Romantic Recipes THE LITTLE BOOK OF - Your helping hand to cooking the perfect romantic meal
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· THE LITTLE BOOK OF ·
Romantic
Recipes
Your helping hand to cooking the
perfect romantic meal
· THE LITTLE BOOK OF ·
Romantic Recipes
Deliciously simple
We believe cooking with duck makes a meal
much more memorable as it tastes wonderful, Our farms
is one of the healthier meats you can choose
and is easier to cook than you may think. From our Red Tractor assured farms
here in beautiful East Anglia we rear
We think duck is perfect for romantic meals and
the remarkable Gressingham Duck®,
have created a range of simple but impressive
a unique breed that first came about
duck recipes to help you this Valentine’s.
when the small but flavourful wild
We hope you enjoy them as much as we do!
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.
We breed, hatch, rear and then
VIDEOS prepare the Gressingham Duck® by
RECIPES
& TIPS hand from Red Tractor assured farms
For more inspiring and simple duck here in the neighbouring counties of
recipe ideas and how-to videos visit: Suffolk and Norfolk. Our ducks are
www.gressinghamduck.co.uk reared free-to-roam in light, airy barns
with access to water for bathing as
well as natural light and fresh air. They
are given a fresh bedding of straw
every day and have continuous feed
and fresh water throughout the day.
Look for the
Red Tractor
logo for a sign
of quality food
you can trust.
· THE LITTLE BOOK OF ·
Romantic Recipes 1 2
How to cook duck breasts Pat the skin of the duck breast with a Score the skin with
A STEP-BY-STEP GUIDE kitchen towel to remove excess moisture. a sharp knife.
3 4
After you have preheated your oven to 220°C,
Fan 200°C, Gas Mark 7, remove all packaging and...
Season with salt and Place skin side down on a cold pan on a medium heat
ground pepper. for 6-8 minutes or until golden brown. Pour off the fat
regularly and seal the other side for 30 seconds.
5 6
RARE MEDIUM WELL DONE
Place skin side up on a rack in a When the duck is cooked to your liking
roasting tin in the middle of the oven. rest in a warm place for 10 minutes.
Rare 10
MINUTES Medium 15
MINUTES Well done 18
MINUTES
All ovens vary in performance, this is a guide only.
· THE LITTLE BOOK OF ·
Romantic Recipes
2
SERVES METHOD:
1. Start with the passion fruit sauce by cutting the fruit in
half, remove the pulp, seeds and flesh from inside and
Passionate seared place in a small saucepan.
2. Next, add the whisky and star anise and bring to the boil.
duck breast PREP TIME:
10 MINUTES
The whisky may flambé, allow the alcohol to burn off and
remove the pan from the heat until the flame burns out.
WITH CRUSHED POTATOES 3. Add the maple syrup and black treacle and bring back to
the boil. Remove from the heat to allow the ingredients
COOK TIME: to infuse. Reheat the sauce when ready to serve.
50 MINUTES 4. Wash and place the new potatoes into a suitable sized
pan, cover with cold water and bring to the boil. Cook
for about 10-15 minutes until tender. Strain and leave to
READY IN: cool slightly.
60 MINUTES 5. While the potatoes are cooling, place the duck breast on
a chopping board, skin side up and using a sharp knife,
score the skin in a diagonal direction. Then turn the duck
breast around and score in the opposite direction.
INGREDIENTS: 6. Season the duck breast with salt and black pepper. Heat
Seared duck breast: an oven proof frying pan on a high heat. Once the pan is
very hot, place the duck breast, skin side down, into the
4 x Gressingham dry pan. Reduce the heat so that it gently fries and cook
Duck® breasts for 5 minutes until golden brown.
Salt and pepper 7. Preheat the oven to 190°C, Fan 170°C, Gas Mark 5.
Passion fruit sauce: Transfer the frying pan into the oven and cook the breast
for 3 minutes on one side, then turn the duck breast over
4 passion fruit
and cook for another 3 minutes.
2 star anise
8. Remove from the oven and transfer the breast onto a
70ml of whisky board or plate and allow to rest in a warm place for a
100ml of maple syrup good 5 minutes.
10g of black treacle 9. While the duck is resting, heat a large frying pan over a
medium heat and add a large knob of butter. As soon
Crushed new potatoes:
as the butter begins to foam, add the potatoes, slightly
500g of new potatoes crushing each one in your hand before adding into the pan.
Butter 10. Toss the potatoes in the warm butter and season with
1 bunch of chives, salt to taste. Remove the pan from the heat and add in
finely chopped the chives just before serving alongside the carved duck
Salt breast and hot passion fruit sauce.
Perfect for... something passionate
· THE LITTLE BOOK OF ·
Romantic Recipes
2
SERVES INGREDIENTS:
2 Gressingham Duck® breasts
Duck breast
2 large oranges
10 new potatoes, boiled in salted water and then cut in half
WITH A HONEY, ORANGE PREP TIME:
2 garlic cloves
& THYME GLAZE 10 MINUTES 1 bunch of thyme
120g honey
COOK TIME:
25 MINUTES METHOD:
1. Peel and segment one of the oranges and zest the other orange
and squeeze the juice out. Set both aside.
READY IN: 2. Score the duck breasts and then place skin side down in a pan
35 MINUTES on a low to medium heat (no oil) and cook for about 6 minutes
or until the skin is golden and crisp. Turn the breasts over and
quickly seal.
3. After pouring off any excess fat, put the duck in a roasting
tray skin side down and place in the preheated oven. Cook in
a preheated oven (220°C, Fan 200°C, Gas Mark 7) for 10-20
minutes depending on how you like your duck, from rare to
well done. Then remove the duck from the oven and leave to
rest for 5-10 minutes (this is really important and makes the
duck even more succulent).
4. While the duck is 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.
5. Halfway through the cooking of the duck, remove the duck
from the oven and glaze the skin generously with some of
the pan mixture. Return to the oven for the required time and
when cooked take out and allow to rest for at least 5 minutes.
6. When you are ready to eat, bring the pan up to heat, divide the
sauce and potatoes onto 2 plates. Carve the duck breast into 5
or 6 pieces and place on top. Serve with your favourite greens.
Perfect for... a zesty evening in
· THE LITTLE BOOK OF ·
Romantic Recipes
2
SERVES
PREP TIME: COOK TIME: READY IN:
5 MINUTES 20 MINUTES 25 MINUTES
Simple duck breast
WITH FRIES INGREDIENTS:
2 Gressingham Duck® breasts
200g of fries or chips
Bunch fresh watercress
METHOD:
1. Preheat oven to 200°C, Fan 180°C, Gas Mark 6.
2. Score the skin on each duck breast and pat dry with
absorbent paper. Season the meat and skin with salt and
place into a frying pan skin side down on a low to medium
heat with no oil.
3. Cook for approximately 6-8 minutes until the skin is a
golden crispy brown. Pour off any excess oil as you cook.
4. Flip the duck breast over and seal for 30 seconds.
5. Transfer the breasts to a baking tray and place in the oven
for another 6 minutes. Then remove from the oven and
leave in a warm place to rest for 10 minutes.
6. When you are ready to eat, carve a few slices and serve
with fries, watercress and maybe some creamy mayonnaise.
Perfect for... a quick lunch
· THE LITTLE BOOK OF ·
Romantic Recipes
2
SERVES INGREDIENTS:
4 Gressingham Duck® breasts
Duck salad
Salt and pepper
4 crisp baby gems or similar lettuce, shredded
WITH A HOT AND PREP TIME:
2 shallots, finely sliced
SOUR DRESSING 20 MINUTES 4 spring onions, cut into thin discs
2 celery sticks, cut into match sticks
½ cucumber, cut into match sticks
COOK TIME: 1 red & 1 yellow pepper, finely sliced
30 MINUTES
3 tbsp fish sauce
2 tbsp lime juice
2 garlic cloves, peeled and crushed
READY IN:
50 MINUTES 2 red chillies, de-seeded and finely sliced
1 dsp palm sugar (or demerara)
Roasted peanuts (optional)
METHOD:
1. Preheat the oven to 180°C, Fan 160°C, Gas Mark 4.
2. Score the fat on each duck breast and season well, place the duck
breasts skin side down into a large frying pan, and place on a
medium heat (without oil) and cook for about 8 minutes until the
fat has rendered out and the skin has gone golden brown and crispy.
3. Turn the duck breasts over briefly to seal the flesh side, and then
transfer to a roasting dish and place in the oven for 8 minutes.
4. Meanwhile, make the dressing by adding the fish sauce, lime juice,
garlic, chilli and sugar to a small pan and placing over a medium heat,
stirring until the sugar has dissolved.
5. Leave the duck breasts to rest for 5-10 minutes before carving.
Arrange the lettuce, shallots, spring onions, cucumber, celery and
peppers onto four plates. Lay a carved duck breast on top of each
salad and drizzle with the dressing. If using, scatter the roasted
peanuts over the plate.
Perfect for... a little hot and spicy
· THE LITTLE BOOK OF ·
Romantic Recipes
1 2
How to cook duck legs
A STEP-BY-STEP GUIDE Pat the skin of the duck leg with a kitchen Prick the skin of the
towel to remove excess moisture. duck leg all over.
After you have preheated your oven to 180°C,
Fan 160°C, Gas Mark 4, remove all packaging and... 3 4
Season with salt and Place on a wire rack on a roasting tray and cook
ground pepper. in the middle of the oven for 90 minutes.
5
When the duck is cooked, cover with
foil and rest for 10 minutes.
All ovens vary in performance, this is a guide only.
· THE LITTLE BOOK OF ·
Romantic Recipes
2
SERVES INGREDIENTS:
2 x Gressingham Duck® legs
Slow roast duck legs
1 whole pomegranate (seeds separated) or
100g of pomegranate seeds
WITH A CITRUS AND PREP TIME:
For the glaze:
POMEGRANATE GLAZE 10 MINUTES 100g clear honey
100g marmalade
Juice and zest of 1 small orange
COOK TIME: Juice and zest of 1 lemon
90 MINUTES
1 tsp of sherry vinegar
READY IN:
100 MINUTES METHOD:
1. Firstly prepare the duck legs by trimming off any excess fat.
2. Using a skewer or fork, prick the skin of the duck legs several
times. Season with salt and pepper both sides. Place on a
deep sided baking tray and put into a preheated oven (180°C
or 160°C Fan, Gas Mark 4) for 80 minutes.
3. While the duck legs are cooking you can prepare the glaze
by placing all of the glaze ingredients into a small pan and
bringing to the boil.
4. Simmer for approximately 3 minutes. Set aside.
5. After the duck legs have been cooking for 80 minutes,
remove from the oven. Generously spoon the glaze over the
duck legs, leaving some in the pan to finish the dish off. Add
the pomegranate seeds to the remainder of the glaze in the
pan and set aside in a warm place.
6. Return the duck legs to the oven for a further 10 minutes.
7. When the duck legs are ready, remove from the oven.
8. Place the duck legs onto each plate along with the
vegetables. Spoon over the rest of the pomegranate glaze.
Perfect for... a striking dish
· THE LITTLE BOOK OF ·
Romantic Recipes
2
SERVES INGREDIENTS:
2 Gressingham Duck® legs
Honey duck legs
1 tbsp honey
50g marmalade
WITH MARMALADE SYRUP PREP TIME:
1 tbsp Cointreau
AND SWEET POTATO MASH 5 MINUTES 1 tbsp orange juice
200g sweet potatoes
A handful of fresh coriander, chopped
COOK TIME: ½ tsp ground nutmeg
90 MINUTES
A knob of butter
Salt and pepper
READY IN:
95 MINUTES
METHOD:
1. Preheat the oven to 180°C, Fan 160°C, Gas Mark 4. Pierce
the skin on the duck legs all over with a fork or cocktail
stick and season on both sides. Peel the sweet potatoes
and cut into large diced pieces. Place the duck legs onto a
baking tray and place in the preheated oven and cook for
approximately 90 minutes or until the meat is tender - you
can test this with a small, sharp knife.
2. About half an hour before the duck has finished cooking,
prepare the syrup. Place the honey, marmalade, Cointreau
and orange juice in a pan over a moderate heat. Reduce
until slightly sticky. Mix in another splash of orange juice if
it is too thick. Set aside until required.
3. Next, steam or simmer the sweet potatoes until tender and
mash with the butter and nutmeg, and season well. Fold
in the chopped coriander. Slightly warm the syrup, place a
scoop of mash on each plate, lean a duck leg up against it
and spoon over the syrup. Serve with green beans.
Perfect for... a sweet & fruity meal· THE LITTLE BOOK OF ·
Romantic Recipes
2
SERVES
PREP TIME: COOK TIME: READY IN:
5 MINUTES 90 MINUTES 95 MINUTES
Pulled duck leg
WITH SWEET INGREDIENTS:
CHILLI SAUCE 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
METHOD:
1. Preheat the oven to 180°C, Fan 160°C, Gas Mark 4.
2. 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.
3. Place the duck legs on a wire rack on a baking tray and
put in them in the oven for approximately 1 hour and 10
minutes. Remove from the oven and pour the chilli sauce
over the legs and return to the oven at a lower temperature
of 160°C, Fan 140°C, Gas Mark 3 for 20 minutes.
4. 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.
Perfect for... a sharing dish· THE LITTLE BOOK OF ·
Romantic Recipes
1 2
How to cook whole duck
A STEP-BY-STEP GUIDE Pat the skin of the duck with a kitchen Prick the skin around
towel to remove excess moisture. the duck legs.
After you have preheated your oven to 220°C,
Fan 200°C, Gas Mark 7 remove all packaging from 3 4
the duck and take the bag of giblets (if included) out
of the body cavity. Weigh the duck without the giblets.
Season with salt and Place on a rack in a roasting tray and roast in the middle of
ground pepper. the oven for 20 minutes per 500g plus 20 minutes extra.
5
When the duck is cooked cover with foil
and rest for 10-20 minutes before carving.
All ovens vary in performance, this is a guide only.· THE LITTLE BOOK OF ·
Romantic Recipes
4
SERVES METHOD:
1. Preheat oven to 200°C, Fan 180°C, Gas Mark 6. Remove all
packaging from the duck and take the bag of giblets (if included)
Whole roast duck out of the cavity. Weigh the duck.
2. Prick the skin around the duck legs and season with salt and pepper.
WITH A HONEY AND PREP TIME: 3. Place the duck on a rack in a baking tray big enough to allow you
CARDAMOM GLAZE, CUMIN 15 MINUTES to also fit on the potatoes, and add the duck fat (or vegetable oil
ROAST POTATOES AND GREENS if you do not have duck fat). Place the duck in the oven. Roast in
the oven for 20 minutes per 500g, plus 20 minutes extra.
COOK TIME: 4. Meanwhile prepare the glaze by mixing all the ingredients
DEPENDENT together and gently warm in a small pan. Leave aside in a
ON WEIGHT warm place.
5. Prepare the cabbage: peel off the leaves discarding any ones that
may be spoilt and omitting the core. Place a pan of salted water
READY IN: onto boil. Blanche the cabbage by plunging the leaves into the
DEPENDENT boiling water and then into a pot of cold water. Drain well, slice
ON WEIGHT thinly and set aside.
6. After the duck has been cooking for 45 minutes, place the
INGREDIENTS: potatoes into the roasting tray around the duck, then add the
rosemary, the garlic and sprinkle the cumin seeds over them.
1 Gressingham Duck® Baste with the duck fat and season. Turn the potatoes once
For the glaze: during cooking.
3 tbsp honey 7. Ten minutes before the end of cooking, take the glaze and paint it
all over the duck with a pastry brush.
1 tsp dry sherry
8. When the duck is ready, remove from the oven and carefully
1 tsp cracked black pepper take out of the tray and place in a warm resting place for
Juice of orange approximately 30 minutes.
5 cardamoms, husks removed 9. Then take the potatoes from the pan and put into another
and seeds crushed roasting tray, baste with the duck fat and return to the oven to
finish cooking.
For the vegetables:
10. Pour off all the fat from the liquid left in the tray, and save for
1 Savoy cabbage another cooking opportunity.
1.5 kg Maris Piper potatoes, 11. You should be left with just the juices to create the sauce. Pour
peeled and cut into chunks into a saucepan and place onto the hob, bring to the boil, add a
for roasting generous dollop of butter and simmer.
3 sprigs of rosemary 12. When you are ready to serve, quickly fry off the cabbage in some
150g duck fat butter for 2-3 minutes.
1 tsp cumin seeds 13. Test the sauce for seasoning and adjust accordingly. Remove the
potatoes from the oven. Your meal is now ready to serve.
Perfect for...
1 bulb of garlic split into cloves
something more hearty· THE LITTLE BOOK OF ·
Romantic Recipes
Looking for more
recipe inspiration? VIDEOS
RECIPES
& TIPS
Visit our website for more delicious recipes.
We even have helpful ‘how-to’ videos to help
make your special moment even more memorable.
www.gressinghamduck.co.ukYou can also read
