"Duck with orange." Roast duck served with a sweetened sauce of fresh orange juice and stock.

"Duck in the style of Romagna." A duck cooked with bacon, wine and seasonings in Romagna.

"Duck in the style of the valley." A dish from the Veneto of wild duck stuffed with its own innards mixed with pancetta and then braised.

"Duck in port." Duck joints stewed with onions, celery, carrots and mushrooms, in port and stock.

"Duck in salt." A whole duckling, usually wild, placed in a roasting dish over sea salt, with more sea salt pressed in all round and baked. The salt casing is chipped off and the duck is carved for serving.

A duck, usually wild, with a stuffing often including sage and roasted.

A dish from the Veneto of a duck, usually wild, braised or roasted with a stuffing of meat, liver, veal, bacon, sausage, mushrooms and pistachio nuts.

Barbary duck

A duck, usually wild, cooked in wine.

A duck, usually wild, stuffed and then usually roasted.