An award-winning Glasgow restaurant is adding duck dishes to its menu after its head chef won top prize in a competition with specialist poultry producer Gressingham Foods.
The competition, which attracted almost 1400 entries, ties in with the launch of two new products, Gressingham Sous Vide Duck Breast and Gressingham Sous Vide Confit Duck Leg, which have been developed to make it quick and easy for chefs and restaurants to serve premium duck dishes
The winner was Neil Keevill, head chef at the Prancing Stag in Jordanhill, Glasgow, who wins £500 worth of Gressingham products, along with a £1000 voucher to buy new catering equipment.
Neil said: “We’re delighted to have won the Gressingham Foods competition. We’re in the process of changing our menu at the moment, so we’re taking the opportunity to add duck dishes to the menu. For August, we’ll be offering smoked duck breast with a pomegranate and orange salad, and aromatic shredded duck, served with beetroot and kumquat chutney,
“I’ve also ordered some confit duck leg, and will be adding more dishes to the menu as we move through the summer and into autumn. It’s a great opportunity to introduce some new menu ideas to our customers.”
The Prancing Stag holds an AA Rosette for culinary excellence, and was named “Glasgow’s Hidden Gem” by the Scotsman SCRAN Awards in 2024.
Rebecca Alderton, marketing manager of East Anglia-based Gressingham Foods, said: “The high level of interest in the competition shows the growing appeal of duck on menus, as consumers seek interesting culinary experiences, and operators broaden their offer,
“Congratulations to Neil on being drawn as winner, and we look forward to working with him and the team at the Prancing Stag to make the most of the opportunity our new sous vide products offer.”
Second prize in the competition went to Bournemouth-based chef Matt Budden, who wins a duck hamper including a selection of products and premium cookware, worth £150.
- 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/
