Two new sous vide products from specialist duck producer Gressingham Foods make it simple and straightforward for chefs and hospitality operators to offer premium duck dishes across a broad range of menus.
To mark the launch of Gressingham Sous Vide Duck Breast and Gressingham Sous Vide Confit Duck Leg, an exclusive competition offers the chance to win £500 worth of the new products, along with a £1000 voucher to buy new catering equipment. Also on offer is a second prize of a duck hamper including a selection of products and premium cookware, with a value of £150.
Rebecca Alderton, marketing manager of East Anglia-based Gressingham Foods, said: “We’re very proud of the quality and consistency these products offer, and our exclusive competition gives the lucky winners the chance to see for themselves how straightforward it is to offer popular and profitable duck dishes.
“The first prize includes enough Gressingham products to serve at least 400 customers, enabling the winner to run a special themed duck dining evening, or to feature duck dishes on the specials board across a busy weekend.”
The new products enable operators across the full range of the hospitality sector to serve two of the most popular duck cuts on menus. Both are made with Gressingham Foods Red Tractor Assured duck from the family-owned business’ farms, prepared by Gressingham’s expert chefs before being vacuum sealed for freshness.
The competition is open to chefs and hospitality operators, with a closing date of 18 July 2025. To enter register on the Gressingham Foodservice website at https://foodservice.gressinghamduck.co.uk/competitions/win-1500-worth-of-sous-vide-duck-products-and-kitchen-kit/
The winners will be announced on 28th July 2025.
- Sous Vide Gressingham Duck Breast gives chefs the precision to serve duck breast perfectly pink every time, without the risk of undercooking, as it is pre-cooked to perfection. The 15-minute reheat time enable dishes to be prepared to order. Once heated, the duck can be scored to ensure a crisp and flavourful skin, with just a five minute rest required before serving.
- Sous Vide Gressingham Confit Duck Leg offers individual oyster cut duck legs tumbled in a confit style seasoning and slow cooked in their pouch for five hours. They are easy to reheat in the oven until tender, with a depth of flavour suitable for a variety of dishes.
Rebecca Alderton added: “Interest in duck has grown amongst chefs and consumers over the past few years. At the same time, many operators are looking for dishes that can be prepared and served quickly and consistently.
“Our products solve that issue for operators. The cuts are the highest quality and prepared to perfection before being sealed. Once ordered, they can be reheated and served from the kitchen in the time it takes for the guest to enjoy a pre-dinner drink or a starter.”
For a range of recipes spotlighting the versatility of duck on menus, visit https://foodservice.gressinghamduck.co.uk/recipes/
