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Discover new ways to make duck - 402 recipes

Duck can be prepared into soups, appetizers and entrees for the whole family to enjoy. You can bake or roast it and pair it with different seasonings and a side-dish to make the meal whole.

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Suggestions: Veal, Venison, Cornish Hens, Rabbit, Goose

Top Recipe

By nnlester

Rate this recipe 5/5 (1 Votes)
Duck Breast with Orange-Cassis Sauce 1 Picture
Details

Servings 4

  • 1 1/2 tablespoons unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon dark brown sugar
  • 1/2 cup freshly-squeezed orange juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon freshly-squeezed lemon juice
  • 2 cups chicken stock
  • Salt and freshly ground pepper, to taste
  • 1 package Pekin Duck Breast
  • 1 tablespoon Crème de Cassis black currant liqueur
  • Fresh chives, chopped, for garnish

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Eric and Bruce Bromberg, the genius brothers behind the Blue Ribbon restaurants, ate duck with cassis sauce for the...

Top rated Duck recipes

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Cherry Chipotle Duck Breast Skewers are a terrific combination of taste and texture

  • 4 boneless, skinless duck breasts (sliced lengthways into 5 strips)
  • 1/3 cup "Not Ketchup" brand cherry chipotle dipping sauce (plus more for dipping or drizzling)
  • 2 clove garlic (peeled and minced)
  • 1/4 cup water
  • 2 tablespoon cider vinegar (or other mild vinegar)
  • 1/2 teaspoon crushed red pepper flakes
  • salt and pepper (as needed for seasoning)
  • ground coriander (as needed for seasoning)
  • vegetable oil (as needed for grill pan)
  • 1/4 cup chopped cilantro leaves
4.7/5 (7 Votes)

By

Cut the shallots and garlic, mix them with the thyme leaves, four spices mix and salt

  • For the dry marinate:
  • 4 duck legs
  • 3 shallots
  • 4 cloves garlic
  • 6 -8 thyme sprigs
  • 3 tbsp quatre épices (four spice mix)
  • 3 tbsp fine sea salt
  • For cooking:
  • 1 whole garlic
  • 4-5 thyme sprigs
  • 2 bay leaves
  • 1.5 l duck fat
  • Quatre épices:
  • 2 tablespoons ground white pepper
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
4.3/5 (6 Votes)

By

Adapted recipe by Leitesculinaria Original recipe by Mary Karlin | Wood Fired Cooking

  • For the tea brine
  • 8 cups water
  • 1/2 cup Darjeeling or oolong tea leaves
  • 3 slices fresh ginger
  • 2 star anise pods
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • Two 3-pound ducks, or one 5-pound roasting chicken
  • For the basting sauce
  • 1 cup reserved tea brine
  • 1 tablespoon hoisin sauce
  • 4 tablespoons soy sauce
  • 3 tablespoons honey
4.4/5 (5 Votes)

By

Preheat oven to 400ºF. Pat duck dry and trim off any excess fat

  • 4 boneless duck breast halves with skin [about 1-1/2 to 2 pounds]
  • salt and freshly ground black pepper, to taste
  • 1/4 cup finely chopped shallots
  • 1 garlic clove, chopped
  • 1 tablespoon sugar
  • 2 tablespoon raspberry balsamic vinegar
  • 1/2 cup demi-glace
  • 1-1/2 cups fresh raspberries, divided
  • 1/2 tablespoon unsalted butter, cut into bits
4.7/5 (9 Votes)

By

Place chicken in a bowl. Mix oil, paprika, chile powder, cayenne, cumin, oregano, rosemary, thyme, salt, and pepper...

  • 1 (3–4-lb.) chicken, cut into 8 pieces
  • 1 ⁄3 cup olive oil
  • 3 tbsp. paprika
  • 2 tbsp. dark red chile powder
  • 1 tbsp. cayenne
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 1 tbsp. dried rosemary
  • 1 tbsp. dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1⁄2 cups Chinese duck sauce
5/5 (5 Votes)

By

In a medium pot of boiling water, blanch Brussels sprouts until firm-tender, 4 minutes

  • Pork and Brussels Sprouts:
  • 1/2 pound Brussels sprouts, halved and blanched
  • 3/4 teaspoon salt
  • 1 cup potato starch
  • 1 pound boneless pork butt, cut into bite-size cubes
  • 2 tablespoons canola oil, plus more for deep-frying
  • 1/2 fresh pineapple, cut into bite-size cubes
  • 1 scallion, sliced into 1/2-inch pieces, for garnish
  • Sweet and Sour Sauce:
  • 1/4 cup sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup pineapple juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon cornstarch
5/5 (2 Votes)

By

Occasionally, I prepare this dish with a de-boned duck

  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 1/3 cup dry white wine
  • 1/3 cup orange juice
  • 2 tablespoons raspberry vinegar
  • 1 1/4 cups frozen blackberries, thawed
  • 1 1/4 cups canned beef broth
  • 1/2 cup canned low-salt chicken broth
  • 2 tablespoons Cognac or brandy
  • 1 tablespoon pure maple syrup
  • 4 5- to 6-ounce duck breast halves with skin
  • Additional blackberries (optional)
5/5 (2 Votes)

By

To prepare chutney, combine first 9 ingredients in a saucepan; bring to a boil over medium-high heat

  • * Chutney:
  • 2 * 2 cups (3/4-inch) cubed fresh pineapple
  • 3/4 * 3/4 cup pineapple juice
  • 1/3 * 1/3 cup dried tart cherries
  • 2 * 2 tablespoons brown sugar
  • 2 * 2 tablespoons balsamic vinegar
  • 1 * 1 tablespoon minced peeled fresh ginger
  • 1 * 1 tablespoon minced shallots
  • 1/8 * 1/8 teaspoon crushed red pepper
  • 1 * 1 garlic clove, minced
  • *
  • Duck:
  • * Cooking spray
  • 1 * 1 pound boneless duck breast halves, skinned
  • 3/4 * 3/4 teaspoon salt
  • 3/4 * 3/4 teaspoon five-spice powder
  • *
  • Remaining ingredient:
  • 2 * 2 tablespoons chopped fresh cilantro
5/5 (2 Votes)

By

Season both the outside and inside of the duckling with salt and pepper

  • 5 1/2 pounds duckling
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 onion sliced
  • 1 cup red currant jelly
  • 1 tablespoon lemon juice
5/5 (2 Votes)

By

Pictured lower right

  • 2 skin-on duck breasts (about 2 pounds total)
  • kosher salt
  • 2 tablespoons rendered duck fat
  • 1/2 bulb fennel, diced into 1/4-inch pieces
  • 1 1/2 shallots, diced
  • a pinch of salt plus more as needed, to taste
  • 3/4 pound oyster, shiitake or chanterelle mushrooms, stems removed and caps chopped into bite-size pieces
  • leaves from 1 sprig rosemary, finely chopped
  • 2 tablespoons white wine
  • 3/4 cup toasted, chopped pecans
  • 2 cups cooked farro or wheat berries
  • 2 1/2 cups watercress, arugula or spinach
  • 12 fresh figs, stemmed and quartered, or 12 dried figs, rehydrated in warm water until plump
  • fresh lemon juice, to taste
5/5 (1 Votes)

By

To Make Herbes Salées: Mix all ingredients together in a 1-quart container and seal

  • For Herbes Salées:
  • 1 cup parsley, finely chopped
  • 1 cup thyme, sage and rosemary, or other favorite herbs, finely chopped
  • 1 cup chives or scallion greens
  • 1 cup shallots, leeks or onions
  • 1/2 cup assorted finely grated root vegetables, such as carrots, parsnips and/or celery root
  • 1 cup kosher salt
  • For Duck:
  • 4 whole duck legs, trimmed of excess skin and fat
  • 1/2 teaspoon kosher salt, plus more for seasoning duck
  • 2 medium yellow onions, finely chopped
  • 12 cloves garlic, crushed
  • 1 stalk celery, chopped into 1-inch pieces
  • 10 sprigs fresh summer savory or marjoram
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • Zest of 2 oranges
  • 3 carrots, peeled and chopped into 1-inch pieces
  • 1 tablespoon olive oil
  • 5 cups low-sodium duck or chicken stock
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup whole milk
  • 1 tablespoon herbes salées
  • 8 fingerling potatoes, halved crosswise
  • 4 small turnips, peeled
  • 8 leaves turnip greens or spinach
5/5 (1 Votes)

By

For the most delicious duck, F&W’s Kay Chun rubs a tasty Jamaican spice mix all over the bird, then lets it dry i...

  • One 4 1/2- to 5-pound Pekin duck
  • 3 tablespoons dried thyme leaves
  • 2 tablespoons ground allspice
  • 1 tablespoon garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons crushed red pepper
  • 1 teaspoon onion powder
  • 1 teaspoon light brown sugar
  • Kosher salt
  • 2 carrots, chopped
  • 1 head of garlic, halved crosswise
  • 1 onion, chopped
  • 2 cups chicken stock or low-sodium broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley
5/5 (1 Votes)

By

Put oven rack in middle position and preheat oven to 425°F

  • 1 (5- to 6-lb) Long Island duck (also known as Pekin)
  • 2 cups boiling-hot water
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
5/5 (1 Votes)

By

Roasting a whole duck!

  • 3-5 pound duck
  • 1 tbsp fine salt
  • 2 cups maple syrup
  • 1.5 tsp cayenne pepper
  • 1.5 tsp ground coriander
  • 1 tbsp szechuan (or black) peppercorns, cracked
  • 2 tbsp soy sauce
5/5 (1 Votes)

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