Duck (79)

The bright colours of the capsicums make this simple yet delicious Chinese dish very pretty to look at. Serve with freshly cooked white rice.

Recipe by: tonytsang

Pan-fried duck breast served with a red sauce made with plums, strawberries, raspberries, cinnamon and honey.

Recipe by: Phil

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Recipe by: Ollie Martin

Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. When slow cooked, they will fall apart and become very tender. Remove the fat from cooled juices and store duck in this. It is very good cold. To help remove pin feathers, try singeing over a gas flame.

Recipe by: steventhrelfall

BBQ duck Hong Kong style at home. This takes a long time to make but once you have made it a couple of times it gets easy. Instead of the S hook, I found a wonderful chicken roasting stand to use and it does just as good a job.

Recipe by: antstorm