Blueberry duck, roast duck fillet with blueberry and rosemary sauce. I’m starting to think the division into sweet and savoury is completely artificial, perhaps excluding meringues.
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Cured duck breast meat, tonnes of umami flavour produced over three days with just salt and sugar. Homemade prosciutto, and it’s lean and healthy if you discard the skin.
Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.
Five spice duck is an excellent dish. The duck is nice and pink (or so it should be to my liking, feel free to cook it a bit longer) and one good size fillet serves two easily.
Whole roast duck with a spice rub and honey and dark soy glaze. This one is cooked through but not overdone, moist and flavoursome thanks to the honey and the spices, and very tender.
Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.
Sweet and sour duck stir fry with pineapple and red peppers topped with duck skin scratchings. This recipe is a tasty sweet and sour stir fry - feel free to swap the duck for chicken.
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