Find fabulous succulent duck leg recipes including duck goulash, duck ragout, duck a l'orange and more, that are guaranteed to be packed with flavour.
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.
A very rich and warming casserole for one of those colder days. In spite of its simplicity the flavour is very "WOW".
Distinctive, gamey-tasting duck breasts go beautifully with the sweet, juicy apricots.
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.
Marinated duck legs are cooked with star anise, five-spice, soy sauce, cinnamon, chillies, plums and pears. The result is a sweet, savoury and super-tender duck dish. Enjoy with freshly cooked rice.
This recipe started as an experiment set by my family. They gave me duck legs, cider and a limited vegetable selection to make our evening meal. The experiment turned out well and there were thumbs-up all round. So, I would like to share this recipe with you. The recipe serves 4.
A delicious recipe for aromatic duck pancakes, that will beat the takeaway or even the restaurant versions every time!
Really tasty, it inspired me to add this, my first recipe submission. Basically it's duck's legs that I have had in the freezer for yonks and a fairly standard range of casserole ingredients with spices, red wine and damson jelly. A rich one pot meal that could also be done in a slow cooker I would think.
This is a classic French recipe, which creates the most tender duck legs. They are slowly baked for 6 hours, then allowed to cure for up to 2 months. It makes a wonderful gift for family and friends.
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.