Gressingham Duck Recipes – 10 Delicious Gressingham Duck Recipe Ideas To Try

As we head into Autumn it has more of us than ever thinking of cosy winter recipes. Yet while Turkey tends to be the main focus over the winter season, we think it’s time you tried Gressingham Duck. Rich, tender, and full of flavour, Gressingham Duck offers a delicious alternative that feels both luxurious and comforting – ideal for those winter evenings! Keep reading to find out more about Gressingham Duck, some Gressingham Duck recipes and where you can buy it. There’s also a dedicated Gressingham Duck recipe book here which is great for inspiration and looks great on the shelf too!

Gressinham Duck – Why The Hype?

Whether you’re planning an elegant dinner party, a festive family feast, or simply want to elevate your Sunday roast, duck adds a depth of taste that’s hard to beat. Plus, it pairs beautifully with autumnal favourites like roasted root vegetables, spiced red cabbage, or a tangy orange glaze. They also have a Gressingham Duck Bistro range which is perfect for a cosy night in, date night at home or a busy evening where you still want a chef-quality meal.  Each dish combines the convenience of quick, fuss-free cooking with the kind of rich flavours and premium ingredients you’d expect from a restaurant. The Bistro range offers a wide selection of delicious classics including Duck Breasts in Plum Sauce, Duck Confit and Duck a L’Orange – all ready in under 40 minutes. 

Gressingham Duck Recipes To Try Today

Crispy Gressingham Duck Breast with Orange Glaze

A modern twist on the French classic Duck à l’Orange. Pan-sear Gressingham duck breasts until golden and crisp, then drizzle with a zesty orange and Grand Marnier reduction. Pair with creamy mashed potatoes and tenderstem broccoli for a restaurant-quality finish. Why not pair with one of these red wines?

You’ll need:

• 1 whole Gressingham duck
• 1 orange (zested and juiced)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tsp Chinese five spice
• Salt and pepper

Steps:

1. Preheat your oven to 200°C (180°C fan).
2. Pat the duck dry with kitchen paper and prick the skin all over to help release the fat.
3. Season generously with salt, pepper, and five spice.
4. Place on a rack in a roasting tin and cook for 90 minutes, draining off the fat halfway through (save it for roasting potatoes!).
5. In a small pan, mix the orange juice, zest, honey, and soy sauce. Simmer until slightly thickened.
6. Brush the glaze over the duck for the final 10 minutes of cooking to give it a glossy, caramelised finish.
7. Rest for 10–15 minutes before carving.

Perfect with: Roasted parsnips, buttery mash, and a side of red cabbage.

2. Gressingham Duck Leg Confit

The ultimate slow-cooked comfort dish, this Gressingham Duck Leg recipe is sure to become a favourite for date night. Cure duck legs overnight with salt, thyme, and garlic, then cook gently in duck fat until the meat falls off the bone. Serve with puy lentils or roasted potatoes for effortless elegance.

You’ll need:

• 2 Gressingham duck legs
• 3 garlic cloves, crushed
• 500g baby potatoes, halved
• 1 tbsp olive oil
• Fresh thyme, salt, and pepper

Steps:

1. Preheat the oven to 180°C (160°C fan).
2. Season the duck legs with salt and pepper and place them skin-side up in a roasting dish.
3. Add the potatoes, garlic, thyme, and a drizzle of olive oil around the duck.
4. Roast for 90 minutes, or until the duck skin is crispy and the meat is tender.
5. Toss the potatoes in the duck fat halfway through for extra crispiness.

Perfect with: A green salad or some buttered greens.

3. Aromatic Crispy Duck with Pancakes

Bring your favourite takeaway home. Roast a whole Gressingham duck brushed with Chinese five-spice, soy, and honey until beautifully crisp. Shred and serve with hoisin sauce, cucumber, and spring onions in warm pancakes.

Ingredients:

• 1 whole Gressingham duck
• 1 tbsp Chinese five-spice
• 2 tbsp soy sauce
• 2 tbsp honey
• Hoisin sauce, to serve
• 1 cucumber, julienned
• 2 spring onions, sliced
• Pancakes (store-bought or homemade)

Steps:

1. Preheat oven to 200°C (180°C fan).
2. Pat duck dry, mix five-spice, soy, and honey, and brush over the skin.
3. Roast 90 mins until skin is crisp, turning halfway.
4. Shred the meat and serve with pancakes, hoisin, cucumber, and spring onions.

Perfect with: Steamed bok choy or a simple soy and ginger dipping sauce.

4. Duck Breast with Cherry and Red Wine Sauce

Rich, fruity, and decadent, this Gressingham duck breast recipe is an effortless choice any night of the week. The deep cherry and red wine reduction complements the duck’s savoury flavour perfectly. Serve with dauphinoise potatoes and greens for an unforgettable dinner party main.

Ingredients:

• 2 duck breasts
• 150ml red wine
• 100g cherries (fresh or frozen)
• 1 tbsp butter
• Salt & pepper
• Dauphinoise potatoes and greens, to serve

Steps:

1. Score duck skin, season, and sear skin-side down 6 mins; flip 3–4 mins. Rest.
2. In a pan, simmer wine and cherries until slightly reduced.
3. Whisk in butter, season, and pour over sliced duck. Serve with potatoes and greens.

Perfect with: Steamed green beans or a crisp side salad.

5. Duck and Wild Mushroom Risotto

Creamy and indulgent, this risotto combines tender slices of duck breast with wild mushrooms and a drizzle of truffle oil. The perfect comforting meal for chilly autumn evenings. This Gressingham Duck breast recipe is an instant winner.

Ingredients:

• 2 duck breasts, sliced
• 200g arborio rice
• 200g mixed wild mushrooms
• 1 small onion, finely chopped
• 750ml chicken stock
• 50ml white wine
• Truffle oil, to drizzle
• Parmesan, to serve

Steps:

1. Sauté onion and mushrooms until soft.
2. Add rice and cook 1–2 mins, then pour in wine until absorbed.
3. Gradually add stock, stirring until rice is creamy.
4. Stir in sliced duck, drizzle with truffle oil, and serve with Parmesan.

Perfect with: Garlic bread or a simple rocket salad.

6. Gressingham Duck Ragu

Slow-cooked Italian perfection. Shred duck legs and simmer with tomatoes, red wine, and rosemary for a rich, hearty sauce. Toss through pappardelle for pure comfort.

Ingredients:

• 2 duck legs, cooked and shredded
• 400g chopped tomatoes
• 150ml red wine
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 sprig rosemary
• Pappardelle pasta

Steps:

1. Sauté onion and garlic, add tomatoes, wine, rosemary, and shredded duck.
2. Simmer 30–40 mins until thickened.
3. Toss with cooked pappardelle and serve hot.

Perfect with: Freshly grated Parmesan and a slice of crusty bread.

7. Sticky Hoisin Duck Bao Buns

Soft bao buns filled with shredded duck glazed in sticky hoisin sauce — a fun, street-food style dish for parties or weekend treats. Add pickled cucumber and coriander for freshness.

Ingredients:

• Cooked shredded duck
• 3 tbsp hoisin sauce
• Bao buns
• Pickled cucumber
• Fresh coriander

Steps:

1. Warm duck and mix with hoisin sauce.
2. Steam bao buns.
3. Fill buns with duck, cucumber, and coriander. Serve immediately.

Perfect with: Sweet chili dipping sauce or pickled carrots.

8. Thai Red Duck Curry

A fragrant, spicy twist on traditional Thai curry. Combine seared duck breast with red curry paste, coconut milk, and lime leaves for a warming dish that’s both bold and balanced.

Ingredients:

• 2 duck breasts, sliced
• 2 tbsp red curry paste
• 400ml coconut milk
• 3 lime leaves
• 1 red bell pepper, sliced
• 1 tbsp fish sauce (optional)
• Fresh coriander, to garnish

Steps:

1. Sear duck slices until golden; remove.
2. Fry curry paste briefly, add coconut milk, lime leaves, and pepper.
3. Simmer 5–10 mins, add duck back, season, and garnish with coriander. Serve with rice.

Perfect with: Jasmine rice or steamed coconut-infused rice.

9. Warm Duck Salad with Pomegranate and Rocket

Light but luxurious. Combine sliced duck breast with peppery rocket, pomegranate seeds, and toasted pine nuts. Finish with honey-balsamic dressing for a refreshing autumnal meal.

Ingredients:

• 2 duck breasts, sliced
• 100g rocket
• 50g pomegranate seeds
• 25g toasted pine nuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey

Steps:

1. Whisk olive oil, vinegar, and honey for dressing.
2. Toss rocket, pomegranate, and pine nuts in a bowl.
3. Top with warm duck slices and drizzle with dressing.

Perfect with: Crusty bread or a light white wine like Sauvignon Blanc.

10. Duck Shepherd’s Pie

A cosy twist on a British classic is this Gressingham Duck leg recipe. Replace minced lamb with slow-cooked shredded duck for extra richness. Top with creamy mashed potato and bake until golden and bubbling.

Ingredients:

• 2 Gressingham duck legs, cooked and shredded
• 1 onion, chopped
• 2 carrots, diced
• 200g peas
• 500g mashed potato
• 50g butter
• Salt & pepper

Steps:

1. Sauté onion and carrot until soft; add shredded duck and peas.
2. Transfer to ovenproof dish, top with mashed potato.
3. Dot with butter and bake at 200°C (180°C fan) for 25–30 mins until golden.

Perfect with: A side of roasted Brussels sprouts or a simple garden salad.

These Gressingham Duck recipes are ideal to elevate your winter dining and make hosting or eating from home an even better experience. No matter if you want a Gressingham Duck recipe for curry for the family, or something to host for a special date night, you’re spoilt for choice. Find out more about Gressingham Duck here.