Duck producer Gressingham Foods has teamed up with Michelin-starred chef Galton Blackiston to encourage more people to cook and eat duck.


Mr Blackiston’s role will be to develop recipes and promote Gressingham Duck as a tasty and simple home-cooked dish, said a company statement. The campaign will also involve attendance and demonstration at selected food festivals, on-pack promotions and cooking tips featured on Gressingham’s website.

“Duck is such a fantastic product, but people often lack the confidence to cook it,” said Mr Blackiston, who is based in North Norfolk and owns Morston Hall. “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.”

Founded in 1971, Gressingham Foods is the only company in the world licensed to produce Gressingham Duck, a unique cross-breed of wild Mallard and Pekin renowned for its taste and higher percentage of breast meat.

The company has also extended its product portfolio in recent years to include other duck breeds, geese and poultry, as well as speciality meats and ready meals under the Gressingham Foods name.