Shredded Duck Salad with Fresh Plums, Red Currant Jelly and Herb New Potatoes

Summer isn't the time to spend hours in the kitchen. This recipe takes 20 minutes to prepare and then you can leave it in the oven while you do other things. Like relax in the garden. That makes it a perfect dish for entertaining friends at this time of year.

Serves 4


1 whole Gressingham duck

250g mixed leaves

3 large plums, pitted and cut into quarters

1 small jar redcurrant jelly

1 bulb garlic cut in half

1 small bunch of thyme

Few sprigs of parsley finely chopped

175ml red wine

175ml water

500g new potatoes

50g butter

1 tablespoon olive oil

1 lemon cut in half

Salt and pepper

20 minutes preparation

2 hours and 30 minutes cooking


Pre heat oven to 200°C, fan 180°C, gas mark 6

Take the whole duck and remove any giblets. Pat the skin dry with absorbent paper and prick the skin with a cocktail stick in and around the area between the leg and breast. Now season the skin generously with salt and also in the cavity.

Place into a deep roasting tray and add water, wine, thyme and garlic around the duck. Squeeze the lemons and add half of the juice and the husks to the tray. Set the remaining lemon juice aside. Place the roasting tray into the pre heated oven.

After half an hour, reduce the temperature to 150°C and cook for a further 2 hours. When ready, remove from the oven and place the plums around the duck. Cover loosely with foil and rest in a warm place for half an hour.

Meanwhile, gently warm the redcurrant jelly in a small pan on a low heat for 2-3 minutes and set aside in a warm place.

Boil the potatoes in slightly salted water for 15 minutes and then drain them. Return the potatoes to the pan and add the butter and herbs. Mix together and put into a serving bowl.

Wash and drain the salad leaves and place in a bowl, using the remaining lemon juice as a dressing. Add olive oil and a pinch of salt and pepper and place onto a large serving platter or plate.

Take the duck and carefully place it onto a chopping board. Put the plums on top of the salad leaves and either carve or shred the duck meat away from the bone, placing it onto the salad leaves.

Serve with the potatoes, the redcurrant jelly, and perhaps some bread.

This recipe is courtesy of Gressingham who have lots of recipes along with “how-to” videos on their website