1. Wash the duck and set aside.

2. Make a paste of onion, ginger, garlic and green chillies.

3. Dry roast green cardamom, cinnamon and cloves. Grind them to a fine powder.

4. Peel potatoes and red pumpkin and cut them into one-inch cubes. Soak them in water, and set aside.

5. In a wok/kadai heat mustard oil, add bay leaves, and onion paste and saute for about three to four minutes.

6. Now add the sugar until it almost caramelizes.

7. Add the duck pieces and cook on a medium flame for about 15 minutes, adding a little water if required during cooking.

8. Add turmeric powder and coriander powder and mix well.

9. Add potatoes and pumpkin and stir well. Now add enough water to cover the duck pieces.

10. Cover and cook for about an hour or until the duck pieces are soft.

11. Finally, sprinkle the dry spice powder and mix. The duck curry should be semi-dry.

12. Serve with steamed rice.

1. Heat oven to 220°C fan or 200°C gas.

2. Put a small roasting tin in the oven and let it heat up for a few minutes.

3. Season the US duck skin and flesh. Then put the duck into the tin, skin-side down, and roast for 10 minutes until the skin is golden and crisp and the fat has run out. Leave for 15 minutes.

4. Meanwhile, mix 2 tbsp maple syrup with the garlic and chilli paste.

5. Remove the fat from the pan, turn the duck skin-side up, then roast for another 5 minutes, basting with the maple mix once or twice until sticky and glazed and the duck is pink in the middle. Remove and let the duck rest for 5 minutes.

6. Pile the salad and the radishes into two serving plates.

7. Slice the duck at an angle and nestle into the salad. Stir the rest of the maple syrup and the sherry vinegar into the leftover juices in the pan. Then drizzle over the salad, season and serve straight away.

1. Heat oven to 160°C/140°C fan/gas.

2. Toast the star anise and coriander seeds in a dry pan until aromatic.

3. Place the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar).

4. Put the spice salt in a bowl, add sugar. Mix well and set aside.

5. Lightly score the skin of the US duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs turn the duck so that it browns evenly on all sides.

6. Pour off the excess fat, then place the duck breast-side up and season all over with the sugar and spice mix.

7. Pack the plums around the duck reserving some for plating and pour over the vinegar and stock.

8. Roast in the oven for 2 hours or until the duck is golden and the plums have broken down.

9. Increase the temperature of the oven for 10 more minutes to crisp up the skin.

10. Take the duck out of the pan and let it rest for 10 minutes. Then spoon the excess fat off the plums. Carve the duck and serve with a spoonful of plums.

1. Take the whole duck and debone the leg.

2. Make a boneless leg mince with ginger, garlic, coriander, and onion. And keep aside.

3. Make round koftas and poach them in water.

4. Then cook rice with whole garam masala, bay leaf, peppercorn, clove, black cumin, cinnamon, coriander,
and pudina in the same poaching water.

For Biryani
1. In a cooking pot heat ghee and oil.

2. Then add bay leaf, peppercorn, cinnamon, mace, and cloves, and allow them to crackle.

3. Then add brown onion and ginger garlic paste and cook for a minute.

4. Then add coriander powder, red chilli powder, turmeric, and salt.

5. Next, add curd and bhuno.

6. Then add green chilli and ginger julienne, mace and cardamom powder.

7. Then add rice water and poached kofta and cook for 2 minutes.

8. Remove 1/2 of kofta gravy and put 1/2 cooked rice.

9. Then pour kofta gravy over rice and finish with saffron milk, brown onion, and chopped mint.

10. Cook for 10 minutes on dum cooking.

11. After 10 minutes, serve hot duck kofta biryani garnished with brown onion.

1. Mix half of orange zest, oil, and duck breasts. Let marinate in the refrigerator for 4-24 hours.

2. In a small saucepan, mix the remaining zest, orange juice, orange juice concentrate, vinegar, honey, and coriander. Bring to a boil and add dissolved cornstarch. Bring it back to a boil (it will thicken at the same time). Remove from heat and let cool.

3. Season duck breasts liberally with salt and black pepper. Grill over high heat. As soon as the duck breast is turned the first time, brush a thick layer of orange coriander glaze on top of the duck breasts. Finish grilling until the duck breast is medium rare.