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"A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix"

Ingredients: cinnamon sticks, Thai fish sauce...

"This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock..."

Ingredients: cinnamon, cinnamon sticks...

"Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food."

Ingredients: coriander, galangal, ginger...

"A great at home comfort food with enough heartiness to fully satisfy."

Ingredients: pepper, cooking oil...

""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...

"From the Crockery Cookery book, 1975 edition.
I use this book for many of my recipes for the crockpot."

Ingredients: bottled hot pepper sauce, pepper...

"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...

"Traditional recipe from the Toulouse region of France."

Ingredients: andouille sausages, fresh ground black pepper...

"This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Also, do not use this recipe for diving ducks such as Scaup. This has been my old stand-by wild duck recipe for many..."

Ingredients: cream of celery soup, wild ducks...

"From All Recipes."

Ingredients: pork sausage links, fresh parsley...

"You’re out hunting and camping, and you got yourself a duck the day before. Great! Here’s what to do with it the next morning. From “The Alaskan Camp Cook” by Kenneth Hughes in Haines, Alaska."

Ingredients: clay, onions, salt and pepper...

"Duck Parmentier is a French classic, the classy version of 'Hachis Parmentier' (Shepherd's pie). The original recipe doesn't use Comté cheese, you can replace it by parmesan cheese or simply skip the cheese part.
Original recipe here: http://frenchcookingfordummies.com/2010/duck-parmentier-with-comte-cheese/"

Ingredients: creme fraiche, comte cheese...

"Good for hunters. If you don't have a hunter handy, order duck from your butcher. Just lovely served with creamy mashed potatoes. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: salt and pepper, sugar, water...

"Cooking Light. "We used pinot noir for the red wine in the sauce. Substitute beef broth for an alcohol-free version. Use sweetened dried cranberries instead of cherries, if desired" Pinot noir is my DH's favorite varietal of wine."

Ingredients: dried cherries, fresh ground black pepper...