A Thai recipe from Madhur Jaffrey’s ” Ultimate Curry Bible”. In Thailand they would use long beans but as these may be hard to find french beans or other similar green beans are used here.
A quick and easy recipe for Duck from Sophie Grigson’s ” Meat Course”.
Another recipe for using fresh peas from Sybil Kapoor’s ” Modern British Food”. The juices from the peas make a gravy for the duck, and i would serve with some new potatoes. or possibly mash.
A Moroccan recipe from Claudia Roden’s ” Arabesque”
A quick recipe for duck from Moro, This goes well with Okra with Pomegranate Molasses.
A Venetian recipe from Gizzi Erskine’s ” Slow” (2018)
A delicious way of cooking duck from Seville, Spain
A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991
An easy recipe for Fesenjan made with duck. It can also be made with chicken. Serve with rice.