For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large ...

Duck can be made a few days ahead and kept ... Sauté for 10-12 minutes until glazed. Set aside. For the shallots: Place shallots in single layer in large skillet with butter, sugar, salt, and water.

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

Add the radishes and cook until golden. Set aside and return the duck to the pan. Add the pomegranate molasses and cook to glaze. Add the pepper. Slice the duck. Scatter the leaves over a platter ...

Try swapping chicken for duck, using Delia Smith's method for roast Seville orange-glazed duck with port wine sauce. While this recipe might sound a little daunting, it isn't really. However ...

Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry ...

To make the stock: Place reserved bones, etc., in one layer in a large stockpot with the oil. Brown over high heat for 5 minutes. Reduce heat to medium and brown for 20 minutes. Drain and discard fat.