Duck

This Chinese classic is fresh and delicious. And it's easier to make than you think.

This recipe can be prepared a day ahead. Assemble just before serving. Not suitable to freeze or microwave. Note

Roast duck with cherry sauce

This stir-fry also works well with leftover cooked chicken thigh or pork fillet. You can buy barbecued ducks from Asian supermarkets – or some good supermarkets. If unavailable, you can use barbecued chicken, though the flavour will be different. Note

Rice paper rolls are best eaten within a few hours of preparing. Note

Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side. Note

Duck is not the first meat that comes to mind when you think of a Thai salad, but its gamey flavour and rich texture are actually perfect, contrasting beautifully with the rest of the crisp, spicy salad.

Duck is an excellent choice if you're looking for something a little different. It is a rich meat, but the orange sauce and snow-pea salad provide the perfect contrast. Using both the stove top and the oven will result in perfectly cooked breast with a lovely crisp skin.

Lamb’s lettuce, also known as mache or corn salad, has a mild, almost nutty flavour and tender dark-green leaves. It’s commonly sold in 125g punnets; you will need four punnets for this recipe. Note

A flavour-packed Asian broth with crispy duck and mushrooms from Australian Women's Weekly.