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    Recipes — duck breast

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    Duck Breast with Plum Sauce

    An elegant and tasty plum sauce set off pan-fried duck breasts to perfection.

    Prep Time

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


        •    1 tsp olive oil
        •    1 tsp sea salt
        •    2 tsps sichuan peppercorns
        •    4 (about 120-180g each) duck breasts

    Plum sauce:

        •    3 cloves
        •    1 star anise
        •    2 tbsps brandy
        •    150ml red wine
        •    1 orange, juiced
        •    1 cinnamon stick
        •    1 tsp Dijon mustard
        •    3 tbsps redcurrant jelly
        •    825g can plums, drained, pureed


    1. Preheat oven to 150°C.

    2. Crush the salt and peppercorns together in a mortar and pestle. Use a small, sharp knife to score the skin of the duck breasts (this allows the fat to soak into the breasts and tenderise the meat). Spread the salt and pepper over each duck breast.

    3. Heat the oil in a non-stick oven-proof frying pan over medium heat. Add the duck, skin-side down, and cook for 6-8 minutes (don't let it colour too quickly). Turn the breasts over and place the pan in the oven for a further 5 minutes. Carefully remove from the oven and baste with the fat in the pan. Set aside for 5 minutes to rest.

    4. To make the sauce, place the wine, brandy and spices in a medium saucepan. Bring to boil, then reduce heat to low and simmer for 10 minutes. Add orange juice, then return to boil. Reduce heat to low and simmer for 2-3 minutes. Stir in the mustard, redcurrant jelly and plum puree. Remove the cinnamon stick and star anise and pour over the duck.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breast-plum-sauce/6e0e57db-cc55-4b8c-aa78-0ace21c8c546

    Duck Satay with Peanut Sauce

    These flavoursome canapés add sophistication to finger food

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 20


        •    2 star anise
        •    100ml soy sauce
        •    1 cinnamon stick
        •    200g peanut butter
        •    4 tbsps vegetable oil
        •    4 skinless duck breasts
        •    50g palm or dark brown sugar
        •    100ml shaohsing wine or sherry
        •    1 long red chilli, split down the centre


    1. Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.

    2. Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.

    3. To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/12548/duck-satay-with-peanut-sauce

    Smoked Duck Rice Paper Rolls

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 5


        •    2 Luv-a-Duck Smoked Duck Breasts sliced lengthwise

    Rice paper roll:

        •    3 sprigs mint leaves
        •    1/4 bunch garlic chives
        •    3 sprigs coriander leaves
        •    ¼ iceberg lettuce, shredded
        •    5 large round rice paper sheets
        •    1/2 baby cucumber, cut into batons
        •    25g vermicelli noodles, soaked, cut with scissors

    Dipping Sauce:

        •    100ml milk
        •    125ml Hoisin sauce
        •    1/2 tbsps rice wine vinegar
        •    peanuts, crushed for garnish
        •    1 birds eye chilli, sliced into rounds


    1. Heat Luv-a-Duck Smoked Duck Breasts.

    2. Fill medium bowl with room temperature water and add rice paper for 2 mins.

    3. Place rice paper on a chopping board and layer ingredients at the end towards you.

    4. Roll and encase ingredients, fold sides in, then continue to roll until sealed.

    5. For the Dipping sauce: In a pot add Hoisin and milk. Bring up to a warm heat. Add vinegar and mix together well.

    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/smoked-duck-rice-paper-rolls/40/

    Sweet-Tart Duck Breasts With Fresh Cherry Sauce

    Juicy, crispy duck breast on a bed of sweet-tart cherry sauce with balsamic vinegar and honey. What could be more delicious or impressive? I'd recommend this for the perfect stay-at-home meal. Baby greens lightly tossed in olive oil and lemon juice or super-creamy puréed potatoes would be the perfect accompaniments.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    2 tsps olive oil
        •    1/2 cup dry red wine
        •    1 tbsp balsamic vinegar
        •    1 small shallot, finely diced
        •    2 x 5 to 6 ounce duck breasts
        •    coarse sea salt, such as maldon
        •    10 twists on the black pepper mill
        •    1/2 tbsp very cold unsalted butter
        •    1/4 cup low-sodium chicken stock
        •    1 tsp honey, preferably orange flower
        •    7 ounces bing cherries, pitted, stemmed, and halved


    1. Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400°F. Score the fat on top of the duck in a crosshatch fashion, carefully to score only the fat and not the flesh beneath it. Season the duck on all sides with salt.

    2. Preheat a small nonstick skillet on medium heat. Place the duck, skin-side-down, in the hot pan and leave it alone for 10 to 12 minutes, until the skin is golden brown and the fat has rendered.

    3. Take the pan off the heat, and turn the duck breasts over so the bottom of the breasts are coated in the rendered duck fat. Pour the excess fat into a heat-proof container, and keep for frying potatoes.

    4. Put the duck, skin-side-up in its original sauté pan, in the oven and cook for 10 minutes. The internal temperature will be about 135°F. Let the duck breasts rest on a cutting board for 10 minutes before slicing.

    5. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Add the olive oil and the shallots. Sauté for 1 minute, just to soften the shallots. Add the wine, stock, and cherries. Bring the mixture to a boil. Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes.

    6. Remove a 1/4 cup combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce, and stir in the honey and the cold butter.

    7. Slice the duck. Pour the sauce onto a serving plate, and arrange the slices of duck on top. Season with a bit of salt and pepper for garnish.

    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2012/01/sweet-tart-duck-breasts-with-fresh-cherry-sauce-recipe.html

    Duck Rillettes

    Prep Time

        •    Prep and cook time: 2 hours & 10 minutes
        •    Yield: Serves 2


        •    2 duck legs
        •    50 g sultanas
        •    250 g duck fat
        •    2 cloves of garlic
        •    1 tsp shallot vinegar
        •    5 sprigs of fresh thyme
        •    50 g shelled pistachios


    1. Preheat the oven to 150ºC/gas 2.

    2. Place the duck legs and fat in a roasting tray, season, then smash and tuck in the garlic and 3 thyme sprigs.

    3. Cover with foil and roast for 2 hours, or until the meat is falling off the bone. Remove from the oven.

    4. Once cool, discard the skin and shred the meat off the bone.

    5. Roughly chop and mix in the pistachios and sultanas, then add the vinegar and remaining thyme leaves. Add enough cooking fat to bind the mixture – this should be about 2 tablespoons. Season to taste.

    6. Delicious served with sourdough toast.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/duck-recipes/duck-rillettes/