3-4 + Duck recipes (26)

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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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Cassoulet of cannellini beans, duck and Toulouse sausage

Recipe by: Jan Cutler

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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.

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.

Chinese barbecued duck

Recipe by: Norma MacMillan

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Duck is notoriously fatty, but this method of cooking cuts down drastically on the amount of fat you eat with the meat. For a deliciously healthy meal start with a refreshing salad, then follow with the duck served with spicy or plain rice or noodles and stir-fried mixed vegetables with bean sprouts for extra colour and crunch.

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Citrus duck stir-fry

Recipe by: Maggie Pannell

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Zesty orange and warm chinese spices offset the rich taste of duck perfectly. Serve with rice or noodles for a healthy supper.

Crispy Duck with Garlic and Rosemary Roast Potatoes

Recipe by: Jan Cutler

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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!

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.

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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 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.

Duck with apricots

Recipe by: Maggie Pannell

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Distinctive, gamey-tasting duck breasts go beautifully with the sweet, juicy apricots.

Duck with glazed turnips

Recipe by: Chrissie Lloyd

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Although duck is relatively high in fat, this recipe cooks out the excess from the skin, while the meat is kept moist and tender.

Ginger Duck with Noodle Salad and Spicy Peanut Dressing

Recipe by: Jan Cutler

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Thai-style seasonings bring piquant flavours to this fast but elegant salad. Succulent roast duck tops a fabulous mix of soft noodles and crunchy bean sprouts, baby corn and pak choi, tossed with chilli. Delicious!

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.

Marinated duck salad with bulghur wheat

Recipe by: Norma MacMillan

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The contrast of sweet citrus, spicy chilli, earthy grains, tangy basil and tender duck is marvellous. This seems like an ambitious, unusual dish but, if you buy the ingredients in advance, it comes together quickly. It's worth the effort!

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.

Oriental Noodles with Plum and Ginger Duck

Recipe by: Jan Cutler

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If you enjoy Chinese food you'll love this speedy dish, which is healthy as well as tasty. Lean duck meat and crunchy sugarsnap peas go well with oriental spices and quick-cooked noodles for superb fast food. Delicious!