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"An elegantly different appetiser, adapted from "Martha Stewart's Menus for Entertaining""

Ingredients: chives, dark raisins...

"A tempting adaptation of the favourite classic French dish."

Ingredients: oranges, zest of...

"Cook up a real dream of a dish with this sticky glazed duck and stir-fried vegetables."

Ingredients: clear honey, salt & freshly ground black pepper...

"The apricots in this dish really cut through the richness of the duck. Serve with prepared cous cous."

Ingredients: dark soy sauce, dried apricots...

"This recipe is an entry for the RSC Summer 2004 Main Course contest. It doesn't take as long as it looks and is delicious. (Cook time does not include marinating time)."

Ingredients: sliced almonds, dried cherries...

"(Supremes de Canard au Jambon de Montagne)
Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking"

Ingredients: lean ground chicken, duck breasts...

"Healthy, quick and full of flavor"

Ingredients: cilantro, egg noodles...

"This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with..."

Ingredients: pepper, fresh orange juice...

"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...

"From All Recipes."

Ingredients: pork sausage links, fresh parsley...

"A Malaysian dish of hot and sour duck, delicious!"

Ingredients: ground turmeric, fresh ginger...

"French gourmet made easy and quick! It takes 30-40 minutes only! Duck meat should not be overcooked and should be slightly pink when done."

Ingredients: cream, dried cranberries...

"Duck breast has always been one of those foods that I adore in restaurants but have been insanely intimidated to cook. Not so for my dad. Oh, he enjoys it in restaurants all right (but not nearly as much as my mom, who I’m pretty sure has sampled duck at every restaurant that’s served it when she was there since 1980), but he’s not..."

Ingredients: cherry fruit spread, duck breasts...

"Magret is the boneless breast meat of a domestic duck and are meaty and plumper than the breast you'll find on an ordinary roasting duck and can be found in gourmet shops...that being said, you can still use a regular duck breast for this recipe."

Ingredients: chili oil, ginger...