Duck

Ducks – or, if they are under two months old, ducklings – come in a variety of breeds and sizes, anything from 2 lb (900 g), to 7 lb (3.2 kg) at Easter and Christmas

Confit of Duck with Port and Sour Cherry Sauce

Confit is the French word for preserve, and not only is it a wonderful way of serving duck if you like it w...

Confit is the French word for preserve, and not only is it a wonderful way of serving duck if you like it with a crisp, crunchy skin, but you’re also able to prepare i...

Crisp Roast Duck

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

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. It's im...

1 hour 50 minutes

to cook

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 ric...

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 ...

1 hour 50 minutes

to cook

A picture of Delia's Crisp Roast Gressingham Duck with a Forcemeat Stuffing and a Confit of Apples and Prunes recipe

Crisp Roast Duck with Stuffing

Since starting the How to Cook series I have at last hit on the very best way to get really crisp roast duc...

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...

3 hours

to cook

Duck Liver Pâté with Armagnac

I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, a...

I wish we could buy duck livers all the year round, but thankfully they are at least around at Christmas, and they make a wonderfully smooth, velvety pâté. At other...

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...

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.

1 hour 30 minutes - 2 hours

to cook

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 li...

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...

Roast Duck with Cherry Sauce

After 40 years of recipe writing about other more elegant ways of serving duck I have now returned to this,...

After 40 years of recipe writing about other more elegant ways of serving duck I have now returned to this, the original recipe. If you think halfway to Chinese thi...

2 hours 50 minutes - 3 hours 20 minutes

to cook