Set aside the duck in its roasting tray ready to roast again later. Reduce the oven temperature to 180C/350F/Gas 5. At this point, start the bread sauce. Pour the milk into a medium-sized saucepan ...

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

Duck breast pairs perfectly with the sweet, juicy spiced cranberry sauce. You can make this sauce to go with any poultry, such as chicken and turkey too. It also makes a good salad dressing.

When I was an apprentice at Antoine’s restaurant in Auckland, my job was to cook the duck and orange sauce. Here’s another adaptation and a simple version using prunes and duck breasts for ease.

and set sauce aside. Halve remaining head of garlic, and crush slightly. Divide lemon, thyme, and garlic evenly between duck cavities. Place ducks in the oven, and roast, turning every 25 minutes ...

I make this dish with roast duck bought from a siu mei (Chinese roast ... duck drippings (not to be mistaken for the sweet plum sauce they also give you, but which is not needed for this dish).

Place into a sauce pan, add 1 litre of water and ... add 25g honey and then add the skimmed duck juice and the roasted giblet stock. Cook on a medium heat until the liquid has reduced to about ...