These recipes have, or may be made with, duck or partridge.
- Cassoulet — duck is one of the primary meats in this one-pot dish from southern France
- Partridge breasts with apple and rosemary — sweet and simple
- Partridge breasts with mustard, bacon and tarragon — a warming sauce which does not overpower the meat
- Roast duck with pomegranate glaze — served with more of the glaze mix with stock as a sauce
- Slow-cooked duck legs — fall-off-the-bone softness with a mix of spices
Lwalks.London 