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A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
Slow-cooked duck legs served with creamy butter bean mash, a savory tomato compote, and a rich red wine reduction sauce.
Prepare tender confit duck, spiced roasted duck breast, and a rich red wine sauce served with pears and chard.
A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.
Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Luxurious comfort food featuring slow-cooked tender duck legs, rich spiced lentils, and creamy mashed potatoes glazed with honey.
Succulent duck legs glazed with honey and thyme, served with smooth mashed potatoes, crispy seaweed, and a red wine reduction.
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
Crispy five-spice duck legs served over a vibrant salad of segmented citrus fruits and fresh watercress with pan-juice dressing.
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.
Slow-cooked duck legs marinated in brandy and herbs, preserved in fat, then roasted until the skin is perfectly crisp.