• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — duck breast

    Blog Menu

    Duck & Pork Terrine with Cranberries & Pistachios

    Set aside a couple of hours and enjoy every minute of making this impressive terrine

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 2 hhours & 15 minutes
        •    Yield: Serves 10-12


        •    2 duck breasts, about 300g/10oz each, skin removed and reserved
        •    200g thinly sliced streaky bacon rashers
        •    1kg pork shoulder, cubed
        •    2 slices bread, crusts removed
        •    100ml milk
        •    3 shallots, roughly chopped
        •    1 large garlic clove, roughly chopped
        •    200g duck or chicken livers, roughly chopped
        •    6 black peppercorns
        •    12 coriander seeds
        •    2 cloves
        •    good pinch ground cinnamon
        •    2 tbsp Cognac or brandy
        •    2 eggs, beaten
        •    25g shelled pistachio
        •    50g dried cranberry


    1. Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.

    2. In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.

    3. Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.

    4. Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.

    5. Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

    6. TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/8202/duck-and-pork-terrine-with-cranberries-and-pistach

    Five-Spice Roasted Duck Breasts

    Starting duck breasts in a cool skillet, then heating, renders off most of the fat for a chic dinner with less mess.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    2 pounds boneless duck breast
        •    1 tsp five-spice powder
        •    1/2 tsp kosher salt
        •    Zest & juice of 2 oranges
        •    2 tsps honey
        •    1 tbsp reduced-sodium soy sauce
        •    1/4 tsp cornstarch dissolved in 1 teaspoon water


    1. Preheat oven to 375 degrees F.

    2. Place duck skin-side down on a cutting board. Trim off all excess skin that hangs over the sides. Turn over and make three parallel, diagonal cuts in the skin of each breast, cutting through the fat but not into the meat. Sprinkle both sides with five-spice powder and salt.

    3. Place the duck skin-side down in an ovenproof skillet over medium-low heat. Cook until the fat is melted and the skin is golden brown, about 10 minutes. Transfer the duck to a plate; pour off all the fat from the pan. Return the duck to the pan skin-side up and transfer to the oven.

    4. Roast the duck for 10 to 15 minutes for medium, depending on the size of the breast, until a thermometer inserted into the thickest part registers 150 degrees F. Transfer to a cutting board; let rest for 5 minutes.

    5. Pour off any fat remaining in the pan (take care, the handle will still be hot); place the pan over medium-high heat and add orange juice and honey. Bring to a simmer, stirring to scrape up any browned bits. Add orange zest and soy sauce and continue to cook until the sauce is slightly reduced, about 1 minute. Stir cornstarch mixture then whisk into the sauce; cook, stirring, until slightly thickened, 1 minute. Remove the duck skin and thinly slice the breast meat. Drizzle with the orange sauce.

    6. Ingredient noteBoneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com.Roasting Tips1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

    This great family recipe is thanks to Food-Network Recipes at https://www.foodnetwork.com/recipes/five-spice-roasted-duck-breasts-1954843

    Zesty Ginger Duck with Rhubarb

    A full-flavoured, bitter-sweet mixture of duck with rhubarb and orange makes a tasty dressing for penne or rigatoni, showing that a modest portion of meat goes a long way with the right pasta in an interesting sauce. Crisp green vegetables complete this simple, but stylish, stir-fry.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    340 g (12 oz) boneless duck breasts
        •    400 g (14 oz) penne or other pasta shapes
        •    1½ tbsp sunflower oil
        •    1 large garlic clove, crushed
        •    2 tbsp finely chopped fresh root ginger
        •    225 g (8 oz) rhubarb, cut into 5 mm (¼ in) slices
        •    10 spring onions, thinly sliced
        •    300 g (10½ oz) runner or French beans, thinly
        •    sliced or cut into short lengths
        •    75 g (2½ oz) watercress sprigs
        •    4 oranges, peeled, halved and sliced
        •    salt and pepper
        •    Marinade
        •    finely grated zest and juice of 1 large orange
        •    3 tbsp sugar
        •    1 tbsp soy sauce
        •    1½ tsp finely chopped fresh root ginger
        •    8 juniper berries, lightly crushed
        •    4 black peppercorns, lightly crushed


    1. Place all the marinade ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the marinade into a bowl and set aside to cool while you prepare the duck breasts.

    2. Remove the skin and all surface fat from the duck breasts. Thinly slice the breasts crossways, then cut the slices lengthways into fine strips. Add the strips to the marinade and stir to coat them well. Cover tightly and leave to marinate in a cool place, stirring occasionally, for at least 30 minutes.

    3. When you are ready to prepare the stir-fry, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well and return it to the hot empty pan. Cover and set aside, off the heat.

    4. Drain the duck in a sieve set over a bowl, pressing out all the liquid and reserving it. Heat a wok or large frying pan over a high heat. Add the oil and, when it is hot, cook the garlic and ginger for 30 seconds. Add the duck and stir-fry for 3–4 minutes or until the duck strips are well browned.

    5. Add the rhubarb and spring onions. Reduce the heat to moderate and stir-fry for about 2 minutes or until the rhubarb is soft and tender but not broken down completely.

    6. Pour in the reserved marinade and bring to the boil, stirring for a few seconds. Season with salt and pepper to taste, and remove from the heat. Add to the pasta and toss well. Keep hot.

    7. Drop the beans into a saucepan of boiling water and cook for just 2 minutes. Drain well and rinse briefly with cold water.

    8. Arrange the watercress on a large dish or on individual serving plates, and top with the hot beans and sliced oranges. Divide the duck and pasta mixture among the plates and serve.

    This great family recipe is thanks to allrecipes Recipes at http://allrecipes.co.uk/recipe/3035/zesty-ginger-duck-with-rhubarb.aspx

    Duck Breast with Ravioli in Duck Broth

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 Luv-a-Duck Fresh Duck Breasts
        •    1 tbsp oil
        •    16 large cheese filled agnolotti/ravioli
        •    1 litre Luv-a-Duck, Duck Stock
        •    ½ cup freshly shelled peas
        •    fresh basil leaves to serve
        •    Salt to season

    Equipment Required:

        •    1 Chopping Board
        •    1 Sharp cooks knife
        •    1 Medium sized Frying pan oven proof
        •    1 sml Saucepan
        •    1 sml Deep saucepan


    1. Preheat oven to 190°C

    2. Score the skin of the duck breast with a sharp knife in a diagonal pattern and season the skin with salt and pepper.

    3. Heat frying pan until you can feel a moderate heat coming off it. Place the Luv-a-Duck duck breasts skin side down in the pan for 5 minutes or until the skin is golden. Turn the duck breast and cook for a further 2 minutes. Remove pan from heat and place in the oven for a further 8 minutes. Remove and set pan aside to rest duck for at least 5 minutes.

    4. Heat 1 ½ cups water in a saucepan over a high heat until boiling, add the ravioli and cook 4-5 mins, drain.

    5. Heat the Luv a duck stock in the saucepan and bring to the boil add the fresh peas and simmer 2 minutes.

    6. Ladle 1 cup of duck stock into warmed deep bowls, arrange 4 ravioli in each bowl. Slice duck breast thinly and place slices over the ravioli. Spoon the fresh peas around the each of the bowls and decorate with baby basil leaves. Serve immediately.


        •    To make this dish even easier try it with Luv-a-Duck's Ready Roasted Traditional Duck Breasts, done and delicious in under 5 minutes.

        •    This dish is delicious made with any filled pasta the filling should be mild such as cheese, mushroom or pumpkin.

    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/roasted-duck-breast-with-ravioli-in-duck-broth/31/

    Orange Glazed Duck with Crushed Potato, Green Beans and Roasted Tomato

    One of my favourites has to be duck and orange. Some might call it retro. We say it's a classic. With this recipe you're going to learn how to melt the fat on the duck breasts. Cheffy types call this 'rendering' and it makes the skin lovely and crisp. Enjoy!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    1 pack potato, chopped
        •    1 garlic clove, grated
        •    2 large vine tomatoes, halved
        •    pack green beans
        •    bunch flat leaf parsley, chopped
        •    1 orange
        •    2 duck breasts


    1. Preheat your oven to 200°C, Fan 180°C, Gas Mark 6

    2. Chop the potato into 2cm cubes (no need to peel). Peel and grate the garlic (or use a garlic press). Cut the tomato in half through the equator. Trim the tops off the green beans. Pick the parsley leaves from their stalks and roughly chop (discard the stalks). Zest the orange, then cut in half.

    3. Pop the potato into one of your pans of boiling water. Cook until tender, about 15 mins. Drain in a colander and return to the pan. Put the tomato halves on a baking tray, cut-side up. In a bowl, mix the garlic with a splash of olive oil, a pinch of salt and a grind of black pepper. Spoon onto each tomato half. Pop on the top shelf of your oven. Roast for 20 mins.

    4. Next, prepare each duck breast by scoring the skin gently in a criss-cross pattern. Tip - Scoring the skin will help to melt the duck fat under the skin. Season with a pinch of salt and a grind of black pepper.

    5. Put a frying pan over medium heat and add the duck, skin-side down. As the duck fat melts, pour it into a bowl. Continue until the skin is golden brown and crispy, 5-7 mins (although it may take longer). Turn the duck over and brown the flesh-side. Add the zest of the orange then squeeze in its juice. Coat the duck then transfer to the tomato baking tray in the oven. Roast for 5 mins.

    6. When the duck goes in the oven, pop the green beans into your second pan of boiling water. Cook until tender, 5 mins. Crush the potato with a potato masher or fork, mix in a splash of olive oil and half of the parsley. Pop a lid on to keep them warm.

    7. When the duck is cooked, take it out of your oven and let it rest on a chopping board for 5 mins before serving. This ensures it will be juicy! Spoon a generous amount of potato onto each plate and put some green beans alongside. Slice the duck breasts and pop on top of the beans. Finish with a roasted tomato top with the remaining parsley, and pour the orange sauce over the duck. Tuck in!

    This great family recipe is thanks to Gressingham-Duck Recipes at https://www.gressinghamduck.co.uk/recipes/orange-glazed-duck