Duck

Duck is especially known for its dark and delicious breast meat. Ducks are usually consumed when they are between six and sixteen weeks old and weigh between 1.6 and 3.2 kilograms. Older ducks have tougher meat that is more suited for use in soups and ragouts. Duck aficionados swear by the more intense flavour of wild duck which is also less fatty than the meat of farmed duck. But if you prefer a milder taste, opt for the domestic duck.

Basic techniques: boiling, roasting, grilling, poaching, barbecuing, confiting, marinating, deep-frying.

Taste combinations: almonds, apricot, honey, ginger, sweet potato, hazelnut, hibiscus, hoisin, five spice, hay, soy sauce.

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Duck

Golden nuggets of duck liver with spices

Orbs of duck with hoisin jelly

Duck and lentil croquettes

Duck and hibiscus bombe

Duck skin crisps

Duck breast smoked and cooked sous vide

Duck ham with five spice

Roast duck

Duck leg confit

Duck leg confit with crispy skin

Grated duck liver

Duck gyros

Duck breast cooked in hay

Duck krupuk

Peking duck spring roll

Asian duck tongues

Duck breast smoked on hay

Peking duck

Pulled duck

Duck leg confit sushi