Duck Recipes

Duck Confit With Fennel Salad Recipe

Duck confit is a French dish that has been referred to as a ‘work of art’. Marinated with salt and various herbs, once cooked it’s seriously crispy on the outside and tantalisingly tender on the inside.


1kg duck leg (4pcs)

1.5kg duck fat

2 tsp coriander seed

2 tsp fennel seed

2 tsp cumin seed

2 tsp cinnamon powder

1kg rock salt

3tsp Black pepper corn

2 pieces orange zest

2 slices spanish onion


  1. Mix all the dry herbs, rock salt, black pepper, orange zest and Spanish onion in bowl.
  2. Marinate duck leg with herb and salt mix for 4-5hours and store in fridge. Rinse then pat dry.
  3. Preheat the oven to 150c. Place the duck into deep baking tray with melted duck fat (cover with the fat completely) then cover oil surface with the baking paper. Cook for 3-4hours.
  4. Place the cooked duck in preserving container and cover completely with the cooking fat (can keep refrigerated for up to 3 months).
  5. Heat the non-stick frying pan and crisp the duck skin for 4-5min, then turn the skin side up place the oven for another 10min.
  6. For the fennel salad, use slicer to slice the fennel, then drop into water (squeeze lemon juice into water to stop colouring).
  7. Drain well, then mix with lettuce leafs and orange segment.
  8. For the dressing, use freshly squeezed lemon juice and extra virgin olive oil, sea salt flakes, freshly grounded black pepper and mix together.
  9. Mix dressing with salad and serve with duck.

Recipe courtesy of Fitzroy Inn

Karen Martini’s Twice-Cooked Duck with Prunes and Barley

We’ll be making Karen Martini’s roasted duck recipe from her new cookbook Everyday at dinner parties this summer. This might not be a quick dinner idea but if you’ve ever wanted to tackle duck this is the recipe to try. This show-stopping dish would be beautiful served family style.

Duck meat is rich and intense, and the perfect foil is the contrasting flavour of fruit. In this dish, slow-roasted prunes do the job beautifully. Cooking the duck twice gives you crisp skin while the flesh stays moist – Karen Martini.

Everyday by Karen Martini, published by Pan Macmillan, RRP $39.95

Serves: 4


2 x size 22 ducks (about 2.2 kg each)
3 tablespoons salt flakes
1 tablespoon black peppercorns
2 teaspoons allspice
1 tablespoon olive oil
1 cup pearl barley
1 fresh bay leaf
40 g salted butter

Star anice-spiced prunes

400 g large prunes
500 ml verjuice or apple juice
300 ml water
salt flakes and freshly ground black pepper
2 fresh bay leaves
6 thyme sprigs
1 cinnamon stick
3 star anise
2 tablespoons red wine vinegar


1. Preheat the oven to 200°C fan-forced (220°C conventional).

2. Grind the salt, pepper and allspice in a mortar and pestle. Add the olive oil and mix well.

3. Trim the neck and any excess fat from the cavity, then rub the salt mixture all over the ducks, inside and out. Prick all over with a small knife and place on a wire rack in a roasting tin. Roast on the middle shelf of the oven for 1 hour. Remove from the oven and rest in a warm place for 20 minutes.

4. Preheat the oven to 230°C fan-forced (250°C conventional).

5. To make the spiced prunes, place the prunes in a baking dish that holds them snugly. Pour over the verjuice or apple juice and water, season generously and scatter over the bay leaves, thyme, cinnamon stick and star anise. Add the vinegar and cover the dish with baking paper then foil. Bake at the bottom of the oven for 30 minutes. Uncover and bake for 20 minutes until the prunes are swollen. Remove from the oven.

6. Pour the juices into a small saucepan and cook over medium–high heat until reduced by one-third and the sauce is slightly thicker.

7. Score the skin in two lines down the back of each duck. Turn over and fillet one side of the duck from the breast to the thigh and drumstick to the back of the duck so that you have a complete side. Twist and remove the thigh bone and transfer to a sheet of baking paper. Repeat with the other side of this duck and with the remaining duck.

8.Place the duck halves, skin side up, on a baking tray and roast for 15–20 minutes until crispy and hot. You may like to turn on your grill to crisp the duck even more.

9. Serve the prunes alongside the crispy duck, with the juices spooned over.

After cooking once, the ducks will keep for a couple of days in the fridge. The second roasting can be done just before you serve.

When you purchase the ducks, ask the butcher to pop the thigh bones out of the hip sockets and to remove the wishbones. This will make it easier to bone the ducks after cooking them.

The day before roasting, take the ducks out of their wrapping and sit them, uncovered, on a tray in the fridge to drain their juices and dry out the skin. Although this is optional, it will help you achieve a crispier skin. Before cooking, allow the ducks to come to room temperature.

What are your favourite duck recipes?


Smoked Duck And Peach Salad

This salad takes 5 minutes to put together and makes an easy dinner or serve as party of a family-style weekend lunch. Just pick up some smoked duck breast at the deli – smoked chicken works equally well.

Ingredients – serves 4 as a light lunch or starter

2 x 240g smoked duck breast, thinly sliced

3 ripe yellow peaches, cut into wedges

½ small red onion, thinly sliced

4 cups picked watercress

100g firm ricotta, broken into large pieces

Hazelnut vinaigrette

80ml (1/3 cup) hazelnut or extra virgin olive oil

3 tsp Dijon mustard

60ml (1/4 cup) verjuice

½ cup (60g) hazelnuts, toasted, skins removed, roughly chopped

1. To make vinaigrette, whisk oil, mustard and verjuice in a bowl until emulsified. Season and stir
through hazlenuts.

2. Arrange salad ingredients on a platter or large wide salad bowl.

3. Drizzle with vinaigrette and serve.

Greek salad? Salade nicoise? What’s your favourite summer salad?

Duck Tacos With Cherry Salsa

These tacos are so easy to make, and we think they’re a super fun dish to serve next time you’re entertaining. Lay out bowls of salsa, herbs and lime and let friends assemble their own tacos!

Ingredients – serves 4

2 tsp each ground coriander and smoked paprika

1 tsp each ground chilli and ground cumin

?1sp salt

4 duck breasts

12 mini flour tortillas

1 avocado

1 lime, juiced

Cherry Salsa

1½ cups pitted fresh cherries, coarsely chopped

½ small red onion, finely chopped

1/4 cup finely chopped coriander

1 jalapeño or long green chilli, finely chopped

1 lime, juiced


1. Combine spices and salt in a wide shallow bowl and coat duck breasts in the spice mixture.

2. Place duck breasts skin-side down in a cold, large frying pan, turn the heat onto low-medium and cook, rendering the fat, for 10 minutes until the skin is golden and the fat has rendered.

3. Increase heat to medium-high, turn the duck breasts over and cook for a further 5 minutes or until cooked to your liking.

4. Transfer the duck to a plate and cover loosely with foil. Set aside to rest for 5 minutes.

5. Warm tortillas according to packet instructions.

6. Mash avocado in a bowl with lime juice until combined and season well with salt.

To assemble the tacos:

Spoon avocado down the centre of warmed tortillas. Slice duck breasts and divide among tortillas. Top with cherry salsa (recipe below) and serve.

To make the cherry salsa:

1. Combine ingredients in a bowl and season to taste.

Sweet? Savoury? What’s your favourite cherry dish?