Roasting: Roasting a whole duck or duck parts is a classic method that results in tender meat with crispy skin. Season the duck with herbs and spices, then roast it in the oven until it reaches the desired doneness. This method allows the fat to render, resulting in a succulent and flavourful dish.

Pan-Searing: Pan-searing duck breast is a popular method for achieving a crispy skin and medium-rare or medium doneness. Carefully score the skin, season the breast with salt and pepper, and sear it skin-side down in a hot skillet. Flip and finish cooking until the desired internal temperature is reached.

Confit: Duck confit involves cooking duck legs in their rendered fat at a low temperature for an extended period. This slow-cooking method produces tender and moist meat with a rich flavour. The confit can be stored in the fat for longer preservation or seared before serving.

Stir-Frying: Thinly sliced duck breast or confit can be used in stir-fry dishes. Cook the duck quickly in a hot wok or skillet along with vegetables, aromatics, and sauces to create a delicious stir-fry.

Citrus: The tangy and vibrant flavours of citrus fruits like orange, lemon, and grapefruit complement the richness of duck. Citrus can be used in marinades, sauces, or as a finishing touch to brighten the dish.

Berries: Fruits like cherries, cranberries, and raspberries provide a sweet and tart contrast to the savoury taste of duck. They can be used in sauces, glazes, or chutneys to add balance to the dish.

Earthy Spices: Duck pairs beautifully with spices like star anise, cinnamon, ginger, cloves, and allspice. These warm and earthy spices enhance the depth of flavour in duck dishes.

Fresh Herbs: Herbs like thyme, rosemary and sage complement the robust flavour of duck. They can be used in marinades, stuffings, or as aromatic garnishes to add freshness and depth.

Red Wine: The rich and fruity flavours of red wine are a popular and classic way to enhance the taste of duck. Red wine can be used as a component in braising or roasting recipes to add a luxurious touch.

Balsamic Vinegar: The sweet and tangy taste of balsamic vinegar can create a delightful glaze or sauce for duck, balancing the richness of the meat.

Leafy Greens: Bitter greens like kale or spinach can provide a contrasting element to the richness of duck. They can be sautéed, braised, or used in salads to add a fresh and slightly bitter note.