21st November 2021

#Chef #Christmas #Food & Drink #Parties #Recipe #Youngs #Youngs at home

Whole roasted Gressingham Duck by Matteo Perra

21st November 2021

Young’s Development Chef Matteo Perra share’s an autumn recipe to WOW your guests, whole roasted Gressingham Duck.

“As a chef I source the best local produce, and for this recipe I recommend Gressingham Duck.

What is a Gressingham duck?
The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.”


2.5/3 kg Gressingham Duck

2 tbsp salt – 4 garlic cloves

2 shallots

1 lemon – 1 apple

40g prunes – 128g honey

40ml molasses – 60ml orange juice

20ml soy sauce – 3 garlic cloves





To help the skin to become dry and crispy, leave the duck uncovered in the fridge overnight before cooking it.

Score the skin, season the duck over with salt, including the cavity. Stuff the cavity with garlic, shallots, apple, lemon and prunes.

Place the duck on a roasting tray at 150 degrees for an hour breast side up. Remove the duck and poke the skin with a toothpick. Flip the bird breast side down and roast for another hour. Repeat this process three times for a total of 3 hours.

Prepare the glaze combining honey, molasses, soy sauce and garlic. Place all the ingredients in a pan and bring to simmer. Simmer for about 10 minutes until achieving a glaze consistency.

Did you know?: According to the official website of Beijing, the dish, known variously as Peking duck, Beijing duck or simply Chinese roast duck, among other names, had its beginnings in the Yuan Dynasty (1271 to 1368), a time when the Mongol Emperors ruled China.


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