The quack pack: Hugh Fearnley-Whittingstall's duck recipes

Deep flavour, great texture and the ultimate in delicious crisp skin – what more do you want from a bird?

Duck is on the up. No longer is it seen as a rare treat or a dinner party special: we're ordering it and cooking it with less gastronomic reverence, more easy-going enthusiasm. It's long been a favourite of mine, with its dense, rich meat and crucial layer of lovely fat. And what that fat delivers is deep flavour and a wonderful yielding texture, combined with the ultimate...