Duck

Crostini in Italian means "little toasts". The thin slices of bread are drizzled or sprayed with olive oil, toasted and served warm.

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.

Tender slices of duck, sweet orange and fennel go together beautifully in this elegant dish.

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,

For one-pot cooking, French provincial dishes can't be beaten with their simple methods and big flavours.

Crispy and tender duck breasts with green onion sauce, served on a bed of steamed rice.

Crispy and tender duck breasts with fig sauce and spinach risoni from Australian Women's Weekly.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.