While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home ...

Since there are already potatoes and shallots also in the pan, all you need is a simple green salad to round out this recipe.

This pan-seared duck breast with berry apple compote is a dish that embodies elegance and romance. The tender, flavorful duck pairs beautifully with the sweet-tart compote made from apples, cherries, ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

Take out the giblets from the duck and place them in a separate tray with chopped leek, carrot, celery and parsley stalks. Place this in the bottom of the oven and cook for 30 minutes. Place into ...

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

Not all of us have a local Asian supermarket or Chinese restaurant where you have the convenience of buying your duck already ... incredibly easy to cook the duck yourself as this recipe shows.