Ingredients:

For the Brine

● 1 litre Water

● 3 tbsp Soy Sauce

● 1 tsp Fine Salt

● 2 tbsp Light Muscovado Sugar

● 2.2-2.5kg Duck

For the Duck

● 1 Onion, Roughly Chopped

● 1 Clove Garlic, Minced

● 3 Peaches, Quartered

● 3 Peaches, Haved.

● 230ml Water

● 120ml Bourbon

● 1 tbsp Olive Oil

● 2 tsp Fine Salt

● ½ tsp Black Pepper. Coarsely Ground

● ½ tsp Sichuan Peppercorns, Toasted and Coarsely Ground

● 2 tsp Cumin

For the Peach Bourbon Glaze

● 2 Peaches, Cut into 1cm Thick Slices

● 100ml Bourbon

● 100g Light Muscovado Sugar

● 1 tbsp Lemon Juice

● 2 tbsp Honey

Method:

1. Begin with the brine. Mix all ingredients and put into a large sealable bag along with the duck. Sit the bagged duck in a roasting tray and pop in the fridge overnight.

2. The next day, begin the glaze. Add the sugar to a small saucepan along with the bourbon. Dissolve over a low heat then bring to a simmer for 3-5 minutes or until thickened. Remove from the heat, whisk through the lemon juice & honey then add the peach slices to steep. Set aside.

3. Preheat the oven to 220°C. Remove the duck from the brine, discard the brine and pat the duck dry. Pour a kettle full of boiling water over the duck to contract the skin, then dry again. Remove the innards from the duck.

4. Arrange half the onions on the base of a cast iron skillet and sit the duck, breast side up on top. Mix the remaining onions with the peaches and mix the spices and salt in a separate bowl.

5. Rub the duck skin with the olive oil and rub the spice mixture inside and over the skin of the duck. Stuff the cavity with the remaining peaches and onions.

6. Pour 120ml water over the onions in the skillet and roast the duck for 30 minutes.

7. Reduce the temperature to 170°C. Flip the duck onto its back and add the bourbon, plus 120ml water to the skillet and roast for another 30 minutes.

8. Flip the duck once more, add the halved peaches to the skillet and roast for 15 minutes. Spoon the glaze over the duck, reserving 2 tbsp. Roast for 15 minutes more, or until the internal temperature of the duck is 75°C.

9. Remove from the oven, spoon over the remaining glaze, and allow to rest for 15 minutes.

10. Carve and serve with the roast peaches, onions, and cooking juices.

Recipe from www.stellar.co.uk

Cook’s notes

Make sure to work out the cooking time – allow 30 mins per kg plus 30 mins. If you’d like an extra crispy skin, try pouring a kettle of boiling water over the bird just before roasting.

Ingredients

• 1 whole duck
• sea salt
• 1 tsp allspice (optional)
• 1 orange, zested and halved (optional)

Method

• Around 2-3 hours before cooking, put the duck in a roasting tray and lightly prick the skin over the breast, season generously with salt, and spices and orange zest if using, and return to the fridge. Make sure you remove the bag of giblets from the cavity (save to make a stock/gravy)
• 30 mins before cooking, remove the duck from the fridge. Put your oven on to preheat at 220°C/Gas 7.
• Cover the duck with foil. Transfer to the oven and roast for 30 mins.
• Remove the foil and baste with the whole bird with the fat from the bottom of the tray. Reduce the heat to 180°C/Gas 4. Return it to the oven and roast for 30 mins per kg, basting halfway through. Cover with foil again towards the end of cooking if the skin looks as though it may be starting to burn
• To check the bird is cooked, insert a knife into the thickest part of the leg where it joins the breast. The juices should run clear. Leave to rest for 20 mins before carving.

Recipe by www.riverford.co.uk

4 duck legs 

5 shallots, peeled and halved 

3 garlic cloves, thinly sliced

1 tbsp plain flour

250ml chicken stock

200ml red wine 

1 orange, sliced 

2 cinnamon sticks 

1 star anise

Some rosemary sprigs 

300g blackberries 

A pinch of Salt

Serve with: Sautéed greens 

Celeriac Mash:

1 large celeriac, peeled and roughly chopped 

500ml vegetable stock

200ml whole milk

A large knob of butter 

Method:

1. Preheat the oven to 160C. 
2. Place a large casserole onto heat. Brown off the duck legs on both sides, starting on the skin side. Once browned, remove from the pan and add the shallots and sliced garlic, frying them until they soften and start to go golden. 
3. Next add the flour and cook into the sauce for a few minutes until it has thickened. Then add the red wine and stock, allow it to bubble and come to the boil. 
4. Add the duck legs back into the casserole along with 2/3 of the blackberries, the orange slices, cinnamon sticks, star anise a pinch of salt and rosemary sprigs. 
5. Cover and transfer to the oven for 1-hour 30mins. Once cooked add the remaining blackberries and serve. 
6. To make the mash, add the celeriac to a pan with the stock and milk and bring to the boil. Simmer gently until the celeriac is tender. Mash or pass through a ricer and then stir through a knob of butter and a pinch of salt.
7. Serve the duck legs with the celeriac mash and some sauteed greens. 

INGREDIENTS

• FOR THE CURRY PASTE
• 1 lemongrass stalk
• 2cm root ginger, peeled and roughly chopped
• 2 small onions, peeled and roughly chopped
• 6 garlic cloves, peeled
• 2 red chillies, roughly chopped
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• 1 tsp white pepper
• 1⁄2 tsp ground turmeric

• FOR THE CURRY
• 1 Gressingham half aromatic duck
• 2 tbsps vegetable oil
• 5 kaffir lime leaves
• 200g butternut squash
• 1 aubergine
• 200ml chicken stock
• 1 tin of coconut milk (400ml)
• 2 tbsp fish sauce
• 2 tsp palm sugar
• 10 mangetout, washed
• A few sprigs of fresh basil

METHOD

1 Preheat the oven to 200°C/Gas Mark 6. Remove any packaging from the half aromatic duck, place it on a baking tray and roast in the preheated oven for 30 minutes.

2 Meanwhile, make the curry paste. Remove the hard end and dry top half of the lemongrass stalk, then roughly chop the remainder. Grind all the ingredients for the paste together in a pestle and mortar. Alternatively, you could blitz everything in a blender to a smooth consistency.

3 Put a large pan onto a low-medium heat and pour in the oil, then add the curry paste and lime leaves. Cook for 10 minutes, stirring occasionally and adding a little water if anything starts to stick. Meanwhile, prepare the butternut squash and the aubergine by peeling the squash, topping and tailing the aubergine, then chopping both into 2cm dice.

4 Add the butternut squash and aubergine to the pan, lightly season and stir for 2 minutes. Pour in the stock and coconut milk, bring to the boil and then simmer until the duck has finished roasting. Remove the duck from the oven, carefully shred the meat off the bones with two forks and add it to the curry sauce along with the fish sauce and palm sugar. Stir everything together and simmer for a further 10 minutes, adding a touch of water if the sauce is drying out too much.

5 When the curry is almost ready, stir in the mangetout and adjust the seasoning after tasting the sauce. Spoon the curry into two warm bowls and garnish with fresh basil just before serving.

Recipe by Gressingham Duck

INGREDIENTS

• 6 tbsp coarse rock salt
• Few sprigs of rosemary and thyme
• 1 garlic bulb, cloves separated, skins on, flattened with a large knife
• 4 large Gressingham duck legs
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 orange, zested
• 1kg duck fat

METHOD

1 You will need to start the confit process at least one day ahead. Scatter one fifth of the salt, herbs and garlic in a deep tray or dish big enough to hold the duck legs. Place the legs skin side down in the dish and sprinkle the rest of the salt, herbs and garlic over the legs along with the peppercorns, bay leaves and orange zest. Cover and place in the fridge overnight.

2 When you are ready to cook, remove the duck legs from the fridge, scrape off the herbs and salt, rinse under cold water and dry well with kitchen roll.

3 Preheat the oven to 125°C/Gas Mark 1⁄2. Place a large ovenproof saucepan or casserole dish on a low heat and melt the duck fat. Carefully place the duck legs into the pan or dish, ensuring they are fully covered by the fat. Cover with a lid or foil and place into the oven. Cook for 21⁄2 to 3 hours until tender. Test if the meat is ready by piercing with a skewer; it should be soft and yielding. If not, return to the oven and test every 30 minutes.

4 When the duck legs are ready, remove the pan or dish from the oven and allow them to cool in the fat for 1 hour. Take the legs out of the fat and place them on a wire rack in a roasting tray, skin side up. If you wish to store them at this stage, you can put the legs into a container, cover with duck fat, put the lid on and refrigerate for up to a month. Otherwise, keep the fat for your next batch of confit.

5 To roast your confit legs, preheat your oven to 200°C/Gas Mark 6. Place them in the oven and roast for about 30 minutes until the duck is heated through and the skin is crispy. To help speed up the process of crisping the skin, you can place them under a hot grill for the last couple of minutes before serving.

Recipe by Gressingham Duck

INGREDIENTS

• 2 large Gressingham duck legs
• 1 red onion, peeled and finely sliced
• Vegetable oil
• 2 garlic cloves, peeled and crushed
• 100g cooking chorizo
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tbsp tomato purée
• 1⁄2 tbsp chipotle paste
• 1 tin of kidney beans, drained (400g)
• 1 tin of chopped tomatoes (400g)
• 1 lime, halved

TO SERVE

• Fresh coriander
• Soured cream
• Grated cheese
• Fresh chillies
• Tortilla

METHOD

1 Preheat the oven to 200°C/Gas Mark 6. Pat the duck legs dry with kitchen towel. Prick the skin all over with a fork or sharp knife and season well with salt and pepper.

2 Place them on a baking tray and into the preheated oven. Cook for 45 minutes then remove from the oven, leave until cool enough to handle and shred the meat from the bones with two forks.

3 Meanwhile, gently fry the red onion with a little oil in a pan over a low to medium heat, until softened. Add the garlic and chorizo and cook for 3-4 minutes.

4 Next add the cumin, oregano, paprika, tomato purée, chipotle paste, kidney beans and chopped tomatoes.

5 Turn up the heat and simmer for 10 minutes, then stir in the shredded duck and a little water if the sauce is getting too thick.

6 Cook the chilli for a further 10 minutes, then finish with salt, pepper and lime juice to taste. Add a sprinkle of paprika if you like, then serve the chilli alongside all your chosen accompaniments.

Recipe by Gressingham Duck

INGREDIENTS

• 4 Gressingham Duck Legs
• 4 rashers smoked bacon
• 3 garlic cloves, peeled and finely chopped
• 1 onion, peeled and diced
• 1 tbsp tomato purée
• 3 sprigs of thyme
• 500ml good red wine
• 300ml chicken stock
• 1 large carrot, peeled and diced
• 1 leek, washed and sliced
• 1 tbsp cornflour
• 1 packed ready-rolled puff pastry (320g)
• 1 egg, beaten

METHODS

1 Prepare the duck legs by removing any excess fat, piercing the skin all over with a skewer and seasoning well. Place a casserole dish on a medium heat and sear the duck legs gently skin-side down until the fat has rendered. Turn the legs over and sear the other side until golden brown, then remove the duck from the pan.

2 Carefully pour off the excess duck fat from the pan. Add the bacon, garlic and onion then fry gently for 5 minutes, or until the onion has softened. Add the tomato purée and thyme, cook for a further 2 minutes, then place the duck legs back in the pan. Cover them with the wine and stock, then leave to simmer for 1 hour with the lid on.

3 After the hour, add the carrot and leek to the pan. Cook for a further 30 minutes, then carefully lift the duck legs out of the pan, remove the meat from the bone and set aside in a warm place. Mix the cornflour with two tablespoons of cold water and add the paste to the pan, stirring until the mixture thickens and turns glossy. Fold the duck meat back into the sauce, taste to check the seasoning, then spoon your pie filling into six individual dishes and allow to cool.

4 Unroll and cut out pieces of pastry large enough to top each pie. Brush the edge of each dish with a little beaten egg. Place the pastry on top and press firmly on the edges. Trim off any excess pastry with a sharp knife, then brush the pie lids with beaten egg. You can store the pies in the fridge for up to three days at this point.

5 When you are ready to cook, place the pies in a preheated oven at 180°C/Gas Mark 4 for 35 minutes until the pastry is risen and golden.

Recipe by Gressingham Duck

Steak and chips done the Gressingham way. Best enjoyed with creamy homemade mayonnaise and dressed watercress.

Serves 2

Ingredients

• 2 Gressingham duck breasts
• 200g chips or fries 

Method

1. Preheat the oven to 200°C/Gas Mark 6.
2. Dry the duck breasts well with kitchen roll. Score the skin on each duck breast six to eight times and season well on both sides. Place the duck into a cold frying pan with no oil, skin side down on a low to medium heat.
3. Cook the duck breasts for about 6 to 8 minutes until the skin is golden and crisp, carefully pouring off any excess fat into a bowl as the duck cooks. Turn the breast over and seal the meat for 30 seconds, then transfer the breasts to a baking tray and place in the preheated oven for 6 to 8 minutes, or longer if you prefer duck well cooked.
4. When the duck is cooked to your liking, remove it from the oven and leave in a warm place to rest for 5 to 10 minutes. While the duck is resting, put your fries or chips on to cook, according to the instructions or your preferred method.
5. When you are ready to eat, carve the duck into thick slices and serve with the fries or chips.

Looking for more duck recipes?

SERVES 4     

• 1 small duck, with liver   
• 2 tbsp butter, plus extra for greasing   
• 4 fresh figs   
• 250ml red wine   
• 1 tbsp lemon juice   
• Half a white loaf, sliced and crusts removed    
• Juice of 1 lemon   
• Salt and pepper   

1. Preheat the oven to 230C/gas 8. Set the duck liver aside. Season the cavity of the duck with salt and pepper, and truss with kitchen twine. Put the duck, breast-side down, onto a rack in a roasting pan. Roast in the oven for 30 mins and then turn over so the duck is breast-side up. Reduce the oven temperature to 200C/gas 6 and roast for another 1 hour.   
2. Half an hour before the duck is cooked, cut the figs almost in half and open out slightly. Grease another roasting pan with butter, add the figs and put a small piece of butter in each. Bake in the oven until lightly browned.   
3. When the duck has finished cooking, remove the duck and figs from the oven. Cut off the wings, breast and legs, and break up the carcass with a meat tenderiser. Drain the fat from the roasting pan into a heatproof container. Stir the red wine into the roasting pan, add the carcass and cook in the oven for 10 mins. Remove from the oven but do not turn off the oven.   
4. Pass the cooking juices through a food mill into a small saucepan and stir in the lemon juice. Chop the liver and add to the sauce.   
5. Melt the remaining butter in a frying pan, add the slices of bread and cook until golden brown on both sides.   
6. Carve the duck legs into slices and cut the breast into fillets. Place the fried bread and duck in the middle of a warm serving dish, arrange the figs around them and spoon the sauce over the duck.   

Recipes from an Italian Butcher: Roasting, Stewing, Braising by The Silver Spoon Kitchen, published by Phaidon Press