Duck

• 1 Adam Bennett's roast duck crown with peach, turnip and duck croustillants
  A rich, enticing combination of roast duck, confit duck, sweet turnip fondants and peach in this novel dish from award-winning chef Adam Bennet – whose cuisine is described as modern British with...

• 2 Chopped duck livers on toast with a fried pheasant egg
  Chopped duck livers on toast with a fried pheasant egg

• 3 Duck breasts with port and berry sauce
  Ingredients (Serves 4) 4 duck breasts, each weighing about 200g/7oz 1 tbsp oil Salt and freshly ground black pepper 200ml/7fl oz port 2 tbsp redcurrant jelly 2 tsp concentrated...