Braised duck leg

The little sharp bursts of blackberry in this super-simple, one-pot braise contrast brilliantly with the rich, gamey quality of duck. Fantastic for a special family meal or dinner party, this slow cook recipe is perfect for the weekend. Get the Sainsbury's magazine recipe

I love this combination of meltingly tender duck with aromatic spices and the sweet-sour flavour of pomegranate molasses.

A rich, one-pan dinner for 6

NYT Cooking: This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each

A Better Way to Incorporate Apples & Honey for the New Year By Andrew Zimmern Rosh Hashanah means one thing in my house, sweet apples and honey for a new year. Here I put it through a different prism so that those important ingredients could be used to accent duck in a main course that I can… Read More →

This recipe for Coconut Braised Duck Legs is a showstopper that's surprisingly simple to make. Duck legs are marinated overnight in a flavourful blend of soy sauce, white pepper, and sugar, then slow-roasted in creamy coconut with aromatic Thai basil and star anise. The result? Succulent meat with deeply caramelised skin that's bursting with Asian-inspired flavours.

A delicious Cantonese braised duck recipe from Sydney's soon-to-open restaurant Jade Temple.

Pinot Braised Duck Leg Recipe

If you're looking for a festive and delicious main course for your New Year's Eve guests, this recipe for Braised Duck Legs with Orange and Cranberry, from our Feel Good Food Cookbook, is just the ticket. Serve with wild rice or fingerling potatoes roasted in the reserved duck fat for a sublime dinner any day of the year.