Duck Recipes | Including crispy duck with noodles, Peking duck and more

duck recipes
Welcome to our duck recipe section.

Here you will find popular duck recipes from around the world, including crispy duck with noodles, duck with lime and ginger, and the classic chinese dish, peking duck.

Crispy Duck with Noodles

Ingredients: (Serves 4 people)
  • 3 portions of duck breast (14 oz / 400 g)
  • 9 oz (255 g) of rice stick noodles
  • 3½ oz (100 g) of mangetouts
  • 2 sliced spring onions
  • 3 tbsp of dark soy sauce
  • 2 tbsp of tamarind juice
  • 1 tbsp of honey
  • 1½ tsp of chilli paste
  • 1 tsp of vegetable oil
  • 1 tsp of sesame oil
  • ½ tsp of five-spice powder
  • 2 crushed cloves of garlic
  • sesame seeds
Method
  1. Place the duck breast portions on a clean chopping board.
  2. With a fork pierce the skin of the duck breast, making small holes all over. Transfer the duck breasts to a dish.
  3. In a small mixing bowl, mix together the soy sauce, honey, chilli paste, five-spice powder and the crushed garlic.
  4. Evenly coat the duck breasts on both sides with all of the mixture.
  5. Cover the dish with aluminium foil and place in the fridge to marinate for a minimum of one hour.
  6. 15 minutes before you are ready to prepare the duck, place the rice noodles in a pan or bowl of hot water, soaking them for 15 minutes. If the instructions on the packet are different, follow the packet instructions.
  7. While the rice noodles are soaking, preheat the grill to high and then remove the duck breasts from the marinade. Keep the marinade aside for later use.
  8. Place the duck breasts under the hot grill and grill for about 10 minutes, turning occasionally. The duck will be ready once it has turned a nice golden brown colour.
  9. Drain the rice noodles after the 15 minutes of soaking them and keep to one side.
  10. Take the cooked duck breasts and with a sharp knife, cut them into thin slices.
  11. In a large frying pan, heat the vegetable oil and the sesame oil together. Add the mangetouts and the spring onions and gently fry for two minutes.
  12. Add the marinade and the tamarind juice and stir well. Bring to the boil.
  13. Finally add the rice noodles and the sliced duck and mix together.
  14. Once the duck and the noodles are hot enough, transfer to warm plates and serve.
  15. Sprinkle with the sesame seeds to garnish.

Duck with Peppers and Broccoli

Ingredients: (Serves 4 people)
  • 1 lb (450 g) of skinless and boneless duck meat
  • 4½ oz (130 g) of small broccoli florets
  • 4 fl oz (115 ml) of chicken stock
  • 1 seeded and diced red pepper
  • 1 seeded and diced yellow pepper
  • 1 egg white
  • 2 tbsp of cornstarch
  • 2 tbsp of light soy sauce
  • 2 tsp of Chinese rice wine
  • 2 tsp of sesame seeds
  • 1 tsp of brown sugar
  • 1 crushed clove of garlic
  • vegetable oil for deep frying

Method
  1. Beat together the egg white and the cornstarch in a medium sized mixing bowl.
  2. Take the duck meat and cut into small cubes using a sharp knife.
  3. Add the duck meat to the egg white mixture and stir well, coating the meat evenly with the egg. Leave to stand for half an hour (30 minutes).
  4. Heat a large amount of vegetable oil in a wok or a deep frying pan until it is really hot.
  5. Fry the duck cubes in the hot oil for 5 minutes until they are crispy and golden brown.
  6. Remove the duck from the oil and drain off as much of the oil as possible with kitchen paper. Set to one side.
  7. Fry the peppers and the broccoli for 2 - 3 minutes and then drain in the same way with kitchen paper. Set to one side.
  8. Remove all of the oil from the wok apart from 2 tbsp. Return to the heat and fry the garlic for 30 seconds.
  9. Add the soy sauce, rice wine, chicken stock and the brown sugar. Stir well and bring to the boil.
  10. Add the reserved duck, peppers and the broccoli and cook for a further 1 or 2 minutes.
  11. Remove from the wok, sprinkle with sesame seeds and serve immediately.

Duck with Lime and Ginger

Ingredients: (Serves 4 people)
  • 3 boneless duck breasts (9 oz each, 255 g)
  • salt
  • For the dressing
  • 9 oz (255 g) of salad leaves
  • 4 fl oz (115 ml) of olive oil
  • 3 finely chopped spring onions
  • 2 tbsp of lime juice
  • 1 tbsp of grated ginger root
  • 2 tsp of sesame oil
  • 2 tsp of fish sauce
  • 2 tsp of soy sauce
  • 1 tsp of sugar
  • juice of 1 orange plus grated rind
  • 1 crushed clove of garlic
  • orange slices to garnish
Method
  1. Set the oven temperature to 375°F (190°C).
  2. Rinse the duck breasts under cold running water and then dry with kitchen paper.
  3. Pierce the skin of the duck breasts all over with a fork and sprinkle them with salt.
  4. Cut the duck breasts in half and place on a wire rack in a roasting tin with the skin facing down.
  5. Place the duck into the oven and cook for 10 minutes.
  6. After 10 minutes turn the duck pieces over, so that the skin is now facing upwards and cook for a further 12 - 15 minutes until the skin is crispy.
  7. In the meantime prepare the dressing by mixing together the olive oil, sesame oil, spring onions, lime and orange juice, orange rind, fish sauce, soy sauce, ginger root, sugar and the garlic in a small mixing bowl.
  8. Once the duck is cooked it can be removed from the oven and set aside to cool.
  9. Cut the duck breasts into slices using a sharp knife.
  10. Arrange the salad leaves on a large serving dish, placing the duck slices on top of the leaves.
  11. Drizzle the dressing over the duck and the salad leaves and garnish with the slices of orange.
  12. Serve immediately.

Peking Duck

Ingredients: (Serves 4 people)
  • 4 lb duck (1.8 kg)
  • 3 pints (1¾ litres) of boiling water
  • 4½ oz (130 g) of caster sugar
  • 4 fl oz (115 ml) of hoisin sauce
  • 4 fl oz (115 ml) of water
  • 4 tbsp of honey
  • 2 tbsp of sesame oil
  • 2 tsp of dark soy sauce
  • Chinese pancakes, cucumber and spring onion strips to serve
Method
  1. Place the duck on a wire rack set in a roasting tin and slowly pour 2 of the 3 pints of boiling water over the duck and into the tray.
  2. Remove the duck and pat dry with kitchen towels.
  3. Pour away the boiling water. Put the duck back onto the rack and into the roasting tray and leave to one side for a few hours.
  4. Blend together in a small mixing bowl the remainder of the boiling water, the honey and the soy sauce.
  5. Brush half of this mixture on the inside and the outside of the duck and leave the mixture to dry for one hour.
  6. After the hour brush a second layer of the mixture onto the inside and the outside of the duck and leave to dry again for another hour or until the glaze is dry.
  7. Repeat this process until all of the mixture has been used up.
  8. Preheat the oven to 375°F (190°C).
  9. In a saucepan heat the sesame oil and add the hoisin sauce, caster sugar and the water. Stir well and simmer for 2 -3 minutes until the sauce has thickened.
  10. Leave to cool before placing in the fridge until needed.
  11. Place the rack and roasting tin with the duck in the oven and cook for 30 minutes.
  12. After 30 minutes turn the duck over and cook for a further 20 minutes. Turn the duck once more and cook for a final 25 minutes until the meat is cooked through and the skin is crispy.
  13. Remove the duck from the oven and leave o cool for 10 minutes.
  14. Whilst the duck is cooling, warm the pancakes in a steamer for 5 - 6 minutes.
  15. Cut the duck into strips and serve with the warmed pancakes, sauce and the strips of cucumber and spring onion.

Roast Duck with Apples and Apricot Sauce

Ingredients: (Serves 4 people)
  • 4 duckling portions (12 oz each)
  • 2 green apples
  • 2 red apples
  • 4 tbsp of dark soy sauce
  • 2 tbsp of muscovado sugar
  • 2 tbsp of clear honey
  • juice of 1 lemon
  • 2 or 3 bay leaves
  • salt and pepper
  • fresh vegetables to serve
  • For the sauce
  • 14 oz (400 g) tin of apricots in natural juice
  • 4 tbsp of sweet sherry
Method
  1. Set the oven temperature to 375°F (190°C).
  2. Rinse the duck under cold running water and pat dry with kitchen towels.
  3. Trim away any excess fat and with a fork pierce the skin all over.
  4. Place onto a rack over a roasting tray.
  5. Brush the soy sauce over the duck. Sprinkle the muscovado sugar on top and season with the pepper.
  6. Place in the oven and roast for 50 - 60 minutes until done, turning occasionally. Test that the meat is done by inserting a fork or a skewer into the thickest part of the meat and the juices should run clear.
  7. Whilst the duck is cooking, core the red and green apples, and then cut them into 6 pieces.
  8. Mix the honey and the lemon juice together and coat the apples with this mixture.
  9. Put the apples into a small roasting tray, add the bay leaves and roast in the oven with the duck for the last 20 - 25 minutes of roasting the duck or until the apples are tender.
  10. Remove the duck and the apples from the oven and discard the bay leaves.
  11. To prepare the sauce, blend the apricots and the juice from the can together with the sherry until smooth.
  12. Remove the skin from the duck if you wish and serve immediately with the apple pieces, the apricot sauce and a variety of fresh vegetables.
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