
Gressingham Duck Breasts
6 reviews
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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 for most game lovers.
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Ruth Eastwood Very tasty duck,cooked tender,perfect in a stir fry
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Janet Little I often buy these and find them to be delicious and very good value for money.
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Robert McQuistan Very good - plump and juicy - they went well in a stir fry
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Mary Borland Beautiful tastes lovely
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Happy customer Absolutely delicious but important not to overcook. Score and fry for 5 minutes in dry pan to brown the seasoned skin. Then place on rack over roasting tin and cook in oven for no more than 15 to 20 minutes. Take out and leave to rest lbefore slicing in 1 cm thick slices. Serve with jus