15 Simple Duck Recipes

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 simple duck recipes that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Simple Duck Recipes

Roasted Duck

Roasted Duck

2 hr 10 min
Whole duck, black pepper, melted butter
Roasted Whole Duck - Basic Recipe for Crispy Skin

Roasted Whole Duck – Basic Recipe for Crispy Skin

2 hr
Whole duck, orange, celery, boiling water, black pepper
No reviews
Maple Leaf Farms
Whole Roasted Duck

Whole Roasted Duck

2 hr
Cinnamon, fennel seeds
Bake It With Love
Roasted Duck

Roasted Duck

2 hr 10 min
Duck, garlic powder, black pepper, navel orange, dried rosemary
The Rustic Elk
Duck breast recipes

Duck breast recipes

Duck breast
No reviews
BBC Good Food
Roast Duck Recipe

Roast Duck Recipe

3 hr 20 min
Balsamic vinegar, lemon, pekin duck
Julia’s Album
Honey Roast Duck Recipe

Honey Roast Duck Recipe

2 hr 10 min
Whole duck, garlic powder, black pepper
House of Nash Eats
Crisp Roast Duck

Crisp Roast Duck

Long island duck, hot water, black pepper
Whole Roasted Duck with Orange Sauce

Whole Roasted Duck with Orange Sauce

3 hr 40 min
Balsamic vinegar, orange juice, long island duck, butter, fresh rosemary
Easy Duck Confit

Easy Duck Confit

2 hr 25 min
Duck legs
Simply Recipes
Roast Duck

Roast Duck

Duck, black pepper
No reviews
Martha Stewart
The Best Roast Duck Recipe (with gravy)

The Best Roast Duck Recipe (with gravy)

3 hr 10 min
Whole duck, potatoes, lemon, chicken broth, carrot
Everyday Delicious
Slow Roasted Duck with Crispy Skin

Slow Roasted Duck with Crispy Skin

3 hr 30 min
Whole duck, balsamic vinegar, raspberry jam, ruby port, chipotle powder
Just a Little Bit of Bacon
Whole Baked Duck Recipe (Extra Easy)

Whole Baked Duck Recipe (Extra Easy)

1 hr 50 min
Duck, apples, carrots, celery, mayonnaise
How to Cook a Duck Breast

How to Cook a Duck Breast

35 min
Duck fat, duck breasts
Hunter Angler Gardener Cook

How is duck best cooked?

Whole duck is usually roasted in one of two ways; Chinese-style where the skin is dried and lacquered as it cooks, or in the same way as a roast chicken in a hot oven. Roast duck however, unlike chicken, needs considerable help in de-fatting or it will taste greasy.

How do you cook duck so it’s tender?

Set the duck halves on the vegetables, cut sides down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and reduce the oven temperature to 275°. Roast the duck for about 3 hours longer, until the meat is very tender and most of the fat has rendered.

Should I boil duck before roasting?

Watch step-by-step how to carve your bird for serving. Enjoy duck for any occasion with this easy recipe for roasting a whole duck. This method includes boiling the duck for 10 minutes to help render out the fat, which creates crispy skin and moist meat.

What does duck go best with?

12 Best Duck Sides

  • Arugula Salad.
  • Dauphinoise Potatoes.
  • Mashed Sweet Potatoes.
  • Mashed Pumpkin.
  • Polenta.
  • Glazed Carrots.
  • Orange Sauce.
  • Roasted Vegetables.

How do you prepare a duck to eat?

Prepare the duck

  1. Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. …
  2. Set the duck on the working surface. …
  3. Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating – you will discard them after cooking).

Can you eat duck if it’s pink in the middle?

Duck breast is best served medium rare and pink in the middle as overcooking can cause it to dry out.

Why do you cook duck in a cold pan?

Why It Works. Scoring the skin increases the surface area of the fat, allowing it to render off faster with greater exposure to heat. Starting the duck breast in a cold pan, and then cooking low and slow, gives the fat more time to render, while the meat becomes tender and juicy.

Should I cover duck when roasting?

Roast the duck, covered (more on that in a second), for one hour at 350 degrees F. Many recipes call for roasting duck uncovered to crisp the skin, and I do uncover it towards the end. I prefer to start with it covered to release most of the fat without it splattering all over my oven.

Should duck juices run clear?

Basically identifying when duck is cooked is the same as for chicken: the internal temperature of the thickest part of duck should be 75° when tested with a meat thermometer, cook at the temperature and the time period recommended on the packaging or the juices run clear and no blood should be apparent.

Why is my roast duck tough?

When duck breast is seared at a higher temperature, the flesh quickly cooks before enough fat has rendered out, leaving you with a thick, flabby layer of fat over tough meat. When you use gentle heat, the fat has time to render off, while heat slowly transfers to the flesh through the buffer of the thick skin layer.

Do you cover duck with foil when roasting?

Season. Cover the wings and legs with aluminium foil to avoid them from drying while cooking. Place the duck in a Dutch oven breast side up.

What is cooked duck called?

Duck Confit is an adored, age-old French preparation for duck. Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection.

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