duck recipes

Crispy Duck Ramen in Tonkotsu Broth

vegetable oil

Duck

sesame oil

shiitake mushrooms, chopped

takana (pickled mustard greens), chopped

Tonkotsu

ramen noodles

soft-boiled egg

bok choy, chopped

chopped green onions

sesame seeds

duck hind quarters

salt

garlic, crushed

bay leaves

black peppercorns

fresh thyme sprigs

blended vegetable oil

duck fat

pork trotters

chicken bones

scallion ends

garlic,

mushroom

ginger,

pork fat

Crispy Duck ramen, as seen on Diners, Drive-Ins, and Dives, Season 27.

Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.

Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.

Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!

Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.

Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.

Set aside until ready to use; refrigerate if using later.

Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.

Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.

About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.

Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.

Drove to Buya Ramen in St. Pete, FL yesterday and had the crispy duck ramen and the blistered shishito peppers after watch the show DIners, DriveIns and Dives. Both dishes were delicious!!

Vanderbilt Traditional Christmas Duck

orange

fresh thyme, chopped

fresh rosemary, chopped

black pepper

sugar

Earl Grey tea bags

water

molasses

Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it. Cut the orange in half and squeeze over the duck, then place the rinds in the cavity. In a small bowl, mix together the thyme, rosemary, 1 tablespoon salt and the pepper. Sprinkle mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, rotating the duck after 2 hours so the breast side is down.

In the bottom of a pot with a steamer insert, combine the sugar, tea bags, and water and bring to a simmer. Place marinated duck in steamer legs down and cover. Steam for 30 minutes. Remove from heat and allow to cool for 10 minutes.

In a medium glass bowl, mix together remaining salt and the molasses. Rub the mixture over the steamed duck. Place the duck on the spit. Cook duck for 1 hour or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving.

Roast Duck

chicken broth

Kosher salt

ROAST DUCK
Ina Garten
Barefoot Contessa/ Farmstand Dinner
Food Network
Ducks, Chicken Broth, Kosher Salt, Pepper

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

I've never cooked duck before, but on a whim had purchased 2 frozen ducks, and announced to husband &amp; daughter that I was cooking that for Christmas dinner.  We all feared we'd end up dashing out for Chinese, but I found this recipe, and it was beautiful and delicious!!  Given my novice status at duck, I'm really surprised others had problem with timing (I followed Ina's times exactly, and the duck was perfectly done) or with dryness or lack of taste (I did do a lot of fork pricks in the skin, and was very careful not to impact the meat - maybe that's the crucial part).  You do have a couple of steps involved and need about 2 hours, but once you've shifted the ducks to oven or wherever, you are relaxed and doing other things [or sipping wine....]  Served a family recipe of a pineapple bread pudding and Cooking Light's Spririted Cranberries, and we quickly roasted baby Yukon Golds in the hot oven in the small amount of duck fat left once the ducks were removed.   And the ducks looked just like Ina's picture!! Heading out today to try to find a couple more ducks for the freezer - thanks, Ina, for a terrific recipe that we'll be repeating!  

This was not my first time cooking duck, and not my favorite recipe. Since it has such great reviews, I'll probably try it again another day, but my result was amateurish.

I should mention that I cooked 1 duck instead of 2 because I was cooking for only two people, and because I sent my co-diner to buy the ingredients, the duck arrived frozen on the inside. I had to defrost Donald in the microwave. I then boiled stock while scoring skin, added Donald to the pot, and cooked as instructed from that point on.

My roasting pan is very big (&gt;16") because I use it for my annual turducken (25-30-lb monster). I didn't think this would be an issue for the (6.8-lb) duck, but maybe it was. I dried his skin, salted him, let rest, and roasted at 500, checking on his temp periodically in case the 2-bird cook time was too long.

When Donald's thighs passed 165 degrees, I pulled him out. His skin was not crispy enough for my taste. I'll try another day with 2 ducks &amp; see how it goes.

I would never recommend an extended room-temperature layover for raw bird.  Place in the refrigerator uncovered, which both impedes the growth of pathogens while dehumidifying.

First time cooking and/or eating duck...it was perfect.

This recipe results in a chewy, overcooked duck with a soggy skin. Just say no. Simply roast the duck like a normal person. (There are plenty of decent--and simple--recipes on the internet.)

I made this recipe for my company for New Years and had never cooked duck before. Boiling the 2 ducks were awesome since my meal was not at all greasy. Prior to boiling I prepared 1 quart of the chicken broth with onion, carrots,an apple, onion and the 2 duck necks to make the broth more flavorful and strained out the juice. Then combined it with the other 5 quarts of broth as the recipe said. My oven wasn't super clean but I used a broiler pan and set it 2 racks from the bottom in my oven. No smoke occurred. I did encounter one problem, my duck was tough and I discovered it needed more cooking than the 30 min at the 500 degree oven and the prior boiling time. The ducks browned beautifully in the oven and the skin was crisp, however I had to cook the duck at 350 for approximately 35- 40 minutes more after I served it to my company. Great taste with the salt and pepper. Would make again

I Love this preparation for roasting a duck! It was perfectly crispy and tasty. I made this with just one duck, and didn't reduce the times, but I think next time I will reduce the oven time by about ten minutes, especially with the 20 minutes resting time. Also, I used a can of vegetable stock with chicken stock and after skimming, the stock that was made was delectable!!! We saved it and froze it for making soups this winter. 

I put one star as a warning to others, although I'm sure this recipe often works based on all the five star reviews. I am a fairly experienced cook and I followed this recipe very carefully. However, this totally did not work for me. The duck was completely overcooked and the skin was not crispy at all. I only used one 5 lb. duck, and probably should have reduced both the simmering time and oven time slightly. But the reason I suspect it turned out so poorly was that I used a fresh duck from the farmer's market. I'm guessing store bought duck might be more fatty, and thus require such a cooking technique, but perhaps be careful using this technique on a farmers market duck.

My husband loves duck, and I've never been a huge fan...but when he asked if we could make duck for Easter dinner I thought I'd give it a shot.  Our meal was nothing less than AMAZING!!  I combined this recipe with Bobby Flay's Asian Spiced Duck Breasts with Ginger Chili Glaze.  Bobby's recipe was a duck breast on the grill, but I wanted to roast the whole duck...so another search brought me here to Ina's Roast Duck.   After I boiled the duck in chicken stock, I used Bobby's rub more as a seasoning than a rub (so i have a lot left over as a result), and then I stuffed it with orange and onion slices, then let it sit for a half hour before putting it into the oven.  It came out perfect, brown, and crispy.  I poured the Ginger Chili Glaze over the duck immediately when it came out of the oven.  Then covered it in foil and let it sit another half hour.  

I can't wait to make this meal again.  

duckling

pepper

onion, sliced

red currant jelly

lemon juice

Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.

Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.

The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.

Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.

In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.

To: Appleflipper - This recipe is for domesticated ducks, not wild. Wild ducks have practically no fat since they have to work so hard for a living. Therefore, they require an entirely different cooking method. My in-laws used to bring me wild ducks and pheasants from the Midwest, so I had to learn this the hard way. Wild ducks are terribly scrawny and cannot  be cooked for very long, lest they toughen even more than they already are. Domesticated ducks are fat and plump with plenty of fat and meat, compared to wild. Your only mistake was using this cooking method for wild duck, which is actually best served medium rare. 

I don't know what I did wrong here... My duck nearly burned to a crisp while I followed this recipe! I have a wild duck and did place strips of bacon on it like some other reviewers suggested. I also added an apple to the onion just to give the inside a little more moisture in case my duck is much leaner than what most of the reviewers roasted. I wanted to love this recipe as much as the other reviewers did, but it was a complete disaster for me! Even the drippings in the pan are black. My house is in the fog from all the splattering and burning in the oven. My oven has only "convection roast" setting. Could that be the problem? Is it a lot hotter than non-convection roasting? If so, what can I do to modify this recipe to work for me? The meat is very dry. I have another duck in the freezer for Christmas and I am terrified to have the same experience.... Argh! So disappointed at the moment. Any suggestions/ideas/advice would be really appreciated. Thank you!

Great! But a little too salty. I will make this again. Although, there is no way this will feed 6-8 people. I made 2 ducks and it just barely fed 5 adults.

This is a wonderful recipe. I didn't make the sauce and used more salt and pepper that called for by the recipe, but my family absolutely loved it! I used some of the duck fat to make a gravy: 3 table spoons duck fat, 3 tablespoons butter, 4 tablespoons flour, about 1/2 teaspoon fresh ground pepper, 1 teaspoon kosher salt, a little over a 1/4 teaspoon ground sage, 1 cup chicken stock 1 cup half and half or cream.  Heat up duck fat and butter until butter is melted over medium heat. Add flour, salt, pepper and sage and stir until smooth (add a little more butter or fat if it gets lumpy. Add broth and milk, stir until thick (to your liking. Taste and adjust seasonings if too spicy add a little more cream to the mixture, stir and then taste again. Serve with mash potatoes put over the onions from the duck cavity and along with the duck!

Outstanding results for this recipe, and made for a nice twist on our traditional Thanksgiving meal.  My only caveat - no way you serve 6 to 8 with this size bird.  Other recipes serving that size crowd use two ducks.  We fed three light eaters, and barely had enough left for a lunch portion for one.  No complaints on the flavors though!

From Mastering the Art of French Cooking, page 274, read how the description matches almost verbatim Julia Child's recipe for Roast Duckling.

The recipe was fine, but I much prefer the way my parents roast duck.  We get our ducks wild; dad hunts them regularly during the season. (Before anyone starts crying "poor birds", mallards are plentiful here, so much so that if they aren't hunted, they would starve to death.)  We stuff our ducks with a traditional bread stuffing, using lots of sage as we do in the West.  Before placing the birds in the oven, three strips of bacon are placed on the ducks' backs, as wild duck is lean and in order for the birds not to be dry, you have to add some sort of fat.  Goes great with mashed, baked or roasted potatoes and a  homemade pumpkin pie, or juneberry (sarvice/service berry) pie.  Don't try to make gravy out of the drippings, it's much to "game-y" and I grew up on wild game and even I don't like duck gravy.

We live in east end of Long Island and have a duck farm right by us so have the luxury of buying fresh duckling, but I didn't have the right directions on how to roast it.  It kept getting over done -- we like it pink and tender.  Once when I had my stepfather over and made roast duck using a different recipe it got overdone and he said, "You killed it!!"  But this recipe made the duckling come out PERFECTLY!  Succulent, tender &amp; juicy with the right amount of pink (after 15 minutes at 425, we just did 1 hour at 350 and it was perfect!), we devoured it as though we were in a gourmet restaurant (I served it with rose jelly that was UNBELIEVABLE).  I also stuffed it with the onion as prescribed, as well as a twig of thyme, garlic, dried prunes and apricots, and that was a nice condiment to the meat as well.

Worked out nicely; glad this recipe was available to view

Duck Breast with Berry Sauce

duck breast

Salt and black pepper

balsamic vinegar

red wine

stock

brown sugar

rosemary

berries: blueberries, raspberries, or blackberries

butter

Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.

To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

The sauce is really delicious. A little sweet. A little sour. I think it will be my go to for duck, steak and pork. I used a little less sugar than called for.

I brined my duck for 12 hrs, with oj added.....EXCELLENT!!!

Can't say anything for the duck as I sous vide mine but the sauce though! I used blackberries and blueberries. Absolutely outrageous.

While the berry sauce is just great, I found the duck breast to be tougher than a $2 steak...     I cooked quality duck breasts from D'Artagnan according to directions, rested them while making the sauce, and served them whole like a steak.   They were medium rare, but just really, really tough.   In the future, I'll try serving the duck sliced thinly and fanned out on the plate with the sauce.     The D'Artagnan breasts were about 12oz each, so perhaps smaller ones wouldn't have the same problem.    Disappointing meal, although the berry sauce went great with the wild rice side dish.

The sauce was delicious, I made it to accompany my roast duck, chose not to do just the breasts. Excellent! Sauce would also go great with a pork tenderloin, which I will try my leftover sauce on

This was absolutely delicious and worked according to the timing.  I couldn't get any of the berries so substituted with strawberries.  The two reductions concentrated the flavors well. Do not skimp.  Use only balsamic vinegar.

Very, very tasty, loved this dish sooooo much...

Just did this recipe tonight and was so happy. This is one of those dishes that makes my palate just giggle with glee :

Seared Duck Breast with Fig Sauce

duck

salt and black pepper

shallot, minced

dry sherry

fig jam

unsalted butter,

Fresh chives, chopped,

For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.

Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.

For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.

Serve the sauce alongside thinly sliced duck breast.

This duck breast is so delicious and easy to make. Delicious fig sauce isn’t as sweet as it sounds and is the perfect balance to the well seasoned duck. We make it often.

I’ve been looking for a recipe that would help me recreate a memorable dish I had in this gem of a place in Paris, called Le Parc Auf Cerf and I think I found it. This is fantastic!  It is really important to sear the duck breast skin really well to render the fat. The fig sauce would taste amazing with duck fat. Pair with green beans tossed in a simple dressing topped with toasted nuts, like hazelnut. Thank you, Kelsey!

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Spiced slow-roast duck & apple sauce

sunflower oil

lemon

cinnamon

star anise

garlic

potatoes

watercress

Bramley apples

apple juice

Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.

Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.

Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.

Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.

Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.

Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

Foie Gras Doufu

foie gras

eggs

chicken stock

Cornstarch

dashi

mirin

soy sauce

cornstarch,

fresh wasabi

(1 1/2-inch) piece kombu (dried kelp)

katsuo (dried bonito flake)

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.

Dressed in honey and soy, this fragrant Asian duck salad makes a luxurious meal idea.

Asian-style duck salad

(about 500 grams) duck breast

peeled,

snow peas, trimmed, thinly sliced lengthways

sugar snap peas, trimmed

red chilli, deseeded, thinly sliced lengthways

Chinese cabbage, finely shredded

bean sprouts, ends trimmed

green shallots, ends trimmed, halved, thinly sliced lengthways

coriander leaves

flaked almonds

Coriander sprigs, to serve

tsp finely grated fresh ginger

garlic cloves, finely chopped

milliliters (1/4 cup) fresh lime juice

tsp sesame oil

tbsp wheat-free tamari sauce

tsp honey

Serve tender spicy duck with a side of cucumber and radish in this gourmet Asian-style dish.

Asian style duck with cucumber and radish salad

tbsp Szechuan pepper (see note)

tbsp garam masala spice blend

ginger

tsp wasabi paste (see note)

Chinese rice wine (shaohsing) (see note)

duck breasts (see note)

hoisin sauce

(125 milliliters) Massel chicken style liquid stock

white rice,

tbsp caster sugar

(60 milliliters) lime juice

tbsp fish sauce

telegraph cucumber, peeled, halved, sliced

red chilli, seeds removed, thinly sliced

pea shoots (see note) pea sprouts

red radishes,

Kylie recommends this quick and easy recipe for duck novices. You simply steam the duck breasts, then roll them in chill-salt for flavour, and deep-fry for texture. Serve them with the Sichuan salt and pepper, and lemon wedges to squeeze over. Yum!

Top 33 duck recipes recipes from across the web

The most viewed duck recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy Duck Ramen in Tonkotsu Broth

Vanderbilt Traditional Christmas Du...

Roast Duck

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Duck Breast with Berry Sauce

Seared Duck Breast with Fig Sauce

Spiced slow-roast duck & apple sauc...

Foie Gras Doufu

Asian-style duck salad

Asian style duck with cucumber and ...

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Top 33 duck recipes recipes from across the web

The most viewed duck recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Duck Ramen in Tonkotsu Broth

Vanderbilt Traditional Christmas Du...

Roast Duck

Roast Duck

Duck Breast with Berry Sauce

Seared Duck Breast with Fig Sauce

Spiced slow-roast duck & apple sauc...

Foie Gras Doufu

Asian-style duck salad

Asian style duck with cucumber and ...

Chilli-salt duck breasts with lemon

Massaman duck curry

Spiced duck breast with orange and ...

Tea-smoked duck

Tamarind duck on mini poppadums

Tamarind Glazed Duck Tacos with Gri...

"Cheater's" Duck Confit

Confit duck

Apricot Glazed Duck

Pan Roasted Duck Breast

Honeyed duck and vegetable stir-fry

Air Fryer Duck Legs

The Turducken: Boneless Turkey Stuf...

Mighty Duck

Duck Confit with Green Onion Pancak...

Garlic Marnier Duck Pot Stickers

Duck and Apple Wontons

Wood-Fired Duck Breast with Chicori...

PEKING DUCK

Whole Duck with Green Peppercorn Gl...

Roast Duck

Duck Breast with Apple-Pomegranate ...

Duck ragù with pasta

The most viewed duck recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine