Duck Recipes

This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Delicious smoked ducks breasts with a nice maple flavor. Slice them thin and serve as an appetizer on crackers, if desired.

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.

Duck breast. Pan seared, then roasted with garlic and rosemary.

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.

This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.

This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.

You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.

Crispy, succulent duck, aromatic spices, and savory sauce come together to make these extraordinary lettuce cups. Since this is something that can be made well ahead of time, it works nicely for large groups. Just simply reheat, and crisp up the skin before serving.

This is my version of duck confit pizza, made with several prepackaged ingredients and fresh, flavorful cheese. You'll be eating a restaurant-quality meal in minutes, even if it is just in front of the television!

A simple way to prepare duck breasts without the 'gamey' taste. Serve with wild rice and fresh bread for a special meal.

We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. This is a quick and easy recipe. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer.

This is a great way to quickly cook duck or goose breasts. My husband is a duck hunter, but he doesn't really care for traditional duck recipes so he came up with this and everyone raves! It works well for duck or goose. If you can find Dale's Seasoning, a seasoning sauce with 11 spices, that's our favorite for the marinade. The recipe is easily adapted as hunters' success rates tend to vary.

This is a great appetizer using wild duck breast. It reminds me of an appetizer I've had at formal gatherings that uses chicken livers.

This recipe is the most requested and loved recipe from my mother-in-law, who is the best cook on the face of the earth. It's our traditional Thanksgiving dressing. It's very rich and worth every calorie.

This impressive dinner-party dish from Laos will wow your guests; they won't believe how easy it is! Serve a green salad on the side for a unique and flavorful family meal instead. Chicken substitutes well for the duck.

This is a great salad for a weekend lunch and it's super easy to make!

Glazed roast duck.

The delicious flavor combination of duck and orange are brought together in this dish. Duck legs are cooked until meltingly tender in a zesty orange sauce. Enjoy with freshly cooked rice.

This recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient.