Simon created this quackingly good showstopper for Neale Whitaker and David Piper-Novak's Taylor's Of Berry guesthouse.

For the crispiest duck skin, begin this recipe 2 days ahead. You will need a kitchen thermometer.

If you're looking for a drink to match this light meal, "lean into the reds with this one; duck and pinot are great mates," says Shane Delia.

You can always rely on cottage pie to warm you up during winter.

It's duck duck orange in this san choy bow medley.

There’s spice, not basil, in his classic duck dish and it’s fowl play from the butcher.

“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. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

Skip the trip to the restaurant with Olivia Andrews' mouth-watering peking duck stir-fry with pancakes recipe.

Zesty pineapple and succulent duck make this flavoursome salad perfect for sharing.

Level up pasta night with Adam D’Sylva’s decadent duck lasagne.

It may be a side-dish but these duck fat potatoes will be the star of the show at your next dinner. The perfect compliment to any main-course, the pancetta gives this dish an addictive flavour.

Jungle curries are hot and fragrant. Using duck in this recipe makes it a little indulgent, while the young coconut salad is refreshing and cooling.

Duck with plums? Anthony Puharich has his doubts Colin Fassnidge‘s creation will fly. But our chef is game enough to bet his no-fail pot roast will make the perfect entertainer.

Leaving the duck in the stock overnight not only imparts massive amounts of flavour, but also renders off the fat and keeps the flesh moist. Win, win win. You'll need to start this recipe a day ahead.

Surely it doesn't get any better than slow-roasted duck this winter? Recipe by chef Alberto Fava, from Melbourne's Tipo 00.