DUCK CAESAR SALAD Caesar salad is a fi rm favourite for many
and lends itself very well to duck. SERVES: 2 as a main or 4 as a starter
INGREDIENTS:
• 2 Gressingham duck breasts • 3 to 4 gem lettuce • 2 slices sourdough (roughly torn into 3cm pieces) • 30g shaved Parmesan
Dressing • 100ml light olive oil • 30g fi nely grated Parmesan • 2 cloves garlic, peeled and fi nely chopped
• 4 tbsp mayonnaise • Juice of half a lemon • 1 tsp Dijon mustard • 1 tbsp water
METHOD:
Pre-heat oven to 200°C or 180°C fan. Dry the duck breasts well with kitchen paper. Lightly score the skin with a sharp knife, six to eight times, and season both sides. Separate the gem leaves, wash and
k Chicken
DUCK & AVOCADO SALAD WITH MISO DRESSING SERVES: 4 as a starter
INGREDIENTS:
• 2 Gressingham duck legs • 1 ripe avocado, peeled and sliced • 2 radishes, washed and sliced • 150g mixed leaves, washed • Small bunch coriander
Dressing • 100g white miso paste • 75ml light olive oil • 50ml light soy sauce • 50ml maple syrup • 50ml rice wine vinegar (use white wine vinegar as substitute) • 25ml blended sesame oil • Pinch coarse black pepper
METHOD:
Pre-heat oven to 180°C or 160°C fan. Pat the duck legs dry with kitchen paper and season all over with salt and pepper. Place the duck legs on a baking tray, skin side up and roast for approx 1 hour and 15 minutes. You can use this time to prepare the salad and dressing. Whisk all the dressing ingredients vigorously in a bowl. At the end of cooking time, check the duck for tenderness and return to the oven for 15 minutes if more cooking is required. Once the duck is cooked remove from the oven and allow to cool until it is at a temperature to handle, then remove the meat from the bones and set aside until ready to serve. Divide the leaves and avocado onto
4 starter plates. Scatter the duck over the top and spoon over the dressing. Garnish with fresh coriander. This dish also works well with any
cooked duck left over from a roast and of course will save you time.
30
drain. Whisk or blend all the dressing ingredients. Add more water if needed to create a thickness you prefer, and season to taste. Lay the duck breasts skin side down
into a wide, oven proof cold pan without any oil. Cook over a low to medium heat for 6-8 minutes until golden and crisp, carefully pouring off any excess fat into a bowl as the duck cooks. Place torn bread around the duck and place pan in the oven for 6-8 minutes. Remove from the oven, turn the duck
over so it’s skin side up, mix the bread in the duck oil. Remove bread onto kitchen paper and allow duck to rest for 10 minutes. Meanwhile take a large bowl, place
in the leaves and coat them with half of the dressing. Divide onto your serving plates. Share out the bread croutons. After resting, slice the duck and place
on top of the leaves. Drizzle with the remaining dressing and scatter the shaved Parmesan on top.
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www.gressinghamduck.co.uk
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