For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry ...

Boil the wine with shallot until no liquid remains and set aside. Trim the duck breasts of sinew and season the skin with salt. Place in a cold pan, skin side down and then cook on a low heat to ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

This canape uses succulent grilled duck breast glazed with pomegranate molasses. Sliced and served on small spiced cauliflower fritters, - this is an appealing combination and always enjoyed for ...

De-bone and add bones to stock. Remove cracklings with slotted spoon and toss with remaining salt and pepper. Serve cracklings on the side. Strain fat over duck pieces. Duck can be done a few days ...

To serve: Arrange pieces of duck, skin side down, in a nonstick skillet, and cook over high heat for 1 minute. Reduce heat to med., and cook for 12-15 minutes. Place a piece of duck in the center of ...

Try swapping chicken for duck, using Delia Smith's method for roast Seville orange-glazed duck with port wine sauce. While this recipe might sound a little daunting, it isn't really. However ...

We’re like moths to a flame when a new Peking duck specialist opens in London so we needed very little excuse to head down to ...