Confit duck with lentils and sugar-glazed carrots

By Freddy Bird From Saturday Kitchen Ingredients For the confit duck 4 duck legs, knuckle removed 1 cinnamon stick 2 star anise 2cm/¾in knob ginger, peeled and chopped 6 juniper berries 5 black peppercorns 1 shallot, chopped 3 garlic cloves, bruised 2 fresh bay leaves duck fat, to …

Duck with pear, endive, gorgonzola and walnut salad

  By Adam Byatt From Saturday Kitchen Ingredients 1 red endive, leaves picked 1 yellow endive, leaves picked ½ bunch watercress leaves picked 150g/5½oz gorgonzola 100ml/3½fl oz milk 30ml/1fl oz olive oil 1 pink grapefruit, peeled and cut into segments, juice …

Roast duck with Provencal black figs

By Freddy Bird From Saturday Kitchen Ingredients 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis …

Roast duck breast with vegetables

By Jason Atherton From Saturday Kitchen Ingredients 3 tbsp duck fat 2 small garlic cloves, crushed 4 sprigs thyme, leaves only 12–16 mini potatoes 4 small golden beetroot 4 carrots, peeled and thinly sliced 8 baby turnips 4 duck breasts 200ml/7fl oz duck jus 2 tbsp olive oil sea …

Sticky hoisin duck burgers with sweet potato fries

By Donal Skehan From Saturday Kitchen Ingredients For the duck burgers 1 prepared aromatic duck 6 spring onions, thinly sliced 1 cucumber, thinly sliced 1 carrot, peeled and sliced with a julienne peeler 4 brioche burger buns, toasted 2 tbsp vegetable oil 4 free-range eggs …

Globe artichokes stuffed with duck liver a l’orange

By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed …

Duck and crumpets

By Ryan and Liam Simpson-Trotman From Saturday Kitchen Ingredients For the crumpets 250g/9oz plain flour 10g/½oz caster sugar 15g/½oz fresh yeast, crumbled pinch bicarbonate of soda For the duck 30g/1oz duck fat 20g/¾oz panko breadcrumbs 20g/¾oz butter 20g/¾oz shiitake mushrooms 2 tsp light soy sauce dash Tabasco sauce …

Razor clams with jamón and cava vinaigrette and warm duck, pumpkin and pardina lentil salad

By Jose Pizarro From Saturday Kitchen Ingredients For the salad olive oil, for shallow frying knob of butter 700g/1lb 9oz pumpkin, peeled, deseeded and cut into small pieces 300g/10½oz Spanish pardina lentils ½ cinnamon stick 1 garlic clove, peeled 500ml/18fl oz chicken stock 2 duck breasts, skin …

Pan-fried duck breast with a Moroccan cauliflower salad, duck scratchings and a beetroot dressing

By Matt Tebbutt From Saturday Kitchen Ingredients small bunch mixed baby beetroot (red, candy, striped), trimmed 2 thyme sprigs 2 duck breasts, skin removed and reserved 2 tbsp olive oil, plus extra for drizzling 25g/1oz butter 1 white cauliflower, half broken into florets, half grated 200ml/7fl …

Duck eggs en cocotte with wild mushrooms and Gruyère

By Daniel Doherty From Saturday Kitchen Ingredients For the eggs en cocotte butter, for greasing 1 tbsp olive oil 2 shallots, finely chopped 1 sprig fresh thyme ½ garlic clove, finely chopped 1 bay leaf handful wild mushrooms, cut into 2cm/3/4in pieces 100ml/3½fl oz …

Warm salad of sprouting broccoli, morels and duck egg with cashew milk and almonds

A starter for four combining the flavours of roasted nuts, earthy mushrooms and soft poached duck egg. By Phil Howard From Saturday Kitchen   Ingredients 150g/5½oz cashews 4 duck eggs 50g/1¾oz butter 8 large morels, …