This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

Finely chop 2 shallots, and soften with 50g butter, cook gently for 5 minutes, add the port and reduce by half, add 25g honey and then add the skimmed duck juice and the roasted giblet stock.

If you have used two pans, transfer duck and fat to a roasting pan, cover with foil, and place in oven. Roast legs 2 hours; remove foil and roast until golden brown, about 1 hour more. Remove duck ...

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

Turkey might be the traditional choice for a roast, but a beautifully roasted duck with vibrant orange and zesty lemon offers an elegant alternative. The rich, tender meat absorbs the citrus flavours ...