Duck recipes | Sainsbury`s Magazine

Name: Duck recipes | Sainsbury`s Magazine
Ingredients: 55 mins, plus resting; This French onion pearl barley is like a hug in a bowl – rich, comforting and deeply savoury. Swap the duck for chicken legs, if you prefer; 3 hrs, plus at least 24 hrs' chilling; 1 hr 15 mins; If a huge bird is too much then a duck might be just right. The tender, glossy meat is served here in a seasonally suitable sauce that cuts through the richness; 1 hr; Roasts aren’t just for the weekend – cooking the meat and potatoes in one pan keeps this mini version simple. Finish with a tangy lemon butter sauce; 2 hrs 25 mins; Duck is a great alternative to turkey if you’re feeding a smaller family. Roasted and served with a rich savoury gravy, it will make a meal to remember; 2 hrs 10 mins, plus cooling and chilling; This recipe is courtesy of Martyn Nail, culinary director at The Dorchester. These duck stockings where introduced to his family when his grandmother was a housekeeper at Highclere Castle; 1 hr 30 mins; Tangy tamarind, sweet honey and fresh ginger make a sticky umami glaze for this Asian-influenced traybake; 8 hrs 30 mins, plus cooling and chilling

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Whether you like your duck fried, roasted or in a tasty curry, you'll find delicious inspiration for duck recipes in our dedicated round-up

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Ingredients

55 mins, plus resting
This French onion pearl barley is like a hug in a bowl – rich, comforting and deeply savoury. Swap the duck for chicken legs, if you prefer
3 hrs, plus at least 24 hrs' chilling
1 hr 15 mins
If a huge bird is too much then a duck might be just right. The tender, glossy meat is served here in a seasonally suitable sauce that cuts through the richness
1 hr
Roasts aren’t just for the weekend – cooking the meat and potatoes in one pan keeps this mini version simple. Finish with a tangy lemon butter sauce
2 hrs 25 mins
Duck is a great alternative to turkey if you’re feeding a smaller family. Roasted and served with a rich savoury gravy, it will make a meal to remember
2 hrs 10 mins, plus cooling and chilling
This recipe is courtesy of Martyn Nail, culinary director at The Dorchester. These duck stockings where introduced to his family when his grandmother was a housekeeper at Highclere Castle
1 hr 30 mins
Tangy tamarind, sweet honey and fresh ginger make a sticky umami glaze for this Asian-influenced traybake
8 hrs 30 mins, plus cooling and chilling