Do you want to roast a duck for Easter? Why not!
If you have already eaten too much chicken and do not eat lamb, duck meat will be a great alternative.
Combined with honey or apples, it will decorate your holiday table.
Get inspired by our best Easter duck recipes .
Honey glazed duck breast
Excellent duck breasts can be prepared with honey and balsamic. The result will be this delicious dish.
- 2 large duck breasts
- salt and pepper
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of honey
- juice of 1 lime
- Preheat the oven to 120°C.
- Use a sharp knife to score the skin, but be careful not to cut into the meat itself. Heat a pan or pot.
- When the pan is fully heated, place the breasts skin side down and roast for 8 minutes, resisting the urge to turn them.
- Let the skin brown nicely to make it crispy. The breast should not stick to the bottom thanks to the fat that will release the meat. Roast for 8 minutes, turn and roast for another 3 minutes.
- Remove the breasts from the pan and carefully wrap them in foil. Put them in a baking dish in the oven and prepare the sauce in the meantime.
- Pour off all the fat from the pot, except for the fat that clings to the edges. Add balsamic vinegar, honey and lime juice, reduce heat and stir.
- Unwrap the duck from the foil and pour the juices that remain with the meat into the deglazed mixture. Then soften the juice with a few spoonfuls of chicken stock or improve it with a piece of butter.
- Return the breasts to the pot for about 30 seconds to reheat. Slice and pour the juice over them before serving.
You have already finished the main course. But what to prepare for soup? Get inspired by our recipes for Easter soups in one place.
Easter roast duck with raisin salad
Easter roast duck deserves a lot of care. This recipe is a bit longer to prepare, but the result is a reward.
- 1 duck (approx. 2 kg)
- a teaspoon of ground cinnamon
- a teaspoon of allspice
- 3 spoons of soft marmalade
- 2 romaine lettuces, quartered
- zest of 1 lime
Ingredients for dressing
- 1 tablespoon of rapeseed oil
- 1 shallot, finely chopped
- ½ teaspoon of ground cumin
- ½ teaspoon ground coriander
- 50 ml of olive oil
- ½ vanilla pod, split and seeded (you’ll use this too)
- 50 g of raisins
- 1 tablespoon of vinegar
- juice of ½ lime
- Preheat the oven to 200°C. Mix the cinnamon and allspice with 1 tablespoon of flaky sea salt.
- Rub the spice mixture under the skin and place the duck in a large enough roasting pan.
- Bake for 25 minutes. Remove the duck from the oven and reduce the temperature to 140°C.
- Continue baking for 1.5 hours, basting every 30 minutes or so. Then increase the temperature again to 200°C, brush the duck with jam and return it to the oven for about 20 minutes, until the skin is beautifully glazed.
- If the color is still light, let the duck cook a little longer. Let the duck rest for about 15-20 minutes before serving.
- While baking, prepare the dressing. Heat the canola oil in a small pan and fry the shallots until soft. Add the spices and fry for another minute.
- Pour in the olive oil, vanilla seeds and pod and cook slowly for about 20 minutes. Then add raisins, vinegar and lime juice. Season and let cool.
- When the dressing has cooled, add the quartered little gem salad. Sprinkle the duck with lime zest and serve with the salad.
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Easter duck with baked apples
You can bake your Easter duck using just two ingredients. Don’t you believe? Taste it!
- 1 duck weighing approx. 1.5 kg
- 4 medium-sized apples
- Preheat the oven to 120°C. Remove any excess fat from the duck.
- Use a barbeque fork or needle to pierce the skin – being careful not to puncture the meat at the same time.
- Generously coat the inside and outside of the duck with flaky sea salt, then place it breast side down on the baking sheet. Bake for 3 hours and baste regularly. Meanwhile, prepare the apples.
- Gently cut a thin line around each one (this will keep the fruit from exploding during baking).
- After 3 hours, remove the duck from the oven and increase the temperature to 180°C. Place the duck on a plate and carefully pour off most of the fat from the roasting pan. Return the duck to the roasting pan and bake for another 30 minutes.
- Then put the apples in the baking dish around the duck and bake for the last 30 minutes. You should now have the crispiest duck and the apples at their tastiest stage.
- Let the duck rest for about 10 minutes, then carve and serve with the apples.
Duck on oranges
You can also try the traditional treatment in France at home. Fresh delicious food.
- 4 oranges
- broth (preferably duck, it can also be chicken)
- 3 spoons of sugar
- 1 tablespoon of butter
- Peel two oranges. Cut the skin into thin strips and boil it briefly to lose its bitterness.
- Salt and pepper the duck on all sides. Don’t forget the abdominal cavity. Put half of the chopped pieces of orange peel into it, put it in a baking dish, pour over and bake for 15 minutes at 230°C. Then reduce the temperature to 160°C and bake for about an hour and a half until soft. Let it rest.
- While the duck is baking in the oven, prepare the sauce. Put the sliced oranges without the peel into circles, sugar and the juice squeezed from the last two oranges in the saucepan.
- Reduce by a third. Pour in the stock and boil for half. Season with salt and pepper if needed. Stir in the butter.
- Serve the duck with baked potatoes topped with orange sauce.
Easter duck with stuffing
There are many recipes for stuffing, you just have to choose. A denser and more spicy stuffing is always suitable for duck.
After stuffing, we sew up the stuffed duck or secure it with toothpicks and bake it with its back down. While baking, baste with hot water or broth.
- caraway seeds
- 3 rolls
- 100 ml of milk
- 1 egg
- 1 onion
- a handful of nettles or spinach
- 120 g of smoked meat
- 3 cloves of garlic
- The duck is best salted the day before, filled with stuffing, secured with pins or sewn and seasoned.
- Prepare the filling by placing the diced rolls in a bowl, sprinkling plenty of milk so that they soak.
- Salt, pepper, grate a little nutmeg, add crushed garlic, beaten eggs, nettles (spinach) and diced smoked meat. Mix by hand.
- Place the duck in the roasting pan, breast side down. Pour in water, add onion cut into wedges and slowly bake for two hours at 160 °C.
- Then turn it over, add water if necessary and bake for another hour until golden. After baking, it is good to leave the meat for min. 10 minutes so-called rest.
- We traditionally serve it with a fluffy dumpling and red cabbage.
Do you like stuffing? Try to prepare another kind according to our great recipes for Easter stuffing !
How to debone a duck?
Have you thought of making a good roulade out of the duck? It’s easy. But first you have to debone the duck, which can be a bit more complicated. But you can do it with us.
If you avoid this cooking discipline, read our guide and see for yourself that there is nothing to fear.
Prepare the duck and a large tray, as well as a sharp knife and kitchen scissors.
First remove the breast, which is the tastiest meat on the whole duck. Carefully cut the breast away from the bone, along the ribs where it will be easiest to do. Do the same procedure on both sides of the sternum.
Then move to the thigh. Hold the thigh with one hand and cut away the remaining muscle mass from the ribs, carefully encircling the knife all the way to the spine. Feel the hip joint and pull to break the joint.
Follow the same procedure for the wings. Make an incision around the joint to separate the skin. Then take the wing in your hand and twist it to both sides to break it.
Watch the video tutorial from chef Tibor Tompich, which will show you how to bone a duck better.
How did your Easter duck recipe go? If you love poultry and want more meat courses this Easter, try the Easter chicken , which can easily compare with these recipes.