Celebrating the diversity of meat and combatting wastefulness, this recipe shows that flavour can be found anywhere. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

“Resting the turkey after cooking is important. At least 1 hour is recommended, but you can rest it for up to 2 hours” – Anthony Puharich. This is an edited extract from Meatmby Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

“Excess fat removed from the cavity can be rendered and reserved for another use. Use the duck fat poured from the roasting tin to roast potatoes to serve alongside the duck. If you prefer duck breasts medium rare, remove them from the duck before cooking. Score the skin and lay them in a cold frying pan, skin-side down, and cook for 6-7 minutes over medium-high heat until the skin is crisp and the fat renders. Turn and sear the other side. Put the breasts in the oven with the rest of the duck for the last 5 minutes of cooking. Serve with a radicchio salad dressed with a sherry vinaigrette, to cut through the richness, and duck fat-roasted potatoes. If cherries are out of season, use frozen cherries instead” – Anthony Puharich.