Roast Gressingham Duck Recipe

Preheat oven to 200°C (390°F). If using a whole Gressingham duck, score the skin in a diamond pattern, taking care not to cut into the meat. Season the duck inside and out with the fine sea salt and freshly ground pepper. Stuff the cavity (if whole) with thyme sprigs and smashed garlic. Let sit at room temperature 20–30 minutes.

Place the duck breast-side up on a rack in a roasting tray. Roast for 20 minutes at 200°C to render some fat and brown the skin, then reduce temperature to 170°C (340°F) and continue roasting until internal temperature reaches 60–62°C for medium (about 25–35 more minutes for breasts; longer if whole — total time for whole duck ~1–1¼ hours). Baste occasionally with rendered fat in the tray.

Remove from oven and tent with foil. Rest 10–15 minutes before carving. Reserve the legs for confit (see next section) or if you've already confited, reheat gently in the oven at 160°C for 8–10 minutes to crisp skin before plating.

Curing (if starting raw legs): Rub the duck legs with 1 tbs kosher salt, ½ tsp sugar, crushed peppercorns and bay leaf. Refrigerate, uncovered, 4–8 hours or overnight. Rinse off cure, pat dry.

Confit: Preheat oven to 120°C (250°F). Place cured/salted duck legs in an ovenproof dish snugly and cover completely with rendered duck fat. Add a thyme sprig if available. Cook slowly in the oven for 2.5–3 hours until meat is tender and pulling from the bone. Remove legs from fat and keep the fat for frying/croquettes. Reserve cooked meat, shred and chill for croquettes.

Make mashed potato base for croquettes: Boil the diced potatoes in salted water until very tender, 12–15 minutes. Drain well and return to pot. Mash with butter and 60 ml milk until smooth. Stir in a pinch of salt and pepper and the shredded confit duck meat and 1 egg yolk to bind. Chill the mixture until firm, about 30 minutes.

Form croquettes: Shape chilled mixture into 8 small cylinders or rounds. Dredge in plain flour, dip into beaten egg, then coat evenly in panko breadcrumbs. Chill 15 minutes to set.

Fry croquettes: Heat duck fat (or neutral oil if preferred) in a heavy pan to 170–175°C. Fry croquettes in batches until golden brown and crisp, 3–4 minutes. Drain on paper towel and keep warm in a low oven (100–110°C) if needed.

Preheat oven to 200°C (390°F). Place 6 halved, pitted plums cut-side up on a roasting tray, brush lightly with 1 tbs olive oil and scatter a little caster sugar if you want more caramelization. Roast until softened and edges caramelize, 18–22 minutes.

While plums roast, sweat the finely diced shallot in 1 tbs olive oil over medium heat until translucent, 3–4 minutes. Add the roasted plums (reserve a few halves for garnish) and pour in the red wine. Bring to a simmer and reduce by about half.

Add the stock and honey and continue to simmer until sauce coats the back of a spoon, 10–12 minutes. Strain the sauce through a fine sieve, pressing solids to extract flavor, then return to a clean saucepan.

Finish sauce: Reduce to desired consistency. Swirl in the cold cubed butter off the heat to emulsify and add shine. Taste and adjust seasoning with salt, pepper and a teaspoon of red wine vinegar if it needs brightness. Keep warm.

Boil or steam the sweet potato cubes in salted water until just tender, about 8–10 minutes. Drain and toss with 1 tbs olive oil, 15 g butter, and season with salt and pepper. Keep warm.

In a sauté pan over medium heat, warm 1 tbs olive oil and add the sliced garlic. When aromatic (30–45 seconds), add the chopped chard leaves and sauté until wilted, 1–2 minutes. Season with salt and pepper and a squeeze of lemon juice if available. Toss with the sweet potatoes just before plating.

Preheat oven to 200°C (390°F) if not already hot. Toss scrubbed baby beets with 1 tbs olive oil, thyme sprigs, salt and pepper. Wrap separately in foil or place in a roasting dish and roast until tender when pierced with a skewer, 35–45 minutes depending on size. Allow to cool slightly, then halve or quarter for plating.

Reserve 4–6 roasted plum halves from the sauce step. In a small skillet over medium heat, add 10 g butter and a teaspoon of caster sugar (optional). Place plum halves cut-side down and cook until caramelized, 1–2 minutes. Keep warm for plating.

Carve the rested Gressingham duck into portions (breast slices and leg confit). If necessary, crisp skin under a hot grill or in a hot pan for 1–2 minutes just before plating.

On each plate, place a spoonful of sweet potato and chard, add a portion of roasted beetroot pieces, and position a duck breast slice and a confit leg or croquette. Place 1–2 croquettes per plate as garnish.

Spoon the warm roasted plum and red wine sauce (Sauce Reform) around the duck and vegetables. Add a roasted plum half alongside for sweetness and texture.

Finish with micro herbs or parsley, a sprinkle of sea salt flakes and freshly ground black pepper. Serve immediately.