Gourmet + Duck recipes (12)

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Braised duck breasts with celery and orange

Recipe by: Maggie Pannell

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Try this stylish dish for entertaining. With the skin removed, duck breasts are full of succulent flavour but low in fat and the oranges supply antioxidant vitamin C.

Brandied Blackcurrant Duck with Sautéed Parsnips

Recipe by: Jan Cutler

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Slightly sweet parsnips are superb with crisp-skinned duck fillets in a rich, fruity glaze that's simplicity itself to make. Serve with steamed green beans and warm French bread. Delicious!

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Chargrilled duck with plum and chilli salsa

Recipe by: Brenda Houghton

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A spicy sauce made with sweet and sour plums is a wonderful companion for tender duck breasts. Try serving with new potatoes or flat rice noodles and some steamed mangetout.

Duck ragout with mustard croutes

Recipe by: Norma MacMillan

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Duck legs become beautifully succulent when slow-cooked with wine and vegetables, and are very lean without the skin. Boiling the cooking liquid to reduce it results in a sauce with a wonderful flavour, which is great soaked up by the crisp, piquant bread croutes that accompany the dish.

Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.

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Duck stir-fry with orange and honey

Recipe by: Brenda Houghton

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A piquant marinade brings out the succulence of duck meat, stir-fried to seal in its juices. Try serving with plain wheat or rice noodles, or rice.

Duck terrine and ginger-plum salsa

Recipe by: Norma MacMillan

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The distinctive duck flavour of this terrine, heightened by the hint of orange, is perfectly complemented by the sweet leeks and fresh green beans. A small amount of duck fat is included, but there is still much less fat than would be found in a traditional recipe. This terrine will keep in the fridge for up to 4 days.

Nell Gwynn's spiced duck with oranges

Recipe by: Chrissie Lloyd

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Very sharp Seville oranges are best in this classic dish, named after the mistress of Charles II. They are available only in January and February, so if you are using sweet oranges, add a squeeze of lemon juice to ensure a tangy flavour.

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Pan Fried Duck with Raspberry Sauce

Recipe by: Wynne

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Duck breasts are pan fried with a hint of cinnamon, then served with a raspberry sauce.

Seared Duck Breasts with Honey, Soy and Ginger

Recipe by: Ollie Martin

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These duck breasts are the nicest I've ever cooked. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Seared duck breasts with wild rice and grapes

Recipe by: Brenda Houghton

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Dark wild rice fragrant with orange zest and balsamic vinegar makes a great partner for chargrilled duck. Try serving with Lemon-braised Spinach with Mushrooms and Croutons or Sauté of Spring Vegetables with Herbs (can be found on website).

Zesty ginger duck with rhubarb

Recipe by: Norma MacMillan

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A full-flavoured, bitter-sweet mixture of duck with rhubarb and orange makes a tasty dressing for penne or rigatoni, showing that a modest portion of meat goes a long way with the right pasta in an interesting sauce. Crisp green vegetables complete this simple, but stylish, stir-fry.