This is from ” Delia’s How to Cook; Book Two” and is a great way of roasting duck. The duck does need to be as dry as possible so buy it 24 hours in advance, remove and discard the giblets then dry with kitchen paper. Leave on a plate in the fridge uncovered overnight, At the same time put the cherries to soak overnight in the red wine,
A Thai recipe from Madhur Jaffrey’s ” Ultimate Curry Bible”. In Thailand they would use long beans but as these may be hard to find french beans or other similar green beans are used here.
A quick and easy recipe for Duck from Sophie Grigson’s ” Meat Course”.
Another recipe for using fresh peas from Sybil Kapoor’s ” Modern British Food”. The juices from the peas make a gravy for the duck, and i would serve with some new potatoes. or possibly mash.
A Moroccan recipe from Claudia Roden’s ” Arabesque”
A Venetian recipe from Gizzi Erskine’s ” Slow” (2018)
A recipe from ” Alice’s Cook Book” by Alice Hart
A delicious way of cooking duck from Seville, Spain. It came from Elizabeth Luard.
A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991
An easy recipe for Fesenjan made with duck. It can also be made with chicken. Serve with rice.
