Derwentwater Duck
From: The Dairy Book of British Food, Ebury Press on behalf of the Milk Marketing Board
Preparation Time: less than 30 minutes
Cooking Time: 1 hour

Ingredients:
(Serves 4)

4 duckling portions
Salt and pepper
Finely shredded rind and juice of 1 lemon
Finely shredded rind and juice of l large orange
60 ml (4 Tablespoons) redcurrant jelly
10 ml (2 teaspoons) cornflour (?cornstarch)
60 ml (4 tablespoons) port
30 ml (2 tablespoons) brandy
Fresh watercress sprigs and orange slices to garnish


Method:
1. Prick the duckling portions all over with a sharp skewer or fork, the sprinkle with salt and pepper.
2. Place the duckling portions on a wire rack over a roasting tin. Roast at 190C (375F/gas mark 5) for 45 to 60 minutes, until the skin is crisp and the juices run clear when the thickest part of the duckling is pricked with a skewer.
3. Meanwhile, make the sauce. Put the orange and lemon juices into a small saucepan, add the shreds of orange and lemon rind, cover and simmer gently for 5 minutes.
4. Add the redcurrant jelly and let it melt slowly over a gentle heat. Mix the cornflour with the port, then stir into the sauce and bring to the boil, stirring until the sauce thickens.
5. When the duckling portions are cooked, put them on to a warmed serving dish and keep hot while the sauce is finished. Pour off the fat from the roasting tin, leaving the cooking juices behind, then add the brandy and stir over a gently heat to stir in the sediment in the bottom of the tin.
6. Add the orange sauce, stir well and serve with the duckling. Garnish with sprigs of watercress and orange slices.
MICROWAVE
Complete step 1 but do not rub with the salt.
Weigh the duckling portions, then place, breast-side down, on a microwave roasting rack, standing in a dish. Cover with a split roasting bag to prevent spitting. Cook on HIGH for 8 minutes per 450 g (1 lb), turning over halfway through cooing. When the duckling portions are cooked, put under a broiler to brown.
Complete the recipe.

Duck a l'Orange with grilled broccoli
From: Brian Turner
Preparation Time: less than 30 mins
Cooking Time: 10 to 30 mins

Ingredients:
For the orange sauce:
juice of 2 oranges
1 orange, zested
100ml/4fl oz chicken stock
1 glug of Grand Marnier (optional)

For the broccoli:
7 large florets broccoli
1 tbsp olive oil

For the duck:
1 duck breast, skinless
salt and freshly ground black pepper

Method:
1. Preheat the oven to 200C/400F/Gas 6.
2. In a frying pan heat the orange juice, zest, stock and Grand Marnier if used. Bring to the boil and reduce by two-thirds. If the sauce is too orangy, add extra stock and reduce further.
3. Heat an oven-proof griddle pan. Drizzle the broccoli with olive oil and grill for two minutes. Transfer to the oven for a further ten minutes.
4. Meanwhile, heat another griddle pan and season the duck with salt and freshly ground black pepper.
5. Place the duck onto the griddle pan and cook for 3-4 minutes on each side, or until cooked to your liking.
6. Add the duck to the orange sauce. Heat through and serve with the grilled broccoli.

Serve with boiled Bintje Potatoes

Duck Liver and Orange Pate
From: Antony Worrall Thompson
Preparation Time: 30 mins to 1 hour
Cooking Time: 10 to 30 mins

Ingredients:
175g/6oz unsalted butter, softened
450g/1lb duck livers, trimmed and cleaned
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tsp orange juice
1 tbsp orange zest
1/2 tsp freshly ground black pepper
2 tbsp orange liqueur
55g/2oz clarified butter, melted

Method:
1. Heat 15g/1/2oz of the butter in a frying pan until foaming.
2. Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.
3. Repeat with a second batch of butter and livers.
4. Place the livers and juices in a food processor.
5. In the same pan heat another 15g/1/2oz butter, add the shallot, garlic, and orange juice and zest and cook over a moderate heat until the shallot is soft but not coloured.
6. Add the orange liqueur and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices.
7. Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.
8. If you want a very smooth pate, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter.

Duckling with Green Peas
From: The Dairy Book of British Food, Ebury Press on behalf of the Milk Marketing Board
Preparation Time: 15 - 30 minutes
Cooking Time: 2.5 to 3 hours

Ingredients:
(Serves 4)

1 oven-ready duckling, weighing about 2 kg (4½ lb) thawed if frozen
Salt and pepper
16 pickling or small onions, skinned
50 g (2 oz) smoked streaky bacon rashers, rinded and diced
450 g (1 lb) shelled fresh or frozen peas
60 ml (4 Tablespoons) chicken stock
Few sprigs of fresh herbs such as savory, thyme, mint

Method:
1. Weigh the duckling, prick the skin all over with a sharp skewer or fork and rub with salt. Place duckling on a wire rack or trivet in a roasting tin. Roast at 180C (350F/gas mark 4) for 30 to 35 minutes per 450 g (1 lb).
2. Thirty minutes before the end of cooking time, drain off the fat from the roasting tin, transferring 30 ml (2 tablespoons) of it to a saucepan, and discarding the remainder. Add the onions to the pan and cook, turning frequently, until lightly browned. Add the bacon and cook for 2 minutes, until the fat starts to run.
3. If using fresh peas, blanch them for 3 minutes, refresh and drain well. Do not blanch frozen peas. Mix the peas with the onions, bacon and herbs and season to taste with pepper.
4. Stir the stock into the sediment in the roasting tin, then stir in the pea mixture. Return the duckling to the roasting tin, still on the rack, and continue cooking for the remaining 30 minutes. Serve the duckling on a large platter surrounded by the vegetables and the cooking juices.

MICROWAVE
Complete step 1, placing the duckling, breast-side down, on a microwave roasting rack, standing in a dish. Do not rub with salt. Cover with a split roasting bag to prevent spitting. Cook on HIGH for 8 minutes per 450 g (1 lb), turning over halfway through cooking. 15 minutes before the end of the cooking time, complete steps 2, 3, and 4, cooking the duckling for the remaining 15 minutes. Serve the duckling on a large platter surrounded by the vegetables and cooking juices.

Roast Duck with Apricot Sauce
From: Beatrix Potter’s Country Cooking by Sara Paston-Williams. F. Warne & Co.
Preparation Time: less than 30 mins
Cooking Time: Over 3 hours

Ingredients:
1 large oven-ready duck (3 kg) with giblets
Salt and freshly ground black pepper
Fresh herbs (tarragon, etc.) to garnish
Apricot halves to garnish

Stuffing (Optional)
50 g (2 oz/¼ cup) butter
250 g (8 oz) onion, finely chopped
125 g (4 oz/2/3 cup) finely chopped mushrooms
1 duck liver
125 g (4 oz/1-1/3 cups) fresh wholemeal breadcrumbs
Finely grated rind of 1 lemon
2 (3 US) tablespoons fresh tarragon (or 2 teasp dried)
1 egg, beaten
1-2 tablespoons stock
Salt and pepper

Sauce
450 g (1 lb) cooked fresh or dried apricots or tinned apricots (in natural juice) drained
1 teaspoon ground ginger
1 teaspoon ground cinnamon
150 ml (1/4 pint/2/3 cup Madeira or sherry
Salt and pepper

Method:
You need a large duck to feed 6 people (allow 450g [1 lb] for each person; if this is not possible, cook 2 smaller ducks or joints). The apricot sauce recipe comes fro Jean Butterworth of Grasmere, who, with her husband, used to run the White Moss House Hotel at Rydal Water.

1. To make the stuffing, if using, melt the butter in a frying pan and cook the onion gently for about 5 minutes, then add the mushrooms.
2. Continue to fry for a further 5 minutes until soft and just browned.
3. Remove with a slotted spoon to a mixing bowl and fry the duck liver quickly in the same pan. 4. Chop finely and add to the onion mixture with the breadcrumbs, lemon rind and tarragon. Bind together with the egg and stock and season to taste.
5. Pre-heat the oven to 180ºC (350F, gas mark 4)
6. Wipe the duck inside and out with absorbent kitchen paper and pat the skin dry so that it will crisp well during cooking.
7. Spoon the stuffing into the body cavity and secure with small skewers. Weigh to calculate the cooking time, then place the duck, breast-side up, on a rack in a roasting pan and prick the skin all over with a cocktail stick or fork.
8. Rub well with salt and pepper to help crisp the skin.
9. Roast for 30 minutes per 450 g (1 lb), increasing the oven temperature to 200C (400F/gas mark 6) for the last 20 minutes to give a crisp brown finish to the skin.
10. For the sauce, purée the apricots in a blender or food processor with the spices. Pour into a saucepan and heat gently with the Madeira or sherry. Season to taste with salt and pepper.
11. Transfer the duck to a warmed serving platter and decorate with herbs and apricot halves. (Serves 6)

Duck Egg Gratin with Artichokes and Leeks
From: Beatrix Potter’s Country Cooking by Sara Paston-Williams. F. Warne & Co.
Preparation Time: less than 30 mins
Cooking Time: 1 hour

Ingredients:
450 g (1 lb) Jerusalem artichokes (sunchokes?)
6 duck or large hen eggs
700 g (1½ lb) leeks, when prepared
125 g (4 oz/½ cup) butter
2 (3 US) tablespoons flour
600 ml (1 pint/2½ cups) milk
150 g (5 oz/1¼ cups) grated Gruyère cheese
125 g (4 oz/1 cup) grated Cheddar cheese
Salt and freshly ground black pepper
Freshly grated nutmeg
2 large cloves of garlic, crushed
French bread, sliced

Method:
1. Pre-heat the oven to 200ºC (400F/ gas mark 6).
2. Scrub the artichokes and simmer in boiling salted water for 10-15 minutes or until just tender. Drain the artichokes well, reserving the cooking liquor for soup, and run under a cold tap to cool.
3. Skin them when cook enough to handle, slice thickly and arrange in a layer in the bottom of a large, buttered gratin or baking dish.
4. Meanwhile, boil the eggs for about 10 minutes.
5. Trim, wash and thinly slice the leeks.
6. Melt half the butter in a large saucepan and cook the leeks gently for a few minutes until tender, stirring to coat them with butter. Remove the pan from the heat and add the flour. Gradually add the milk, stirring constantly. Return to the heat and cook until you have a smooth, thick sauce.
7. Allow to simmer for a few minutes while you shell the eggs.
8. Halve or quarter them and arrange on top of the artichokes.
9. Stir just over half the Gruyère and all the Cheddar cheese into the sauce and season with salt and plenty of pepper and nutmeg. Pour the sauce over the eggs and artichokes.
10. Place the crushed garlic with the remaining butter in a large frying pan. Melt the butter and fry the slices of French bread very lightly in it, on one side only.
11. Arrange the bread on top of the dish, garlic-buttered side up.
12, Scatter with the remaining cheese – just a little over the bread and more generously between the slices.
13. Bake in a fairly hot over for about 30 minutes or until the crust is crisp and golden brown
(Serves 6)

Roast Goose with two stuffings
From: Sophie Grigson
Preparation Time: 1-2 hours
Cooking Time: Over 2 hours

Ingredients:
4-5.5kg/9-12lb goose
For the outside-in stuffing
110g/4oz dried cranberries or dried apricots
60ml/2fl oz ruby port
1 small onion, chopped
2 rashers green (unsmoked) back bacon, cut into strips
45g/1 1/2oz butter
2 cloves garlic, chopped
450g/1lb sausagemeat
85g/3oz fresh white or brown breadcrumbs, from a good quality loaf
2 tbsp fresh parsley, chopped
1/2 tsp fresh thyme leaves, chopped
150g/5oz peeled, cooked chestnuts, roughly chopped
1 egg, lightly beaten
salt
freshly ground black pepper
For the shallot, sage, hazelnut and orange stuffing
350g/12oz shallots, thinly sliced
60g/2oz butter
15g/1/2oz caster sugar
1 orange, finely grated zest and juice only
3 heaped tbsp fresh sage, chopped
85g/3oz roasted, skinned hazelnuts, roughly chopped
150g/5oz fresh white breadcrumbs, from a good quality loaf
1 egg, beaten
salt
freshly ground black pepper

Method:
1. To make the outside-in stuffing, soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter until the onion is tender and the bacon cooked.
2. Add the garlic and fry for another minute or so. Cool slightly then mix with the remaining ingredients, including the cranberries and port, adding enough of the egg to bind.
3. Fry a small piece of stuffing to test seasoning and adjust accordingly.
4. To make the hazelnut and orange stuffing, fry the shallots gently in the butter until golden, then add the sugar and the orange juice.
5. Simmer until the liquid has virtually all evaporated leaving a delicious jammy mass of shallots.
6. Pour boiling water over the sage, leave for one minute, then drain and squeeze dry. Add to the shallots, along with all the other ingredients.
7. Fry a small piece of stuffing to test seasoning and adjust accordingly
8. To prepare the goose, trim the excess fat from inside the goose. Pack the 'outside-in' stuffing into the neck end of the goose, pressing it firmly and then tucking the flap of skin neatly down around it.
9. Secure firmly underneath with wooden cocktail sticks or a metal skewer.
10. Three-quarters fill the stomach cavity with the hazelnut and orange stuffing.
11. Preheat the oven to 190C/375F/Gas5.
12. Prick the skin of the goose all over with a fork. Season with salt and pepper. Lay some of the fat removed from the cavity over the thighs to keep them moist.
13. Cover with foil and place on a rack in the oven with a tray underneath so that you can empty out the fat regularly.
14. Roast a 4kg/9lb goose for three hours, a 4.5-5kg/10-11lb goose for three-and-a-half hours and a 5.5kg/12lb goose for four hours.
15. Remove the foil for 30-40 minutes before the end of the cooking time so that the skin can brown and crisp.
16. To test it is cooked, pierce the fattest part of the thigh with a skewer. If the juices run clear then the bird is done.
17. Rest for 20-30 minutes, oven turned off with the door ajar, before carving.