Duck

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Serves 6

Duck Liver Pâté with Armagnac

Ring the changes with this sumptuous pate - perfect for Christmas or any other special occasion.

Serves 4

Crisp Roast Duck with Sour Cherries

This superb recipe gives you the crunchy, crisp skin of Chinese-style duck, but retains the moistness of the rich meat inside. Add a wonderful sour cherry sauce and you have a meal fit for a king!

Serves 8

Confit of Duck with Port and Sour Cherry Sauce

This is perfect for New Year's Eve or any other celebration meal as you prepare it well in advance then, on the night, simply put it into the oven to heat through. The sour cherry sauce is sensational!

Serves 6

Crisp Roast Duck with a Confit of Rhubarb and Ginger

I’m not very horticulturally minded but rhubarb is, I think, technically, a vegetable. But since the richness of duck is always complemented by something sweet and acidic, rhubarb is absolutely perfect.

Serves 4

Crisp Roast Duck with a Confit of Sour Cherries

This is it – the best method of roasting duck I've found to date, and of all the lovely sauces, this one – made with dried sour cherries – is the loveliest.

Serves 6 as a starter

Rillettes of Duck with Confit of Cranberries

This is one of my favourite starters: a terrine of tiny shreds of tender, succulent duck melded together like a pâté, then served with the dazzling depth of colour and sharpness of a confit of cranberries to counteract the richness.

Goose (Pheasant or Duck) Giblet Stock

It is perfectly all right to use duck or pheasant giblets instead of goose giblets in this recipe, although you will only need 1 pint (570 ml) water if you do.

Serves 4

Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes

Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duck. If you've got a Gressingham duck then you'll have lots to eat as well as a really superb flavour. If you like, the confit can be made well a

Serves 4

Roast Seville Orange-glazed Duck with Port Wine Sauce

Delia's delicious take on duck a l'orange brings this retro favourite bang up to date with the sharp, tangy flavour of Seville orange marmalade a great foil for the richness of the duck...

Serves 8

Confit of Duck

Allow four weeks for the flavours of this confit to develop fully… a French classic that would make a good special-occasion dish as, once it's ready, you just need to cook it in the oven for 25 minutes.

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