Galton Blackiston the award winning Michelin starred chef and Gresshingham Foods the poultry producer are kicking off a new campaign aimed at encouraging people to try duck this year as a fruity Valentine’s Day meal choice.
As the big day of romance gets closer the idea of the campaign is to stimulate love by setting the perfect mood with a wonderful and tasty meal at home. The recipe is designed to be easy for those with all levels of cooking experience and is guaranteed to help spice up the romance this year.
Galton’s seasonal recipe of Roast Gressingham Duck Breast with Blood Oranges, is perfect for a cosy February 14 night in. Marking the start of a campaign to encourage more people to eat duck, Gressingham Foods and Galton are working together to create inspirational duck recipes. They will also be working hard to show people how to cook perfect duck first-hand as they attend selected food festivals throughout the year.
Galton, owner of Morston Hall in North Norfolk, says: “I’m very excited about working with Gressingham Foods – duck is such a fantastic product but people often lack the confidence to cook it. My aim is to get people eating duck all year by coming up with mouth-watering recipes and showing how versatile, tasty and affordable duck can be.”
William Buchanan, commercial director of Gressingham Foods, adds: “We are delighted to be working with Galton who is well-known for his nutritious, delicious and seasonal food. With his help and advice, I’m sure that we can help a growing number of people cook duck with confidence and come to love this very special product. This year marks our 40th anniversary and we cannot think of any better way to celebrate it than to encourage people to get the best out of duck. We will regularly be updating our website with seasonal recipes and practical cooking tips to inspire the home cook to eat duck more regularly. Our aim is to work with Galton to create simple, tasty duck recipes that people will enjoy making again and again.”
To celebrate Valentine’s Day – and the start of this special partnership – Gressingham Foods is offering customers the chance to win an overnight break for two at Galton’s restaurant Morston Hall, worth £350. Look out for special packs featuring the Valentine’s sticker in selected supermarkets.
Roast Gressingham Duck Breast with Blood Oranges by Galton Blackiston (serves 2)
2 Gressingham Duck Breasts
2 blood oranges zested and segmented (keep the juice for the marinade)
100ml chicken stock
A good pinch of ground cinnamon
2 star anise pods
2 tbsp runny honey
75ml soy sauce
1 tbsp garlic oil
Salt and pepper
The marinade needs to be started a few hours in advance to allow the duck to absorb the flavours and get the best results.
Prepare the duck:
Using a sharp knife, score the skin of the duck breasts (in a criss-cross fashion, trying not to pierce too much into the flesh)
For the marinade:
Set the orange segments aside and in a bowl mix together any orange juice with the zest, together with the stock, ground cinnamon, star anise pods, honey and soy sauce. Place the duck breasts in this marinade, cover with cling film and place in the fridge for a few hours.
Cooking the dish:
Heat a non-stick frying pan over a medium heat and add a splash of garlic oil. Place the marinated duck breasts skin side down in the pan (keep the liquid marinade in the bowl), season and fry gently for around 10 minutes. Turn the duck breasts over and fry for a few more minutes. To remove any fatty juices from the pan, briefly place the duck breasts on a plate and pour/wipe away the juices. Return the duck breasts to the pan, add half the marinade, turn the heat up a notch and leave to simmer for around 5 minutes to allow the marinade to reduce. Remove the duck breasts and place on a serving plate. Whisk the butter into the marinade, add the orange segments, adjust the seasoning to taste and spoon over the duck. Wilted spinach and a buttery mash potato would be excellent with this dish.