Oven-roasted suckling pig with scented apple sauce (porchetto arrosto con salsa alle mele)
Oven-roasted suckling pig with scented apple sauce (porchetto arrosto con salsa alle mele) | This recipe for Italian suckling pig is definitely one for a special occasion with friends and family. Small enough to fit into a domestic oven, half a suckling pig will feed about eight people. And it's surprisingly simple to do - the results, however, are quite impressive.
Twice-cooked spiced duck
Twice-cooked spiced duck | In this Indonesian recipe, the duck is stuffed with spinach, for flavour and to prevent the meat from drying out during cooking. It is covered in banana leaves and steamed to hold in all the delicious flavours, then roasted until crispy.
Roast duck with mulberry molasses and pinot noir
Roast duck with mulberry molasses and pinot noir | The important thing with roasting duck is that the legs and breasts cook very differently, so they shouldn’t be roasted together. This recipe separates these cuts for optimal cooking and uses the classic match of duck and pinot noir. Together with the mulberry molasses this dish creates a balance of fruit flavours with the savoury characteristics of the pinot noir.
Roasted peanuts with shichimi spices and roasted nori
Roasted peanuts with shichimi spices and roasted nori | Our recipe for these nuts was inspired by David's recent visit to Hartsyard restaurant in Newtown. The peanuts he ate had delicious morsels of crispy duck skin. But to make things easier for you at home we have made a few changes and we are sure you’ll love them just as much as he did. Shichimi (seven flavour chilli pepper) is a blend of 7 Japanese flavours and is often served alongside soups and rice dishes. We have used a readymade…
Stuffed roasted duck (anatra arrosto ripiena)
Stuffed roasted duck (anatra arrosto ripiena) | This is an old Umbrian recipe reserved for special occasions such as weddings and religious fetes. The stuffing is rich and rustic with braised pig’s ear and trotter, duck liver, pork sausages and chestnuts, flavoured with herb oil. The leftover stuffing can be used to make duck-neck sausage.
Roasted duck in fermented bean curd (vit nuong chao)
Roasted duck in fermented bean curd (vit nuong chao) | Crispy on the outside, succulent on the inside. Luke Nguyen's recipe for charcoal roasted duck Vietnamese-style will have you wanting more.
Orange and star anise duck on roasted beetroot
Orange and star anise duck on roasted beetroot | While this winter warming recipe for orange roasted duck from Matthew Evans does take 2 days to marinate, the wait is well worth it. If you’re in a hurry, simply cook star anise in the wine and 125ml water for 20 minutes over low heat, set aside to cool, crush in garlic, add orange zest, then pour over duck, add salt and pepperberries, and marinate it for as long as you can.