14 Amazing Duck Dishes Perfect for Special Occasions
Duck makes any dinner feel like a celebration. These fourteen incredible recipes turn this rich, flavorful bird into restaurant-quality meals you can make at home.
From classic French preparations to modern twists, each dish showcases duck’s versatility and brings elegant flavors to your table.
01. Stovetop Sous Vide Duck Breast
Perfectly cooked duck breast using a simple stovetop method that mimics sous vide. No expensive equipment needed, just a thermometer and heavy pot for restaurant-quality results.
Ingredients: 2 large duck breasts, 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 bay leaves, 3 garlic cloves, 2 sprigs fresh thyme, 1 tablespoon olive oil.
How To Make Stovetop Sous Vide Duck Breast
1. Season duck breasts generously with salt and pepper, then seal in a zip-top bag with herbs and garlic. Remove all air by slowly submerging the bag in water, sealing just before the opening goes under.
2. Fill a large heavy pot with water and heat to exactly 135°F for medium-rare duck. Maintain this temperature throughout cooking by adjusting heat as needed, checking frequently with your thermometer.
3. Submerge the sealed duck bag in the water bath and cook for exactly 45 minutes, keeping temperature steady. The gentle heat will cook the duck evenly without overcooking the exterior.
4. Remove duck from bag and pat completely dry. Heat olive oil in a cast-iron skillet over high heat until smoking, then sear duck skin-side down for 2 minutes until deeply golden and crispy.
02. Duck with Orange Glaze
Classic French-inspired duck with a sweet and tangy orange sauce. Duck breasts cook quickly while the glossy sauce combines marmalade, orange zest, and Grand Marnier for pure elegance.
Ingredients: 2 duck breasts, 3 tablespoons orange marmalade, 1 orange (zested and juiced), 2 tablespoons Grand Marnier, 2 tablespoons sherry vinegar, 1 cup chicken broth, 2 tablespoons butter, salt and pepper.
How To Make Duck with Orange Glaze
1. Score the duck skin in a crosshatch pattern, cutting through fat but not into meat. Season both sides with salt and pepper, then place skin-side down in a cold skillet to render fat slowly.
2. Cook skin-side down over medium heat for 8-10 minutes until skin is deep golden and crispy. Flip and cook 3-4 minutes more for medium-rare, then rest on cutting board for 5 minutes.
3. Pour off all but 1 tablespoon fat from pan. Add orange juice, marmalade, and vinegar, scraping up browned bits. Add chicken broth and simmer until reduced by half.
4. Stir in Grand Marnier and orange zest, then whisk in cold butter for glossy finish. Slice duck diagonally and serve with warm orange glaze drizzled over top.
03. Crispy Peking-Style Duck
Simplified version of the Chinese restaurant classic with incredibly crispy skin. This shortcut method delivers authentic flavors and textures without the traditional lengthy preparation time.
Ingredients: 1 whole duck, 2 tablespoons five-spice powder, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice wine, 1 teaspoon salt, 8 flour tortillas, 4 green onions (sliced), hoisin sauce for serving.
How To Make Crispy Peking-Style Duck
1. Pat duck completely dry inside and out, then prick skin all over with a fork to help fat render. Mix five-spice powder with salt and rub all over duck, inside cavity and under skin where possible.
2. Combine soy sauce, honey, and rice wine to make glaze. Brush entire duck with mixture, paying special attention to skin. Let duck air-dry in refrigerator for at least 2 hours or overnight.
3. Roast duck breast-side up at 425°F for 20 minutes, then reduce to 375°F and continue cooking 45-60 minutes until skin is mahogany brown and internal temperature reaches 165°F.
4. Rest duck 10 minutes, then carve into thin slices. Serve with warm tortillas, sliced green onions, and hoisin sauce for wrapping, just like traditional Peking duck.
5. Save the rendered duck fat for roasting potatoes later – it’s liquid gold for cooking and adds incredible flavor to vegetables.
04. Honey Soy Ginger Duck
Pan-seared duck breasts finished in the oven with an Asian-inspired glaze. The combination of honey, soy sauce, and fresh ginger creates a perfectly balanced sweet and savory coating.
Ingredients: 2 duck breasts, 3 tablespoons honey, 3 tablespoons soy sauce, 2 tablespoons fresh ginger (minced), 2 cloves garlic (minced), 1 tablespoon rice vinegar, 1 teaspoon sesame oil.
How To Make Honey Soy Ginger Duck
1. Score duck skin in diamond pattern and season with salt and pepper. Start cooking skin-side down in cold oven-safe skillet, gradually increasing heat to medium as fat renders out.
2. Cook skin-side down for 8 minutes until golden and crispy, then flip and sear 2 minutes more. Transfer entire skillet to 400°F oven for 6-8 minutes for medium-rare doneness.
3. While duck cooks, whisk together honey, soy sauce, minced ginger, garlic, rice vinegar, and sesame oil in small bowl until smooth and well combined.
4. Remove duck from oven and let rest 5 minutes before slicing diagonally. Drizzle with honey-soy glaze and serve immediately with roasted seasonal vegetables on the side.
05. Laotian Duck and Yellow Rice
Impressive dinner party dish from Laos featuring tender duck with aromatic yellow rice. This exotic one-pot meal looks complicated but comes together easily for a memorable feast.
Ingredients: 1 whole duck (cut into pieces), 2 cups jasmine rice, 1 teaspoon turmeric, 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons fish sauce, 1 tablespoon palm sugar, 2 cups coconut milk, 2 cups chicken broth.
How To Make Laotian Duck and Yellow Rice
1. Brown duck pieces in large Dutch oven over medium-high heat until golden on all sides, about 12 minutes total. Remove duck and set aside, leaving rendered fat in pot.
2. Sauté diced onion and garlic in duck fat until fragrant and softened, about 4 minutes. Add turmeric and cook 30 seconds more until aromatic and well combined.
3. Stir in rice, coating each grain with the aromatic fat mixture. Add coconut milk, broth, fish sauce, and palm sugar, stirring to combine all ingredients evenly.
4. Nestle browned duck pieces into rice mixture and bring to boil. Cover tightly, reduce heat to low, and simmer 25 minutes until rice is tender and duck is cooked through.
5. Let stand off heat for 10 minutes before serving. The rice will be beautifully golden and infused with rich duck flavor throughout.
06. Pan-Seared Duck with Blueberry Sauce
Elegant duck breast served over sautéed bok choy and mushrooms with a vibrant blueberry sauce. Fresh seasonal berries create a beautiful purple sauce that complements duck’s richness perfectly.
Ingredients: 2 duck breasts, 1 cup fresh blueberries, 2 heads bok choy (chopped), 8 oz mixed wild mushrooms, 4 oz pancetta (diced), 2 shallots (minced), 2 tablespoons balsamic vinegar, 1 tablespoon honey.
How To Make Pan-Seared Duck with Blueberry Sauce
1. Score duck skin and season both sides. Cook skin-side down in cold skillet over medium heat for 10 minutes until crispy, then flip and cook 4 minutes more for medium-rare.
2. Remove duck to rest and pour off all but 2 tablespoons fat. Add diced pancetta and cook until crispy, then add minced shallots and cook until fragrant.
3. Add mushrooms to pan and sauté until golden brown and tender, about 5 minutes. Stir in chopped bok choy and cook just until wilted but still bright green.
4. For sauce, combine blueberries, balsamic vinegar, and honey in small saucepan. Simmer until berries burst and sauce thickens slightly, about 8 minutes, mashing gently with fork.
5. Slice duck diagonally and serve over the bok choy mixture, drizzling generously with warm blueberry sauce for a restaurant-quality presentation.
07. Filipino Duck Adobo
Rich twist on classic Filipino adobo using duck legs instead of chicken. The dark meat becomes incredibly tender while braising in soy sauce, vinegar, and aromatic spices.
Ingredients: 4 duck legs, 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 onion (sliced), 6 garlic cloves (crushed), 2 bay leaves, 1 teaspoon black peppercorns, 2 dried chilies, 1 tablespoon brown sugar.
How To Make Filipino Duck Adobo
1. Brown duck legs in large Dutch oven over medium-high heat until golden on both sides, about 8 minutes total. Remove duck and set aside, leaving 2 tablespoons fat in pot.
2. Sauté sliced onion and crushed garlic in duck fat until softened and fragrant, about 5 minutes. Add dried chilies and cook 1 minute more until aromatic.
3. Return duck to pot and add soy sauce, rice vinegar, bay leaves, peppercorns, and brown sugar. Bring to boil, then reduce heat to low and cover.
4. Simmer gently for 1.5 hours until duck is fork-tender and falling off the bone. Remove lid during last 20 minutes to concentrate the sauce.
5. Taste and adjust seasoning with more soy sauce or vinegar as needed. Serve over steamed rice with the rich, glossy sauce spooned generously over top.
08. French White Bean Cassoulet
Traditional French comfort food featuring duck confit, white beans, and mixed meats. This hearty one-pot meal develops incredible depth of flavor through slow cooking and creates a golden breadcrumb crust.
Ingredients: 2 cups dried white beans, 4 duck confit legs, 8 oz pork shoulder (cubed), 4 oz pancetta (diced), 1 lb Toulouse sausage, 1 onion (diced), 4 cloves garlic (minced), 1 cup breadcrumbs, 2 tablespoons duck fat.
How To Make French White Bean Cassoulet
1. Soak beans overnight, then simmer in fresh water for 45 minutes until tender but not mushy. Drain and reserve 2 cups cooking liquid for later use.
2. Brown pork shoulder and sausage in large Dutch oven until golden. Remove meat and sauté diced pancetta until crispy, then add onion and garlic until softened.
3. Layer half the beans in bottom of pot, then add all the browned meats and duck confit legs. Top with remaining beans and enough reserved cooking liquid to barely cover.
4. Mix breadcrumbs with duck fat and sprinkle over top. Bake uncovered at 325°F for 1.5 hours, stirring gently every 30 minutes and adding liquid if needed.
5. During final 30 minutes, let top form golden crust without stirring. The cassoulet is ready when beans are creamy and top is beautifully browned and crispy.
09. German Roast Duck with Chestnut Stuffing
Traditional German Christmas duck marinated in white wine and herbs, stuffed with apple-chestnut dressing. The long marination creates incredibly flavorful meat with a gorgeous mahogany skin.
Ingredients: 1 whole duck, 1 cup dry white wine, 2 apples (diced), 1 cup chestnuts (cooked and chopped), 2 cups breadcrumbs, 1 onion (diced), 2 sprigs fresh thyme, 2 bay leaves, salt and pepper.
How To Make German Roast Duck with Chestnut Stuffing
1. Marinate duck in white wine with thyme and bay leaves for at least 12 hours, turning occasionally. This step is crucial for developing deep, complex flavors throughout the meat.
2. For stuffing, sauté diced onion until soft, then mix with breadcrumbs, diced apples, and chopped chestnuts. Season well with salt, pepper, and fresh herbs.
3. Remove duck from marinade and pat dry. Stuff cavity loosely with chestnut mixture and truss legs with kitchen twine to hold stuffing inside during roasting.
4. Roast at 425°F for 30 minutes, then reduce to 350°F and continue cooking 1.5-2 hours until skin is mahogany brown and internal temperature reaches 165°F.
5. Rest duck 15 minutes before carving. The stuffing will be perfectly seasoned with duck drippings, and the skin will be incredibly crispy and flavorful.
10. Duck and Sausage Gumbo
Rich Louisiana gumbo featuring braised duck legs, smoky andouille sausage, and fresh shrimp. This full-day project creates layers of complex flavors with a perfect dark roux base.
Ingredients: 4 duck legs, 1 lb andouille sausage (sliced), 1 ham hock, 1 lb shrimp (peeled), 1/2 cup flour, 1/2 cup oil, 1 onion (diced), 2 celery stalks (diced), 1 bell pepper (diced), 1 cup okra (sliced), 6 cups chicken stock.
How To Make Duck and Sausage Gumbo
1. Brown duck legs and ham hock in large Dutch oven until golden. Remove and set aside, then brown sliced andouille sausage until crispy and remove as well.
2. Make dark roux by whisking flour and oil in the same pot over medium heat for 20-30 minutes until deep chocolate brown, stirring constantly to prevent burning.
3. Add diced onion, celery, and bell pepper to roux, cooking until vegetables are soft and aromatic, about 8 minutes. The vegetables will help stop the roux from darkening further.
4. Gradually whisk in hot chicken stock, then return duck, ham hock, and sausage to pot. Simmer covered for 1.5 hours until duck is tender.
5. Remove duck legs and shred meat, discarding bones. Return shredded duck to pot with okra and shrimp, cooking just until shrimp turn pink, about 5 minutes.
6. Serve in bowls over white rice with chopped green onions and a dash of hot sauce for authentic Louisiana flavor.
11. Simple Roasted Duck
Straightforward roast duck seasoned simply with salt, pepper, and paprika. No sweet sauces here, just pure savory duck flavor that makes an excellent alternative to traditional turkey.
Ingredients: 1 whole duck, 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon sweet paprika, 1 lemon (quartered), 4 garlic cloves, 2 sprigs fresh rosemary.
How To Make Simple Roasted Duck
1. Pat duck completely dry inside and out, then prick skin all over with fork to help fat render during cooking. This step is essential for achieving crispy skin.
2. Mix salt, pepper, and paprika in small bowl. Rub spice mixture all over duck, inside cavity and under skin wherever possible for maximum flavor penetration.
3. Stuff cavity with lemon quarters, garlic cloves, and rosemary sprigs for aromatic steam that will flavor the meat from inside while cooking.
4. Roast breast-side up at 425°F for 20 minutes, then reduce to 375°F and continue cooking 1-1.5 hours until skin is golden brown and crispy.
5. Check doneness with thermometer – thigh should reach 165°F. Rest duck 15 minutes before carving to allow juices to redistribute throughout the meat.
12. Duck Breast with Three Berry Sauce
Simply seasoned pan-fried duck breast topped with a gorgeous ruby red sauce made from plums, strawberries, and raspberries. The mixed fruit creates complex sweet-tart flavors that complement rich duck perfectly.
Ingredients: 2 duck breasts, 4 red plums (pitted and diced), 1 cup strawberries (hulled and halved), 1/2 cup raspberries, 2 tablespoons honey, 1 tablespoon balsamic vinegar, salt and pepper.
How To Make Duck Breast with Three Berry Sauce
1. Score duck skin in crosshatch pattern and season generously with salt and pepper. Place skin-side down in cold skillet and gradually heat to medium, rendering fat slowly.
2. Cook skin-side down for 8-10 minutes until deeply golden and crispy, then flip and cook 3-4 minutes more for medium-rare doneness. Rest on cutting board 5 minutes.
3. For sauce, combine diced plums, strawberries, and raspberries in saucepan with honey and balsamic vinegar. Cook over medium heat until fruits break down and release juices.
4. Simmer sauce 10-12 minutes until thickened slightly, stirring occasionally and mashing larger fruit pieces gently with back of spoon for chunky texture.
5. Slice duck diagonally and fan on plates. Spoon warm three-fruit sauce generously over sliced duck and serve immediately with roasted rosemary potatoes on the side.
13. Persian Duck Fesenjan
Ancient Persian stew combining duck with pomegranate seeds and ground walnuts. This exotic dish creates an incredibly rich, complex sauce that’s both sweet and savory with amazing depth.
Ingredients: 4 duck legs, 2 cups shelled walnuts, 1 cup pomegranate molasses, 1/2 cup pomegranate seeds, 1 onion (diced), 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, salt and pepper.
How To Make Persian Duck Fesenjan
1. Brown duck legs in large Dutch oven until golden on both sides, about 10 minutes total. Remove duck and set aside, leaving 2 tablespoons rendered fat in pot.
2. Grind walnuts in food processor until very fine but not paste-like. Sauté diced onion in duck fat until soft, then add ground walnuts and cook 3 minutes until fragrant.
3. Stir in pomegranate molasses, brown sugar, cinnamon, and ginger, mixing well to combine. Add 2 cups water and bring mixture to gentle simmer.
4. Return duck legs to pot and cover. Simmer gently for 1.5 hours until duck is fork-tender and sauce has thickened to coating consistency.
5. Stir in fresh pomegranate seeds during last 10 minutes of cooking. Taste and adjust sweetness or tartness with more sugar or pomegranate molasses as needed.
14. Autumn Duck Confit Salad
Elegant salad combining bitter greens with sweet grapes, apples, and turnips, topped with rich duck confit. The simple vinaigrette ties everything together while letting each ingredient shine through beautifully.
Ingredients: 2 duck confit legs (shredded), 4 cups mixed greens (endive, radicchio, arugula), 1 cup purple grapes (halved), 1 apple (diced), 2 small turnips (thinly sliced), 1/2 cup pecans (chopped), 3 tablespoons olive oil, 1 tablespoon sherry vinegar.
How To Make Autumn Duck Confit Salad
1. Warm duck confit legs in 300°F oven for 10 minutes until heated through. Remove skin and shred meat into bite-sized pieces, discarding bones and cartilage.
2. Combine curly endive, radicchio, and arugula in large salad bowl. Add halved grapes, diced apple, and paper-thin turnip slices for color and texture contrast.
3. Whisk olive oil and sherry vinegar together with pinch of salt and pepper until emulsified. This simple dressing won’t overpower the delicate ingredient flavors.
4. Toss greens and fruit with just enough vinaigrette to lightly coat leaves. Top with warm shredded duck confit and chopped pecans for richness and crunch.
5. Serve immediately while duck is still warm and greens are crisp. The contrast of temperatures and textures makes this salad absolutely perfect for fall entertaining.
Final Thoughts
These fourteen duck recipes prove that cooking this elegant bird doesn’t have to be intimidating. From simple roasts to complex stews, each dish brings restaurant-quality results to your home kitchen.
Whether you’re planning a special celebration or just want to try something new, these recipes will inspire confidence and create memorable meals for everyone.
