Gressingham Duck with Garlic and Shallot Confit and Sauternes Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Gressingham ducks are a relatively new variety developed in northern England from mallards. They are small, lean animals which provide dark, steak-like meat not dissimilar to French Challans ducks. As with French varieties Gressingham ducks are best served pink. Their advantage is that they are more tender than the Challans.

Mine are raised, under licence, on a farm near Bodmin in Cornwall, but they are becoming quite widely available around the country.