26 duck recipes for the holidays (or any old weekday night)

Turkey is tasty… but it gets a little boring after the millionth time. (And don’t even get us started on the chicken.) Duck, on the other hand, is unexpected, stylish, and just as (if not more) delicious. It’s tender, juicy, fatty, and so versatile, and it’s just the meat. Think about all the tasty dishes you could make with duck eggs and some duck fat on the side. You do not know where to start ? Here are 26 duck recipes to make for vacations, dinners, or any weekday evening.

RELATED: 40 lamb recipes to prepare all year round, from gyros to pasta Bolognese

Complete with a salad of endive with herbs in a lemon-mustard vinaigrette. Don’t be fooled by the long cooking time: a lot of it is baking without intervention.

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Yuzu juice, mirin, sake and plum paste make up a perfectly balanced marinade for the duck breast. Paired with soba noodles and dashi broth, the dish is on top.

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Get ready for the crispiest, crisper roasted potatoes you’ve ever tasted. Vegetable oil could never.

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Sweet, spicy and downright mind blowing. Stack the pulled duck on tacos, grilled cheese sandwiches, salads, fries or even pasta.

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Turkey who? This buckwheat-stuffed bird takes only about 90 minutes to cook to perfection with apples, carrots and celery.

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All drizzled with maple-orange vinaigrette. Oranges, grapefruits, cranberries and herbs make this salad a holiday staple.

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This dish just screams Christmas dinner. Make sure you give the duck plenty of time to dry in the fridge before roasting it (this is the key to its cracked skin).

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Capers, hot sauce, curry powder and raw red onion infuse this breakfast staple with tons of tangy flavors.

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Our favorite thing about duck (besides its flavor, of course) is how well it warms. (This means all your leftovers will stay juicy and crisp, instead of drying out like turkey.)

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Game day food, but make it fashionable. The duck is braised in beer and chicken broth before topping a mountain of tortilla chips, duck crackers, jalapeños, and three types of cheese.

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The secret to the tasty brine of the duck lies in three bags of black tea, soy sauce, fish sauce and all the winter spices.

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Sriracha-roasted peanuts + candied maple bacon + Duck fat Chex mix = the ultimate snack par excellence.

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Believe it or not, the sweet and tangy frosting only requires three ingredients (two of which are likely in your kitchen right now). Be sure to mark the skin before searing the duck breasts to make them fat.

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Of course, the crispy duck and juicy stone fruit are the main event. But the crispy sage leaves fried in butter and sprinkled with salt are an epic finishing touch.

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This notorious Thanksgiving dish has a whole new look. Rolling up chicken, duck and turkey breasts instead of roasting whole birds makes it a lot easier to prepare this iconic dish at home.

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With this vibrant springtime vegetable on the plate, the dish is ideal for serving at Easter dinner in place of traditional lamb or ham.

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The secret of the duck floral je ne sais quoi? Crushed lavender. It’s a stellar pairing for the sweet chutney on top, made with duck juice, honey, brown sugar, and fresh raspberries.

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Not one of your guests will see this twist on the brunch classic coming. (And because of the fancy filling, no one will suspect you’ve used a store-bought pie crust.)

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Reason number 584 to always have white miso in your fridge. It adds a touch of salty, umami-rich flavor to everything from caramel dip to this sweet and sour dressing.

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Let’s face it: this cocktail hour staple was overdue for an upgrade. Infusing it with dukkah, a Middle Eastern and Egyptian condiment made from roasted nuts and spices, is the perfect solution.

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Whether you choose brown rice, farro, or quinoa, these nutritious bowls pair beautifully with duck, chicken, steak and fish. Pass the garlic-cilantro sauce, please.

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Not only does a mayonnaise-based marinade infuse the duck with lots of tangy flavor, it also distributes the spices evenly over the bird and helps brown.

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We never thought we would say it, but that three-ingredient side makes standard fries great value. Can we suggest serving them with a creamy lemon garlic aioli?

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These slowly cooked French duck legs are roasted in their own fat for eight hours until tender.

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Leftovers will keep for up to three days in the refrigerator, so you’ll have ample opportunity to display them in the office break room. Serve the main course with a green salad or mushroom soup.

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Aka the most ingenious way to use leftover duck meat. The duck fat sauce is the real piece of resistance (or is it the white cheddar cheese curds?).

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RELATED: 45 Easy Christmas Chicken Recipes That Are Perfect For The Holidays


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