Soft and tender braised duck ragu with pappardelle from Australian Women’s Weekly,
Tender slices of duck, sweet orange and fennel go together beautifully in this elegant dish.
This is not an easy dish to master, but it is spectacular; sticky, crispy, plum sauce-glazed skin, succulent duck meat and green onion pancakes make a meal to impress any guest with.
Served alongside some sliced barbecued duck, this zesty Asian salad is full of spice and packs a punch.
Packed full of tender roasted duck, sweet pineapple and fresh herbs and spices, this Chinese-style salad is both healthy and delicious.
If breadcrumbs are not brown, place dish under hot grill for a few seconds, until crisp. We used cannellini beans, but you can use any white bean if you like. Duck marylands have the leg and thigh still connected in a single piece; the bones and skin remain intact. Note
Duck is an excellent choice if you’re looking for something a little different. It is a rich meat, but the orange sauce and snow-pea salad provide the perfect contrast. Using both the stove top and the oven will result in perfectly cooked breast with a lovely crisp skin.
Impress your guests with this rich French delicacy. With tender duck and a smooth orange glaze they’ll be raving for quite some time.
Spicy and rich duck vindaloo from Australian Women’s Weekly.
Duck can be cooked up to 4 days ahead. Keep covered in oil in the refrigerator. Note
The rich complex flavours of this dish make it a fabulous special occasion meal.
Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note