#marinates

Marinades are not only make the flesh of meat more tender, they also bring great flavour to any meat.  But it's important to choose the right marinade to complement the type of meat you're cooking. Some of Britain's greatest chefs present their favourite ways to marinate Gressingham Duck and share delicious recipes for the whole family to enjoy.

Honey marinated duck breast with sautéed greens and crispy noodles - Graham Campbell

Graham Campbell from The Number One Bar and Grill, uses a honey and soy sauce for this light noodle dish.  The recipe uses two duck breasts and is easy to prepare for a midweek dinner. To marinate the duck, slice each breast into 5 or 6 pieces. Mix together 50g of honey and soy until well combined, add the duck, cover and refrigerate for 50 minutes.  If you have more time, leave the duck to marinate for longer as this will improve the meat's flavour. 

Crispy orange and maple whole fried duck - James Sommerin

In this recipe James Sommerin, from the award winning The Crown at Whitebrook,  uses sweeter notes of maple syrup and orange to compliment the flavour of duck perfectly. Deep-frying the duck will give the meat a crispy finish and ensure the flavours of the marinade are sealed in. 

If time is of the essence, simply coat the duck and leave to marinate in the fridge for 20 minutes, or for best results allow 24-48 hours.

Duck breast with lavender, beetroot and sweet potato - James Sommerin

For less of a marinade and more of a rub, which also has similar qualities of making the duck breast tender and tasty, try James's spiced duck breast. 

With this dish combine Szechuan pepper, coriander, cumin and fennel in a dry pan on a medium heat and toast for 5 minutes.  Place the spices into a mortar and pestle and roughly crush. Combine with lavender and mix well and this mix will then be rubbed into the duck breast before completing the rest of the recipe.

There are more tips in this video for the perfect way to marinate your duck breast.