1 to 3 hours + 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.

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.

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Duck and wild mushroom risotto

Recipe by: Norma MacMillan

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Risotto rice absorbs delectable flavours from dried porcini mushrooms, herbs, garlic and vegetable stock, before being tossed with sauted fresh mushrooms and slices of tender duck to make a spectacular supper dish.

Duck do-piaza

Recipe by: Brenda Houghton

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One of the courtly dishes of the Mughals, do-piaza combines onions and tomatoes with Eastern spices as a foil for rich duck. Try serving with plain boiled long-grain rice or Chilli Chapattis (on website).

Duck goulash soup

Recipe by: Norma MacMillan

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Duck legs make a richly flavoured, hearty goulash soup – the meat is delicious spooned up with the chunks of carrot, celeriac and mushroom, and a spoonful of soured cream gives a creamy finish. For a complete meal in a bowl, add some potato dumplings flavoured with onion and garlic.

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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 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.

Grandad AJ's Duck Casserole

Recipe by: AlastairMcGlashan

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A very rich and warming casserole for one of those colder days. In spite of its simplicity the flavour is very "WOW".

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Marinated duck and kasha salad

Recipe by: Norma MacMillan

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Kasha, or buckwheat grain, is available either plain or roasted. When plain kasha is toasted and then simmered in stock, it develops a rich nutty flavour. It works perfectly with duck in this hearty main-dish salad.

Marinated duck salad with bulghur

Recipe by: Norma MacMillan

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The contrast of sweet citrus, slightly bitter greens, spicy chilli, earthy grains and tender duck is marvellous, with sweet basil adding an unexpected note. Kumquats are a curious citrus fruit in that they are eaten skin and all; poaching takes away their bitterness so they yield up a sweet citrus flavour.

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.

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.