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Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
A hearty wintry dish featuring ducks braised with bacon lardons, onions, carrots, and peas in a rich herb-infused sauce.
Pan-seared duck breasts served with a spiced parsnip coconut purée and sautéed spring greens in a rich soy reduction.
A festive spiced roast duck served with layer-cooked potatoes, wilted savoy cabbage, and a homemade spiced cranberry apple sauce.
James Martin's takeaway classic featuring home-made pancakes, roasted shredded duck, and a spicy plum dipping sauce.
Crispy shredded five-spice duck served with homemade pancakes, fresh vegetables, and a smooth, tangy plum sauce.
Spatchcocked duck roasted in a tamarind and honey glaze, served with a charred mango and pak choi sesame salad.
Succulent roasted duck served with crispy duck-fat potatoes, tender purple sprouting broccoli, and a rich, velvety red wine bordelaise sauce.
A sensational roast duck served with a classic infused bread sauce, crispy bacon, and savory roasted onions.
An indulgent duck ballotine stuffed with savory mince and chicken livers, wrapped in flaky pastry and served with blackberry sauce.
A slow-simmered whole duck dish served with tender peas, shredded lettuce, and a rich, creamy lemon and mint sauce.
A delicious alternative to turkey featuring roasted duck on a bed of bacon, potatoes, and onions with Madeira gravy.
Chinese-style shredded duck with spiced plum chutney served over homemade chilli and garlic butter flatbreads.
A classic retro roast duck served with a glossy orange liqueur and marmalade sauce with Julienne orange zest.
A celebratory roast duck with a British twist, featuring honey-soy glaze, braised lettuces, and fluffy potato pancakes.