Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce from BBC Good Food
Venecian Duck Ragu - Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Spiced Duck Tagine - Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice
Duck satay with peanut sauce: These flavoursome canapés add sophistication to finger food
An elegant main course
oven to fan/gas Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
Coq au vin is a delicious bistro regular, but this Easter version made with duck has an even richer flavour
Confit Duck by John Torode. Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg