Roast duckling with lime sauce
 The thick skin keeps the duckling moist during cooking, but should not be eaten. It is high in fat and would increase the calorie count. |
 Roast duckling with lime sauce |
Duck satay
In this adaptation of a traditional South-east Asian dish, the marinaded and skewered meat is roasted and its juices are added to the spicy nut sauce. |
 Duck satay |
Orange Sauced Duck
When making delicious Orange-sauced duck, choose a young bird: ducks mature rapidly. A dinner party dish to impress your guests. |
 Orange Sauced Duck |
Stir fried duck and vegetables
Stir-frying, in Chinese fashion, seals in natural juices and ensures that the food is crisp and keeps its fresh flavour. |
 Stir fried duck and vegetables |
Duck Breast Salad
Tender slices of succulent cooked duck breasts served with a salad of mixed pasta, fruit and vegetables, tossed together in a light dressing, ensure that this gourmet dish will impress friends and family alike. |
 Duck Breast Salad |
Duck Kebabs with Honey and Orange
A classic combination, Duck a l'Orange, is given a Chinese touch in these sophisticated kebabs, infused with the flavours of orange juice, honey and soy sauce and served with scented rice. |
 Duck Kebabs with Honey and Orange |
Duck Breasts with Ginger Sauce
 A wonderful sauce made with four different kinds of ginger makes a splendid accompaniment to duck, served on a bed of lightly stir-fried leeks and finished with fruity raspberry vinegar. |
 Duck Breasts with Ginger Sauce |
Duck Chow Mein
Chow mein, which means fried noodles, makes the perfect base for fresh vegetables and fresh or cooked meat. Stir-fried duck and slightly sweet hoisin sauce give this version a rich flavour. |
 Duck Chow Mein |
Duck Breasts with Blackberry Sauce
This simple but extravagantly flavoured dish of tender duck breasts coated in exotic spices is served in a fruity wine sauce, and is perfect for a dinner party or a special celebration. |
 Duck Breasts with Blackberry Sauce |
Mandarin Sesame Duck
Duck is a high fat meat but it is possible to get rid of a good proportion of the fat cooked in this way. (If you remove the skin completely, the meat can be dry.) For a special occasion, duck breasts are a good choice, but they are more expensive. |
 Mandarin Sesame Duck |
Duck with Orange Sauce
Commercially-raised ducks tend to have more fat than wild ducks. In this recipe, the initial slow cooking and pricking the skin of the duck help to draw out the excess fat. |
 Duck with Orange Sauce |
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