Gressingham Whole Duck
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Now £9.60, was £12.80
£9.60 (£4.80 per kilo)Now £9.60 when you order by 16/06/2026. Offer subject to availability. Maximum 18 promotional items per customer.Product attributes
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Product Information
The Gressingham Duck® is a unique breed that first came about when the flavourful Mallard was crossed with the larger Pekin duck, now renowned for its superior taste and succulence making it a favourite amongst restaurant chefs.
Gressingham Duck@ is grown and packed on Red Tractor assured farms and factories in East Anglia.
Features
Further description
Country of origin
Nutritional data
| Typical Values | Per 100g |
|---|---|
| Energy (kJ) | 939 |
| (kcal) | 226 |
| Fat | 18g |
| of which Saturates | 5.4g |
| Carbohydrate | <0.5g |
| of which Sugars | <0.5g |
| Fibre | <0.5g |
| Protein | 16g |
| Salt | 0.21g |
Storage
Preparation and Usage
2 Roast in oven
3 Rest and serve
Cooking guidelines
1 Remove all packaging...
... and giblets. Place bird on a rack in a deep roasting tin, prick the skin all over and season, if desired.
2 Roast in the oven...
...Refer to the front of pack for the cook time. It is 40 minutes per kg, plus an extra 10 minutes.
3 Rest the duck...
...for 10-20 minutes, carve and enjoy!
All cooking appliances vary. This is a guide only.
Package type
Recycling information
Other Information
Fresh Class A with Giblets
Storage:
Keep refrigerated 0°C to +4°C. If freezing, freeze as soon after purchase as possible and within the use by date.
Use within three months. Defrost thoroughly in the bottom of a refrigerator and cook within 24 hours.
Do not re-freeze once defrosted.
Suitable for freezing
Safety Warning:
Warning: Contains bones.
Additional Information:
Packaged in a protective atmosphere.
Red Tractor - Certified Standards
Ingredients
Brand
Brand details
The Gressingham breed came about when the small but flavourful wild Mallard was crossed with the larger Pekin, giving a meaty, succulent duck with more breast meat and less fat. Remember, if it's not from us, it's not Gressingham.
The cared-for duck
We breed, hatch, rear and then prepare the ducks by hands here in the neighbouring counties of Suffolk and Norfolk. We're a family-owned and run business, determined to do the right thing by our ducks.
Manufacturer
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.
Country of Packing
Return to Address
Drop us a line at: feedback@gressinghamduck.co.uk
or
Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.
Recipes
Homely and satisfying, this roast works really well with carrots and broccoli on the side.
Along with the duck, you'll need:
4tbsp Gressingham Duck® fat
1kg roasting potatoes, peeled and chopped
2 garlic bulbs, halved
4 sprigs rosemary
1 onion, chopped
400ml chicken stock or water
250ml white wine
3tbsp honey
50g butter
1. Start cooking the duck as detailed on the front of this label, with the addition of the duck fat in the roasting tray.
2. After 45 minutes, add the potatoes, rosemary, onion and garlic, baste and season. Continue to baste every half an hour.
3. When the duck is done according to the pack instructions, take it out of the oven and keep warm.
4. Move the potatoes to a baking tray, baste and continue to cook until done.
5. Pour off the fate from the first roasting tray and keep in a heatproof container for next time.
6. This will leave the juices, garlic and rosemary behind. Add the wine, bring to the boil and scrape the bits of the bottom. Strain into another pan, add the chicken stock, and reduce by half or until it starts to thicken. Stir in the butter and honey. Taste for seasoning and sweetness and adjust accordingly
7. Serve All ovens will vary in performance. These are guidelines only.