15 Duck Recipes to Delight Your Taste Buds

Duck is a versatile and flavorful meat that can elevate any dish. This article will introduce various duck recipes that are perfect for special dinners and gatherings. Whether you are a seasoned chef or a beginner, cooking duck can be a rewarding experience that impresses your guests.

From roasting to braising, there are many ways to prepare duck that bring out its rich taste. With these recipes, you will learn how to create delicious meals that highlight the unique qualities of duck, making every meal feel like a celebration. Get ready to explore the wonderful world of duck cooking!

1) Crispy Peking Duck

Crispy Peking Duck is a classic Chinese dish known for its deliciously crispy skin and tender meat. The dish is often enjoyed with hoisin sauce and fresh vegetables.

To start, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare the duck by rubbing it with spices, including five-spice powder. Let it dry for a few hours to ensure perfect crispiness.

Once the skin is tight, roast the duck in the oven. Keep it on a rack over a pan filled with water to catch any drippings. It should cook until the skin is golden brown and crisp.

After roasting, let the duck rest for about 15 minutes. Carve it carefully and serve with steamed pancakes, cucumber, and sliced green onions. Enjoy your homemade Peking Duck!

Ingredients

• 1 whole duck
• 2 tablespoons five-spice powder
• Hoisin sauce
• Pancakes for serving
• Cucumber, sliced
• Green onions, sliced

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Rub duck with five-spice powder.
3. Let duck dry for a few hours.
4. Place duck on a rack over a water-filled pan.
5. Roast until skin is crisp and golden brown.
6. Let duck rest for 15 minutes before carving.
7. Serve with pancakes, cucumber, and green onions.

2) Duck à l’Orange

Duck à l’Orange is a classic French dish known for its delicious combination of flavors. The duck is usually roasted until the skin is crispy, while the sauce adds a sweet and tangy taste.

For the sauce, you will need orange juice and bits of orange peel to create a refreshing blend. It’s important to simmer the sauce so that the flavors can mix well.

When cooking the duck, heat it in a skillet with duck fat. Start with the skin-side down for a few minutes before flipping it. Your duck will be juicy and tender when finished.

Ingredients

• 1 whole duck
• Salt and pepper
• 1/2 cup orange juice
• Orange peels (from 1-2 oranges)
• Duck fat or oil

Cooking Instructions

1. Preheat the oven to 500°F (260°C).
2. Season the duck with salt and pepper.
3. Cook the duck in a skillet skin-side down for 6 minutes.
4. Flip and cook for another 4 minutes.
5. Prepare the sauce by simmering the orange juice and peel.
6. Carve and serve with the sauce.

3) Duck Confit

Duck confit is a classic French dish that features tender, flavorful duck legs. The cooking method involves slowly cooking the duck in its own fat, which makes the meat incredibly rich and moist.

To start, you’ll need to cure the duck legs with salt and seasonings for flavor. After curing, they are cooked low and slow, typically for several hours, until they become very tender.

When serving, the duck can be crisped up in the oven or a skillet for extra texture. It pairs well with potatoes or a fresh salad for a delicious meal.

Ingredients

• 4 duck legs
• 1 cup duck fat
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 cloves garlic, minced
• Fresh herbs (thyme, rosemary)

Cooking Instructions

1. Cure the duck legs with salt, garlic, and pepper in the fridge for 24 hours.
2. Preheat your oven to 250°F (120°C).
3. Rinse and dry the duck legs.
4. Place the legs in a baking dish and cover with duck fat.
5. Cook for 8 hours until tender.
6. To serve, crisp up the skin in a hot pan or oven.

4) Seared Duck Breast with Cherry Sauce

Seared duck breast with cherry sauce is a delicious dish that brings out the rich flavors of duck. The crispy skin complements the sweet and tangy cherry sauce perfectly.

Start by scoring the fat on the duck breast to help it cook evenly. Cook it in a hot skillet until the skin is golden brown and crispy.

While the duck rests, prepare the cherry sauce. Use fresh or frozen cherries, adding them to a saucepan with a splash of port wine. This will create a lovely sauce that adds depth to your meal.

Ingredients

• 2 duck breasts
• Salt and pepper
• 1 cup cherries (fresh or frozen)
• 1/2 cup port wine
• 1 tablespoon sugar

Cooking Instructions

1. Score the duck breast skin in a crosshatch pattern.
2. Season with salt and pepper.
3. Heat a skillet over medium-high heat and place the duck breast skin-side down.
4. Cook for 6-8 minutes until the skin is crispy.
5. Flip and cook for another 4-5 minutes.
6. Remove duck and let it rest.
7. In the same skillet, add cherries, port wine, and sugar.
8. Simmer until the sauce thickens, about 5 minutes.
9. Slice the duck and serve with the cherry sauce.

5) Roast Duck with Plum Sauce

Roast duck with plum sauce is a delicious dish that’s perfect for special occasions. The crispy skin and rich flavor of the duck pairs perfectly with the sweet and tangy plum sauce.

To start, you will want to score the skin of the duck. This helps render the fat and achieve a crispy texture. Season the duck with salt and pepper for added flavor.

While the duck roasts, you can prepare the plum sauce. Cook plums with sugar and vinegar until they break down. Add spices like ginger or star anise for extra depth.

When the duck is cooked to an internal temperature of 150°F (66°C), remove it from the oven. Let it rest before slicing to keep it juicy. Serve it with the warm plum sauce drizzled on top.

Ingredients

• Whole duck
• Salt
• Pepper
• Plums
• Sugar
• Vinegar
• Ginger or star anise (optional)

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Score the skin of the duck and season with salt and pepper.
3. Place the duck in a roasting pan and bake for about 60 minutes.
4. In a saucepan, cook chopped plums with sugar and vinegar on medium heat.
5. Stir until the plums break down and add spices if desired.
6. Remove the duck when the internal temperature reaches 150°F (66°C).
7. Let the duck rest for a few minutes, then slice and serve with plum sauce.

6) Hoisin Duck Wraps

Hoisin duck wraps are a quick and tasty meal you can prepare at home. The duck is crispy and pairs well with fresh vegetables and hoisin sauce.

To make them, you can use store-bought crispy duck or roast your own. Add tortilla wraps, sliced cucumber, and chopped spring onions for crunch and flavor.

These wraps are fun to assemble. Just spread the hoisin sauce on the wrap, add your duck, and top with veggies. Roll them up, and enjoy!

Ingredients

• 1/2 roasted crispy duck
• 4 tortilla wraps
• 1/2 cucumber, cut into thin strips
• 4 spring onions, chopped
• Hoisin sauce

Cooking Instructions

1. Heat the roasted duck according to package instructions.
2. Shred the duck meat.
3. Lay a tortilla wrap flat.
4. Spread hoisin sauce on the wrap.
5. Add shredded duck, cucumber, and spring onions.
6. Roll the wrap tightly and serve.

7) Thai Red Curry Duck

Thai Red Curry Duck is a delicious option that offers rich flavors and satisfying textures. This dish uses tender duck meat paired with the aromatic notes of red curry paste and coconut milk.

To start, you’ll want to marinate your duck to infuse it with flavors. You can use fresh herbs and spices like lemongrass and ginger.

Cooking this dish is simple. Heat a wok and add some oil, then stir-fry the spices before adding the duck. The combination of savory duck and creamy curry creates a perfect balance.

Serve it with rice to soak up the flavorful sauce and enjoy a comforting meal.

Ingredients

• Duck breast or legs
• Red curry paste
• Coconut milk
• Lemongrass
• Ginger
• Garlic
• Oil for cooking
• Optional: vegetables like bell peppers or bamboo shoots

Cooking Instructions

1. Marinate the duck with herbs and spices.
2. Heat oil in a wok over high heat.
3. Stir-fry lemongrass, ginger, and garlic for 1 minute.
4. Add duck and cook until browned.
5. Stir in red curry paste and coconut milk.
6. Simmer for 15-20 minutes.
7. Serve with rice.

8) Vietnamese Duck Pho

Vietnamese Duck Pho is a delicious twist on the classic noodle soup. It features tender duck meat and a rich, aromatic broth that warms you up.

To make it, start by simmering duck with spices like star anise and ginger. This will help create a flavorful base. Don’t forget the fish sauce for that authentic taste.

You can serve the duck pho with rice noodles and fresh herbs for added texture and flavor. Each bowl is comforting and satisfying.

Ingredients

• 1 whole duck (4-5 pounds)
• 4 quarts (3.8 liters) of water
• 1 large onion, halved
• 1 piece of ginger (about 4 inches), sliced
• 4 star anise pods
• 3 cloves of garlic
• 1/4 cup fish sauce
• 1 tablespoon sugar
• Salt to taste
• Rice noodles
• Fresh herbs (basil, cilantro, mint)

Cooking Instructions

1. In a large pot, add the duck and cover with water.
2. Bring it to a boil, then reduce to simmer and skim off any scum.
3. Add onion, ginger, star anise, garlic, fish sauce, and sugar.
4. Simmer for at least two hours, up to three hours.
5. Cook rice noodles according to package instructions.
6. Serve the broth over noodles and garnish with fresh herbs.

9) Duck Tacos with Mango Salsa

Duck tacos with mango salsa are a delicious way to enjoy this rich meat. The duck is often slow-cooked or seared for a crispy texture. Pair this with a refreshing mango salsa for a perfect balance.

To make the salsa, combine diced mango, chopped green onions, and minced jalapeño. This adds a sweet and spicy kick to your tacos. You can also mix in some lime juice and cilantro for extra flavor.

You can serve the duck in warm tortillas. Top them generously with the fresh mango salsa. This dish is great for casual dinners or gatherings with friends.

Ingredients

• Duck breasts
• Tortillas
• Ripe mango
• Green onions
• Jalapeño
• Lime juice
• Fresh cilantro
• Salt

Cooking Instructions

1. Season duck breasts with salt.
2. Sear duck in a hot skillet for 3-4 minutes on each side.
3. Prepare mango salsa by mixing all salsa ingredients in a bowl.
4. Warm tortillas and fill with duck.
5. Top with mango salsa and serve.

10) Grandma’s Roasted Duck

Making Grandma’s roasted duck is a comforting experience. This recipe brings warmth and delicious flavors to your table. You’ll love the crispy skin and tender meat.

To start, preheat your oven to 350°F (175°C). Place the duck breast-side up in a roasting pan. Season it with salt, pepper, and any herbs you like for extra flavor.

Roast the duck uncovered for about 1 hour and 40 minutes. Then, increase the temperature to 400°F (200°C) for the final 30-35 minutes. This gives you that perfect golden brown skin.

Let the duck rest for 15 minutes before carving. You can also collect the pan drippings for flavorful gravy.

Ingredients

• 1 whole duck
• Salt
• Pepper
• Herbs (like rosemary or thyme)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Season the duck inside and out.
3. Roast uncovered for 1 hour and 40 minutes.
4. Increase temperature to 400°F (200°C) and roast for an additional 30-35 minutes.
5. Let rest for 15 minutes before carving.

11) Duck Rillettes with Crackers

Duck rillettes is a tasty spread that pairs perfectly with crunchy crackers. It has a rich flavor that makes every bite enjoyable. You can serve it as an appetizer or snack at your next gathering.

To make duck rillettes, start by mashing cooked duck meat with some fat and spices. This will create a creamy and delicious spread. Once it’s ready, serve it chilled with your favorite crackers.

The texture of the crackers adds a nice contrast to the soft rillettes. You can also add pickles or mustard on the side for some extra zing.

Ingredients

• Cooked duck meat
• Duck fat
• Salt
• Black pepper
• Spices (like thyme or garlic)
• Crackers

Cooking Instructions

1. Mash cooked duck meat with duck fat in a bowl.
2. Add salt, pepper, and spices to taste.
3. Mix until smooth and creamy.
4. Transfer to a serving dish and chill.
5. Serve with crackers.

12) Duck Legs in White Wine

Cooking duck legs in white wine is a wonderful way to enjoy this rich meat. The white wine adds flavor and helps tenderize the duck, making it juicy and delicious.

Start by searing the duck legs in a hot pan until they are golden brown. This step adds great flavor. Then, pour in a generous amount of white wine along with some chicken stock to enhance the taste.

Let the duck cook slowly in the liquid. Cover it and simmer to keep it moist. You can add herbs like rosemary or garlic for extra flavor.

Ingredients

• 4 duck legs
• 1 cup white wine
• 1 cup chicken stock
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 380°F (190°C).
2. Sear duck legs in a frying pan for 4-5 minutes.
3. Add garlic and rosemary, then pour in white wine and chicken stock.
4. Cover and bake for 130 minutes.
5. Serve warm and enjoy!

13) Braised Duck with Apples

Braised duck with apples is a comforting dish that’s perfect for any occasion. The combination of tender duck and sweet, tart apples creates a lovely flavor balance.

Start by seasoning the duck and browning it in a skillet. This brings out the rich flavors. Next, add onions, apples, and your favorite herbs to the pan.

The dish simmers until the duck is fully cooked and tender. You can serve it with rice or mashed potatoes for a complete meal.

Ingredients

• 1 whole duck (cut into pieces)
• 2 tart apples (peeled and sliced)
• 1 large onion (chopped)
• 2 tablespoons of butter
• 1 cup of chicken stock
• Salt and pepper to taste
• Fresh herbs (optional)

Cooking Instructions

1. Season the duck pieces with salt and pepper.
2. Heat butter in a skillet over medium-high heat.
3. Brown the duck on all sides, about 5-7 minutes.
4. Remove the duck and add onions and apples to the skillet.
5. Cook until softened, about 5 minutes.
6. Return duck to the skillet and add chicken stock.
7. Cover and simmer for about 1 hour at 350°F (175°C).
8. Serve hot with your choice of sides.

14) Spicy Duck with Chilies

Spicy duck with chilies is a flavorful dish that combines tender duck meat with vibrant spices. The heat from the chilies adds a nice kick, making it perfect for spice lovers.

You can choose different types of chilies based on your heat preference. Thai chilies work well for a real punch, while milder varieties can add flavor without too much heat.

This dish is great served with rice or noodles. The combination of spicy, savory, and sweet flavors makes it a delightful meal.

Ingredients

• Duck breasts
• Thai chilies (or preferred type)
• Garlic
• Ginger
• Soy sauce
• Coconut sugar
• Lime juice
• Salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Season duck breasts with salt and pepper.
3. Sear duck in a hot pan until crisp.
4. Add chopped chilies, garlic, and ginger.
5. Pour in soy sauce and coconut sugar.
6. Simmer for a few minutes, then finish in the oven for 10-15 minutes.
7. Serve with lime juice on top.

15) Cantonese Roast Duck

Cantonese roast duck is a delicious dish known for its crispy skin and juicy meat. Preparing it takes some time, but the result is worth it. You’ll want to start a few days in advance for the best flavor.

To make the skin crispy, air-dry the duck before roasting. The marinade adds moisture to the meat. You can pour the marinade into the duck and sew it closed to keep it in.

When roasting, set your oven to 450°F (232°C) for the first phase. After a few minutes, lower the temperature to ensure it cooks evenly. This tasty dish is perfect for special occasions or family meals.

Ingredients

• 1 whole duck (about 5 pounds)
• ½ cup bean sauce
• 2 tablespoons dry sherry or shaoxing wine
• Salt, to taste

Cooking Instructions

1. Trim any excess fat from the duck.
2. Marinade the duck with bean sauce and sherry.
3. Air-dry the duck in the fridge for 1-2 days.
4. Preheat your oven to 450°F (232°C).
5. Roast the duck for 6-10 minutes until golden.
6. Lower the heat to 350°F (177°C) and roast for another 20 minutes.
7. Finish at 300°F (149°C) for an additional 10 minutes.