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Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Street food style duck skewers served over layered spring onion pancakes with hoisin, lettuce, cucumber, and spicy dipping sauces.
Pan-seared spiced duck breasts served with rich creamed Savoy cabbage, bacon lardons, and tender roasted apple wedges.
Pan-seared duck breasts served with crispy potato rösti, sautéed spinach, and a sweet and tangy rhubarb port sauce.
Duck cooked in fresh orange juice and zest served with smoked garlic mash, cardamom-glazed carrots, and cheesy creamed chard.
Small Spanish-style skewers featuring poached spiced quince and duck breast, grilled with a sticky membrillo glaze for festive appetizers.
Pan-seared duck breasts roasted and served with a zesty Cantonese sauce, mushroom fried rice, and butter-wilted spinach.
Succulent roast duck breasts served with a tart cherry compôte, sautéed chanterelles, baby turnips, and orange herb butter.
Succulent roasted duck breasts served with rich beetroot and apple purées, spiced braised red cabbage, and pickled heritage beetroots.
Prepare tender confit duck, spiced roasted duck breast, and a rich red wine sauce served with pears and chard.
Pan-roasted duck breasts served with a zesty orange caramel sauce and steamed carrots and courgettes.
Pan-seared duck breast served with potato rosti, wilted spinach, and a tart Madeira and cherry reduction sauce.
A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.
Duck breast roasted with toasted spices, served with a caramelized citrus sauce and sautéed cavolo nero.
Home-smoked duck breasts served with a rich orange-flavored caramel sauce and golden-brown pan-fried new potatoes.
Succulent roasted duck breasts served with traditional Irish champ, sweet braised red cabbage, and a rich thyme-infused red wine reduction.
Roast duck carcasses for a spiced jus, sear honey-glazed breasts, and serve with sautéed savoy cabbage, bacon, and girolle mushrooms.
Luxurious duck breasts scored and pan-seared with five-spice, served with sesame egg noodles and a sweet honey-soy reduction.
Duck breasts in orange glaze served with squash purée, caramelized apples, sautéed potatoes, and tender kale.
Succulent roasted duck breasts served with a rich peppercorn cream sauce, wild mushrooms, and buttery potato and green vegetables.
Pan-seared duck breasts glazed in teriyaki sauce, served with quick-pickled cucumbers and light, crispy fried celery leaf tempura.
Succulent pomegranate-glazed duck breasts served alongside a fragrant bulgar wheat pilaf with chickpeas, sour cherries, and toasted pistachios.
Pan-seared duck breasts served with savory potato scones and a rich cherry brandy sauce, finished with toasted flaked almonds.
A fragrant Thai curry featuring homemade red spice paste, seared duck breast, coconut milk, and tender baby aubergines.
Succulent duck and courgette slices rolled into tournedos, seasoned with porcini powder, then grilled and served with a zesty salad.
Toasted spices and yogurt marinate bite-sized duck breast pieces, which are skewered and grilled until lightly charred and juicy.