Duck

An exquisite Asian crisp duck breast with orange and daikon salad from Australian Women's Weekly.

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

The meltingly soft flesh of this slow-roasted duck leg is rich and gamey and perfectly paired with the balsamic vegetables.

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

Impress your guests with this rich French delicacy. With tender duck and a smooth orange glaze they'll be raving for quite some time.

Teriyaki sauce adds salty richness to this Japanese-style duck, and the flavour is complemented beautifully by the crisp wombok and daikon salad.

Crunch through these crisp wonton wrappers to the juicy duck filling inside. A classic Chinese dish, these duck wonton cups are perfect for a light lunch or entree.

Salt and Sichuan pepper seasoning does wonderful things to the rich, dark taste of duck. If cooked cucumber is just not your thing, use zucchini instead of the lebanese cucumber.

This Asian style duck and rice noodle salad is served warm to keep the duck meat at its succulent best. The spicy and astringent flavours of the dressing cut through the richness of the meat.