Pan-fried duck breast with braised salsify and endive
By Matt Tebbutt From Saturday Kitchen Ingredients For the pan-fried duck breast 1 duck breasts, skin scored 1 sprig fresh thyme 2 tbsp…
duck
Chinese-style sweet and sour duck
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 1 tsp salt ½ tsp white pepper 1 tsp Chinese five-spice powder ½ duck,…
Deep-fried crispy tacos with duck confit and relish
Tangy cranberry relish compliments the crispy duck and slaw in these deep-fried crispy tacos. By Matt Tebbutt From Saturday Kitchen…
Duck leg and breast with warm pea purée
Duck cooked two ways, served on a bed of pea purée with a dressed pea shoot garnish – a dish…
Roast duck breast, parsnips, spiced poached pear, asparagus and broad beans
A delectable spring variation to elevate your traditional Sunday roast: roasted duck breast accompanied by delicately spiced poached pears and…
Gnudi with crisp duck confit, chestnuts and persillade
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit duck 2 ready-made duck confit legs For the gnudi 450g/1lb ricotta cheese,…
Duck and watermelon salad
By Tom Parker Bowles From Saturday Kitchen Ingredients For the salad 3 duck breasts, skin on groundnut or sunflower oil, for deep frying 450g/1lb watermelon,…
Shredded duck & cucumber lettuce “wraps”
By Ching-He Huang From Saturday Kitchen Ingredients For the shredded duck 2 free-range duck legs, skin on (approximately 460g/1lb) For the marinade 2…
Stuffed confit duck bun, kohlrabi slaw and spicy ketchup
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise…
Pulled duck and mushroom buns
By Matt Tebbutt From Saturday Kitchen Ingredients 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel…