Duck recipes

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Mouth watering citrus chicken liver risotto.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

Shanghai-style braised duck simmered for two hours in dark and light soy sauce with star anise, ginger, and scallions, then honey-glazed and roasted until the skin crackles. Chopworthy.

An air-dried roast duck glazed with Scotch, soy, honey, ginger, and brown sugar marinade until the skin turns deep mahogany. A Peking-duck-inspired showstopper for a special-occasion dinner.

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.

Homemade duck sauce from peach preserves, white vinegar, fresh ginger, and scallions. Four ingredients, 20 minutes, and far better than the takeout packets.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.

Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that's pure cold-weather comfort.

When I was little my mom and dad had lots of parties especially at the holidays. With upwards of 70 people the easiest thing to serve was punch. This is Mom's concoction. The guys love it too. See Dreamsicle Punch too.

Thai duck curry simmered in coconut milk with a handmade paste of chilies, coriander, lemongrass, shrimp paste, and lime. Rich, fiery, and aromatic with fresh basil stirred in at the finish. Serve over jasmine rice.

Burmese-style roast duck steamed first then roasted with soy and Worcestershire marinade. The double-cook method delivers crispy skin and tender meat with a savory pan gravy.

With a variety of spices, the aroma from this dish is sure to make the kids set the table for dinner.