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Gressingham

With a comprehensive overview on how to cook duck, this is the definitive culinary guide to duck.

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A Cookbook by Galton Blackiston

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A Cookbook by Galton Blackiston Published by Cookt

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100+ Step-by-step recipes

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Gressingham is synonymous with duck, and this book marks a special moment in time as it celebrates 50 years of the family business that was founded by the Miriam and Maurice Buchanan in 1971. With a comprehensive overview on how to cook duck, the history of the business and over 70 recipes, it's the definitive culinary guide to duck, featuring classic canard dishes such as Duck a l'Orange and confit duck, poultry twists on dishes such as paella and chilli con carne as well as a dedicated chapter of Asian duck recipes including crispy aromatic duck pancakes and duck and pak choi noodles. And although it's duck that is at the centre of the Gressingham business and therefore at the heart of the book, there are also other poultry and game dishes included here, such as Guinea fowl breast with confit potatoes, garlic and parsley and thyme, Zesty roast spatchcock poussin as well as a classic Christmas turkey recipe.

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  • All
  • Quick & Easy Dishes
  • Asian Dishes
  • Date Night
  • Dishes For Sharing
  • Remarkable Roasts
  • Dishes For Entertaining

Quick & Easy Dishes

Duck filo rolls with sweet chili and lime mayo

Duck steak and fries

Sticky sweet chili duck legs

Crispy duck salad with hoisin dressing

Duck scratchings

Duck breast with balsamic dressing and cabbage

Ducka l’orange

Duck breast with sweet potato mash

Asian Dishes

Duck noodle soup

Duck Stir Fry with Oyster Sauce

Tamarind and ginger duck breast

Crispy aromatic duck pancakes

Five spice duck leg and asian slaw

Duck and pak choi noodles

Hoisin and soy roasted duck platter

Twice cooked duck stir fry with black bean sauce

Thai duck salad with lime, chilli and garlic dressing

Date Night

sauteed duck with figs and pomegranate

Honey and orange glazed duck breast

Pulled duck and sweet chilli

Duck legs with plum sauce

Moroccan duck salad

Whole roast guinea fowl with roasted root vegetables

Duck breast with cherries

Roasted duck legs with figs and choucroute

Duck panang curry

Duck breast with tomato and basil pasta

Roast duck legs with blackberry and port sauce

Duck cassoulet

Duck breast with redcurrant jus

Slow cooker red thai duck and sweet potato curry

Dishes For Sharing

Country duck soup

Duck croquettes

Chilli con canard

Zesty roast spatchcock poussin

Canard au vin

Vietnamese table salad with roast poussin

Duck paella

Parmentier de canard (duck ‘shepherd’s pie’)

Puff pastry duck pie

Middle eastern shredded duck wraps

Remarkable Roasts

Summer roast duck crown

Glazed cardamom and honey whole roast duck

Whole roast duck with honey and rosemary

Roast guinea fowl

Traditional roast goose

Festive roast turkey

Duck fat roast potatoes

Dishes For Entertaining

Confit de canard a la salardaise

Piri piri spatchcock poussin and cumin potatoes

Honey and marmalade duck legs with sweet potato mash

Tea-smoked duck breast salad

Roast duck breast with balsamic glazed root vegetables

Fried pheasant breast with pancetta and sage

Slow cooked duck legs with red wine and mushroom sauce

Orange and chilli poussin

Confit duck legs

Duck burgers with sweet potato wedges and slaw

Duck breast with prunes and carrots

Duck jungle curry

Roast squash orzotto with duck breast

Honey and soy marinade

Redcurrant jus

Red wine gravy

Blackberry and port sauce

Cherry and red wine sauce

Orange and chilli sauce for duck

Perfect plum sauce

Other

Article

Intro

Article

Contents

Article

The story of Gressingham

Article

A Guide to Cooking with Duck and Speciality Poultry

Article

Quick & Easy Dishes

Roast duck breast and walnut salad

Article

Asian Dishes

Duck stir fry with oyster sauce

Article

Date Night

Article

Dishes for sharing

Article

Remarkable roasts

Article

Dishes for entertaining

Article

Simple sauces

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