Duck Braising Recipes

This is the most forgiving and delicious Duck recipe youll find by  slow-cooking Duck with aromatics until its as tasty and tender as confit, then broiling it until the skin is shatter-crisp

This Pasta dish is absolutely delicious, and the perfect way of using up leftover Duck. Served with Orange, Prunes and Walnuts on top. Enjoy!

Use whatever Game you can get for this tasty recipe. It requires a little work, but the results are well worth the effort

Citrus Fruits are often used to enhance the taste of Wild Game Meats, especially Duck. This recipe calls for Mandarins, but feel free to substitute Kumquats, Oranges or Tangerines to achieve the same results.

Set aside a couple of hours and enjoy every minute of making this impressive terrine

Cherries form an addictive Sauce for Duck Breast when stewed with Tomato Paste, Cumin, Red Wine, Shallot, and a host of other Aromatics.

A classic, hugely popular recipe from France - one you can make time and time again and it just gets better. Freezable. Easily doubled

The Duck and Peas can be prepared ahead, making this a wonderfully presented dish with a real visual - and taste - and wow factor.

A classic combination, if you have never tried braised Duck, get ready for a great melt-in-the-mouth meal. Freezable.

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular Paccheri pasta, or ribbons of Pappardelle.

Melt in the mouth, slow-cooked Duck Legs are served with a Veracruzan sauce recipe in this stunning dish.

This slow-cooked Curry improves if made up to two days ahead, perfect for relaxed entertaining. Freezable

This divine Duck Cassoulet recipe is both rustic and contemporary. You'll need to soak the Beans and salt the Duck Legs a day before serving this dish so be prepared. 

This sublime Duck Pasta Bake sees confit Duck Legs flaked into moist morsels before combining with a heady mix of Spinach, Mushroom and Wine Sauce, dried Tomatoes & Penne Pasta. 

This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat. Freezable. Easily doubled/halved.

Marinate and slow-cook Duck in Pinot Noir and discover why they're a food and Wine match made in heaven.

Rachel Allens wonderfully wintry main course combines succulent Duck Legs with earthy Puy Lentils and sweet golden Onions.

You won't be able to resist licking your fingers after eating this sweet, sticky braised Duck.

Substituting half your Pasta for Swede Ribbons and the Breast of the Duck rather than the Leg makes this a leaner, but equally delicious, Ragu.

Time to cook seems to be the most sought after ingredient in most people's pantry. I balance the daily grind by cooking once for twice - or at least making enough food for two meals from one recipe. Mostly I like having good food on hand ready to be transformed into a hot comforting 'instant' dish on my table. Thus the Parmentier de Canard becomes a staple lunch or supper dish here when friends arrive.