Stuffed, roasted duck breasts served with a port reduction have the magical ability to elevate any occasion. This elegant recipe features succulent duck breasts butterflied and filled with a ...

Duck breast pairs perfectly with the sweet, juicy spiced cranberry sauce. You can make this sauce to go with any poultry, such as chicken and turkey too. It also makes a good salad dressing.

This dish is a real winner for a special occasion. The duck breast skin can also be rendered down and the fat used for roast potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray ...

Halfway through roasting, toss for even cooking ... Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise into ½-inch slices and distribute among plates.

I have used duck breast rather than whole duck and you can get your guests to assemble their own little packages of deliciousness. Alternatively you can buy a cooked roast duck from an Asian store.