Duck Recipes

There are several popular ways to cook with duck at home, each style offering unique flavours and cooking techniques. We have included some of the most popular cooking methods down below:

Roasting: Roasting a whole duck or duck parts is a tried and tested method that results in tender meat with crispy skin. Season the duck with your choice of herbs and spices, then roast it in the oven until it’s cooked to your liking. This method allows the fat to render, resulting in a succulent and flavourful dish.

Pan-Searing: Pan-searing duck breast is a popular method for achieving both a crispy skin and allowing the duck to be cooked to your liking, whether that be medium or well done. Carefully score the skin, season the breast with salt and pepper and sear it skin-side down in a hot skillet. Flip and finish cooking until the desired internal temperature is reached.

Confit: Duck confit is the process of cooking duck legs in their rendered fat at a low temperature for an extended period. This slow-cooking method produces tender and moist meat with a rich flavour. The confit can be stored in the fat for longer preservation or seared before serving.

Stir-Frying: Thinly sliced duck breast or confit are the perfect choice for stir-fry dishes. Simply cook the duck quickly in a hot wok or skillet along with vegetables, aromatics, and sauces to create a delicious stir-fry and serve it up with rice or noodles. If you love stir-fry, you should definitely check out Thai Recipes for more inspiration.

Fresh Herbs: Herbs like thyme, rosemary and sage complement the robust flavour of duck. They can be used in marinades, to stuff the duck or as aromatic garnishes to add freshness and depth.

Red Wine: The rich and fruity flavours of red wine are a popular way to enhance the taste of duck. It can be used as a component in braising or roasting recipes to add a luxurious touch and rich flavour. Don’t forget to pour yourself a glass to enjoy on the side as you cook.

Balsamic Vinegar: The sweet and tangy taste of balsamic vinegar can create a delightful glaze or sauce for duck, helping to balance the rich flavour of the meat.

Leafy Greens: Bitter greens like kale or spinach can provide a contrasting element to the richness of duck. They can be sautéed, braised, or used in salads to add a fresh and slightly bitter note. Not to mention the health benefits leafy greens can provide to the dish!

But, these flavour pairings are just a starting point, there are endless possibilities when it comes to experimenting with different tastes to complement duck. Feel free to experiment with flavours and marinades of your own. If you’re looking for more meat recipes to try, we have a lot to choose from, including chicken and beef.