Ethnic Meals
Recipes and meal time ideas


The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Wild Duck Recipe and Meal Ideas
Scottish (Scotland) Meat main course food and Drink Ideas
Wild Duck in Spicy Cherry Sauce Recipe

This is a recipe for a wild duck in a spicy cherry sauce. The subtle flavours fo the duck are off set by the spicy but still sweet flavours fo the cherry sauce.

Wild Duck in Cherry Sauce


  • 1 x 2.25 kg (51b) duck or 4 duck quarters
  • 100 ml (4 fl oz) red wine
  • 1 x 397 g (14 oz) can morello or black cherries
  • Pinch cinnamon
  • 4 x 15 ml spoons (4 tbsps) redcurrant jelly
  • Rind and juice of 1 orange
  • 1 x 5 ml spoon (1 tsp) cornflour


Prick the duck all over with a fork and sprinkle liberally with salt. Roast in a preheated oven 200C, 400F, Gas No. 6 for 1-1&1/2 hours. Reduce cooking time to 40-50 mins if using individual portions. Place remaining ingredients, except cornflour, in a pan, bring to the boil and simmer for 10 minutes. Strain off any excess fat from the meat juices and add the juices to the sauce. Blend the cornflour with a little water and add to sauce. Cook until thickened. To serve: cut duck into 4 portions and serve with the sauce.

  • Servings 4
  • Preparation Time 15 mins
  • Cooking Time 1 hr 30 mins

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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