The duck breast is the meatiest part of the duck to cook with and is great when paired with the fresh ingredients of a salad.
This is a quick and easy duck recipe that can be cooked either in a skillet or on the BBQ. Save the juices when slicing to drip onto the duck before serving.
The rich flavour of duck meat is often best enjoyed with simple accompaniments. The cranberries and pecans in this recipe turn this 'anytime' duck into a Christmas favourite.
This is one of the things I make with leftover duck when I roast one. It's simple, but really delicious. You could probably make it with chicken and turkey but I haven't tried.
If you can find duck confit (confit de canard) try making this spectacular duck salad for a special occasion. You can often find confit in gourmet markets.
Crunchy, refreshing iceberg is the perfect base for sweet rich plums and succulent duck. Ideal for entertaining or a weekend supper, and it’s low in saturated, fat, calories and sugar!
A fusion of delicious summery flavours, so easy to put together with shop bought smoked duck breast.
Crunchy apple and lettuce make a delicious base for fried duck breast, sliced and served warm with a red wine dressing.
This easy Asian salad is a great way to use up leftover duck. With rocket, mango, red onion, been shoots, roast duck and an Asian soy and fish sauce dressing.
The fat in duck makes it great for the BBQ and I use this recipe for my Christmas lunch making it a quick and easy outdoor option.
This duck salad features radicchio, sometimes called Italian chicory, a deep red lettuce with a slightly bitter flavour. You can buy it at Woolworths and other supermarkets.