Duck dishes fine dining

Adam Simmonds' delightful duck breast recipe is served on a bed of silky-smooth beetroot purée with an array of roasted autumn vegetables – the perfect dinner party dish.

Photo by PhilClark | Cookniche, linking the culinary world

Saša Vojnović on Instagram: “Wood roasted duck breast•juniper duck sauce•beetroot×4/pureed,oven baked,pickled and powder•onion petals•hazelnut.... • CLOSE UP! •…”

Kohlrabi is a wonderful vegetable to roast, but it needs a little help because of its high water content, so I smother it with herb oil and aromatics. Leave out the anchovies to make this vegetarian

March is a bit of an in-between month; not quite spring but definitely not winter. Here are some of our favourite recipes to cook during it, from some of the UK's best chefs.

Amazing Duck dish Credit to @tziovarasdimitris @chefsotirisevaggelou reposted from @chefs_unity . Please Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up in our tagged section, we repost our favourites from there . Follow @chefselection @premierselection1 Use #chefselection in your posts . Reposted […]

Perfectly cooked duck breast is served with a rich and fruity blackcurrant sauce and potatoes sarladaises – a French dish of potatoes cooked in duck fat.

Cook Time 45 minutes Servings 4 Ingredients 4 confit of duck legs ¼ cup port 6 small French shallots, halved 1 cup chicken stock ½ celeriac, cut into 4cm cubes 500ml milk Salt & pepper

Recipe by GrantIrvin | Seared duck breast, summer farro succotash, English pea, coffee cherry demi, pickled apple | Cookniche, linking the culinary world