Best Duck Recipes


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Top Rated Duck Recipes

Gumbo is the quintessential Louisiana dish; it’s practically a religion here. Everyone makes it a little differently, but everyone makes it — and has very strong opinions on the right way to do it. I learned to make gumbo from my uncle, who learned it from my grandma. But I waited a long time before putting it on the La Petite menu, because it’s such a personal thing.Gumbo has gone through so many creative interpretations that once you understand the essentials, it really just comes down to making it however you want to make it. I use duck because I like to go duck hunting, but if you prefer chicken, that works, too. These days, I’m not so concerned with making a super-traditional gumbo — I’d rather throw in some poblano peppers and greens, and if you want to call it blasphemy, that’s fine with me. I think it’s delicious.A few things to note about the cooking technique: The success of a great gumbo lies in the roux (which in this case is a flavoring agent, more than a thickening one). This recipe can be easily doubled to feed acrowd (and freezes well); make it in advance if possible, since it always tastes better the second day. It’s traditional to serve gumbo with rice, though my favorite accompaniment is a super-simple potato salad with mustard, mayonnaise, and vinegar — that’s a classic southwestern Louisiana way to eat it.Reprinted with permission from The New Orleans Kitchen by Justin Devillier, copyright (c) 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC.

Inspired by the French film Haute Cuisine, this potato dish is a classic recipe that's prepared with only a few ingredients, making it a timeless and trusted dish for the heroine, Hortense Laborie.

Bobbing for apples is the perfect way to include a fun and festive activity at your Halloween bash. This drink is inspired by Apple Bobbing, or as it's called in England, Apple Ducking.This recipe is courtesy of Natasha David of the Nitecap.

This dish from Chef Scott Campbell of New Leaf Restaurant & Bar uses chocolate both in the spice mixture used to season the duck, and also in the flavorful jus that finishes the dish. It is one of the most popular dishes on the dinner menu, and is good to serve on Valentine's Day.

For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables.For more recipes, visit Justmarriedandcooking.com

In 2006, this classic American apple pie recipe was selected as one of the top 25 dishes of the year by USA Today. It's as scrumptious as promised, and even more so with a scoop of vanilla ice cream or frozen yogurt on top of a warm, buttery slice.From Chef Brian McBride of Blue Duck Tavern

Grand Marnier, white wine, thyme, parsley, and sage make a wonderfully smooth orange sauce to top duck legs cooked to tender perfection in just 45 minutes.Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved.

A classic French dish inspired by the film Haute Cuisine, this foie gras dish is elegant and refined.


10 Duck Recipes That Definitely Fit the Bill

Though duck may take a backseat to chicken and turkey in most homes, it's a staple in Chinese cuisine, and for good reason. Since duck is mostly dark meat, it's prized by those who prefer chicken thighs and legs over breasts. If that includes you, you'll most certainly enjoy these 10 quack-tastic (sorry) dishes, from duck salad to duck confit.


This recipe comes courtesy of award-winning food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook.

Roast Duck
The best way to cook wild duck happens to be the easiest way – roasting it whole. This is a slam-dunk excellent recipe.

Ingredients:
* One wild duck, plucked and dressed whole
* Salt
* Two celery sticks or carrots

Equipment:
* Oven (a toaster oven will work for teal)
* Meat thermometer
* Tongs
* Foil

Instructions:

Preheat oven to 450 or 500 degrees.

Pat the bird dry with a paper towel and salt the duck’s skin.

Brown the duck in a cast iron pan over medium heat, preferably using duck fat, but oil will do. Use tongs to turn it so it browns on all sides. This will take a few minutes to get that golden brown that drives your tastebuds mad.

Turn off the burner, lift the duck with the tongs, then set two celery stalks or carrots underneath it in the pan. Rest the browned duck on them, breast side up.

Pop the whole shebang into the oven for at least 10 minutes for a small bird such as teal, more for a bigger bird.

Start checking the bird after 10 minutes (more for larger birds) by inserting a meat thermometer into the breast. When it hits 135 degrees, pull it out of the oven.

Set the bird on a cutting board and cover it with a tent made of aluminum foil. Let it rest for at least five minutes. (This will raise the temperature to about 145, which makes the food nazis much happier.)

For small birds like teal, serve whole. Larger birds, such as mallard and pintail, can be cut in half (you could use a cleaver or kitchen shears) and will serve two.

Serve with your favorite side dish or salad. Hint: You’ll be grateful if you have bread or another starchy item to soak up the juices.

Try this recipe once and you’ll see why we never breast out a duck at our house – there’s no reason not to savor the whole bird.


Recipe Summary

  • 1 domestic duck, 5 pounds
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

Preheat oven to 500 degrees.

Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.

Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.


Herbs and spices

Herbs and spices can be added to any marinade to give a real flavour boost. Fresh, woody herbs with a strong flavour, such as rosemary and thyme, are classic accompaniments to duck, and pair nicely with other traditional aromatics like garlic. Dried spices can be used to create a fragrant rub for the meat and the finished flavour can vary greatly depending on the spices used – cinnamon and cloves would add wintry warmth, while juniper and star anise have a punchy aroma. Fresh spices, including ginger, turmeric and tamarind, can be minced to a paste as part of a wet marinade, while ready-made chilli sauces can be used for a quick injection of flavour.

Soy sauce is one of the most widely used seasonings when marinading duck – not only does it season the meat slightly but it also gives an umami savouriness to the rich duck. Alternatively, coarse or flaky sea salt can be used as a dry marinade, just be sure to rub or rinse off the excess salt before cooking.


Cantonese Roast Duck

This recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in the windows of many Asian markets. Not to be confused with Peking duck, which is traditionally sliced and served with Mandarin pancakes, Cantonese duck is usually served whole, as you'd serve a roasted chicken, and is famous for its tasty meat and bones. Cantonese ducks are stuffed with aromatics and marinades, thus the succulent and flavorful meat.

Cantonese roast duck takes a few hours to prep and roast but can be done in a day, so plan accordingly. The crackling crisp skin comes from air-drying the duck prior to roasting. The moist and juicy meat comes from the marinade that is poured into the cavity and sewn in with a needle and string to prevent leakage.

This recipe uses yellow bean sauce, a savory fermented preparation made out of yellow soybeans, which is available at online retailers or specialized Asian markets. Make sure to clear a large space in the fridge as the air-drying requires the duck to be refrigerated for four hours. Although the recipe might seem intimidating at first, when broken down into steps, it's a simple process. Once the duck has been air-dried, it takes less than one hour to roast.


Roast Duck

Line bottom of oven with foil to catch any spatters. Preheat oven to 425 degrees with rack in second-lowest position. Rinse duck in cold water pat dry with paper towels. Trim excess fat and skin from neck and body cavity. Clip wing tips. Place wing tips and neck in a large roasting pan fitted with a rack.

Prick surface of skin all over with a paring knife. Score skin of breast in a crosshatch pattern. Season inside and outside of duck with pepper and 1 tablespoon plus 1 teaspoon salt.

Place duck, breast side up, on rack in pan. Roast for 50 minutes.

Remove pan from oven. Set duck on rack in a sink or over a towel to catch drips. Spoon off excess fat from pan strain, and reserve 1/4 cup if making roasted vegetables. Tilt duck to drain, pouring juices from cavity into roasting pan. Return duck, breast side down, on rack to pan. Roast for 50 minutes.

Flip duck, breast side up, and roast until duck registers 165 degrees on an instant-read thermometer, about 50 minutes more. Let stand for 15 minutes before carving. Spoon off fat from roasting pan (reserve if desired). Carefully tilt duck, and pour accumulated juices from cavity into pan. Reserve neck and wing tips in pan with juices if making pan sauce. Serve duck with roasted vegetables, and drizzle with pan sauce.


Best Duck Recipes - Recipes

Wild ducks have less fat than farm-raised so they are the better choice in a recipe like this. They also have more flavor.

Method: crock pot
Time: 2-5 hours

Duck breast slow cooked with apples and onions makes for a bird with beautifully balanced flavors. Awesome with wild rice!

Method: crock pot
Time: over 5 hours

Made with honey, duck breast, orange juice concentrate

Method: indoor grill
Time: under 30 minutes

This roast duck is all about the orange. Orange juice, orange peel, some optional orange liqueur. The bright, citrusy flavors provide a balancing complement to the richness.

Method: oven, stovetop
Time: 2-5 hours

Get out all the spices and gear up for a challenge. Lemongrass, chiles, and cilantro deliver complex flavor with citrusy undertones for this stir-fried duck over rice.

Method: stovetop
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Ducks are oven-roasted with a spicy barbecue sauce baste.

Method: stovetop, oven
Time: 30-60 minutes

A tasty duck recipe with citrus flavors served with fragrant braised red cabbage.

Method: stovetop, oven
Time: over 5 hours

Made with bay leaf, salt, onion, ducks, goose, butter or margarine, flour, chicken broth, burgundy wine

Method: oven, stovetop
Time: 1-2 hours

Made with parsley, green onions, lemon, green olives, celery, onions, garlic, flour, oil, whole duck

Method: stovetop
Time: 2-5 hours

Made with chives, olive oil, red wine, chili oil, Worcestershire sauce, soy sauce, orange, whole duck breasts

Method: outdoor grill
Time: 1-2 hours

Made with mushrooms, scallions, mozzarella cheese, duck breast, won-ton wrappers, olive oil, pizza crusts, cornmeal, hoisin sauce

Method: oven, stovetop
Time: 30-60 minutes

Made with lemon juice, garlic, duck breasts, duck legs, duck wings, soy sauce, oil, sugar, ginger, onion

Method: outdoor grill
Time: over 5 hours

Made with butter, thyme, red wine, duck breast, salt and pepper, vegetable oil, fingerling potatoes, rosemary

Method: stovetop
Time: 30-60 minutes

Made with sesame oil, brown bean sauce, oil, noodles, duck, green beans, garlic, ginger, soy sauce

Method: stovetop
Time: under 30 minutes

Made with fresh rosemary, whole duck breasts, thickly cut bacon, shallots, garlic, all-purpose flour, duck stock or low-sodium beef broth, dry red wine, carrots, bay leaves

Method: stovetop, crock pot
Time: over 5 hours

Made with orange, duck, salt, black pepper, butter, flour, ground cinnamon, ground ginger, orange juice, raisins

Method: oven, stovetop
Time: 1-2 hours

Made with apple, onion, apricot preserves, honey, brandy, orange-flavored liqueur, whole duck, celery

Method: oven
Time: 1-2 hours

Made with orange juice, red wine, ducks, wild rice, celery, green onions, white onion, mushrooms

Method: oven, stovetop
Time: 2-5 hours

Made with butter, black pepper, salt, dried ancho chiles, water, garlic, sugar, orange juice, lime juice, duck breast halves

Method: stovetop
Time: 1-2 hours

Made with soy sauce, sugar, salt, lemon juice, flour, water, lemons

Method: stovetop, oven
Time: 2-5 hours

Made with black pepper, whole duck, olive oil, yellow onion, tomato sauce, dry red wine, green olives, salt

Method: stovetop
Time: 2-5 hours

Made with olive oil, carrots, celery, red onion, parsley, duck legs, salt and pepper, white wine, bay leaf, fresh thyme

Method: stovetop
Time: 1-2 hours

Made with bamboo shoots, shallot, dried shiitake mushrooms, iceberg lettuce, roast duck, egg white, white pepper, celery, vegetable oil, kalamata.

Method: stovetop
Time: 30-60 minutes

Made with green bell pepper, celery, green onions, Italian-style plum tomatoes, duck or chicken stock, dried thyme, dried sage, bay leaves, cayenne pepper, dried basil

Method: stovetop
Time: 1-2 hours

Made with honey, toothpicks, duck, wine, salt, green onion, root, five-spice powder or pepper

Method: oven
Time: over 5 hours

Made with bay leaf, ground allspice, dried thyme, cumin, ground ginger, ground cloves, nutmeg, juniper berries, duck legs, kosher salt

Method: oven
Time: over 5 hours

Made with nutmeg, red cabbages, onions, apples, lingonberry jam, cinnamon sticks, cloves, apple juice, cornstarch

Method: oven, stovetop
Time: 2-5 hours

Made with cornstarch, ready-to-cook duckling, onion, tarragon, orange juice, salt, dry mustard, currant jelly, orange peel, port wine

Method: stovetop, crock pot
Time: over 5 hours

Made with Riesling, duck breasts, vegetable oil, salt and pepper, honey, butter, plums, lemongrass, ginger

Method: stovetop
Time: 30-60 minutes

Made with bacon, mushrooms, onion, celery, flour, butter, sage, salt, black pepper, garlic salt

Method: stovetop
Time: 30-60 minutes

Made with salt, pineapple, sugar, duck breasts, vegetable oil, salt and pepper, white wine vinegar, lime, fresh ginger

Method: stovetop
Time: 1-2 hours

Made with paprika, onion, lemon juice, ketchup, wild ducks, orange, apple, oil, brown sugar, Worcestershire sauce

Method: oven
Time: 2-5 hours

Made with turkey, duckling, chicken, sausage stuffing, salt, paprika, garlic powder, black pepper, dried thyme

Method: oven, stovetop
Time: over 5 hours

Made with sugar, cinnamon, apples, dried marjoram, ground nutmeg, salt, black pepper, Long Island duck

Method: oven
Time: over 5 hours

Made with dried chili peppers, duck breasts, oil, vinegar, garlic, ginger root

Method: outdoor grill
Time: over 5 hours

Made with sugar, star anise, Long Island duck, duck stock, chicken broth, kosher salt, black pepper, water

Method: oven, stovetop
Time: 2-5 hours

Made with water, onion, celery, blackberries, carrots, Cointreau, blackberry jam, all-purpose flour, butter

Method: stovetop, oven
Time: 2-5 hours

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


Duck Wings with Asian Chili Sauce

Game-day wings get a serious upgrade in this recipe from JBF Award winner Keith Luce. Cooking the wings in duck fat will give them fuller flavor, though olive oil is a more affordable option.

Ingredients

Sauce:

Method

Heat a small skillet over medium heat. Toast the allspice, cinnamon, and black pepper until fragrant, about 2 minutes. Grind to a powder in a coffee grinder. Combine the spice mixture with the brown sugar, salt, garlic, bay leaf, and lemon zest. Mix well and set aside.

Trim the duck wings of any excess fat or skin. Place the wings in a container, then cover them in the brown sugar mixture, making sure that they are completely coated. Cover the container with plastic wrap and let the wings cure in the refrigerator for 3 days.

Preheat the oven to 225ºF. Gently rinse the spice mixture off the wings. Place them in a pot or Dutch oven that fits them snugly cover with the duck fat or olive oil. Transfer to the oven and cook for 4 1/2 hours.

Remove from the oven and let the duck wings cool in the fat. When the wings have cooled, gently pull them out of the fat and lay them on a plate lined with paper towel or parchment paper.

Combine the sweet chili sauce, rice wine vinegar, and sambal olek in a small pot. Heat over medium heat until just beginning to boil. Whisk to combine. Remove from the heat, cover, and set aside.

In a large bowl, toss the wings in the cornstarch to coat. In a deep, heavy-bottomed pot, heat the vegetable oil to 375ºF. Working in batches, fry the duck wings until crispy, about 5 minutes. (Be careful not to fry too many wings at a time or the temperature of the oil will drop, which will result in greasy wings.) Toss the wings in the warm sweet chili sauce before serving.


How To Cook Duck Breast

How to cook duck breast – you’ve come to the right place to find the detailed recipe and tutorial (with lots of photos!) on how to make the best duck ever with crispy skin and juicy meat. Easy recipe, it takes only 30 minutes from start to finish, with so much flavor! Gluten free!

I love to eat duck. It’s surprisingly easy to cook, has so much flavor, and goes great with many kinds of fruit or berry based sauces that you can so easily purchase in the grocery stores these days.

Duck also makes an exceptional dish for a special occasion or a holiday, such as Thanksgiving or Christmas Day. If you want something different for holidays this year – make this duck!

Here is the detailed photo-tutorial on how to cook duck breast!
Start by preparing your duck breasts for cooking. Make sure the duck breasts are completely thawed (if using frozen ones), and pat dry your duck with the paper towels if there is too much liquid from thawing. Use a large oven-proof cast iron pan, or use a large oven-proof stainless steel skillet (make sure that the pan you use has an oven-proof handle).

Score the duck’s skin in parallel lines or in criss-cross pattern. If you have a hard time scoring the skin in pretty patterns, don’t worry. You can hardly call this pattern below pretty, yet the end result was beautiful as you will see in the final photos.

Generously season the skin side of duck breasts with salt. Don’t forget to season the other side, although less so, with salt too! Use at least 1/2 teaspoon salt.

Heat 1 tablespoon of olive oil in an oven-proof skillet until the oil is hot. Then, add duck breasts to the skillet skin side down:

Cook the duck breasts on the skin side on medium heat, uncovered, for about 8 minutes, until the fat is released.

I used a stainless steel skillet, and I like to use a splatter screen which keeps the oil from splattering, while allowing the heat to escape.

The splatter screen is especially handy with stainless steel skillets and when you cook in a lot of fat. The duck skin releases a lot of fat during the cooking process.

After 8 minutes, remove the duck fat from the skillet, leaving just enough to cover the bottom of the skillet. Turn the duck breasts over to the other side (non-skin side) and cook for 2 more minutes on medium heat.

Then, place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare.
Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them.

It’s ready! Serve the sliced duck with the store-bought or homemade cranberry sauce – it always tastes delicious with the duck.

Cooking duck was super easy, wasn’t it? It tastes really good as is, but even better with the sauce for duck breast.

You can make your own sauce for duck breast, or buy any fruit or berry based sauce for meats in the grocery store, such as pomegranate, cranberry, cherry, or blueberry sauce.