Following is a selection of our favourite duck recipes. If you would like to share your favourite duck recipes with us, please email us and we will add to the list.
- Rolled apricot duck
- Nectarine duckling
- Honeyed duck
- Roast duckling with champagne & orange juice
- Braised duck with mushrooms & port wine
- Warm duck salad with fresh pistachios and watermelon
- Smoked duck with peanut & orange glaze
1.8kg boned duck
6 Large spinach leaves
60g dried apricots
500g lean ham
2 chicken breast fillets
30 g butter
2 tablespoons of olive oil
- Soak apricots in cold water (one hour)
- Cut through centre of duck so that it can be laid out in one piece, skin-side down
- Cut and discard stalks of spinach leaves, blanch and drain. Stand to cool
- Slice onion and fry in butter until soft
- Combine ham and chicken and cooked onion in a food processor until smooth
- Lay two thirds of the spinach leaves over the duck, covering the flesh entirely
- Spoon half the combined ham and chicken to form a “piping” down the centre of the duck
- Drain apricots and stand them in a row upright in chicken and ham piping
- Cover with remaining chicken and ham mixture
- Lay remaining spinach leaves over the ham and chicken mixture
- Roll duck (having folding in the ends) and tie securely with string at 2cm intervals
- Place duck in baking dish with the olive oil and cook in moderately hot over (180 degrees C) for 90 minutes, basting regularly
When sliced this roast looks superb, with rings of the golden skin of the duck, then the grey flesh, the green spinach, the pink ham and chicken, and finally the orange of the apricots in the centre.
Serve hot with oven-roasted vegetables. This dish is just as nice served cold with a simple green salad.
1 x 425g can nectarine halves in syrup
2 sticks cinnamon bark
1 1/2 teaspoons salt
55g green peppercorns
1/2 cup honey
1/2 cup dry white wine
1 1/2 tablespoons cornflour
- Drain nectarines reserving syrup and place fruit and cinnamon bark in cavity of the duck
- Pierce skin of duck all over and rub with salt
- Place duck in oven bag
- Add nectarine syrup, green peppercorns, honey and white wine
- Tie the bag and make several holes in the top
- Bake in 180 degrees C oven for 2 – 2.5 hours
- Set duckling aside covered with foil
Combine pan juices with cornflour and stir to thicken
Serve duckling cut into portions and pour thicken juices over
1 teaspoon dried leaf basil
1 teaspoon ground ginger
1 1/2 teaspoon salt
1 cup honey
1/2 cup butter
1/2 cup orange juice
2 teaspoons lemon juice
1/4 teaspoon dry mustard
- Mix together basil, ginger and salt.
- Mix together in saucepan, honey, butter, orange and lemon juices and dry mustard; boil for 3 minutes.
- Put about 1 teaspoon of basil mixture inside of each duck and rub any left over on the outside.
- Stuff ducks with orange slices.
- Pour half the honey mixture over the ducks in roaster.
- Cover and roast at 200 degrees C for 30 minutes.
- Reduce heat to 175 degrees C, turn ducks breast down, and roast, basting occasionally with the rest of the honey mixture, until ducks are very tender, about 2.5 hours.
- Turn breast side up for the last half hour to brown.
1 frozen duckling, thawed
2 oranges, peeled
salt and pepper
3 tablespoons fresh orange juice
3 tablespoons champagne
3 egg yolks
2 cups thickened cream
orange segments for garnish
- Wash duck and pat dry inside and out.
- Stuff with peeled oranges.
- Prick skin all over with fork.
- Season lightly with salt and pepper.
- Place on rack in roasting pan.
- Roast in a preheated 175 degrees C oven for 1 hour.
- Place cream and egg yolks in a shallow pan; heat gently.
- Add orange juice and champagne a little at a time.
- Add a little salt to taste.
- Allow sauce to come to a simmer; continue to heat for 15 seconds. Do not boil.
- Pour sauce over duck and garnish with fresh orange sections.
1 duck, cut in serving size pieces
1 tablespoon oil
250g sliced mushrooms
3 tablespoons plain flour
3 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small bay leaf
dash ground thyme
1 onion, stuck with 4 cloves
1/2 cup port
- Wash duck and pat dry with paper towels.
- Brown duck on all sides in hot oil in a large skillet, cooking for at least 30 minutes.
- Remove duck and pour off all but 3 tablespoons of fat.
- Cook mushrooms in remaining fat for 5 minutes; blend in flour, stirring well.
- Stir in water and bring to a boil.
- Return duck to skillet; add salt, pepper, bay leaf, thyme, and onion.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 to 1 1/2 hours, or until duck is tender.
- Add port, heat through, and serve with rice.
From Zahi Azzi, Sumac restaurant, Darling Harbour, NSW
1 duck breast
100g fresh watermelon diced
75g fresh pistachios shelled and roasted
2 tbsp chermoula (a Middle Eastern pesto)
3 tbsp lemon juice
5 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
- Over a low flame, cook seasoned duck breast, skin side down until crisp and rendered, turning once to seal flesh, and allow to rest for ten minutes.
- Pick herbs into mixing bowl, add watermelon and sliced duck breast, and all remaining ingredients
- Mix lightly and serve.
2 boned duck breasts (skin on)
1 tsp sea salt flakes
1/2 tsp freshly milled dehydrated green pepper
10g star anise
10g dried orange zest
250g brown sugar
1 juice of orange
60g brown sugar
60ml duck stock
100g fresh orange juice
1/2 tsp saffron
1 tsp diced orange zest
15g halved green peanuts
- Score skin of duck breats; rub with salt, pepper and orange juice.
- Prepare a smoker with foil on the base of a saucepan, then insert a wire rack, sprinkle in a mixture of ground star anise, dried orange zest and brown sugar.
- Place the duck breasts skin side up on to the wire rack. Cover with foil and place on high heat. As soon as light puffs of smoke begin to plume, reduce heat to medium and cook for 12 minutes.
- To make glaze, heat saucepan, add brown sugar and as soon as it begins to caramelise add and combine the remaining ingredients. Then reduce to light syrup.
- When duck is cooked, remove from heat and rest for five minutes.
To serve, slice the duck breasts lengthwise and place on a bed of freshly steamed julienne vegetables (carrots, red capsicum, snow peas and leek).
Spoon glaze over and around the duck, then garnish with Italian parsley.