Duck leg recipes

This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining

A classic combination, if you have never tried braised duck, get ready for a great melt-in-the-mouth meal

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake

Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg

A classic, hugely popular recipe from France - one you can make time and time again and it just gets better

Duck goes really well with Moroccan spicing and the sweet flavous of honey and fresh fruit as you'll discover with this vibrant tagine

Make a minimalist version of cassoulet by slow-roasting duck legs with white beans and carrots. It's a dish that's big on flavour but with few ingredients

Coq au vin is a delicious bistro regular, but this version made with duck has an even richer flavour

Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing

Dumplings and puffs like this represent nuggets of gold - perfect for celebrating Chinese New Year

This simple recipe has its origins in Persian cooking, where fruits are often combined with meat. An exotic treat

The dressing for this filling salad is quite unusual as it has chicken stock in it, which adds a great depth of flavour

A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper

This step-by-step guide will have you making this bistro classic like the professionals in no time - the meltingly tender meat is well worth the effort

Duck legs are stewed in a slow cooker with rich Moroccan spices until meltingly tender - serve over fluffy couscous or rice

A decadent duck dish slow-cooked French-style in goose fat to make it mouth-wateringly tender

This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Make ahead and freeze for ultimate convenience

Raymond Blanc's rustic cassoulet is rich and warming – slow cooking at its best