Good Eats: Tasty Duck Recipes
Tasty Duck Recipes
Here is another Good Eats concept with Duluth Pack, and this time we are utilizing duck as our main source of protein. We discovered some delicious recipes that we are excited to share with you and cannot wait for you to try them out for ourselves and let us know what you think. Here is an assortment of different duck recipes for you, grab your apron, and let's get cooking.
Roasted Duck in Wine with Potatoes, Pepper, and Mushrooms
Here is a recipe for roasted duck curated with wine, potatoes, pepper, and mushrooms. This recipe is from (Crafty Cooking) and takes about 2 hours, let us know what you think of this roasted duck recipe with wine, potatoes, pepper, and mushrooms:
- 1 duck (5lbs – thawed)
- 1+ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 large navel orange
- 1 teaspoon garlic powder
- 1 tablespoon dry parsley
- 6 garlic cloves (peeled)
- 1 cup wine (used marsala)
- Bell peppers
- Portabella Mushrooms
- Completely defrost the duck in the refrigerator for a couple of days before cooking.
- Once ready to prepare to cook, remove the giblets from inside the duck and rinse duck and pat dry.
- Trim excess fat and skin from the duck, then use butcher’s twine to tie the drumsticks together.
- Prick duck skin all over with the tip of sharp paring a knife, making sure not to penetrate the meat.
- Grate one orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves.
- Season your bird generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley. (salt and pepper according to taste).
- Then, add one cup of wine to the bottom of your baking dish and preheat your oven to 375 degrees. Place bird breast side up and roast for 1 hour.
- With carefully using tongs (or turkey lifters), remove the bird to a plate. Add sliced potatoes, bell peppers, and mushrooms.
- Flip the bird over and place it on top of the potatoes and baste it with juices from the bottom of the pan. Then, dust your bird a bit of salt/pepper and dry parsley.
- Continue roasting the bird at 375 degrees for 30 minutes or so, then take your bird out, remove to a plate.
- Flip the potatoes, mushrooms, and pepper to the other side and place the bird on top (breast side up).
- Baste the bird with juices from the bottom of the pan and during the last 30 minutes of baking (cover with foil parts that easily get burned).
- Continue roasting at 375 degrees for about 30 minutes (or until the internal temperature should be 170 degrees at the thickest part of the leg and thigh joint).
- Be careful not to overcook and remove the duck from the oven.
- Transfer duck to a cutting board and let stand for 15 minutes, remove the orange cavity, carve the duck, and serve!
Peking Style Roast Duck
This recipe will create a delicious Peking style roasted duck meal. This recipe was found from (Red Online) and online takes about 45 minutes to make! Make sure to check this one out:
- 1 whole duck
- 4 boiling water
- 5 tablespoons clear honey
- 2 tablespoons dark soy sauce
- 4 tablespoons Chinese five-spice
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 6 tablespoons hoisin sauce
- 6 tablespoons caster sugar
- 6 tablespoons water
- 1 tablespoon dark soy sauce
- 1 tablespoon cornflour
- 8 pancakes (ready-made)
- Cucumber (shredded)
- Place the duck on a rack over a deep roasting tin and prick the skin all over with the tip of a sharp knife. Pour the hot water all over the bird and leave on one side until the water has all drained away from the bird.
- Then, discard the water and pat the duck dry with absorbent paper, leave the duck exposed to air until it is dry to touch. (Tip: hang it in a cool place)
- Mix the honey, soy sauce, five-spice powder, and brown sugar together. Using a pastry brush, brush this sauce over the duck (inside and out).
- Leave the bird to dry once more, there should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up. (you can do this over a space of eight hours, or a few hours is fine).
- Preheat your oven to 200 Celsius/gas mark 6 (about 395 degrees Fahrenheit). Place the duck on a rack and roast the duck for 45 minutes, skin side up, or until the skin has become crisp.
- While the duck is roasting, make your sauce: warm wok over moderate heat, add sesame oil, hoisin sauce, caster sugar, water, soy sauce, and the cornflour, and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened, and leave to cool.
- Remove the duck from the oven and leave to cool for about 15 minutes, warm pancakes in a bamboo steamer for about four minutes. Joint the duck and slice its meat off the bone.
- Spread a teaspoon (or so) of sauce over each pancake and scatter with a little of the spring onion and shredded cucumber. Top with a generous helping of sliced duck meat, roll up the pancakes into a cigar shape and serve on a plate, enjoy!
Honey Roast Duck
This recipe will create a perfect combination of a sweet and smoky duck meal! This honey-roasted duck recipe was found from (Hungry, Healthy, and Happy) and will take about 1 hour and 35 minutes to make.
- (1) 3lb whole duck
- 1 orange
- 2 tablespoons honey
- 4 sprigs thyme (2 wholes, leaves of 2)
- Sea salt and pepper to taste
- Squeeze a little orange juice inside the duck and then place two orange halves and two springs of thyme into the bird’s cavity. Season all over with sea salt and black pepper.
- Place the duck in a roasting tin and put in a preheated oven at 220 degrees Celsius/gas 7 (about 430 degrees Fahrenheit). Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190 degrees Celsius/gas 5 (about 375 degrees Fahrenheit).
- Cook for a further 40 minutes then remove from the oven. Drizzle the honey over the duck and sprinkle over the thyme leaves and put back in the oven.
- Baste regularly and check the internal temperature. (when internal temperature reaches 165 degrees Fahrenheit- should take about 20 minutes).
- Once fully cooked, remove from the oven and let it rest (uncovered) for about 10 minutes before serving.
Spiced Smoked Duck
This recipe will curate a smoked duck meal with a kick of spice, it was found from (Girl Carnivore) and will create 6 servings! Here is a delicious spiced smoke duck recipe:
- 1 (5lb) duck
- 1 onion
- 1 bulb garlic
- 2 tablespoons salt
- 1 teaspoon cinnamon
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon clove
- 1 Anise pod
- 5oz Duck fat
- 4 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ¼ cup Brandy
- Several fresh thyme sprigs
- Pat your duck dry and allow to sit (exposed to air on a wire rack to dry out completely).
- Meanwhile, prep your smoker for indirect heat to hold a temp around 250 degrees.
- Next, blend the cinnamon, pepper, garlic powder, clove, and anise pod in a mortar and pestle until finely ground and mixed thoroughly.
- Rub the bird with a liberal layer of salt, outside as well as inside the cavity, and under the skin (using your hands to pull back the skin and work the salt under it).
- Rub the cinnamon mixture evenly all over the duck and slice the onion and garlic in half and place inside the cavity.
- Prepare your duck (as needed for your smoker- if using hangers, hang appropriately according to your manufactures directions).
- When ready to smoke, add your wood to the smoker and place the duck over the cooler side for the grill.
- Place a small 6” cast iron skillet over the fire and melt the duck fat. Then, whisk in the orange juice, soy sauce, honey, and brandy. Add the thyme sprigs and any garlic cloves that may have escaped the duck. Let this sit over the smoker (stirring occasionally), to base the duck.
- Smoke the duck for 2 to 2 ½ hours until the duck reaches a temperature of 170 degrees with an instant-pot thermometer.
- Remove from the smoker, cover and rest for 10 minutes before serving, garnish with fresh greenery and orange slices to serve!
Slow Cooker Wild Duck
Everything tastes better in the slow cooker and here is a simple slow cooker recipe for wild duck! This recipe is from (cd kitchen) and will take anywhere from 2-5 hours to make! Here is a slow cooker recipe for wild duck:
- 2 small wild ducks
- 4 cups potatoes (peeled and cubed)
- 2 cups carrots (sliced, or use baby carrots)
- 1 medium onion (chopped)
- ½ cup water
- 1 package dry onion soup mix
- 2 tablespoons butter (cut into bits)
- Remove any excess skin and fat from the ducks (you can remove the skin entirely also), and place the potatoes, carrots, and onion in the bottom of the crockpot. Then, place the ducks on top.
- Combine the water and onion soup mix and stir well, pour over the ducks and vegetables, evenly distribute the butter.
- Cover the crockpot and cook on high for 5 hours or until the ducks are tender and cooked through (cooking time will vary by crockpot size of ducks) and enjoy!
Easy Homemade Crispy Duck with Spicy Plum Sauce
Here is a twist for a crispy duck recipe served with a spicy plum sauce on the side... YUM! This recipe is found from (Kitchen Sanctuary) and will take about 4 hours to cook. Here is a simple and easy recipe for homemade crispy duck with a spicy plum sauce:
- 1 (about 5 lbs) duck
- ½ teaspoon salt
- ½ teaspoon pepper
Plum Sriracha sauce
- 1 tablespoon vegetable oil
- 1 red onion (peeled and chopped)
- 1 teaspoon minced ginger
- 4 garlic cloves (minced)
- 2 ½ cups ripe plums
- 6 tablespoons dark soy sauce
- 4 tablespoons honey
- 1 tablespoon Chinese rice vinegar
- 4 tablespoons sriracha
- Preheat the oven to 300 degrees and take a large roasting tin and place a wire rack inside, pat the duck down with some kitchen paper to ensure the skin is dry.
- Score the skin of the duck in a crisscross (breast side) with a sharp knife (be sure not to pierce the flesh).
- Place the duck (breast side up) on the rack in the roasting tin, season with salt and pepper and place in the oven for 3 hours and 30 minutes, while turning the duck over every hour.
- While the duck is in the oven, make your plum sriracha sauce:
- Heat the oil in a medium-sized saucepan, then add the onion and cook on low-medium for 5 minutes (until the onion soft-stirring every minute or so)
- Add in the ginger and garlic and cook for a further minute.
- Then, add the rest of the ingredients, turn up the heat and bring to a gentle bubble, turn the heat back down to medium and allow everything to bubble gently for 20 minutes (give it a stir every so often)
- After 20 minutes, turn off the heat and blend the mixture in the saucepan using a hand blender (the recipe calls for a few pulses, so the sauce still has some texture).
- After the duck has cooked for 3 hours and 50 minutes, take it out of the oven and turn the oven temperature up to 375 degrees.
- Turn the duck so that it is breast-side-up again and brush 2 tablespoons of the plum sriracha sauce all over the top of the duck (including legs)
- Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelized.
- Take the duck out of the oven and leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
- Serve immediately with some of the plum sriracha sauce and enjoy!
Grilled Whole Duck Recipes
Here is a basic and easy recipe for a grilled duck! This recipe was found from (Our Deer) and will only take 25 minutes to make!
- 2 wild ducks (2 to 3 ½ lbs. each)
- Melted butter
- Brandy (optional)
- Sea salt
- Freshly ground pepper
- After cleaning, season with salt and pepper and skewer the cavity of the birds shut.
- Bank 20 glowing coals on each side of the grill and set a drip pan in the center and set the grill 4 to 6 inches above the drip pan.
- Lightly coat the grill with oil and set the ducks (breast side up) directly above the drip pan.
- Cover and cook for 10 minutes and baste with melted butter, basting every 5 minutes until the ducks are cooked to the desired doneness.
- Pour a little heated brandy over the ducks, then flambe.
Crispy Duck a L’Orange
This recipe will create a lovely crispy duck a L’Orange meal, this recipe was found from (Savory Experiments) and will take about 1 hour and 45 minutes to make!
- 4-5 pounds duck
- 2 cups boiling water
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground thyme
- 1 teaspoon ground marjoram
- 1 orange (cubed)
- ½ cup orange juice
- ½ cup dry white wine
A L’Orange sauce
- cup sugar
- cup orange juice
- teaspoon sea salt
- 1 tablespoons butter (room temperature)
- 1 tablespoons flour
- ½ cup orange marmalade
- Preheat oven to 475 degrees and prepare a roasting pan or broiler pan an elevated grate.
- Place duck(s) on the broiler pan, pierce the skin several times (this will allow the fats and steam to release from the duck, helping the skin crisp up)
- Pour boiling water over the duck (the skin will tighten) and allow it to cool and dry. Leave remaining water in the bottom of the roasting pan and mix salt through marjoram in a small bowl. When the duck is cooled and dry and generously rub the skin with spice mixture, any remaining can be rubbed on the inside cavity, stuff inside cavity with cubed orange and truss duck just like a turkey.
- Add orange juice and white wine into the bottom of the roasting pan and place duck into the oven for about 10 minutes to create the crust, lowering the temperature to 350 degrees.
- Roast for approximately 1 hour and 15 minutes (or until the thermometer registers to 170 degrees in the thigh).
- Meanwhile, start the L’Orange sauce:
- Place the sugar in a dry saucepan over medium heat, swirl so often until sugar dissolves. It will start to melt and caramelize to an amber color.
- Immediately whisk in orange juice and white wine vinegar (mixture will spit and sizzle, sugar will harden, but just keep stirring and it will dissolve!)
- Set caramelized sauce aside until duck is complete, meanwhile, mash together the room temperature butter with flour and set aside until the sauce is ready to be fully assembled.
- When the duck is complete, measure out 1 cup drippings.
- Brush over the cooked duck, serve, and enjoy!
- To finish, turn the broiler on high (watching closely) for an additional 3-4 minutes to evenly brown the top of the duck.
- Remove, transfer to a cutting board and allow to cool while you finish off, you’re a L’orange sauce.
- Pour the liquid in the bottom of the roasting pan into a gravy separator and skim off all fat and measuring out 1 cup drippings.
- Whisk duck dripping mixture with salt and butter-flour to make a thick paste, stir in orange marmalade.
- The caramelized mixture should still be warm, whisk with duck dripping-orange marmalade to make one sauce.
- Baste sauce all over duck right before serving (this keeps skin crispy but covers it with a flavorful sauce and enjoy!)
Slow Cooker BBQ Pulled Duck
This is another slow cooker recipe that incorporates BBQ sauce... delicious! This recipe was found from (Vintage Kitchen Vixen) and will take about 8 hours to make! Here is a slow cooker BBQ recipe pulled duck recipe:
- 1 whole duck (quartered)
- Ground pepper
- 2 tablespoons apple cider vinegar
- 1 ¾ cup stout barbecue sauce
- Stout Barbecue Sauce
- 1 tablespoon butter
- 3 garlic cloves (minced)
- 1 cup ketchup
- ½ cup brown sugar
- ½ cup molasses
- ¼ cup shoyu (soya sauce)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1-2 teaspoon sriracha (optional)
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 12 oz stout
- Splash of bourbon
- Generously pepper the duck with fresh ground pepper and add it to the slow cooker.
- Add the apple cider vinegar and 1.5 cups of stout barbecue sauce. Mix it together with your hands or a spoon so that every inch of duck is coated.
- Set the slow cooker for eight hours on low.
- Pull the meat off the bones with a fork, being careful to pick out all the bones.
- Shred the duck using the forks, then dress with the remaining ¼ cup of stout barbecue sauce (add more sauce as needed).
Stout Barbecue Sauce
- Melt the butter in a medium saucepan and sauté the garlic until soft and fragrant.
- Add remaining ingredients and bring to a boil and once the sauce comes to a boil simmer on low for an hour.
- Remove the heat and allow it to cool completely before refrigerating.
We hope you enjoyed these recipes that will create delicious duck meat meals! If you have any questions or comments or would like to share any of your own recipes with us, give us a shout at email@example.com.
Happy cooking, friends!