For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

Add the radishes and cook until golden. Set aside and return the duck to the pan. Add the pomegranate molasses and cook to glaze. Add the pepper. Slice the duck. Scatter the leaves over a platter ...

De-bone and add bones to stock. Remove cracklings with slotted spoon and toss with remaining salt and pepper. Serve cracklings on the side. Strain fat over duck pieces. Duck can be done a few days ...

Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry ...

This canape uses succulent grilled duck breast glazed with pomegranate molasses. Sliced and served on small spiced cauliflower fritters, - this is an appealing combination and always enjoyed for ...

To make the stock: Place reserved bones, etc., in one layer in a large stockpot with the oil. Brown over high heat for 5 minutes. Reduce heat to medium and brown for 20 minutes. Drain and discard fat.