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Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
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 roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Succulent duck breast oven-roasted and served with a tangy blackberry reduction and tender blanched sprouting broccoli.
Pan-fry duck livers with shallots, garlic, orange, and liqueur before blending with butter for a smooth, chilled gourmet spread.
Pan-seared duck breasts served with a sweet cherry reduction and braised Little Gem lettuce with peas.
A hearty wintry dish featuring ducks braised with bacon lardons, onions, carrots, and peas in a rich herb-infused sauce.
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.
Chinese five spice rubbed duck crown roasted with turnips and olives, served with a rich red wine sauce and salad.
Pan-seared duck breast glazed with honey and soy, served alongside golden, tender chargrilled potato rounds.
Succulent roast duck crown served with blanched asparagus and a rich Madeira sauce featuring morels and wild garlic.
Crispy-skinned duck breast served with a homemade sticky apricot and plum reduction and fresh salad leaves.
Crispy roasted and fried duck legs served with a refreshing, tangy pickled radish and cucumber salad.
Crispy five-spice duck served over heart-shaped apple and pear slices with a savory bean paste dressing and edible flowers.
Street food style duck skewers served over layered spring onion pancakes with hoisin, lettuce, cucumber, and spicy dipping sauces.
Succulent marinated duck fillets served over a fragrant chicken broth with udon noodles, shiitake mushrooms, and fresh herbs.
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.
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
Pan-seared duck breasts served with a spiced parsnip coconut purée and sautéed spring greens in a rich soy reduction.
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.
Duck cooked in fresh orange juice and zest served with smoked garlic mash, cardamom-glazed carrots, and cheesy creamed chard.
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.
Small Spanish-style skewers featuring poached spiced quince and duck breast, grilled with a sticky membrillo glaze for festive appetizers.
Roasted honey-glazed duck crown served with deep-fried potatoes, buttery spring vegetables, and a rich reduced duck stock sauce.
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
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 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.
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.
A festive spiced roast duck served with layer-cooked potatoes, wilted savoy cabbage, and a homemade spiced cranberry apple sauce.
A hearty French cassoulet featuring confit duck, sausages, and beans, topped with sourdough breadcrumbs and served with creamy mash.
Rich confit duck legs served with a hearty bean ragoût and creamy celeriac and potato mash.
Double fried duck breasts served with golden miso-glazed aubergine, blanched kale, and fresh edamame beans for ultimate crispiness.
James Martin's takeaway classic featuring home-made pancakes, roasted shredded duck, and a spicy plum dipping sauce.
Pan-seared cumin duck breasts served with smooth pea purée, roasted baby vegetables, and a rich Madeira gravy.
Boiled duck eggs are breaded and deep-fried, then served atop a fresh cherry and duck confit salad with bacon.
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.
Succulent roasted duck breasts served with rich beetroot and apple purées, spiced braised red cabbage, and pickled heritage beetroots.
Slow-cooked duck legs served with creamy butter bean mash, a savory tomato compote, and a rich red wine reduction sauce.
A sensational warm starter featuring shredded confit duck, smoked duck, and pecans drizzled with a rich blue-cheese dressing.
Shredded duck confit legs mashed with fat and parsley, then chilled in ramekins to set before serving with seasoning.
A delicious salad featuring ready-made confit duck legs, caramel-coated pecans, and a rich, creamy blue cheese dressing.
Crispy spring rolls filled with confit duck and vegetables, served with homemade barbecue and sweet and sour dipping sauces.
Prepare tender confit duck, spiced roasted duck breast, and a rich red wine sauce served with pears and chard.
Pan-sear honey-glazed duck breast until crispy, oven-roast to preference, and serve over plum sauce with crispy seaweed and rice.
A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.
Crispy shredded five-spice duck served with homemade pancakes, fresh vegetables, and a smooth, tangy plum sauce.
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.
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 legs glazed with honey and thyme, served with smooth mashed potatoes, crispy seaweed, and a red wine reduction.
Pan-roasted duck breasts served with a zesty orange caramel sauce and steamed carrots and courgettes.
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 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.
Pan-seared then roasted duck breasts served with a fruit-based chutney, buttery winter greens, and a smooth celeriac-potato purée.
Duck breast roasted with toasted spices, served with a caramelized citrus sauce and sautéed cavolo nero.
A French stew featuring Toulouse sausages, confit duck, and lentils served alongside smooth, buttery mashed potato purée.
Home-smoked duck breasts served with a rich orange-flavored caramel sauce and golden-brown pan-fried new potatoes.
Slowly roasted duck carcass jus served with spiced duck breasts, compressed melon, wilted kale, and fresh mint oil.
Spatchcocked duck roasted in a tamarind and honey glaze, served with a charred mango and pak choi sesame salad.
Succulent tea-smoked duck breast served alongside blanched and sautéed baby carrots and leeks.
Succulent roasted duck served with crispy duck-fat potatoes, tender purple sprouting broccoli, and a rich, velvety red wine bordelaise sauce.
Pan-seared duck breast glazed with citrus and golden syrup, served alongside a vegetable-infused long grain rice salad.
Sautéed radish and smoked duck served on chargrilled ciabatta, accompanied by a fresh feta, lettuce, and duck 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.
Succulent roasted duck breasts served with traditional Irish champ, sweet braised red cabbage, and a rich thyme-infused red wine reduction.
Sautéed sliced duck breast served over a crispy potato rösti with batter-fried fennel shavings and a red wine reduction.
Crispy deep-fried filo triangles filled with tender asparagus, smoked duck, and sweet plum sauce, finished with toasted sesame seeds.
A warm salad featuring crispy smoked duck, citrus dressing, and toasted hazelnuts served on fresh Little Gem lettuce.
Succulent roast duck served with a glossy cherry sauce, crispy skin, and a unique vinegar-infused chocolate ganache quenelle.
Succulent griddled duck breasts served with a homemade tart gooseberry jam and blanched broccoli florets.
A rich, sweet noodle stir-fry featuring roasted duck, fresh vegetables, and savory Chinese sauces for an authentic flavor.
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.
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
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.
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.