Find succulent recipes for whole roast duck, crispy duck, duck legs and duck breasts - perfect for a stylish dinner party or romantic meal for two.
Ideal way to cook a piece of meat, large or small, any time with no preparation. If you wish to brown the meat first you can do so.
A whole duck is stuffed with orange segments and basted with a mouth-watering combination of honey, butter and orange juice. Seasoned with basil and fresh root ginger, this is a succulent slow-roasted duck everyone will love.
This is a cheats recipe of making Peking duck. It requires little effort and is exceptionally tasty. Serve with rice or shredded, with pancakes, spring onions, cucumber and plum sauce.
Duck breasts are pan-seared to perfection, then served on a bed of pak choi, mushrooms, pancetta and shallots, drizzled with blueberry sauce and a side of rosemary herbed potatoes.
The delicious flavour combination of duck and orange are brought together in this dish. Duck legs are cooked until meltingly tender in a zesty orange sauce. Enjoy with freshly cooked rice.
This has all the appeal of a fabulous Sunday roast but cooks in a fraction of the time. Enjoy the crispy duck and aromatic potatoes with steamed cauliflower florets and a leaf salad. Delicious!
A traditional French cassoulet would take several hours to cook, but you can make this shortcut version using canned beans and succulent, quick-browned duck breasts, then leave it to bubble on the hob. Serve with crusty garlic bread and steamed Savoy cabbage.
A great winter warmer, this slow roasting dish is bursting with flavour from the rich sauce, which is a great match for the duck. Delicious served with rice, pasta, mashed potatoes and vegetables.
This is a simple roast duck recipe that's easy for anyone to make. It results in a flavourful, perfectly moist roast duck. Wonderful for special occasions.
Delightful pastry baskets with slices of duck breast and a rich stuffing made from chicken, onions, breadcrumbs, honey and orange. Nice recipe if you have guests to impress. You can also try adding some Cointreau to the stuffing.