A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.
Duck and spiced Red cabbage are a match made in heaven (Devon) particularly when you add a good lashing of local cider.
Duck really lends itself to strong flavour pairings. This recipe uses Ras El Hanout which literally translates as “top of the shop” meaning the best spices from the top shelf of your local bazaar.
A modern version of a classic pairing, Hoisin and Duck are an absolute classic I never tire of. Updated here to include pickled radishes, which beautifully cut through the richness of the sauce.
Gressingham's famous “one pan duck”. A delicious recipe prepared in just one pan to save on washing up!