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Our best duck recipes - 50 recipes

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Suggestions: Veal, venison, Cornish Hens, rabbit, goose

More Duck recipes

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This wonderful duck recipe came from a great restaurant in Seattle

  • Marinade:
  • 2-1/2 tablsepoons Szechuan peppercorns
  • 3 t ablespoons kosher salt
  • 1 teaspoon five-spice powder
  • 1 5-pound duckling, washed and patted dry
  • Other ingredients:
  • 2 whole green onions, cut into 1-inch lengths
  • 2 inches fresh ginger root, sliced and gently crushed
  • 5 - 7 cups peanut oil
  • Plum sauce
  • Equipment:
  • 14 -inch wok with lid
  • 9 -inch glass pie plate
  • 10 -inch heavy frying pan
  • Food processor, spice mill or blender
  • One pair disposable chopsticks or steamer rack
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Pour the wine in a bowl and heat in the microwave on high for 10 seconds

  • 1/4 cup Madeira
  • 1/4 oz. dried porcini mushrooms
  • 2 cups fresh King Oyster mushrooms
  • 1 Tbsp. plus a pinch coarse salt
  • 3 Tbsp. olive oil
  • 1 shallot, finely chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 smoked boneless duck breast (about 10 oz), (or goose, chicken or turkey breast)
  • 2 tsp. chopped fresh rosemary
  • 1 cup homemade chicken stock or reduced sodium chicken broth
  • 1 lb. pappardelle
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Chopped flat-leafed parsley
  • Add garlic and cream, if desired
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Score duck, deeply in a criss-cross

  • 2 duck breasts
  • 1 teaspoon salt
  • freshly ground pepper
  • 1 tablespoon olive oil
  • 2 large flat mushrooms, thickly sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons freshly chopped parsley
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By

Place chicken in open roasting pan

  • 3 lb chicken breast
  • 1-8 oz bottle Russian Dressing
  • 2 envelopes onion soup mix
  • 1-8oz jar apricot jam
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Stuffed Flank Steak 1 flank steak 1/8 tsp

  • flank steak
  • 1/8 tsp. paprika
  • 1/8 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 cup melted butter, margarine or bacon drippings
  • 2 Tbsp. chopped green onion
  • 1 cup chopped mushrooms (variety of your choice)
  • 1 cup soft bread crumbs
  • 1/4 tsp. salt
  • 2 Tbsp chopped parsley
  • 3 Tbsp. chopped celery
  • 1 beaten egg
  • pinch of paprika
  • 2 Tbsp. flour
  • 3 Tbsp. fat
  • 1 cup beef stock
  • 1 cup tomato juice or dry wine
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Combine all brine ingredients in a plastic container with a lid

  • 1/2 cup kosher salt
  • 1 pint pineapple orange juice
  • 15 whole black peppercorns
  • 1 bunch fresh thyme
  • 4 cloves garlic, smashed
  • 1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
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Soak the mushrooms in enough warm water to cover until softened

  • 3 dried black mushrooms
  • 2 ounces squid cleaned
  • 8 ounces fresh winter melon in 1/2" cubes
  • 4 ounces Geoduck clam meat (or giant clam or Manilla clam meat)
  • 3 cups chicken stock (or canned chicken broth)
  • 1/3 cup diced carrot
  • 1/4 cup quartered button mushrooms
  • 2 tablespoons frozen peas thawed
  • 1 tablespoon small diced smoked ham
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground white pepper
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Season the duck breast halves with salt and pepper

  • 2 boneless duck breast halves - (4 to 6 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons sherry vinegar
  • 7 tablespoons extra-virgin olive oil
  • 1 head radicchio washed, and torn into 1" strips
  • 2 heads frisée washed, and trimmed of thick green parts
  • 1/2 cup walnuts toasted, and coarsely chopped
  • 2 oranges peeled, and cut into segments
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Halve duck breasts and trim excess fat

  • 2 whole boneless duck breasts with skin, such as Long Island - (abt 1 1/2 lbs ea)
  • Salt to taste
  • 1 container duck-and-veal demiglace - (6 1/2 oz)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon coarsely-crushed peppercorns (preferably pink)
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Preheat the oven to 350 degrees

  • 2 whole ducks
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Garlic powder to taste
  • Poultry seasoning to taste
  • 1 large onion quartered
  • 1 apple quartered
  • 1 orange quartered
  • 4 ribs celery cut 1" pieces
  • 1/3 cup soy sauce
  • 1/3 cup vegetable oil
  • 1/2 cup red Burgundy wine
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In a large bowl, combine the veal, duck liver, chopped pancetta, bread crumbs, garlic, rosemary, and thyme, season ...

  • 1/2 pound ground veal
  • Liver from the duck finely chopped (or substitute chicken liver)
  • 1/4 pound pancetta finely chopped, plus
  • 1/4 pound pancetta sliced
  • 1/4 cup bread crumbs soaked in milk
  • 3 garlic cloves sliced
  • 1 branch rosemary leaves finely chopped
  • 1 pinch thyme leaves
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 Pekin duck cleaned, plucked
  • 1/4 cup extra-virgin olive oil
  • 1 onion coarsely chopped
  • 1 carrot coarsely chopped
  • 1 celery rib coarsely chopped
  • 2 cups white wine
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Trim the livers of all connective tissue and cut away any green areas

  • 8 ounces chicken livers
  • 8 ounces duck livers
  • 4 bay leaves
  • 1 garlic clove lightly crushed
  • 1 tablespoon brandy
  • 3/4 cup dry Marsala
  • 4 tablespoons unsalted butter plus
  • 10 tablespoons unsalted butter
  • 2 tablespoons Brown Chicken Stock (see recipe)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 small fresh white or black truffle shaved very thin
  • with a truffle slicer
  • Good-quality crusty bread
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Any burning questions? Our chefs answer!

Chicken Liver Mousse With Truffles - ... Wild Ginger Fragrant Duck