There’s a reason why people have raised ducks for food for over 4000 years — they’re packed full of nutrients, they’re versatile, and delicious! Duck, like other types of poultry, is an excellent source of protein, B-vitamins, zinc, and iron. Boosting satiety, it helps you feel fuller, for longer. Meaning, when you cook with duck, you’ll feel satisfied each and every time. Try these recipes to benefit from the wonderful and complex flavors of duck today!
Duck Stir-fry with Greens
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 Servings
Calories: 160 kcal
Ingredients
- 2 duck breasts sliced thin
- 1 tbsp grated ginger
- 1 chili deseeded and sliced
- 1 tsp soy sauce
- 4 green onions sliced
- 400 grams bok choy sliced
- 2 tbsp fish sauce
- 1 tsp flour
- 2 tsp oil
Instructions
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Heat oil in a wok, cooking the duck for 2 minutes (remove from heat and set aside).
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Add chili, ginger, green onion (reserving a small handful), and bok choy — cook until the bok choy is wilted.
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Next, add soy and fish sauce, followed by flour and a splash of water. Once thickened, toss duck in the sauce and serve (garnish with remaining green onion).
Herby Squash with Crispy Duck
Prep Time
20 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 30 mins
Servings: 8 Servings
Calories: 290 kcal
Ingredients
- 2 kg duck
- 1 bunch mint chopped fine
- 1 chili deseeded and chopped
- 1 tsp coriander seeds
- 1 butternut squash
- 2 limes juiced and zested
- 1 tsp sesame oil
- 5 green onions sliced thin
- 1 garlic clove minced
- 1 tbsp soy sauce
- 1 large bunch coriander finely chopped
- 1 tbsp olive oil
Instructions
-
Preheat oven to 350 degrees F. Wash duck and pat dry — season with salt and pepper. Place in a tray and roast for 2 hours.
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Cut squash into wedges, place into a roasting tray and drizzle with ½ tbsp olive oil. Sprinkle on coriander seeds, salt, pepper, and chili. Once the duck has been cooking for 1 hour and 15 minutes, roast the squash for 45 minutes.
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In the meantime, combine the remaining oil, lime juice, soy sauce, and sesame oil. Stir in chopped coriander and sliced green onion.
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After 2 hours, shred the duck with two forks and place into a large bowl. Mix in mint and dressing, tossing together. Plate and serve.
Orange Roasted Duck
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 2 Servings
Calories: 295 kcal
Ingredients
- 1 5- pound duck
- 2 oranges quartered
- 3 tbsp soy sauce
- ¼ cup orange marmalade
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
Instructions
-
Preheat oven to 350 degrees F.
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Setting aside 3 pieces of quartered orange, place the remaining wedges into the duck. Tie the legs together with kitchen string. Lightly pierce the skin with a fork (without piercing the meat). This allow the fat to drip out while roasting.
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Combine marmalade and soy sauce in a bowl, rubbing 3 tbsp under the skin by the breast meat. Sprinkle with cumin, coriander, salt and pepper. Place breast side down in a roasting pan.
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After an hour, drain the fat and flip the duck so that its breast-side up. Continue roasting, basting with remaining marmalade mixture every 15-20 minutes. After 1 hour, check the temperature by the thigh without touching the bone (should register at 165 degrees F).
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Let rest for 15 minutes and serve with fresh greens.
Seared Duck Breast with Sauteed Brussels Sprouts
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 Servings
Calories: 200 kcal
Ingredients
- 1 duck breast
- 1 tsp five-spice
- Salt and pepper to taste
- 150 grams Brussels sprouts
Instructions
-
Take the duck breast out of the fridge and pat dry. Score the skin, but not the meat. Sprinkle with salt, pepper, and five-spice.
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Place duck in a cold, dry pan, before turning up to medium-high heat. Cook for 6-7 minutes, then flip and cook for an additional 5 minutes.
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While the duck rests, saute Brussels sprouts, serve and enjoy.
Duck Satay with a Wonderful Peanut Sauce
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 5 Servings
Calories: 125 kcal
Ingredients
- 2 duck breasts
- 50 grams honey
- 100 ml soy sauce
- 100 ml sherry
- 1 tsp cinnamon
- 1 tsp cayenne optional
- 200 grams peanut butter
- 4 tbsp olive oil
Instructions
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Combine honey, cayenne, cinnamon, and sherry, then add 100 ml water. Bring to a boil, then cool.
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Slice duck (approximately 5 mm wide), then place into marinade for 10 minutes (or overnight).
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Remove duck before adding peanut butter to the marinade. Cook on low heat until it bubbles (5 minutes). Add water if it begins to dry out.
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Place duck strips onto wooden skewers that have been soaked in water. On a grill pan, cook duck for 10 minutes, turning until brown. Cook in batches and serve with sauce.
Duck Noodle Stir-Fry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 Servings
Calories: 290 kcal
Ingredients
- 60 grams egg noodles
- 30 grams hoisin sauce
- 170 grams duck breast
- 100 grams sliced carrot
- 50 grams red pepper
- 50 grams edamame beans
- 10 grams corn
- 1 tsp soy sauce
Instructions
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Pour boiling water over noodles and allow to soak.
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Pour 100 ml water in a pan, adding hoisin sauce — bring to a boil. Add the duck, simmering for 5 minutes.
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Add vegetables and cook for an additional 3 minutes. Season with soy sauce and serve.
Pasta with Roasted Duck
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 Servings
Calories: 240 kcal
Ingredients
- 1 pound tagliatelle pasta
- 2 duck drumsticks already roasted — cook at 300 for 2 hours
- 4 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ½ tsp rosemary
- Salt and pepper to taste.
Instructions
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Boil pasta in a large pot of salted water.
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Remove meat from duck legs and saute on low for 2-3 minutes. Add garlic and rosemary, cooking for an additional 30 seconds.
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Using tongs, transfer pasta straight from the water into the pan. Toss pasta before adding lemon juice and zest. Season with salt and pepper.
Quick and Easy Hoisin Duck Wraps
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 Servings
Calories: 295 kcal
Ingredients
- 100 grams cooked duck cut into strips
- 2 tbsp hoisin sauce
- 2 flour tortillas
- 1/3 of a cucumber cut into small chunks
- ½ cup watercress
- 2 green onions sliced
- ¼ tsp olive oil
Instructions
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Heat oil in a pan, adding duck and hoisin sauce. Cook on low for 2 minutes.
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Stuff remaining ingredients into a wrap, spoon duck on top, serve.
Chinese Duck Pancakes
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 8 Servings
Calories: 280 kcal
Ingredients
- 3 x 150 gram duck breasts
- 8 rice flour pancakes
- 5 tbsp soy sauce
- 4 tsp five-spice
- 4 green onions sliced thin
- 1 tsp sesame oil
- 1 tsp sesame oil
- 2 tbsp plum sauce
- ¼ cucumber sliced thin
Instructions
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In a bowl, combine duck, soy sauce, sesame oil and five-spice (marinate for at least 30 minutes).
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Preheat oven to 350 degrees F.
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In a hot pan, sear duck breasts on each side (cooking for 2-3 minutes) — then roast for 10 minutes.
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Warm pancakes according to instructions on the packaging, then assemble. Spread plum sauce on bottom, then cucumbers, duck, and green onion.
Five-Spice Duck Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 Servings
Calories: 290 kcal
Ingredients
- 1 duck breast
- 1 tsp five-spice
- 1 pomegranate halved
- ½ lime juiced
- 2 cups watercress
- 2 green onions sliced
- ½ mango cut into chunks
- 3 tbsp chopped cilantro
- 1 tsp sesame oil
Instructions
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Season duck breast with five-spice, then fry on medium heat (turning after 5 minutes).
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Slice duck thin and then place back into the pan on low heat.
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In the meantime, mix the remaining ingredients, then top with duck.
