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30 minutes to 1 hour x
 
40min

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

 
No reviews
 
40min

If you can get your hands on ground venison it makes a delicious change from beef in hamburgers. Serve with your favourite toppings.

Recipe by: Lupin Pooter

 
No reviews
 
1hour

Duck is baked in the oven then shredded and served on a simple cucumber, spring onion and red onion salad dressed with sesame oil.

Recipe by: louise

 
No reviews
 
1hour

Not only is this pilaf a good source of carbohydrates, it is also low in fat and high in protein and a good source of folate. The high fibre content will keep you satisfied and stop you going back for more.

Recipe by: Leslie Glover

 
No reviews
 
30min

Quail eggs are delicious and usually easily available in Asian markets. This salad also adds smoked salmon. Serve with brown bread.

Recipe by: Zoë Harpham

 
No reviews
 
50min

Kasha is the toasted buckwheat grain. When you buy plain buckwheat then toast it yourself and simmer it in stock, it develops a rich, nutty flavour that works perfectly with chargrilled duck.

Recipe by: Elaine Russell

 
No reviews
 
40min

Cumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Cumquats are believed to symbolise good fortune. If you prefer, you may omit them.

Recipe by: Zoë Harpham

 
No reviews
 
1hour

With ripe nectarines, red grapes, peppery lettuces and slices of tender grilled duck, this is a particularly pretty salad. The unusual dressing complements and brings together all the ingredients.

Recipe by: Elaine Russell

 
40min

Kangaroo is a perfect meat for stir fries because it is lean but rich tasting. You can use other vegies but these work so well.

Recipe by: colonelwhiskey

 
No reviews
 
45min

This delicious mix of Australian and Mexican flavours is served in deep fried tortilla bowls. Other meat can be substituted for the kangaroo.

Recipe by: Rider

1 / 5

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