Duck

Made for the Christmas main event.

Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.

Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.

A signature Kylie Kwong recipe, for good reason.

Rich, comforting and plenty warming.

A slurpable mid-week meal that packs a punch.

Bar Rochford's rustic pâté for the home cook, no sous-vide required.

Try a classic mustard glaze on roast duck and unlock whole new levels of flavour. Aria Brisbane's Ben Russell leads the way.

Green papaya and juicy pomelo are a fresh contrast for the rich duck in this textural salad.