This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

Duck breast pairs perfectly with the sweet, juicy spiced cranberry sauce. You can make this sauce to go with any poultry, such as chicken and turkey too. It also makes a good salad dressing.

Here’s another adaptation and a simple version using prunes and duck breasts for ease. Going with the duck theme, you can’t go past duck-fat chips and below is how we do them at Giraffe.

This dish is a real winner for a special occasion. The duck breast skin can also be rendered down and the fat used for roast potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray ...

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...