250 ml black bean sauce
- 2 tablespoons vegetable oil
- 1 large handful spinach or pak Choy
- 1 chilli, finely chopped (optional)
- Salt and pepper
- Small jug of water
Serves 2
5 minutes preparation
15 minutes cooking
Method
- Heat the oil in a wok or large frying pan until hot.
- Add in the duck and quickly stir fry for approximately 1 minute. 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.
- Return the wok to the heat and add in the onions. Put in a pinch of salt and a touch 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).
- Add in the peppers, ginger and garlic (and chilli if required) and stir fry for another minute.
- Afterwards, add the light soy and spinach/ pak choy and stir fry for one more minute.
- Now put in 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 spring onion.
Whole Shredded Gressingham Duck Salad with Fresh Plums, Red Currant Jelly and Herb New Potatoes
This flavoursome whole shredded Gressingham duck salad is a great dish to enjoy in the summer with family and friends.
Ingredients
- 1 whole Gressingham duck
- 250g mixed leaves
- 3 large plums, pitted and cut into quarters
- 1 small jar redcurrant jelly
- 1 bulb garlic cut in half
- 1 small bunch of thyme
- Few sprigs of parsley finely chopped
- 175ml red wine
- 175ml water
- 500g new potatoes
- 50g butter
- 1 tablespoon olive oil
- 1 lemon cut in half
- Salt and pepper
Serves 4
20 minutes preparation
2 hours and 30 minutes cooking
- Pre heat oven to 200°C, fan 180°C, gas mark 6
- Take the whole duck and remove any giblets. Pat the skin dry with absorbent paper and prick the skin with a cocktail stick in and around the area between the leg and breast. Now season the skin generously with salt and also in the cavity.
- Place into a deep roasting tray and add water, wine, thyme and garlic around the duck. Squeeze the lemons and add half of the juice and the husks to the tray. Set the remaining lemon juice aside. Place the roasting tray into the pre heated oven.
- After half an hour, reduce the temperature to 150°C and cook for a further 2 hours. When ready, remove from the oven and place the plums around the duck. Cover loosely with foil and rest in a warm place for half an hour.
- Meanwhile, gently warm the redcurrant jelly in a small pan on a low heat for 2-3 minutes and set aside in a warm place.
- Boil the potatoes in slightly salted water for 15 minutes and then drain them. Return the potatoes to the pan and add the butter and herbs. Mix together and put into a serving bowl.
- Wash and drain the salad leaves and place in a bowl, using the remaining lemon juice as a dressing. Add olive oil and a pinch of salt and pepper and place onto a large serving platter or plate.
- Take the duck and carefully place it onto a chopping board. Put the plums on top of the salad leaves and either carve or shred the duck meat away from the bone, placing it onto the salad leaves.
- Serve with the potatoes, the redcurrant jelly, and perhaps some bread.
