Want to dazzle your visit?
Or just flash in front of the family?
Then our duck recipes are just right for you!
Try, for example, Peking duck, duck with honey or duck with orange sauce.
You will enjoy!
Duck roasted on cumin
Slow-roasted duck with a crispy skin is served here as a festive dish. It is most often served with stewed red cabbage and potato dumplings. Prepare it according to our simple recipe!
- 1 whole duck weighing 2-3 kg
- 1 teaspoon of salt
- ½ teaspoon whole cumin
- Rinse the duck well under running cold water.
- Dry with paper towels.
- If necessary, cut off the wings.
- Cut off the excess skin from the neck (according to how the duck is prepared from the store).
- Salt generously on all sides.
- Pour salt into the abdominal cavity as well.
- Rub the cumin into the skin of the duck.
- If you cut the wings, place them in the bottom of the baking dish.
- Place the duck breast side down on them.
- Cover the baking pan with a lid and put it in an oven preheated to 160 °C for 2 hours.
- After two hours, remove the lid from the roasting pan and turn the duck breast side up.
- Increase the temperature to 180°C and roast the duck until a crispy crust forms on the surface.
- This takes about half an hour.
- Serve with steamed red cabbage and potato dumpling.
We also have a selection of the 5 best duck recipes for Easter that the whole family will enjoy!
Spaghetti carbonara with duck breast and Szechuan pepper
Spaghetti carbonara is absolutely perfect, especially when prepared traditionally. However, sometimes we may be in the mood for a milder version, where duck fat is not used. Try this recipe where spaghetti carbonara is topped with Szechuan pepper duck breast.
- 1 duck breast (approx. 200-250 g)
- 160 g spaghetti
- 1 egg
- 3 egg yolks
- Szechuan pepper to taste
- freshly ground pepper to taste
- 50 g of grated Parmesan cheese + a little for serving
- Fry the Szechuan pepper in a pan for 1-2 minutes.
- Place the breasts on a cutting board, skin side up.
- Using a sharp knife, make several shallow cuts in the skin in a cross pattern.
- Turn the duck.
- Trim off any excess skin and reserve for later.
- Season both sides of the duck breast with salt and Szechuan pepper.
- Allow to absorb for 10 minutes before baking.
- Preheat the oven to 200 degrees Celsius.
- Place the breasts, skin side down, on a hot cast iron skillet.
- Also add the cut pieces of skin.
- After two minutes, lower the flame a little if necessary.
- Wait another 5 to 6 minutes, the skin should start to get crispy and there should be a lot of fat in the pan.
- Once you’re happy with the skin and the pan is hot enough, turn the breasts over and quickly sear them on the other side.
- Turn the duck back to its skin side and transfer the pan to the oven.
- Bake for 5 to 8 minutes, or until the meat is at least 55°C.
- Remove the duck from the oven.
- Save the burnt fat from the pan.
- Let the duck and skin pieces rest for at least 8 minutes.
- Cook the spaghetti.
- For al dente, you will cook them about 1 minute less than what is indicated on the package.
- Add the eggs, egg yolks and a pinch of Szechuan pepper to a large bowl.
- Mix it up.
- Add Parmesan cheese and mix.
- When the pasta is almost done, thinly slice the duck breast.
- Keep a few slices aside.
- Cut the rest of the slices vertically again into small bars.
- Finely chop the crispy skin pieces.
- Add all the reserved cooled fat to the eggs.
- Mix it up.
- Drain the finished pasta (reserving some of the cooking water) and add it to the egg mixture.
- Mix it up.
- If the sauce seems too thick, add a little pasta water and stir.
- Add the chopped duck to the pasta and give it a quick stir.
- Put the pasta on a plate and add the egg mixture.
- Top with some crispy fat and a few slices of duck.
- Season with Szechuan and black pepper and grated parmesan cheese.
Roasted duck breast with honey glaze
If you’ve never cooked duck before, this is the recipe for you. Pan Roasted Duck Breast with Sticky Honey Soy Glaze is simply delicious and incredibly easy to make!
- 4 duck breasts (about 150 g each)
- 4 crushed garlic cloves
- 2 teaspoons of chopped ginger
- 1 red chili pepper, seeded and finely chopped
- ½ cup chicken stock
- ¼ cup soy sauce
- 3 spoons of honey
- 1 teaspoon lime juice
- Pat the duck breasts dry with paper towels, then score the skin with a sharp knife.
- Be careful not to cut the meat.
- Salt well.
- Heat a large skillet over medium-high heat and add the breasts, skin side down.
- Fry for 6-7 minutes until the skin is a deep golden brown and there is plenty of fat in the pan.
- Turn the duck over and sauté for another 2-3 minutes until done to your preference.
- Remove from pan and set aside.
- Drain the duck fat and leave a few teaspoons in the pan.
- Add the ginger, garlic and chilli to the pan and sauté until fragrant.
- Pour in the stock, soy sauce, honey and lime juice and cook until the sauce is reduced by half.
- If necessary, season with additional soy sauce, honey or lime.
- Portion the duck and serve with boiled rice, cucumber, spring onion and red pepper.
- Pour sauce over and serve.
Enjoy our other 5 great recipes for duck breasts . Juicy and ready in a minute!
Peking duck with mandarin pancakes
Crispy duck breast and homemade mandarin patties are a great dish that will definitely impress your guests. Moreover, it is easier to prepare than it seems at first glance!
For the duck:
- 4 boneless, skin-on duck breasts, rinsed and thoroughly dried with a paper towel (about 170-200g each) with skin on
- 1/4 teaspoon salt
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1/8 teaspoon five-spice spice
- 1 tablespoon of oil
For mandarin patties:
- 1 and 1/2 cups plain flour
- 1/8 teaspoon salt
- 2/3 cup boiling water
- 1 teaspoon of oil
- 1 cucumber (cut into thin strips and seeds removed)
- 1/2 cup yellow cantaloupe, thinly sliced (optional)
- 2 spring onions, cut into thin strips
- 3 cloves of garlic. finely chopped and mixed with 1 tsp oil for a paste (optional)
- 3 tablespoons hoisin sauce
- Mix the salt, soy sauce, wine and five spice in a bowl and rub into the duck.
- Place the duck breasts on a plate, skin side up, and marinate overnight in the refrigerator.
- Mix the flour and salt in a heatproof bowl.
- Pour the boiling hot water into the flour mixture and mix until it forms a ball.
- Once the dough has cooled, knead it for 8 minutes until smooth.
- Cover with foil and let rest at room temperature for at least 1 hour.
- Roll the dough into a cylinder and cut into 12 equal parts.
- Shape each piece into a ball and make discs about 5 cm in diameter from the balls.
- Lightly coat the 6 discs with oil, including the sides.
- Layer the remaining 6 discs on top of the 6 oiled discs.
- Using a rolling pin, roll the discs into 18 cm circles.
- Heat a pan over medium-low heat and place one patty in it.
- After 30 to 45 seconds, you will see air pockets forming between the two patties.
- Turn the patty over; it should be white with a few faint brown spots.
- After another 30 seconds, the air pockets will be large enough to separate the two patties.
- Remove the patties to a plate and let cool for 30 seconds.
- Now carefully spread both patties at the seams.
- Place the pancakes on a plate and cover with a warm kitchen towel.
- Repeat until all patties are done.
- Preheat the oven to the grill function.
- Heat an oven-safe pan and add 1 tablespoon of oil.
- Roast the duck breasts, skin side down, for 6-8 minutes.
- After 6-8 minutes, or when the duck skin is slightly crispy and dark golden brown, drain off the duck fat and discard.
- Turn the duck breasts skin side up and put them in the oven for about 3 minutes.
- Remove the duck from the oven and let it rest for 10 to 15 minutes.
- Transfer to a cutting board and cut into thin slices with a sharp knife.
- Serve with warmed pancakes, cucumber, watermelon (optional), spring onion, garlic paste and sauce.
Duck stuffed with rice and apples
A luxurious roast duck stuffed with apples and brown rice is perfect not only for the holiday table, but also as the main course of your next lunch or dinner.
- 1 duck
- 1 cup mayonnaise
- 6 crushed large cloves of garlic
- 1/2 large onion, chopped
- 1 spoon of garlic salt with parsley
- 1 teaspoon of pepper
- 3 cups of cooked brown rice
- 1 large green apple
- 2 large carrots
- In a medium bowl, combine mayonnaise, garlic, onion, and spices.
- Rinse the duck and pat dry with a paper towel.
- Brush the duck with the mayonnaise mixture and cover tightly with foil.
- Leave to marinate in the fridge overnight.
- The next day, wipe off the excess marinade from the duck.
- Peel the carrot and cut it into large pieces.
- Cut the apple into about eight slices.
- Stuff the duck with rice and place carrot and apple slices on top.
- Bake the duck at 175°C for about 90 minutes or until golden brown on the outside.
- Remove as much of the carrots and apples as possible before slicing.
- Enjoy your meal!
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Slow-roasted duck with olives and Provençal spices
This is the tastiest duck recipe you can find! You can get the most out of it by slowly roasting it with aromatic spices and then grilling it. Serve with the perfect sauce with olives and you will create an absolutely unforgettable dish!
- 2 large onions, roughly chopped
- 1/4 cup plus 2 teaspoons coarsely chopped flat-leaf parsley
- 1 tablespoon plus 1 teaspoon chopped thyme
- 8 cloves of garlic, halved
- 2 bay leaves
- 1 large stalk of celery, cut into approx. 0.5 cm pieces
- 1 halved duck weighing about 2kg, with backbone, neck and wingtips removed – save for the stock though
- 2 teaspoons of salt
- 1 teaspoon ground black pepper
- 1 teaspoon Provencal spices
- 1 tablespoon of tomato puree
- 1/2 cup dry white wine
- 3 cups of water
- 1 cup chicken stock, preferably homemade
- a pinch of sugar
- 1 and 1/2 cups pitted green olives, rinsed
- Preheat the oven to 250° Celsius.
- In a small baking dish, spread half the chopped onion, 1/4 cup parsley, 1 tablespoon each thyme and garlic, bay leaves and celery stalks.
- Prick the duck skin all over with a fork and rub the duck with 2 teaspoons of salt, 1 teaspoon of black pepper and 1 teaspoon of herbs de Provence.
- Place the duck halves cut side down on top of the vegetables and bake for 10 minutes.
- Pierce the duck skin again, cover the roasting pan with foil and reduce the oven temperature to 135° Celsius.
- Roast the duck for about 3 more hours, until the meat is very tender and most of the fat has rendered.
- Meanwhile, in a large pot, sear the backbone, neck and wing tips over low heat until well browned all over.
- Add remaining chopped onion and cook over low heat until browned, about 4 minutes.
- Drain the fat from the pan and add the tomato puree.
- Cook, stirring occasionally, for about 3 minutes.
- Add the white wine and bring the mixture to a boil.
- Add the water, chicken stock, and sugar and simmer until the liquid is reduced to 1 cup, about 1 hour.
- Strain the broth and remove the fat from the surface.
- When the duck is tender, transfer it to a work surface.
- Halve each duck half, removing all vegetables, fat pockets and loose bones.
- Transfer the duck pieces to a rimmed baking sheet lined with parchment paper, skin side up.
- Strain the juice from the baking pan into a saucepan and skim off the fat.
- Boil the strained juice until it is reduced to 1/4 cup.
- Add the strained broth and olives to the pot and cook for 10 minutes.
- Season the sauce with salt, pepper and Provencal spices.
- Preheat the oven to the grill function.
- Season the duck with herbs de Provence, salt and pepper.
- Grill for about 5 minutes or until the duck is hot and the skin is crispy.
- Spoon the sauce onto a plate and place the duck on top.
- Sprinkle with the remaining 2 teaspoons chopped parsley and 1 teaspoon thyme and serve.
Venetian duck ragout with pappardelle
A rich Venetian duck ragout with cinnamon, orange and white wine is a wonderful addition to pappardelle pasta. This dish has a festive feel to it, but you can make it any time of the year. It’s easy to prepare, tastes great and is sure to impress!
- 2 large duck legs
- 1 carrot, finely chopped
- 1 onion finely chopped
- 1 stalk of celery, finely chopped
- peel of 1 orange
- juice of 1 orange
- 1 teaspoon of cinnamon
- 150 g tomato passata
- 1 heaping spoonful of tomato puree
- 150 ml of white wine
- 1.2 liters of chicken stock
- salt and pepper
- 1 bay leaf
- 2 tablespoons of olive oil
- 400 g of pappardelle pasta
- Parmesan for serving
- Season the duck legs with salt and pepper, then rub ½ teaspoon of cinnamon all over.
- Fry the thighs in a large pan with a little olive oil over a medium to low heat for 7-8 minutes on each side until browned and set aside on a plate.
- Add 1 tablespoon of olive oil to the same pan.
- Then add the chopped carrots, onion and celery stalks, orange peel, bay leaf and ½ teaspoon cinnamon and slowly sauté for 10 minutes, stirring frequently, until the vegetables are tender.
- Add the thighs back to the pan and add the wine.
- Reduce the wine by half, then add the orange juice, tomato paste, tomato paste and stock and stir to combine.
- Cook slowly, uncovered, for 2 hours, turning the thighs halfway through cooking.
- If the sauce reduces too much, add more stock or water.
- Turn off the stove and remove the duck legs.
- Let the thighs cool on a cutting board for 10 minutes, then separate the meat from the bone with a fork.
- Roughly chop it and add it back to the sauce.
- Heat the ragout while your pasta is cooking.
- Bring salted water to a boil in a large pot and cook the pappardelle according to package directions.
- Drain the pasta, reserving some of the cooking water in case the sauce has reduced too much.
- Add the pasta to the ragout.
- Mix and serve in bowls with freshly grated Parmesan cheese.
Try our delicious recipes for pasta pomodoro with tomato sauce . They are delicious!
Slow Cooker Duck
Did you know that you can also cook a whole duck in a slow cooker? Try serving this low-carb, paleo and whole30 dish during your next gathering with family or friends.
- whole duck, weighing 3-5 kg
- 2 stalks of celery, chopped
- 2 medium carrots, chopped
- 1 small onion, chopped
- 2 sprigs of fresh herbs
- 2 teaspoons oil of your choice
For basting the duck:
- 2 and ½ teaspoons of smoked paprika
- 1 and 1/2 teaspoons of salt
- 1 and 1/2 teaspoons of oregano
- 1 teaspoon of dried garlic
- 1 teaspoon of dried minced onion
- 1 teaspoon of pepper
- 1/2 teaspoon cayenne pepper
- If you have a duck with offal, remove it.
- Rinse and pat dry the duck.
- Pierce the skin of the duck with a knife or fork (so the fat will drain out during cooking).
- Drizzle the oil evenly all over the duck.
- Stuff the duck cavity with celery stalks, carrots, onions and fresh sprigs of herbs.
- In a small bowl, mix the spices for the rub.
- Season the duck all over with the resulting mixture.
- Add the seasoned duck to the slow cooker.
- Cook either on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Remove the duck from the slow cooker and let it rest for another 10 minutes before slicing.
- If you want a crispy crust, preheat the oven to the grill function.
- Place the duck on a baking sheet.
- Place the tray in the oven and grill for 3-5 minutes or until the skin is crispy to your liking.
- Enjoy it!
Roasted duck legs with oranges and wild rice
This dish is an absolutely luxurious appetizer to serve during a special occasion. This is definitely not a meal that you prepare for dinner during the week.
For the duck legs:
- 4 duck legs
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon white pepper
For the orange sauce:
- 1 cup white wine vinegar
- 1 cup orange juice (about 4 oranges)
- 1 tablespoon of orange peel
- 1 clove of garlic, grated
- 2 spoons of honey
- 1/4 teaspoon salt
- a pinch of red chili flakes (optional)
- 2 tablespoons of butter
- 2 tablespoons of orange liqueur
- orange wedges for garnish
- fresh mint for garnish
For wild rice:
- 1 cup wild rice
- 3 cups chicken broth
- 1 clove of garlic, grated or finely chopped
- 1/2 teaspoon of salt
- Preheat oven to 175°F
- Spray a baking sheet with cooking spray and add a wire rack to it.
- Poke several small holes in the duck legs with the sharp end of a wooden skewer.
- This will allow the rich fat to release as it cooks.
- Rub the duck legs with olive oil and season with salt and white pepper.
- Add to the rack on the prepared baking sheet and move to the middle rack of the preheated oven.
- Bake for 1 and 1/2 hours, the internal temperature of the meat should be 80°C.
- Start checking the temperature after an hour and 15 minutes.
- Remove the baked meat from the oven, cover with foil and let it rest for 10 minutes.
- While the duck legs are baking, prepare the orange sauce.
- In a small saucepan, bring wine vinegar, orange juice and zest, and garlic to a boil over medium-high heat, then reduce heat to simmer.
- Let the sauce reduce to 1 and 1/4 cup, this will take about 20-30 minutes.
- Stir in the honey, 1/4 teaspoon salt, and a pinch of chili flakes.
- Cook until you have a syrup reduced to about 1 cup.
- Whisk in the butter and orange liqueur and cook for 30 seconds.
- Remove from heat, cover and set aside.
- Add the chicken stock to a medium saucepan over medium heat and when it starts to boil, add the rice, garlic and salt.
- Reduce the heat to low, cover and cook for about 45-60 minutes, or to your liking.
- Remove from heat, drain off any remaining liquid, cover and set aside until ready to serve.
- To serve, place a portion of wild rice on each of four plates, place one duck leg on top of the rice, and spoon 2 or 3 tablespoons of the orange sauce around the duck legs on the plate.
- Add orange wedges and mint for garnish.
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Rillettes are a fancy way of saying “preserved meat” but perfectly prepared. It is basically a rich, fatty, meaty spread that is spread on bread. You can keep it in the fridge for several months, so it’s great if you don’t have time or the mood to cook after a long day at work.
- 2 duck legs
- 250 g of duck fat
- 2 cloves of garlic
- 5 sprigs of fresh thyme
- 50 g of shelled pistachios
- 50 g sultanas
- 1 teaspoon shallot vinegar
- Preheat the oven to 150º C.
- Place the duck legs and lard in a roasting pan, season, then crush and add the garlic and 3 sprigs of thyme.
- Cover with foil and roast for 2 hours or until the meat is falling off the bone.
- Remove from the oven.
- After cooling, remove the skin and separate the meat from the bone.
- Roughly chop the meat and stir in the pistachios and sultanas, then add the vinegar and the remaining thyme leaves.
- Add enough shortening to bring the mixture together – it should be about 2 tablespoons.
- Season to taste.
- Serve spread on bread.
We also have 8 great recipes for delicious homemade pate for you. It’s a piece of cake with us!
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