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"This is traditional fall dinner, usually served with “mlinci” (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks."

Ingredients: lard, marjoram, salt...

"This recipe for duck makes for a very tender bird, with stacks of flavor. The apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. You'll be licking your chin eating this one! :)"

Ingredients: pepper, cornflour, raw sugar...

"from an exellent site for game food cooking, called Food Down Under. I haven't made this, but love duck and plan to do so in the near future."

Ingredients: dark brown sugar, dry sherry...

""This simple recipe with a zesty flavor from the marinade and a bit of a kick from the chili. Everyone will love it!""

Ingredients: fine dry breadcrumbs, fresh cilantro...

"I got the idea for this recipe from the book '365, Dish a day' but adapted it. I have always loved duck and I think it goes great with the veg and bacon."

Ingredients: cornflour, dry white wine...

"For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

Ingredients: steak sauce, eggs, ketchup...

"Don't be put off by all the steps, this is a pretty easy recipe. You can also use the glaze and sauce on a whole roast duck, instead of duck breasts.

The duck breasts can be seared a day in advance; the pomegranate glaze can be prepared in advance as well; cover and refrigerate separately. When ready to cook, bring the seared duck to..."

Ingredients: fresh ground black pepper, pomegranate seeds...

"A wonderful way to prepare duck posted in response to a recipe request."

Ingredients: canned sauerkraut, garlic...

"From Mrs. Nelson Rockefeller in Favorite Recipies of our FIrst Ladies, 1971. I never made duck but love it so maybe this will be the recipe I'll try."

Ingredients: cloves, pepper, currant jelly...

"Straight from Cajun Country, featuring duck, fresh sausage and several blends of spices, so let the good times roll!"

Ingredients: pepper, ducklings, cucumbers...

"This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted “pod peku” or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century."

Ingredients: pepper, honey, lemon juice...

"This recipe originally called for canvasback ducks, so would be good for all you hunters out there. Non-hunters can use store-bought ducks. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, cream, fat...