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Duck, egg and shoestring fries with rhubarb ketchup
The key to perfect crisp-skinned duck breasts is scoring the skin and adding to a cold pan. As the pan and duck gradually heat up, the fat can render out before the skin burns, resulting in golden crunch.
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Duck à l’orange sanguine
Duck à l’orange, the French classic, is taken to flavourful new heights with the prized ruby-red blood orange. A perfectly balanced fruity-sour sauce is a heavenly match for the rich duck, which makes an impressive centrepiece. Serve it with roast potatoes for a chic Sunday lunch.
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Duck and prune tagine
As long as you have a big enough pan, you can double the quantities – just allow a little more simmering time.
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French-style duck pie
Food writer Sam Ellis-Cosgrove shares the duck pie recipe that played a special role in her leap into the food world – and holds treasured midwinter memories. Inspired by French croustade de canard, it’s flavoured with thyme, garlic and pancetta.
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Sauerkraut-stuffed duck with roast apples and mulled wine gravy
This festive roast duck sings with mulled wine flavours. A cinnamon, clove, star anise and nutmeg rub spices the duck’s skin and it’s served with a rich mulled wine gravy. “A bit of a Boxing Day tradition in my house, inspired by the magnificent Nigella Lawson’s Bohemian goose recipe,” says delicious. food producer Pollyanna Coupland.
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Duck with roasted plum glaze and crushed swede
Duck and plums are a classic combination most often found in the famous Chinese dish, but here we’ve served them with wintry seasonal vegetables. The sharp and fruity plums contrast perfectly against rich, gamey duck, and a sprinkle of nutmeg in the swede gives the dish a slightly festive twist.
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Duck niçoise salad with a blackberry dressing
We love this late summer version of the iconic niçoise salad, switching tuna for melt-in-the-mouth duck legs and adding a sweet and zingy quick-pickled blackberry dressing.
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Smoked duck and beetroot salad
“This smoked duck salad sings of winter thanks to the earthy flavours of beetroot and hazelnut. It’s a light yet flavoursome starter that’s really easy to put together for a dinner party, as all the prep can be done in advance – you just have to assemble on the day.” Chef and restaurateur, Roberta Hall-McCarron.
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Hoisin duck lettuce wraps
Donal Skehan’s cheat’s crispy duck is quick to prepare and packed full of classic Asian flavours. A tip: if you lightly bash the sesame seeds before scattering over, it’ll really bring out their flavour.
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Duck and sausage cassoulet
The hearty stew from southwest France never goes out of fashion. Cooking it involves a bit of forward planning but this recipe is straightforward and makes a rib-stickingly good meal for a crowd on a winter’s night. Red wine at the ready…
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Duck breasts with butter beans and creamy apple slaw
This is two recipes in one. You can either make the duck breasts to serve alongside the slaw, or, see the tips to turn this into a puff pastry-topped pie.
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Roast duck with rich maple-baked beans
Whole roast duck is cooked to crisp perfection, then glazed at the last minute with maple syrup for a sweet and glossy finish. Served alongside the maple baked beans, it’s a hearty and impressive dish you could serve at your next dinner party.
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Slow-cooked duck ragù
This gorgeously rich, slow-cooked duck ragù is easy to make and great for using up leftover gravy and stock. It’s a time investment, but makes enough for up to 10 people so you can enjoy it again another night if you’re not feeding a crowd.
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Smoked duck breast with celeriac remoulade
Chef Henry Harris’ simple smoked duck starter is a great make-ahead recipe for Christmas Day. All you need to do is make the remoulade beforehand then, on the day, it’s a case of arranging everything on a plate.
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Roast duck breasts with agen prunes and armagnac
This restaurant-worthy duck recipe is guaranteed to make your Valentine’s Day date swoon. It’s also a fab alternative dinner option for two people on Christmas Day. Henry says: “The roast duck breast with prunes is inspired by roast magret de canard from southwest France.”
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Duck, pork belly and green olive terrine
Henry Harris’ duck terrine recipe is a great starter for Christmas or, indeed, a swish dinner party. The leftovers can be enjoyed as part of a buffet or for lunch the next day, too.
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