Duck recipes

So you end up with a nice Duck liver pie, and a pile of finely chopped duck meat on the side???

Does say method 12, stir in chopped duck

Read step 12 of the recipe again and you will see that the chopped duck meat is added to the filling ingredients.

Loved this - i found best way to cook this is gas mark 8 for 15-20 minutes, then GM 4 for 2 hours for 5lb duck.

i did pepper and salt and beginning, but in my opinion the best way to get the skin crunchy is to baste it every 10 minutes for the last 30 minutes, tent it in tin foil after it's finished cooking for 15-20 minutes (turned upside down so juices can run back into the meat), then carve - superb. ty for recipe.

After the fat has settled in the roasting tin, i strain it off into an old jar and stick it in the fridge once it's cooled.

I then roast my tats in it. Stick loads in a roasting tin, heat for 10-15 minutes gas mark 7, bung in the partly cooked tats, and bate loads.

Best roast tats ever.....

This is a delicious recipe - everyone loved it and it's so easy to do. I did add an extra duck breast though and will definitely make it again. I would give it five stars!

Great family favourite, tried it with chicken and prawns too but without the marinading at the start. Not had it since I found a caterpillar in me mange toute, after I'd thrown in into the pot with everything else. Think I'm ready to dip my toe in the water again as it is soo tasty.
Five stars from me.

Not much red cabbage in this one!!

I am quite definitely going to use this recipe this morning, it looks good! Al;so like the web sight and have added it to my favourite list.

Oh please tell me the lager is a joke!! at least use a decent bottled import. No Stella please!!

I like a bit of boned duck. I especially like to bone my own ducks, several at a time. Moist. I highly recommend this.

Very simple and easy to follow recipe

Just wanted to know how to cook it having bought a tin in France.