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.
The breasts are removed from the duck and are ideal for pan roasting. Each breast weighs between 225 and 240 grams.
For ideas on how to best prepare Gressingham duck, click here
