Category Archives: Gressingham

Recipe: Earl Grey Duck (Gressingham)

Posted on 2015-06-18 by tikichris

Here’s an extremely easy recipe that should still impress any dinner guest. Earl Grey is a brilliant marinade for duck breast, infusing the meat with range of light citrus notes and woody tannin flavour while tenderising it even more than it already is resulting in an incredibly succulent dish. Continue reading →

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Recipe: Sweet Potato Duck Croquetas (Gressingham)

Posted on 2015-06-13 by tikichris

These sweet potato duck croquetas are crowd pleasers,perfect for BBQs and casual dinner parties. I like to dip my croquetas in an easy-to-make chipotle honey mustard sauce: one part yellow “American” mustard, one part honey and couple of drops of … Continue reading →

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Recipe: Duck Tacos with Blueberry Salsa (Gressingham)

Posted on 2015-01-08 by tikichris

Yes, duck and blueberry pair remarkably well as a flavour combo. Shredded duck leg is an excellent option for tacos, and blueberry salsa is a perfect sidekick to serve with such a succulent dish. Continue reading →

Posted in Food, Gressingham, Guest Post, Recipes, Shopping | Tagged blueberries, blueberry salsa, duck, duck tacos, duck tacos with blueberry salsa, Food, gressingham duck, recipes, tacos, tikichris recipes | 2 Comments

Recipe: Lavender Duck Fried Rice (Gressingham)

Posted on 2014-11-24 by tikichris

Considering how easy it is to cook duck breast, it’s amazing how much robust flavour it can add to even the simplest of recipes, such as this one for a lightly floral and somewhat zingy egg fried rice. Duck breast is such a juicy and tender meat too. One of the things I like best about this dish is how the chunks of meat blend with the tiny grains of rice and bits of onion for a succulent and multi-textured bite. Continue reading →

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Recipe: Duck Mai Tai (Gressingham)

Posted on 2014-10-20 by tikichris

Here’s a recipe incorporating the elements of one of my favourite cocktails – the Mai Tai – and what’s fast becoming my favourite meat to cook with – duck! This ‘ducktail’ recipe calls for rum, but the alcohol cooks off leaving just its robust and sweet tropical flavour to meddle with the fruit juices and roasted almond yumminess. Continue reading →