Cooking with duck

Collaborative Post

I have always thought duck was difficult to cook with, and as such avoided buying it. I prefer the flavour and texture of duck to other meat. It has a much stronger flavour than chicken or turkey, I also find that I can’t eat too much of it. ! I had thought that duck was a fattier meat than chicken, but then I read this;

…a skinless duck fillet has less calories and less than half the fat of a skinless chicken fillet ­(a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g)
https://www.gressinghamduck.co.uk/about-us/the-duck-people

Which made me think I ought to try duck again, but where to start cooking it? I am not the best in the kitchen!

Gressingham Duck has made cooking duck really simple. Their Bistro range, takes the stress out of cooking duck, you simply pop the try straight into the oven. There’s no need to prepare the meat, add sauces, or seasoning – it is all done.

I served the Duck Breasts in Plum Sauce on a bed of noodles and stir fry vegetables. This was perfect as a quick dinner, but could easily have been served as a special dinner for two.

I was impressed with how easy it is to cook, and that the meat was really tender. The whole family enjoyed the meal!

Having introduced the family to duck using the Bistro range, I felt braver to try cooking duck myself. I’ve not tried cooking a whole duck yet, although that is on my list for Easter now! Instead I tried cooking duck breasts. It was so simple to sear them in a pan and then pop them into the oven until cooked using an enameled cast iron pan. It was so simple.

Cost, I thought duck was quite expensive so had never thought about adding it to our shopping list. A pair of Gressingham duck breasts cost about £8, so it isn’t a cheap option, however I do feel it is worth it for adding variety to our diet.