Summer Roast Duck Crown Recipe · Gressingham
A very easy cut of duck to roast and carve for a summer lunch, served with potato wedges, salad and a lovely citrus and herb mayonnaise.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 2 tbsp vegetable oil or duck fat
- 500g Maris Piper potatoes, washed and cut into wedges (skins on)
- 2-3 sprigs of rosemary
- 2-3 sprigs of thyme
- 1 Gressingham duck crown (approx. 1kg)
- 200g good quality mayonnaise
- ½ a lemon, zested and juiced
- Small bunch of flat leaf parsley, washed and chopped
- Small handful of seedless grapes, halved
- 200g mixed leaves, washed
- 300g cherry tomatoes on the vine
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