Duck Recipes

Duck, Shiitake & Radicchio Salad

Duck, Shiitake & Radicchio Salad with Orange-Ginger Vinaigrette Radicchio is a purple leafy vegetable that’s quite bitter.  Here it helps balance out the richness of duck meat and rendered duck-skin cracklings.  A sweet/tangy/rich ginger, orange & duck fat vinaigrette helps
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Duck Breasts w/ Cherry Red Wine Onion Sauce

Duck Breasts w/ Cherry Red Wine Onion Sauce Succulent duck in a buttery, tart, sweet onion wine sauce over grilled zucchini & green beans. This dish is a real crowd pleaser. Wine Pairing: Oregon Pinot Noir Ingredients: Makes 4 Servings
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How to Make Duck Rillettes

  Duck Rillettes The above video (and this text version of the recipe) will de-mystify the process of making duck confit and rillettes.  You can make your own with time, some spices, duck fat and a whole duck. Ingredients:  1
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Duck Breast & Cherry Preserve Crostini

Smoked Duck Breast Crostini with Cherry Rose Hip Hibiscus Jam Simple, delicious and incredibly easy to prepare, this crostini will turn heads, and all you did was toast bread! Ingredients: Nice Crusty Baguette Smoked Duck Breast Cherry Rose Hip Hibiscus
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Pomegranate & Chile Glazed Duck Breasts

Pomegranate & Chile Glazed Duck Breasts Rendered & seared duck breasts glazed with a fruity, herby sauce with a bit of heat, served over a creamy celery root puree. Drink Pairing: Oregon Pinot Noir Wine Ingredients: Makes 2 Servings 2
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Chestnut & Bacon Stuffed Duck Legs w/ Cranberry Glaze

Chestnut & Bacon Stuffed Duck Legs w/ Cranberry Glaze Rich, moist duck legs filled with bacon-chestnut stuffing and slow roasted, then finished with a cranberry glaze. For a more elegant presentation you can french the leg bone (as we have
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How to French Bones

“Frenching” refers to cleaning protruding bones of meat and tissue before cooking for a cleaner presentation. Here we’re demonstrating with a duck leg, but the same technique is used for racks, “airline” poultry breasts, rabbit legs, some bone in steaks
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How to Debone Duck Legs for Stuffing

If you want to remove the thigh bone from duck legs (actually “leg-thigh combos”) to leave a cavity for stuffing, here’s the technique: 1. Turn the duck leg over (skin side down). Pull the excess skin and fat away from
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Tangerine, Red Cabbage & Duck Confit Salad w/ Chestnuts

Tangerine, Red Cabbage & Duck Confit Salad w/ Chestnuts Duck and citrus work very well together, and this salad is a perfect example. Take a bite and you’ll experience tart-sweet tangerine, fresh mint, sweet, smooth chestnut, intensely rich duck and
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Duck Confit Spring Rolls

Duck Confit Spring Rolls Duck confit is by nature extremely rich, but here it’s balanced with light, crispy veggies, fresh daikon, mint and Thai basil. The result is delightfully ducky, but not heavy. Drink Pairings: Dry Riesling, Gewürztraminer or Vietnamese
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How to Make Duck Confit

Duck confit is traditionally made by slow-cooking duck legs in duck fat until the meat becomes super tender.  It’s rich, delicious, and can be served hot or cold as the protein on a salad or entrée plate.  The meat can
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Poultry Prep Tips – How to Make Your Bird Even More Delicious

Want to cook better poultry?  Here are some prep tricks the pros use to help ensure a better finished dish. Brine, Marinate, Bard, Air-Dry or Apply a Rub Ahead None of these techniques are required, certainly, but they can help
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