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    Recipes — duck

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    Duck & Asparagus Risotto

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 Luv-a-Duck Fresh Duck Breasts
        •   4 cups (1 litre) Luv-a-Duck Duck Stock
        •   2 tbsp Luv-a-Duck Duck Fat
        •   1 brown onion, diced
        •   2 tsp garlic, crushed
        •   1 1⁄3 cup arborio rice
        •   1⁄2 cup white wine
        •   2 bunches asparagus, trimmed and cut into three
        •   1⁄3 cup grated Parmesan cheese
        •   Freshly ground black pepper


    1. Bring stock to the boil in a saucepan, reduce the heat and hold at a simmer.
    2. Heat duck fat in a medium pot over moderate heat and cook onion and garlic for 5 minutes or until soft. Add rice, stirring to coat the grains and toast for 1 minute or until rice is translucent. Pour in wine and simmer until almost evaporated. Stir in the stock, one ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stirring constantly, for 20-25 minutes or until al dente. Add an extra ladle of stock with the asparagus and cook for 2 minutes until tender. Stir in Parmesan cheese and season with black pepper.
    3. Meanwhile, pre-heat oven to 190°C. Pat duck skin dry, score the skin and season with salt. In a medium pan over moderate heat, place the duck breasts skin side down into the pan for 5 minutes or until skin is golden. Turn the duck breast over and cook for a further 2 minutes.
    4. Remove from the pan and place on a lined baking tray. Roast the duck in the oven for 8-10 minutes, or to your liking. Remove from the oven and rest for 5 minutes before slicing. For best results, duck should be cooked medium rare.
    5. Spoon risotto into serving bowls and top with sliced duck, shaved Parmesan and extra black pepper.

    This great family recipe is thanks to Luv-a-Duck Recipes at http://www.luvaduck.com.au/recipes/view/duck-asparagus-risotto/31/

    Skinny Duck Steak, Baked Sweet Potato, Pea Hummus

    Duck steaks are super speedy to cook, pair well with almost anything and above all are low in fat and high in protein. By removing the skin from the duck breasts they become a lean source of protein, in fact they are as lean as chicken breasts but with tons more flavour.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •   2 duck breasts
        •   2 sweet potatoes
        •   1 red onion
        •   2 handfuls of watercress
        •   1 pomegranate

    For the Pea Hummus:

        •   300g frozen petit pois pea
        •   10g fresh parsley (stalks and leaves)
        •   1 small clove of garlic
        •   Juice of a small lemon
        •   2 tbsp (30ml) extra virgin olive oil
        •   1/2 tsp smoked paprika
        •   1/4 tsp sea salt
        •   Freshly ground black pepper to taste


    1. To make the baked sweet potato, preheat the oven to 180 degrees C. Pierce the sweet potatoes 3-4 times with a sharp knife and wrap in tin foil. Put them in the oven for 45-60 minutes or until fully cooked.
    2. To make the pea hummus, boil a kettle, put the frozen peas in a bowl and pour over the boiling water. Allow it to stand for 10 minutes to defrost the peas then drain.
    3. Put the peas, parsley, lemon juice, garlic, olive oil, smoked paprika and sea salt in a blender or food processor and blend until smooth. Season with freshly ground black pepper and more sea salt if required.
    4. To make the duck steak, remove the skin from 2 duck breasts. Take a sheet of cling film and place a duck breast in the middle. Fold the other end of the cling film over so that the duck breast is sitting in the middle of 2 sheets of cling film. Using a rolling pin, bash the duck breast until it is 1” thick. Repeat with the second duck breast.
    5. Heat a griddle pan on a medium/ high heat (alternatively use a frying pan with a teaspoon of coconut oil in it). Cook the duck steaks for 3 minutes on each side.
    6. To assemble the dish, put a duck steak and a baked sweet potato on a plate. Top the sweet potato with the pea hummus, scatter over the watercress leaves, sliced red onion and pomegranate seeds.

    This great family recipe is thanks to Gressingham duck Recipes at https://www.gressinghamduck.co.uk/recipes/skinny-duck-steak-baked-sweet-potato-pea-hummus

    Duck Ham

    If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro.

    Prep Time

        •    Prep time: 30 minutes (staggered over 3 days, no cook)
        •    Yield: Serves 4


        •   small handful fresh thyme
        •   1 tsp black peppercorns
        •   2 cloves
        •   1 garlic clove
        •   1 dried bay leaf, roughly crushed
        •   200g flaky sea salt
        •   200g golden caster sugar
        •   1 large meaty duck breast (about 250g)


    1. Using a pestle and mortar, roughly crush the thyme, peppercorns, cloves, garlic and bay. Tip into a bowl with the salt and sugar, and mix everything together thoroughly. Lightly score the skin on the breast in a criss-cross pattern.
    2. Scatter about a third of the salt mixture into a container that will hold the duck breast snugly. Lay the duck, flesh-side down, on the salt and cover with the remaining mixture. Cover tightly with cling film or a lid and leave in the fridge for 3 days.
    3. Remove the duck from the mixture, rinse under cold water, then dry well with kitchen paper. The ham is now ready to thinly slice and serve on its own or in a salad. Wrapped in cling film, it will keep in the fridge for up to 1 month.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/duck-ham

    How To Cook Duck Breast

    Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don't cook more of it at home. I admit I often overlook this date-night alternative, but it truly has all the ease of chicken breast and decadence of steak.

    You won't need more than a pan and a few simple prep tricks to make a gorgeous duck breast at home that rivals any restaurant prix-fixe entrée.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •  2 skin-on White Pekin duck breasts (about 6 ounces each)
        •  1 tablespoon kosher salt
        •  1 large Yukon gold potato


        •  Measuring cups and measuring spoons
        •  Large cutting board
        •  Sharp chef’s knife
        •  12-inch cast iron skillet


    1. Score the duck breast skin. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Use a sharp knife to score the skin: Make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern. Pat the duck breasts dry with paper towels.
    2. Season with salt and rest for 15 minutes. Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Set aside and let rest for 15 minutes. Meanwhile, cut the potato into small 1/2-inch cubes.
    3. Start in a cool pan to render out as much fat as possible. Place the duck breasts skin-side down in a large cast iron skillet and turn the heat to medium. You want to crisp the skin slowly, driving out as much of the fat as possible.
    4. Cook on the first side for 6 to 8 minutes. After 6 to 8 minutes, the pan will have filled with a substantial amount of fat from the skin. The skin should be a very dark golden-brown.
    5. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F. Flip the breasts and cook for 3 to 4 minutes more. Add the potatoes to the pan right after you flip the breast. Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare.
    6. Rest the duck for 5 minutes and continue to cook the potatoes until crisp. Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes.
    7. Slice the duck breasts and serve with the potatoes. Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate.
    8. Once the duck breast is cooked and resting before slicing, you'll have this little gift of warm duck fat. Frying potatoes in this fat is a classic French approach to duck that an old friend (and culinary director for Good Eats) taught me. The little potato cubes are irresistible!
    9. But if you're serving the duck for date night, you may find sautéing a little garlic and some greens in the fat is a little more elegant. Either way, be sure to save any extra duck fat. Store it in the fridge and use it within two weeks.
    10. When your potatoes or greens are done, thinly slice the breast and serve immediately.

    NOTES: Storage: Leftover duck and potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

    For Your Info:

        •  This recipe calls for two Pekin duck breasts, which are easier to find at most markets. If you can get your hand on wild or magret breast, be prepared for them to take longer in the rendering step, as they have quite a bit more fat.

        •  The breast will render about 1/2 cup of glorious duck fat. We're using it to crisp potatoes while the duck breasts rest, but you could also sauté greens or soften onions and apples in the pan while it's hot.

    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/how-to-cook-duck-breast-254046

    Duck Breast with Honey and Spices

    This extremely simple and delicious recipe is from my friend Carmen and one of her best suggestions.

    Before you start:

        •   If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.
        •   Keep the serving plates warm on the stove while you're preparing the dish.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •   1 1/2 tbsp honey, liquid
        •   1 1/2 tbsp balsamic vinegar
        •   1/2 tsp ground cinnamon
        •   1/2 tsp ground cumin
        •   1/4 tsp coriander seeds, coarsely ground or crushed
        •   1/4 tsp peppercorns, coarsely ground or crushed
        •   1 steaklets of duck
        •   Optional: 1 pinch salt


    1. Preheat the oven to 230°C /450°F.
    2. Heat the honey in a saucepan over high heat 2-3 min, until it is slightly caramelized. Pour in the vinegar and mix well. Add the spices, lower the heat to 'low', then let the sauce reduce 5 min, until it has reached a 'coating' consistency.
    3. Make crosshatched incisions in the skin of the breasts. Season with salt then rub it into the meat. Put the breasts, skin side down, in a thick-bottom skillet. Pour the honey sauce over the breasts then cook in the middle of the oven about 8 min. Turn them, then cook an additional 2 min (for medium-rare doneness).
    4. Transfer the duck breasts to a cutting board, cover with aluminum foil and let stand 5 min before slicing (to reabsorb the juices). Put the slices on the warmed plates, spoon the sauce on the slices and serve.

    This great family recipe is thanks to Sos Cuisine Recipes at https://www.soscuisine.com/recipe/duck-breast-honey-spices