Delicious and healthy duck can easily become the star of a festive table or a family dinner. It can be cooked whole or in parts. However, this process differs from cooking chicken, as the meat itself is quite different. So, we've gathered the best duck recipes for any occasion, just for you!
1. Duck with Apples in a Roasting Bag
Let's start with a classic roasted duck recipe.
You will need: 1 duck, 2 green apples, 1 lemon, 3 tbsp soy sauce, 1 tbsp each grated ginger, honey, and olive oil, 1 tsp balsamic vinegar, salt, and pepper.
Preparation: Mix lemon juice with soy sauce, honey, balsamic vinegar, ginger, and olive oil. Rub the cleaned duck with salt and pepper inside and out, then leave it to marinate overnight. Slice the apples, stuff them into the duck, place the duck in a roasting bag, and bake in the oven for an hour and a half at 180-200 degrees Celsius. 15 minutes before the end, cut open the bag to allow the bird to brown.
2. Duck and Beetroot Salad
This beautiful layered salad can be served in cocktail glasses.
You will need: 1 duck breast, 1 beetroot, 50g blue cheese, 1 pear, 6 slices bacon, 3 tbsp olive oil, 1 tbsp each honey and mustard, 1 tsp balsamic vinegar, salad leaves.
Preparation: Pan-fry or roast the duck breast, boil the beetroot, fry the bacon, and dice all ingredients. Arrange the salad in layers as desired and dress with olive oil, honey, mustard, and balsamic vinegar.
3. Braised Duck with Onions
A simple and versatile recipe that pairs well with any side dish.
You will need: 500g duck, 1 onion, 2 cloves garlic, 3 bay leaves, 30g vegetable oil.
Preparation: Rinse the duck, cut it into pieces, and pan-fry for about 10 minutes in butter. Pour hot water over it, add bay leaves and spices, bring to a boil, and simmer for about 1.5 hours over low heat, adding liquid periodically. When almost no water remains, add chopped onion and garlic, and pan-fry again over medium heat for 3-4 minutes.
4. Honey Cardamom Duck
This dish is a blend of European, Chinese, and Indian traditions.
You will need: 6 duck breasts, coarse salt, pepper, 4 cloves garlic, 4 tbsp soy sauce, 1 tbsp honey, 2 tbsp rice wine, 4 cardamom pods.
Preparation: Toast the cardamom in a dry pan for a couple of minutes, then crush it. Finely chop the garlic and mix it with the spices, wine, sauce, and honey. Score the duck skin, pour the marinade over it, and leave overnight. Pan-fry the duck for 10 minutes per side, then transfer to a baking dish and bake for another 2 hours at 180 degrees Celsius.
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5. Peking Duck
The classic Chinese recipe isn't as complicated as it seems, just time-consuming.
You will need: 1 duck, 20g garlic, 20g sugar, 250ml maltose, 100ml cider, 40g aromatic herbs, 300ml 9% vinegar, 35g salt, 40g mixed peppers.
Preparation: Trim excess fat from the duck and place it in a colander over a large pot. In another pot, boil 3 liters of water and pour the boiling water over the duck. Once the water is gone, repeat the process.
Rub the duck inside with spices, sugar, and finely chopped garlic. Mix vinegar, cider, 300ml water, and Chinese maltose. Bring the marinade to a boil and pour it over the duck again so it gradually absorbs. Pierce the duck with a skewer and hang it over a baking sheet overnight to drain excess liquid. Then place the duck on parchment paper and bake for 20 minutes at 180 degrees Celsius.
6. Duck and Mango Salad
A recipe for true gourmets!
You will need: 3 duck fillets, 5 tbsp sugar, 25ml cream, 100g nuts, 3 mangoes, 1 orange, salad leaves, 200g red currants, salt and pepper, 3 tbsp olive oil.
Preparation: Melt sugar with 1 tbsp water in a pan, pour in cream, add a pinch of salt, and coat the nuts in the caramel. Season the duck with spices and pan-fry, basting with the rendered fat. Slice the mango and duck breast beautifully, and arrange them on a bed of salad leaves. Sprinkle with berries and caramelized nuts, then drizzle the salad with orange juice, oil, and spices.
7. Braised Duck with Cabbage
Something between Czech and Russian cuisine.
You will need: 900g duck, 1 onion, 500g fresh cabbage, 600g sauerkraut, 1 tbsp tomato paste, 2 tbsp vegetable oil, 1 cup water, salt, and pepper.
Preparation: Trim the fat from the duck and render it into cracklings, then cut the rest of the duck into arbitrary pieces. Fry the duck in this fat, cover, and leave to braise.
Separately, fry the onion half-rings, add shredded fresh cabbage, and simmer for 10 minutes covered. Add sauerkraut and continue to simmer, then after 15 minutes, add water, tomato paste, and spices. After another 15 minutes, transfer the cabbage to a baking dish, arrange the duck on top, add more water, and bake in the oven for 45 minutes covered with foil at 180 degrees Celsius.
8. Duck in Orange Sauce
A very aromatic and tender combination.
You will need: 2 duck breasts, a pinch of salt and pepper, 3 tsp sugar, 175ml dry white wine, 4 oranges, 175ml broth, 8 tbsp soy sauce.
Preparation: Salt and pepper the duck, and leave to marinate. Mix orange juice with broth, wine, and zest of 2 oranges, bring to a boil, and add sugar. Simmer the sauce until it thickens.
Place the duck in a pan without oil, skin-side down, and fry for 15-20 minutes. Drain the fat, pour in the soy sauce, flip the breasts, and fry for another 3 minutes. Turn off the heat and leave the duck covered for 10 minutes. Slice it and pour the sauce over.
9. Duck with Brussels Sprouts
Here's an original duo just for you!
You will need: 2 kg duck, 500g Brussels sprouts, 2 red onions, 2 tbsp vegetable oil, spices.
Preparation: Roughly chop the onion, fry it for a couple of minutes, and set aside. Rub the duck with spices, place it in a baking dish, and roast covered with foil for 1.5 hours at 220 degrees Celsius. Add the onion, and cook for another 30 minutes without foil. Then add the Brussels sprouts and return to the oven for the last 10 minutes.
10. Duck with Tangerines
This dish is best made in a large cast-iron Dutch oven.
You will need: 6 duck legs, 6 tangerines, 600ml broth, 200g shallots, 1 lemon, 2 tbsp honey, 0.5 tbsp each paprika and cumin, 2 tbsp sesame seeds, salt, and pepper.
Preparation: Rub the duck with salt and pepper, place in a baking dish, and roast the legs for 40 minutes at 180 degrees Celsius. In the Dutch oven, add a couple of spoons of fat and fry the roughly chopped onion directly in it. Add spices, honey, lemon juice, and broth, then add the duck legs.
Cook the duck for another 1-1.5 hours. Towards the end, peel the tangerines and fry them whole in a spoon of duck fat. Add them to the Dutch oven and leave it on the heat for another 15 minutes. Turn off the heat and sprinkle the dish with sesame seeds.
11. Duck and Apple Salad
A very simple yet exquisite festive recipe.
You will need: 3 duck breasts, 1 apple, 1 red onion, salad leaves, 2 tbsp grainy mustard, 4 tbsp red wine, 3 tbsp olive oil, 1 tsp powdered sugar, 1 clove garlic, half a bunch of cilantro.
Preparation: Mix minced garlic, half the wine, mustard, spices, powdered sugar, and olive oil. Season the duck breast with spices and pan-fry. Pour the remaining wine into the rendered fat, bring to a boil, and remove from heat. Arrange duck pieces, thin apple slices, and onion rings on salad leaves, drizzle with the wine from the pan, and toss with the dressing.
12. Duck with Cherries
Another recipe for how to cook a whole duck deliciously and easily.
You will need: 1 duck, 500g cherries, 1 cup dry red wine, 100ml olive oil, salt, and pepper.
Preparation: Rub the duck with salt and pepper, place it in the oven, and roast for 40 minutes at 200 degrees Celsius, basting constantly with oil. Simmer the cherries in red wine and pour the cherry sauce over the duck. Salt and pepper again, and bake for another 10-15 minutes.
13. Duck and Bean Ragout
Pork sausage makes this dish even heartier and more nutritious.
You will need: 4 duck legs, 150g pork sausage, 70g bacon, 250g beans, 200g onion, 120g carrots, 1 clove garlic, 1 tomato, 2 tbsp tomato paste, 300ml broth.
Preparation: Pan-fry the duck legs in a skillet until beautifully golden. Separately, fry the onion, add the beans, pour in the broth, and simmer covered for 20 minutes over low heat. Add the tomato paste and simmer for another 20 minutes.
Chop the bacon and sausage, fry them together, and add to the beans. Lastly, fry diced carrots in the fat left from the bacon. Place the beans, carrots, and duck in a baking dish, and bake in the oven for half an hour at 200 degrees Celsius.
14. Roasted Duck with Persimmon
A magnificent dish perfect for persimmon season!
You will need: 1 duck, 300g persimmon, 2 onions, 50g butter, 100ml dry white wine, 1 tbsp vegetable oil, 1 tsp wine vinegar, ginger root, cloves, thyme, cinnamon, red pepper, and salt.
Preparation: Clean and rinse the duck, then cut it into pieces. Finely chop the onion and ginger, mix them with wine, vinegar, and spices, and marinate the duck in this mixture overnight. Place the duck in an oiled baking dish, cover with parchment paper, and bake for 45 minutes at 190 degrees Celsius.
Fry the persimmon with cinnamon and red pepper in butter and arrange it on a plate. Pour the remaining marinade into the same pan, add the remaining oil, and simmer until smooth. Transfer the cooked duck to the persimmon and pour the sauce over everything.
15. Duck in Plum Sauce
Just three main ingredients – and true magic is ready!
You will need: 2 kg duck, 700g onion, 1 kg plums, basil, cilantro, spices, and herbs.
Preparation: Cut the duck into pieces, slice the onion into half-rings, and blend the plums with herbs and spices. Place the duck in a cauldron, lightly fry, and transfer to another dish. In the same cauldron, fry the onion, season, and then add the duck. Simmer for 3 minutes, pour in the plum sauce, add a little water, and boil over medium heat for 20 minutes. Reduce the temperature, cover the cauldron, and simmer for another half hour.
16. Duck Terrine
Terrine is something between a casserole and a pâté.
You will need: 1.5 kg duck breast, 150g pork fat, 200ml cream, 2 eggs, 30g flour, 40g bacon, 50g butter, 75g pine nuts, 1 onion, 1 apple, 3 tbsp cognac, rosemary, salt, and pepper.
Preparation: Dice two duck breasts into small pieces and mix with rosemary, salt, pepper, and cognac for 40 minutes. Mince the bacon, onion, and apples, and fry everything together in a pan. Grind the remaining duck breasts with pork fat in a blender to a coarse mince, then mix with the onion and apples and blend again.
In melted butter, fry the flour, pour in the cream, beat in the eggs, and let the sauce thicken. Place the blended mince, duck pieces, and pour the sauce into a baking dish. Mix, sprinkle with pine nuts, place in a roasting pan with water, and bake for 10-15 minutes at 180 degrees Celsius.
17. Duck in Beer
Beer makes duck meat more piquant and tender.
You will need: 1 duck, 1 tbsp salt, 1 tsp each black pepper, mixed peppers, dried garlic, and Provence herbs, 500ml dark beer, 1 apple, 1 orange, and 3 bay leaves.
Preparation: Cut the duck into large pieces, coat in the spice mixture, and place in a deep baking dish. Arrange bay leaves, sliced apple, and orange, and pour in the beer. Bake the duck covered for 2 hours at 180 degrees Celsius. 10 minutes before the end, remove the lid to allow the dish to brown.
18. Duck and Feta Appetizer
A wonderful individual appetizer for a festive table!
You will need: 6 slices bread, 1 slice bacon, 100g duck, 100g feta cheese, 1 tbsp soy sauce, a handful of cherry tomatoes, 30g hard cheese.
Preparation: Cut round circles from the bread to fit muffin molds, and place them at the bottom. Line the sides with bacon slices and fill with the stuffing. For the stuffing, mix shredded cooked duck, feta cheese, quartered cherry tomatoes, hard cheese, and soy sauce. Bake at 200 degrees Celsius until the bacon is beautifully browned.
19. Duck and Orange Salad
Another way to serve this popular combination.
You will need: 160g duck fillet, 200g salad leaves, 70g cherry tomatoes, 70g oranges, balsamic vinegar, cheese, spices.
Preparation: Lightly pound the duck fillet, season with spices, pan-fry, and cut into strips. Peel the oranges and cut the segments in half, and halve the cherry tomatoes. Arrange all ingredients on salad leaves, drizzle with balsamic vinegar, and sprinkle with grated cheese.
20. Canned Duck Stew
The perfect homemade duck meat preserve!
You will need: 1 duck, 2 bay leaves, 8 peppercorns, 1 tsp salt, duck fat.
Preparation: Cut the duck into small pieces and arrange in sterilized jars with bay leaves and spices. Place pieces of duck fat on top, seal tightly with foil, and simmer the duck in the oven for 4 hours at 200 degrees Celsius. If necessary, add boiling water to the jars and seal, then refrigerate the next day.