Japanese fried duck karaage on sushi rice
By Ching-He Huang From Saturday Kitchen[row] Ingredients For the marinade 2 x free-range duck legs, skin on, bone in 1 tbsp fresh root ginger, grated…
duck
Duck eggs en cocotte with wild mushrooms and Gruyère
By Daniel Doherty From Saturday Kitchen Ingredients For the eggs en cocotte butter, for greasing 1 tbsp olive oil 2 shallots, finely chopped 1…
Duck and sorrel broth (green borscht)
Olia’s borscht is perfect for using up any leftover poultry. If you don’t fancy duck, chicken would work just as…
Warm salad of sprouting broccoli, morels and duck egg with cashew milk and almonds
A starter for four combining the flavours of roasted nuts, earthy mushrooms and soft poached duck egg. By Phil Howard…
Duck leg Charlottes
This is a lovely dish of confit duck in a sweet sticky sauce. By Michel Roux Jr. From Saturday Kitchen…
Mussels stuffed with smoked duck
These simple duck and mussel mouthfuls make an ideal starter or canapé. By Michel Roux Jr. From Saturday Kitchen Ingredients…
Pan-fried duck supremes with grapefruit and turnip
By Michel Roux Jr.
Roast duck with sausage rolls, greens and spiced cherries
This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs…
Tuna tartare with confit duck egg yolk
You’ll need a cooking thermometer to keep the egg yolk at a constant temperature for the duck egg confit. By Michel…
Spatchcocked duck with posh peas and celeriac chips
Hairy Bikers recipes From Saturday Kitchen Ingredients For the duck 1 large whole duck 2 tbsp olive oil 1 tbsp…