18 Savory Duck Recipes for Gourmet Dinners

Hungry for something luxurious yet surprisingly simple to whip up at home? Duck, with its rich flavor and versatile nature, is the star of our gourmet dinner roundup. Whether you’re planning a special occasion or just looking to elevate your weeknight meals, these 18 savory duck recipes promise to delight your palate. Dive in and discover your next favorite dish!

Roasted Duck with Orange Sauce

For those looking to elevate their culinary skills, preparing a Roasted Duck with Orange Sauce offers a perfect challenge. Follow these detailed steps to achieve a dish that’s both impressive and delicious.

Ingredients

• 1 whole duck (5-6 lbs), patted dry
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 cups fresh orange juice
• 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 1 tbsp orange zest
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 1 tsp cornstarch, dissolved in 1 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck inside and out with kosher salt and freshly ground black pepper.
3. Place the duck on a rack in a roasting pan, breast side up, and roast for 2 hours, or until the skin is golden and crispy.
4. While the duck roasts, combine fresh orange juice, granulated sugar, and white wine vinegar in a saucepan over medium heat. Simmer until reduced by half, about 20 minutes.
5. Add orange zest and chicken stock to the saucepan, continuing to simmer for another 10 minutes.
6. Whisk in unsalted butter until fully incorporated, then stir in the cornstarch mixture to thicken the sauce. Remove from heat.
7. Once the duck is roasted, let it rest for 10 minutes before carving.
8. Serve the carved duck drizzled with the orange sauce.

Optimal serving suggestions include pairing this dish with a side of roasted vegetables or a light salad to balance the richness of the duck. The orange sauce adds a bright, citrusy contrast to the savory, crispy-skinned duck, making every bite a delightful experience.

Duck Confit with Garlic and Herbs

Mastering the art of duck confit begins with understanding its rich history and the slow, gentle cooking process that transforms the duck into a tender, flavorful masterpiece. This recipe for Duck Confit with Garlic and Herbs will guide you through each step, ensuring a perfectly cooked dish every time.

Ingredients

• 4 duck legs, skin-on
• 1/4 cup kosher salt
• 4 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 4 cups duck fat, melted
• 1 tsp black peppercorns, crushed

Instructions

1. In a large bowl, combine the duck legs, kosher salt, minced garlic, thyme, rosemary, and crushed black peppercorns. Ensure each leg is thoroughly coated. Cover and refrigerate for 24 hours to cure.
2. Preheat your oven to 200°F. Rinse the duck legs under cold water to remove excess salt and pat dry with paper towels.
3. Place the duck legs in a single layer in a deep baking dish. Pour the melted duck fat over the legs until they are completely submerged.
4. Cover the dish tightly with aluminum foil and transfer to the oven. Cook for 8 hours, or until the meat is tender and easily pulls away from the bone.
5. Remove the dish from the oven and let the duck cool in the fat for 30 minutes. This step ensures the meat remains moist and flavorful.
6. Carefully remove the duck legs from the fat. For a crispy skin, heat a skillet over medium-high heat and sear the legs, skin-side down, for 2-3 minutes until golden and crisp.

When done correctly, the duck confit will have a melt-in-your-mouth texture with a rich, herb-infused flavor. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a truly decadent meal.

Peking Duck Pancakes

Mastering the art of Peking Duck Pancakes begins with understanding the harmony between crispy, succulent duck and soft, pliable pancakes. This guide will walk you through each step to achieve restaurant-quality results at home.

Ingredients

• 1 whole duck (about 5 lbs), air-dried for 24 hours
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp five-spice powder
• 12 homemade pancakes (store-bought can substitute)
• 1/2 cup hoisin sauce
• 1 cucumber, julienned
• 4 scallions, sliced into thin strips

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the duck is at room temperature before cooking.
2. In a small saucepan, combine honey, soy sauce, rice vinegar, and five-spice powder. Heat over low until the mixture is smooth, about 3 minutes.
3. Brush the duck evenly with the glaze, ensuring every part is covered for a uniform crispiness.
4. Place the duck on a rack in a roasting pan, breast side up. Roast for 2 hours, basting with glaze every 30 minutes.
5. Increase oven temperature to 400°F (200°C) and roast for an additional 30 minutes to crisp the skin further.
6. Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
7. While the duck rests, warm the pancakes in a steamer for 2 minutes or until pliable.
8. Carve the duck into thin slices, aiming for a mix of skin and meat in each piece.
9. Spread a small amount of hoisin sauce on each pancake, top with duck slices, cucumber, and scallions.
10. Fold the pancake over the filling and serve immediately.

Layers of flavor and texture make Peking Duck Pancakes a delight to eat. The crispiness of the duck skin contrasts beautifully with the soft pancakes, while the hoisin sauce adds a sweet and savory depth. For an extra touch, serve with a side of pickled vegetables to cut through the richness.

Crispy Duck Legs with Cherry Reduction

Preparing a gourmet meal at home can be both rewarding and surprisingly straightforward, especially when you start with quality ingredients like crispy duck legs and a sweet-tart cherry reduction. This dish combines the rich, savory flavors of perfectly cooked duck with the bright acidity of cherries, creating a balanced and sophisticated meal that’s sure to impress.

Ingredients

• 4 duck legs, skin on
• 1 cup fresh cherries, pitted and halved
• 1/4 cup granulated sugar
• 1/2 cup red wine vinegar
• 1 cup chicken stock
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck legs generously with salt and pepper on both sides.
3. Heat the clarified butter in a large oven-proof skillet over medium-high heat until shimmering.
4. Place the duck legs in the skillet, skin side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Tip: Resist the urge to move the duck legs around; letting them sit ensures a crispy skin.
5. Flip the duck legs and cook for an additional 3 minutes on the other side.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the duck is cooked through and the internal temperature reaches 165°F (74°C).
7. While the duck is roasting, combine the cherries, sugar, and red wine vinegar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.
8. Add the chicken stock and thyme leaves to the saucepan, and continue to simmer for 10-15 minutes, until the mixture has reduced by half and thickened slightly. Tip: The reduction should coat the back of a spoon when it’s ready.
9. Remove the duck legs from the oven and let them rest for 5 minutes before serving.
10. Plate the duck legs and drizzle generously with the cherry reduction.

Lusciously tender duck meat contrasts beautifully with the crispy skin, while the cherry reduction adds a layer of complexity with its sweet and tangy notes. For an elegant presentation, serve atop a bed of creamy polenta or alongside roasted root vegetables to soak up the delicious sauce.

Smoked Duck Breast with Raspberry Glaze

Amidst the bustling culinary scene, smoked duck breast with raspberry glaze stands out as a dish that marries the richness of poultry with the tart sweetness of berries, offering a symphony of flavors that’s both sophisticated and approachable.

Ingredients

• 1 whole duck breast, skin on (about 12 oz)
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your smoker to 225°F, using applewood chips for a subtle, fruity smoke.
2. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat evenly.
3. Season the duck breast on both sides with smoked paprika, sea salt, and black pepper.
4. Place the duck breast skin-side up in the smoker. Smoke for 1 hour, or until the internal temperature reaches 135°F for medium-rare.
5. While the duck smokes, combine raspberries, sugar, and apple cider vinegar in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes.
6. Strain the raspberry mixture through a fine-mesh sieve to remove seeds, then whisk in Dijon mustard. Set aside.
7. Heat clarified butter in a skillet over medium-high heat. Sear the smoked duck breast skin-side down for 2-3 minutes, until the skin is crispy and golden.
8. Flip the duck breast and sear the other side for 1 minute. Remove from heat and let rest for 5 minutes.
9. Slice the duck breast thinly against the grain and drizzle with the raspberry glaze before serving.

Keenly balanced, the smoked duck breast offers a tender, juicy bite with a crispy skin contrast, while the raspberry glaze adds a vibrant, tangy sweetness. Serve atop a bed of wild rice or alongside roasted root vegetables for a complete meal that’s as visually stunning as it is delicious.

Duck à l’Orange

Amidst the bustling culinary scene, Duck à l’Orange stands out as a timeless classic, marrying the rich, gamey flavors of duck with the bright, citrusy notes of orange. This guide will walk you through creating this elegant dish with precision and ease.

Ingredients

• 1 whole duck, about 5 lbs, patted dry
• 2 tbsp clarified butter
• 1 cup fresh orange juice, strained
• 1 tbsp orange zest
• 1/4 cup granulated sugar
• 1/4 cup white wine vinegar
• 1 cup chicken stock, reduced
• 1 tsp cornstarch, dissolved in 1 tbsp water
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck generously with salt and pepper, ensuring all sides are covered.
3. In a large ovenproof skillet, heat the clarified butter over medium-high heat until shimmering.
4. Sear the duck, breast side down, for 5-7 minutes until the skin is golden and crisp. Flip and sear the other side for 3-4 minutes. Tip: Render the fat slowly for a crispier skin.
5. Transfer the skillet to the oven and roast for 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Meanwhile, in a saucepan, combine orange juice, zest, sugar, and vinegar. Simmer over medium heat until reduced by half, about 10 minutes.
7. Whisk in the reduced chicken stock and cornstarch mixture. Cook for another 2 minutes until the sauce thickens. Tip: Strain the sauce for a smoother texture.
8. Remove the duck from the oven and let it rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring a moist dish.
9. Serve the duck sliced, drizzled with the orange sauce.

Duck à l’Orange offers a delightful contrast between the succulent, tender meat and the vibrant, tangy sauce. For an extra touch of elegance, garnish with thin orange slices and a sprinkle of fresh thyme.

Braised Duck with Red Wine and Mushrooms

Ready to elevate your culinary skills with a dish that combines rich flavors and tender textures? Braised duck with red wine and mushrooms is a luxurious meal that’s surprisingly straightforward to prepare, perfect for impressing guests or treating yourself to a gourmet experience at home.

Ingredients

• 4 duck legs, skin-on
• 2 cups dry red wine
• 1 cup chicken stock
• 8 oz wild mushrooms, cleaned and sliced
• 2 tbsp clarified butter
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the duck legs with kosher salt and freshly ground black pepper on both sides.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the duck legs, skin-side down, for 5-7 minutes until golden brown and crispy. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same skillet, add the shallot and garlic, sautéing for 2 minutes until translucent.
6. Add the wild mushrooms and thyme, cooking for 5 minutes until the mushrooms are softened.
7. Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
8. Return the duck legs to the skillet, skin-side up, and bring the liquid to a simmer.
9. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Braise for 1.5 hours until the duck is tender.
10. Remove the skillet from the oven and let it rest for 10 minutes before serving.

When served, the duck should be fall-off-the-bone tender, with the mushrooms and red wine sauce offering a deep, umami-rich complement. For an elegant presentation, plate the duck legs atop a creamy polenta or mashed potatoes, spooning the sauce and mushrooms generously over the top.

Duck and Sausage Gumbo

Delving into the heart of Southern cuisine, this Duck and Sausage Gumbo combines rich flavors and textures for a comforting bowl that’s perfect for any season. Let’s break down the process into manageable steps to ensure your gumbo is nothing short of spectacular.

Ingredients

• 1 cup duck fat, rendered
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 6 cups duck stock
• 1 lb duck meat, shredded
• 1 tbsp filé powder
• 1 tsp cayenne pepper
• Salt, to taste

Instructions

1. In a heavy-bottomed pot, heat the rendered duck fat over medium heat until shimmering.
2. Add the andouille sausage slices, browning them evenly on all sides for about 5 minutes. Remove and set aside.
3. Whisk the flour into the remaining fat to create a roux, stirring constantly until it reaches a deep chocolate color, about 20 minutes.
4. Add the diced onion, bell pepper, celery, and minced garlic to the roux, cooking until the vegetables are softened, approximately 5 minutes.
5. Gradually pour in the duck stock, stirring continuously to avoid lumps.
6. Return the browned sausage to the pot, along with the shredded duck meat, filé powder, and cayenne pepper. Simmer on low heat for 1 hour, skimming any fat that rises to the surface.
7. Season with salt, adjusting to your preference, and serve hot over steamed rice.

Just as the gumbo simmers to perfection, the flavors meld into a harmonious blend of smoky, spicy, and rich notes. The tender duck and sausage pieces offer a satisfying bite, while the thick, velvety broth clings beautifully to each grain of rice. For an extra touch of elegance, garnish with thinly sliced green onions and a sprinkle of filé powder right before serving.

Grilled Duck Breast with Balsamic Fig Sauce

Here’s a dish that combines the rich, succulent flavors of duck with the sweet and tangy notes of balsamic fig sauce, perfect for elevating your culinary skills. Follow these steps to create a masterpiece that’s sure to impress.

Ingredients

• 2 duck breasts, skin on
• 1 cup balsamic vinegar
• 1/2 cup dried figs, finely chopped
• 1 tbsp clarified butter
• 1/2 cup chicken stock
• 1 tsp fresh thyme leaves
• Salt, to season

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat, to ensure even rendering of fat.
3. Season both sides of the duck breasts with salt, focusing on the skin side for a crispy finish.
4. Place the duck breasts skin-side down on the grill. Cook for 6-7 minutes until the skin is golden and crispy. Tip: Resist the urge to move the duck too soon; this ensures a perfect sear.
5. Flip the duck breasts and cook for another 4-5 minutes for medium-rare, or until the internal temperature reaches 135°F.
6. Remove the duck from the grill and let it rest on a warm plate for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist bite.
7. In a saucepan over medium heat, melt the clarified butter. Add the chopped figs and sauté for 2 minutes until slightly softened.
8. Pour in the balsamic vinegar and chicken stock, bringing the mixture to a simmer. Reduce the sauce by half, about 10 minutes, until it coats the back of a spoon. Tip: Stir occasionally to prevent burning and ensure even reduction.
9. Stir in the fresh thyme leaves just before removing the sauce from heat.
10. Slice the duck breasts against the grain and serve drizzled with the balsamic fig sauce.

Rich in flavor, the grilled duck breast offers a tender texture complemented by the velvety balsamic fig sauce. For an elegant presentation, serve atop a bed of wild rice or with roasted root vegetables to soak up the delicious sauce.

Duck Pho with Rice Noodles

Duck Pho with Rice Noodles is a comforting yet sophisticated dish that brings the rich flavors of Vietnam to your kitchen. This recipe simplifies the traditional process while maintaining the depth of flavor and aromatic qualities that make pho a beloved dish worldwide.

Ingredients

• 1 whole duck, about 5 lbs, quartered
• 8 cups duck stock
• 1 large yellow onion, halved and charred
• 3-inch piece of ginger, sliced and charred
• 2 star anise pods
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp sugar
• 1 tbsp fish sauce
• 8 oz dried rice noodles
• 2 scallions, thinly sliced
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges
• 2 Thai chilies, thinly sliced
• 1/2 cup bean sprouts

Instructions

1. In a large pot, bring the duck stock to a boil over high heat. Add the quartered duck, reduce heat to low, and simmer for 1 hour, skimming any impurities that rise to the surface.
2. While the duck simmers, char the onion and ginger directly over a gas flame or under a broiler until blackened, about 5 minutes per side. Add to the pot along with star anise, cinnamon, coriander seeds, and fennel seeds.
3. Continue to simmer the broth for another 30 minutes, then remove the duck pieces and strain the broth through a fine-mesh sieve. Return the broth to the pot and stir in sugar and fish sauce.
4. Shred the duck meat from the bones, discarding the skin and bones. Return the meat to the broth and keep warm.
5. Soak the rice noodles in hot water for 15 minutes until soft, then drain. Divide the noodles among bowls.
6. Ladle the hot broth and duck meat over the noodles. Garnish with scallions, cilantro, lime wedges, Thai chilies, and bean sprouts.

Velvety rice noodles and tender duck meat soak up the aromatic broth, creating a harmonious blend of textures and flavors. Serve with extra lime wedges and chilies on the side for those who enjoy a brighter, spicier bowl.

Duck Rillettes on Toast

Savor the rich, creamy texture of Duck Rillettes on Toast, a classic French dish that’s surprisingly simple to make at home. This guide will walk you through each step, ensuring a delicious result every time.

Ingredients

• 2 cups duck fat, rendered
• 1 lb duck legs, pasture-raised
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup shallots, finely minced
• 2 cloves garlic, minced
• 1/4 cup brandy
• 1 tsp thyme leaves, fresh
• 1 bay leaf
• 1 baguette, sliced and toasted

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the duck legs with sea salt and black pepper, ensuring even coverage.
3. In a heavy ovenproof pot, combine the duck legs, duck fat, shallots, garlic, brandy, thyme, and bay leaf.
4. Cover the pot and place it in the oven. Cook for 3 hours, or until the duck is tender and falls off the bone.
5. Remove the pot from the oven and let it cool slightly. Discard the bay leaf.
6. Shred the duck meat with two forks, mixing it with the fat and juices in the pot to create a rillette.
7. Transfer the rillette to a serving dish and press down to remove any air pockets. Cover with plastic wrap, pressing it directly onto the surface of the rillette to prevent a skin from forming.
8. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
9. Serve the rillette on toasted baguette slices at room temperature.

Now, enjoy the luxurious texture and deep, savory flavors of your Duck Rillettes on Toast. For an extra touch, garnish with a sprinkle of fresh thyme or a drizzle of honey to balance the richness.

Spicy Duck Stir-Fry with Vegetables

Here’s a dish that combines the rich, gamey flavor of duck with the vibrant crunch of fresh vegetables, all brought together with a spicy kick that’s sure to wake up your taste buds. Perfect for those evenings when you’re craving something both comforting and exciting.

Ingredients

• 1 lb duck breast, skin on, thinly sliced
• 2 tbsp clarified butter
• 1 cup bell peppers, julienned
• 1 cup snap peas, trimmed
• 1/2 cup carrots, julienned
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp ginger, freshly grated
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Heat a large wok or skillet over medium-high heat and add the clarified butter, allowing it to melt and coat the surface evenly.
2. Add the thinly sliced duck breast, skin side down, and sear for 3-4 minutes until the skin is crispy and golden. Flip and cook for an additional 2 minutes. Remove from the wok and set aside.
3. In the same wok, add the julienned bell peppers, snap peas, and carrots. Stir-fry for 2-3 minutes until they begin to soften but still retain a crunch.
4. Push the vegetables to one side of the wok and add the minced garlic and grated ginger to the cleared space. Sauté for 30 seconds until fragrant, then mix with the vegetables.
5. Return the duck to the wok, adding the soy sauce, sriracha, and chicken stock. Stir to combine all ingredients thoroughly.
6. In a small bowl, mix the cornstarch with water to create a slurry. Pour into the wok, stirring continuously, to thicken the sauce. Cook for an additional 1-2 minutes until the sauce coats the back of a spoon.
7. Remove from heat and let sit for a minute to allow the flavors to meld.

Finished with a glossy, spicy sauce that clings to every piece of duck and vegetable, this stir-fry offers a perfect balance of heat, sweetness, and umami. Serve it over a bed of steamed jasmine rice or alongside a crisp, refreshing cucumber salad to round out the meal.

Duck and Wild Rice Soup

On a chilly evening, nothing warms the soul quite like a bowl of Duck and Wild Rice Soup. This dish combines the rich, gamey flavors of duck with the nutty, earthy tones of wild rice, creating a comforting and sophisticated meal that’s perfect for any home cook looking to impress.

Ingredients

• 1 cup wild rice, rinsed
• 2 duck breasts, skin on
• 4 cups duck stock
• 1 tbsp clarified butter
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• Salt, to season

Instructions

1. Preheat a heavy-bottomed pot over medium heat. Add the clarified butter, allowing it to melt without browning.
2. Score the duck breast skin in a crosshatch pattern, then season both sides with salt. Place the duck breasts skin-side down in the pot. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pot, add the shallot and garlic, sautéing until translucent, about 2 minutes. Tip: Deglaze the pot with a splash of duck stock to lift any flavorful bits stuck to the bottom.
4. Add the wild rice and thyme, stirring to coat the grains in the fat. Pour in the remaining duck stock and bring to a simmer. Cover and cook for 45 minutes, or until the rice is tender.
5. While the rice cooks, slice the duck breasts into thin strips. Once the rice is done, stir in the heavy cream and duck slices, heating through for 2 minutes. Tip: For a smoother texture, blend half the soup before adding the duck.
6. Season with salt as needed. Serve hot, garnished with additional thyme leaves if desired. Tip: Accompany with a crusty baguette for dipping.

Velvety and rich, this soup boasts a delightful contrast between the tender duck and the chewy wild rice. For an elegant presentation, drizzle with a touch of truffle oil before serving.

Duck Prosciutto with Melon

When preparing Duck Prosciutto with Melon, the key is to balance the rich, savory flavors of the duck with the sweet, refreshing taste of melon. This dish is a perfect example of how simple ingredients can create a sophisticated appetizer.

Ingredients

• 1 duck breast, skin-on, about 1 lb
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 1 tsp freshly ground black pepper
• 1/2 tsp ground coriander
• 1/2 tsp ground fennel seeds
• 1 small ripe melon, such as cantaloupe or honeydew
• 1 tbsp extra virgin olive oil
• 1 tsp aged balsamic vinegar

Instructions

1. In a small bowl, mix together the kosher salt, granulated sugar, black pepper, ground coriander, and ground fennel seeds to create the curing mixture.
2. Place the duck breast in a shallow dish and completely cover it with the curing mixture, ensuring all sides are coated. Wrap the dish tightly with plastic wrap and refrigerate for 24 hours.
3. After curing, rinse the duck breast under cold water to remove the curing mixture. Pat dry thoroughly with paper towels.
4. Using a sharp knife, score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat during cooking.
5. Heat a heavy skillet over medium-low heat. Place the duck breast skin-side down and cook for 10-12 minutes, until the skin is golden brown and crispy. Flip the breast and cook for an additional 3-4 minutes for medium-rare.
6. Transfer the duck breast to a cutting board and let it rest for 5 minutes. Slice thinly against the grain.
7. Cut the melon into thin slices or small cubes. Arrange the melon on a serving plate and drizzle with extra virgin olive oil and aged balsamic vinegar.
8. Place the sliced duck prosciutto over the melon and serve immediately.

Layers of crispy, salty duck prosciutto paired with sweet, juicy melon create a delightful contrast in textures and flavors. For an elegant presentation, serve on a slate board with a sprinkle of fresh herbs.

Duck Liver Pâté with Cognac

Savory and rich, Duck Liver Pâté with Cognac is a luxurious spread that elevates any gathering. Mastering this recipe will impress your guests with its smooth texture and deep flavors, perfect for those special occasions.

Ingredients

• 1 lb duck livers, cleaned and trimmed
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup Cognac
• 1 small shallot, finely minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground allspice
• 2 tbsp clarified butter, for sealing

Instructions

1. In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter until foamy.
2. Add the minced shallot and sauté until translucent, about 2 minutes, stirring frequently to prevent burning.
3. Increase the heat to medium-high and add the duck livers. Cook for 3 minutes on each side, ensuring they are browned but still pink inside.
4. Remove the skillet from heat and carefully add the Cognac. Return to heat and flambé, shaking the pan until the flames subside.
5. Transfer the liver mixture to a food processor. Add the remaining unsalted butter, thyme, salt, pepper, and allspice. Process until completely smooth, about 2 minutes.
6. Pass the mixture through a fine-mesh sieve into a serving dish for an ultra-smooth texture.
7. Melt the clarified butter and pour over the top of the pâté to seal. Chill in the refrigerator for at least 4 hours, or until set.

Just before serving, let the pâté sit at room temperature for 15 minutes to soften slightly. The result is a velvety pâté with a balanced richness from the Cognac and butter, ideal spread on toasted brioche or paired with a sharp cornichon for contrast.

Duck Tacos with Avocado Salsa

Savory and succulent, duck tacos with avocado salsa offer a delightful twist on traditional taco night, combining rich flavors with fresh, zesty toppings. This guide will walk you through each step to create this gourmet meal at home.

Ingredients

• 2 duck breasts, skin-on
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the duck breasts evenly with kosher salt and black pepper.
3. Heat clarified butter in an oven-safe skillet over medium-high heat until shimmering.
4. Place the duck breasts skin-side down in the skillet. Cook for 5 minutes until the skin is golden and crispy.
5. Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8 minutes for medium-rare.
6. Remove the duck from the oven and let it rest on a cutting board for 5 minutes.
7. While the duck rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
8. In a medium bowl, combine the diced avocado, red onion, jalapeño, cilantro, lime juice, and sea salt to make the avocado salsa.
9. Thinly slice the duck breasts against the grain.
10. Assemble the tacos by placing sliced duck on each tortilla and topping with avocado salsa.

Velvety duck slices paired with the creamy, tangy avocado salsa create a harmonious blend of textures and flavors. Serve these tacos with a side of pickled vegetables for an extra crunch and acidity that cuts through the richness of the duck.

Duck Shepherd’s Pie

Now, let’s dive into creating a Duck Shepherd’s Pie, a luxurious twist on the classic comfort dish that promises rich flavors and a satisfying finish. This methodical guide ensures even beginners can achieve a perfectly layered pie with a golden crust.

Ingredients

• 2 cups shredded duck confit
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup finely chopped shallots
• 2 tbsp clarified butter
• 1/4 cup all-purpose flour
• 2 cups duck stock
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 2 cups mashed potatoes, warmed
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers.
3. Add the shallots, carrots, and celery, sautéing until the vegetables are tender, about 5 minutes.
4. Sprinkle the flour over the vegetables, stirring constantly to create a roux, cook for 2 minutes.
5. Gradually whisk in the duck stock and tomato paste, ensuring no lumps remain, and bring to a simmer.
6. Add the shredded duck confit and thyme leaves, simmering the mixture until thickened, about 10 minutes.
7. Transfer the duck mixture to a baking dish, spreading it evenly.
8. Top with the warmed mashed potatoes, using a spatula to create an even layer.
9. Sprinkle the grated Gruyère cheese over the mashed potatoes for a golden, cheesy crust.
10. Bake in the preheated oven until the top is golden and the edges are bubbly, about 25 minutes.

When the pie emerges, the Gruyère forms a crisp, flavorful lid over the creamy potatoes, while the duck filling beneath is rich and aromatic. Serve this dish with a side of roasted Brussels sprouts for a complete meal that celebrates the depth of duck.

Duck and Chestnut Stew

Ready to elevate your comfort food game with a dish that’s as nourishing as it is decadent? This Duck and Chestnut Stew combines rich, tender duck with the sweet, earthy notes of chestnuts, simmered to perfection in a savory broth.

Ingredients

• 2 lbs duck legs, skin scored
• 1 cup roasted chestnuts, peeled
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 2 carrots, peeled and chopped into 1/2-inch pieces
• 2 celery stalks, chopped into 1/2-inch pieces
• 4 cups duck stock
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt, to season

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the duck legs generously with salt on both sides.
3. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
4. Add the duck legs, skin side down, and sear until the skin is golden brown and crispy, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
7. Return the duck legs to the pot. Add the chestnuts, duck stock, thyme, and bay leaf. Bring to a simmer.
8. Cover and transfer to the oven. Braise for 2 hours, or until the duck is fork-tender.
9. Remove the bay leaf and adjust seasoning with salt if necessary.

Velvety duck meat falls off the bone, mingling with the chestnuts’ creamy texture in a broth that’s deeply flavorful. Serve this stew over a bed of creamy polenta or with crusty bread to soak up every last drop.

Conclusion

Culinary adventures await with these 18 savory duck recipes, perfect for elevating your gourmet dinners. Whether you’re a seasoned chef or a curious home cook, there’s something here to inspire your next meal. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!

Bella Bacinos