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Ingredients: pepper, ducklings, honey...

"I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!"

Ingredients: light olive oil, garlic...

"I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in!"

Ingredients: Dijon mustard, dried thyme...

"(Crispy Deep-Fried Duck Marinated in Nepali Spices)"

Ingredients: cumin powder, szechwan pepper...

"Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with..."

Ingredients: bouillon, Grand Marnier...

"This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide."

Ingredients: dry sherry, mesquite wood chips...

"Served with a delicious orange sauce.

NOTE: Do not prick duck! It remains more crisp without pricking.

There is much waste in duck. For adult portions and healthy appetites, even a 6-pound duck will serve no more than 3 good-sized portions."

Ingredients: currant jelly, cornstarch...

"A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not taste like tea - the flavors come from the rub). Remember roasting duck is not like roasting chicken. The skin of a duck is massively fatty and the..."

Ingredients: msg, paprika, iced tea...

"An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird."

Ingredients: cornstarch, fresh ginger...

"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...

"I love this way of roasting duck! It removes a lot of the fat, plus makes some nice stock that you can then use to make a richer duck stock later on. From Barbara Kafka's "Roasting: A Simple Art" cookbook. I adore duck, but as it's more expensive and less versatile than chicken, I tend to save it for a treat. If you've never carved..."

Ingredients: fresh ground pepper, ducklings...

"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...

"From Cynthia Wine's "Hot and Spicy Cooking: Food So Good, It Hurts." The name is inspired by the rich, warm colour of the skin after the duck has been roasted with soy sauce, honey and red pepers. It is as delicious as it looks and simple to prepare."

Ingredients: ducklings, dry sherry...

"It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1..."

Ingredients: bouillon, pepper, cornstarch...