Try this sumptuous duck recipe from littlefrench, an intimate neighbourhood restaurant in Bristol serving regional French recipes.
Get your friends over and serve up a feast of juicy roast duck, duck fat potatoes and a vibrant spring salad for ultimate the entertaining menu.
Check out our duck salad recipe with mango and sugar snap peas, tossed in a ginger, sesame and hoisin sauce dressing. This vibrant salad is ready in under an hour.
Check out our impressive samosa recipe packed with tender duck, wrapped in super flaky pastry and served with a fresh coriander chutney.
Check out our indulgent roast duck legs with super crispy potatoes and spiced cherry sauce. You can scale this up or down, with one leg and 200-250g of potatoes per person.
The best duck noodle soup recipe. With classic Thai flavours and Asian pak choi and noodles, it’s both light and filling and enough for four hungry guests
This fresh, flavourful duck, mango and watercress salad is ready in just 30 minutes and is under 500 calories – perfect for a midweek meal
This recipe from Dan Doherty is a great alternative to you usual Sunday roast. The lavender honey is subtly floral but not overpowering, and is used as a glaze. The dumplings, resembling a light gnocchi, are a lighter alternative to traditional roast potatoes
This Thai roast red duck curry is full of fresh flavours. It looks impressive on the table, but buying the curry paste ready-made makes this a really easy supper. Plus, it serves 4 for under £10
Duck is easy to get right in this Asian stir fry with punchy ginger and pak choi. It’s easy to make and super healthy – under 300 calories and only takes 15 minutes
Our favourite starter: made with duck legs this classic French recipe is like a paté but with shredded duck, packed into a terrine. Serve with a green salad
Tangy peach sauce makes a great, simple twist to classic crispy duck pancakes. It’s so much more satisfying than calling a takeaway. Click here to explore our other DIY takeaway recipes
Pair roasted duck breasts with an Indian street food-inspired salad instead of ordering a takeaway. With a coconut relish on the side this is a dish to impress while still being easy to create
Berry vinegars are wonderful with duck and the longer you marinate it, the better it gets. The marinating takes a bit of time, but the cooking here is easy and the end result is an impressive main course salad that combines the sweet and sour flavours of the marinated duck with the freshness of the salad and crunch of the pecans
Try this delicious duck salad with spring onions and hoisin sauce; so simple to put together and it tastes great. Fancy a glass of wine to go alongside it? We recommend a Pinot Noir with notes of black cherry.
Our duck with Spanish greens recipe is a quick and easy meal for two that packs in lots of flavour
This recipe for sticky duck with cucumber and spring onion salad takes a little extra time but is easy to make and under 500 calories, so it’s great for midweek
This recipe for roast duck with cranberry and sour cherry sauce is a great entertaining dish as it looks and tastes impressive but is easy to make. Use fresh cranberries if they’re in season, and make double of the sauce to use with other meats.
This recipe from the Marksman pub in London is a play on an Edwardian Anglo-Indian club curry – a chance to use different flavours and spices to those in an authentic Indian curry. (marksmanpublichouse.com)
This Chinese-Mexican hybrid may seem odd to us, but it’s practically mainstream in America. This is easy to make but packs a flavour punch
This is a great winter celebratory meal and a good alternative to duck or turkey for Christmas. The grapes add a sweetness to the duck that is delicious. You can use ordinary-sized shallots or banana shallots for this.
This easy duck confit recipe is a quicker, healthier version of a French classic. Follow our recipe to impress friends with restaurant quality duck confit
This is Dan Doherty’s recipe for duck congee. Found all over Asia, congee is essentially a comforting bowl of rice porridge. Traditionally it’s just the rice and it’s kind of soupy, but this recipe uses chicken stock to cook the rice and serves it with duck confit. A versatile base lends itself to so many different variations; you can do what you want with it – try adding hot sauce and a runny egg