This poached duck egg recipe with asparagus by Matthew Tomkinson is a fantastic way to celebrate the English asparagus season. The grain mustard dressing used here is also fantastic to use in salads and other dishes that could use a bit of an extra punch.
Cantonese Roast Duck -- This is the duck with shining reddish-brown skin seen hanging in windows of a good Cantonese restaurant. Serves 10 - 12 as a starter, or 4 to 6 as a main course. ( total preparation time does not include time needed to dry the duck before cooking).