A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Pan-seared duck breast roasted in sweet and sour glaze served with stir-fried broccoli and a fresh plum salsa.
Pan-fried duck breast glazed with honey, soy, and plum, served with fresh lettuce and tender boiled potatoes.
Pan-seared and roasted duck breast served over a savory simmered bed of lentils, mushrooms, and red wine sauce.
Succulent duck breast oven-roasted and served with a tangy blackberry reduction and tender blanched sprouting broccoli.
Pan-seared duck breasts served with a sweet cherry reduction and braised Little Gem lettuce with peas.
Pan-roasted duck breast served with a decadent reductions of red cherries, white wine, and caster sugar.
Pan-roasted duck breast served with a sweet and tangy white wine and orange segment reduction sauce.
Pan-seared duck breast glazed with honey and soy, served alongside golden, tender chargrilled potato rounds.
Crispy-skinned duck breast served with a homemade sticky apricot and plum reduction and fresh salad leaves.
Duck breasts glazed in Calvados and sugar, served with savory sautéed Savoy cabbage, bacon, and onion.
Glazed duck breasts baked until tender, served with slow-sweated Savoy cabbage, garlic, onions, and crispy streaky bacon.
Marinated duck breasts served over a caramelised pineapple and pak choi stir-fry with ginger, chilli, and lime.
A spectacular French salad combining rich confit duck, seared duck breast, spicy pecans, and creamy blue cheese dressings.
A quick and savory duck broth simmered with red onion, tender baby sweetcorn, and fresh coriander leaves.
Pan-seared honey-glazed duck breast served alongside a light, fluffy couscous flavored with fresh mango, coriander, and chili flakes.
Pan-seared duck breasts roasted with fresh pomegranate juice and seeds, served alongside tender sautéed garlicky escarole greens.
Pan-seared duck breasts marinated in limoncello and lemon juice, served with a smooth, blended celeriac and carrot puree.
Roast duck breasts served with elderflower-infused goat's curd, fresh peas, and radishes for a luxurious English summer dinner.
Succulent duck breasts rolled in liquorice charcoal, served with tangy tamarind and liquorice purées, green beans, and peppery rocket.
Pan-seared and oven-roasted duck breast served in baby gem lettuce leaves with peanut sauce, cucumber, and spring onions.
Double fried duck breasts served with golden miso-glazed aubergine, blanched kale, and fresh edamame beans for ultimate crispiness.
Pan-seared cumin duck breasts served with smooth pea purée, roasted baby vegetables, and a rich Madeira gravy.
Pan-roasted duck breast served over a speedy cannellini bean cassoulet enriched with confit duck meat and chicken stock.
Pan-seared duck breast served with crispy potato-apple rostis, smooth apple purée, charred figs, and a rich red wine reduction sauce.
Healthy Asian-style duck dish featuring spiced breasts, steamed bok choi, and a sweet and tangy umeboshi plum sauce.
A sensational warm starter featuring shredded confit duck, smoked duck, and pecans drizzled with a rich blue-cheese dressing.
Pan-sear honey-glazed duck breast until crispy, oven-roast to preference, and serve over plum sauce with crispy seaweed and rice.
Honey-glazed duck breasts served with aromatic spiced lentils, lime, and fresh coriander over a bed of creamy mashed potatoes.
Pan-sear duck breasts in bubbling honey until crisp, then finish in the oven for a perfectly cooked, sweet glazed dish.
Succulent duck breasts roasted in a pan, served with a tangy ginger chutney, charred asparagus, and tenderstem broccoli.
Pan-fry duck breasts until crisp, serve with home-smoked aubergine purée and butter-wilted baby spinach.
Pan-seared then roasted duck breasts served with a fruit-based chutney, buttery winter greens, and a smooth celeriac-potato purée.
Slowly roasted duck carcass jus served with spiced duck breasts, compressed melon, wilted kale, and fresh mint oil.
Succulent tea-smoked duck breast served alongside blanched and sautéed baby carrots and leeks.
Pan-seared duck breast glazed with citrus and golden syrup, served alongside a vegetable-infused long grain rice salad.
Pan-seared honey-glazed duck served with turmeric-infused basmati rice and a smooth, spicy red pepper and chilli sauce.
A quick and aromatic noodle soup featuring pan-fried duck, fresh ginger, garlic, and chicken stock garnished with herbs.
Sweet honeyed duck breast paired with fragrant homemade wild garlic gnocchi and a citrus-infused caramel sauce.
Pan-seared duck breast served with a spicy plum reduction and crushed new potatoes mixed with peanuts and fresh dill.
Sautéed sliced duck breast served over a crispy potato rösti with batter-fried fennel shavings and a red wine reduction.
Succulent griddled duck breasts served with a homemade tart gooseberry jam and blanched broccoli florets.
A fresh salad featuring shredded pre-cooked duck breast, crisp vegetables, and savory hoisin sauce topped with toasted sesame seeds.
Rich duck stock served with five-spice duck breast, handmade dumplings, egg noodles, and aromatic herbs in a fragrant broth.
Pan-seared peppered duck breasts served with a warm cherry and elderflower dressing over a fresh lovage and cress salad.
A quick and savory duck stir-fry featuring crisp vegetables, crunchy cashews, and a sticky honey-soy glaze.
Pan-seared duck breast oven-finished with caramelized bamboo shoots and crispy deep-fried rice noodles for a textured, savory meal.
Pan-seared duck breast served with spiced egg noodles and a homemade sticky plum chutney garnish.
Seared duck breast served over a vibrant noodle salad with orange, sesame, and fresh carrot.
Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.
Score and sear duck breasts, glaze with spiced honey, and serve over wilted spinach with a buttery mushroom sauce.
Succulent duck breast patties stuffed with melted Vacherin cheese, served with caramelized shallots, girolle mushrooms, and double-fried chips.
Pan-seared spiced duck breasts served with a rhubarb purée, caramelised rhubarb batons, savory sauce, and stir-fried pak choi.
Sear duck breast, oven-roast, and serve with a reduced red wine, redcurrant, and balsamic vinegar pan sauce.
Duck breasts marinated in soy, honey, and lime, smoked in foil with wood chips, served over seasoned pak choi.
Honey-glazed spiced duck breast served with thinly sliced mango, julienned daikon, and a fresh shiso and watercress salad.
Marinated duck breasts roasted with Peruvian chili and miso, served with pickled daikon, cucumber, and a citrus dipping sauce.
Roast duck breast served with golden puff pastry, sautéed wild mushrooms, and a rich red wine reduction over wilted spinach.
Pan-seared and roasted duck breast served over a fresh spinach and orange salad with a sesame soy dressing.
Sautéed duck breast and onions simmered in a honey-lime chicken stock with peas, noodles, and fresh coriander.
Pan-seared roasted duck breast served over a crispy fried noodle cake with a buttery red wine and pea sauce.
Succulent duck and sharp rhubarb combine ingredients from Lancashire and Yorkshire, featuring soy glaze, puffed rice, and thick yoghurt.
Succulent roast duck crowns served with an apple juice and cider-style reduction, vegetables, and aromatic herbs.
Pan-seared duck breast served with balsamic-glazed figs, a crispy potato rösti, and deep-fried leek garnishes.
Pan-seared duck breast served with a creamy peppercorn sauce, buttered herb rice, and blanched Tenderstem broccoli.
Pan-seared duck breasts served with a vibrant, zesty mango and chili salsa accompanied by crispy Asian noodles.
Pan-seared peppered duck breasts served with a cognac cream sauce and a sautéed mushroom and spinach garnish.
Pan-sear spiced duck breast, glaze with honey and soy, then serve sliced over a fragrant, chilli-infused vegetable noodle soup.
Pan-seared spiced duck breast served over stir-fried rice noodles with shallots, soy sauce, and egg.
Pan-seared spiced duck breast served alongside stir-fried pak choi and a sweet, zesty pineapple salsa.
Seared spiced duck breast served with roasted plums, baby corn, and a colorful vegetable-infused basmati rice.
Tea-smoked duck breast served over a fresh noodle salad with a homemade sweet and sour plum and chocolate sauce.
Tea-smoked duck breast served with zesty soy sweet potato mash and crispy deep-fried red onion rings.
Pan-seared duck breast served over a crispy sweet potato pancake with a rich red wine reduction sauce.
Deep-fried shredded duck served in pancakes with honey-soy sauce, cucumber, red pepper, and onion.
Crispy roasted sesame potatoes tossed with fresh salad leaves, smoked duck, and a tangy plum and chili dressing.
Pan-seared duck breast served with creamy mashed potatoes, maple-glazed pancetta cabbage, black pudding, and a spiced port wine reduction.
Duck and vegetables marinated in Asian flavors, threaded onto lemongrass skewers and grilled to perfection for a flavorful treat.
A warm or cold salad featuring tender vegetables and duck breast strips wrapped in crispy Parma ham with goats' cheese dressing.
Pan-fried duck strips glazed with chilli, honey, and soy, served with homemade pear chutney and crispy golden-brown sautéed potatoes.
A quick stir-fry featuring duck breast, citrus juices, crunchy cashews, and edamame beans served over fresh egg noodles.
Spiced duck breast served over golden potato slices with a citrusy, syrupy turmeric and orange vinaigrette.