Duck recipes

30 March 2007 by
Duck recipes

Duck is a small but growing component of the UK poultry market where, according to the British Poultry Council, it now accounts for 5% of the primary meat market.

In 2006, 18 million ducklings were reared for meat, compared with 860 million chickens (which make up 40% of the meat market) and 21 million turkeys. Only 5% of UK poultry are raised in organic or free range conditions.

The key suppliers of duck in the UK are Lincolnshire-based Cherry Valley Farm (which is one of the world's largest integrated duck producers) and Silverhill Foods in County Monaghan.

As waterfowl, ducks have a layer of subcutaneous fat between the skin and the flesh, which is darker and fattier than chicken or turkey. Duck meat is mostly found on the breast and legs (which yields darker, fattier meat than the breast). Internal organs are also eaten, with the liver sometimes substituting for goose liver in foie gras.

Most cooking methods for duck focus on draining away the fat (which can be used in cooking as a substitute for oil or butter) although boneless duck breast (or magret) can be grilled like a steak with the skin and fat left intact.

Typical duck dishes include confit de canard (which consists of duck legs that have been cured in salt, and marinated and poached in duck fat with garlic and herbs), pressed duck (a dish that originates from Rouen in France), Turducken from the USA (a turkey stuffed with a duck stuffed with a chicken) and the familiar Peking Duck from China which matches roasted duck with a distinctive dark sauce.

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Peking Duck from Silverhill Foods

Ducks are the smallest members of the family Anatidae, which also includes geese and swans.
All domesticated or farmed varieties are descended from the wild Mallard (Anas platyrhynchos) except for the Muscovy duck, which can trace its origins to South America.

The many domesticated species can be categorised by size. The bantam-weight breeds include the Call, the East Indie, the Mallard and the Australian Spotted. The lightweight class embraces the Bali, the Indian Runner, the Khaki Campbell, the Welsh Harlequin and the Magpie duck.

The Ancona, Cayuga, Crested Duck, Buff Orpington and Blue Swedish are all examples of medium-weight ducks while the heavyweights include the Appleyard, Aylesbury, Muscovy, Pekin, Rouen, Saxony and Gressingham (a Pekin and wild Mallard cross).

Farmed ducks evolved from the Mallard (left) with the exception of the Muscovy duck (right)

View all chef jobs on Caterersearchjobs here >>

Duck articles
Duck Deconstructed (on CatererSearch/Restaurants & Institutions) >>

2005 Menu Census: Poultry (on CatererSearch/Restaurants & Institutions) >>

Duck facts on Wikipedia >>
Duck food on Wikipedia >>

The British Poultry Council >>
Ducks at The British Poultry Club >>

Domestic duck types >>

Domestic duck breed guide >>

Gallery of duck breeds >>

How to prepare and cook duck on ChefTalk >>

![]( Duck breast with a mustard and maple glaze (left), confit duck legs and duck breast with an orange crust ( Silverhill Foods) Duck recipes on CatererSearch [Three-bird roast >>]( [Roast barbary duck with spiced oatmeal crust, cherry-scented jus, parsnip mousse and potato pierogi >>]( [Assiette of duck with red cabbage, rösti potato, Puy lentil dressing (serves four) >>]( [Roasted foie gras and quince terrine - makes about 12 portions using one terrine (30cm x 12cm x 10cm) >>]( [Home-smoked breast of Norfolk duck with pimento and onion compote, crispy potatoes and sherry vinaigrette (serves five) >> ]( [Oxtail ravioli with ginger duck broth (serves six) >> ]( [Duck and black pudding rösti (serves four) >> ]( [Duck miniatures (serves four) >> ]( [Grilled confit of duck with beetroot relish and radicchio (serves six) >> ]( [Pan-fried foie gras with savoury Welsh cake, caramelised endives and sauce aigre doux (serves four) >>]( [Roast and confit wild duck with Bramley apple and five-spice chutney (serves four) >> ]( [Roast wild duck with boudin, turnip tatin and jus with air-dried cherries (serves four) >> ]( [Duck confit with kumquat-flavoured chickpeas, duck-neck sausages (serves six) >> ]( [Cuttlefish cannelloni of duck and maple syrup, parsley broth, long turnip (serves four) >> ]( [Pot-roasted breast of duck bigarade with spinach and watercress mousse and crushed olive oil Jersey potatoes (serves four) >> ]( [Sweet foie gras and apple candy (serves eight) >> ]( [Salad of sesame roast duck, caramelised pear and a spring onion and ginger sauce (serves four) >>]( [Duck magret, pithiviers savoyard and endive and mustard salad (serves four) >> ]( [Confit of duck leg on grapefruit and thyme risotto with quince jus (serves four) >> ]( [Terrine of duck and foie gras with sweetbreads and girolles with brioche (serves 18) >> ]( [Braised Norfolk duck, orange sauce, red cabbage and chestnuts, roast butter potato (serves four) >> ]( [Honey roast breast of duck with puy lentils fondantpotato and blackcurrant sauce (serves four) >>]( [Soufflé of organic duck egg, French toast fingers and maple infusion (serves four) >> ]( [Pan-Fried Duck Breast with Confit Potato Cakes >> ]( [Mosaique of Duck, Rabbit and Foie Gras >> ]( [Scrambled duck egg with beluga caviar (serves two) >> ]( [Duck with herbes de provence and olives (serves 8) >>]( [Bruno Lobet's traditional cassoulet >>]( [Jean-christophe Novelli's cassoulet terrine >> ]( [Smoked duck with cinnamon and risotto >>]( [Hereford duck with a spicy risotto of pearl barley and an apricot and pear chutney (serves 4) >>]( [Peter Knipp's salad of barbecued peking duck, seasonal greens, plum dressing (serves 4) >> ]( [Honey-glazed duck confit - two portions >>]( [Roast breast of aylesbury duck on a bed of spinach with a confit duck leg and calvados sauce >>]( [Roast duck with braised cabbage >> ]( [Duck and shiitake mushroom rissoles with peach chutney (serves 8) >>]( [Marinated duck, chinese green and salt chilli won ton with a sweet soya and balsamic dressing (serves 1) >> ]( [Roasted teal on a bed of braised red cabbage with button sprouts, chestnuts and medlars >> ]( [Seared duck breast (serves four) >>]( [Breast of duck with a herb croustillant, caramelised nectarines, asparagus and a juniper berry-scented jus (serves one) >>]( [The Gourmet Canapé Company's Chinese duck with Oriental vegetable salad >>]( [Jerusalem artichoke soup with a hazelnut milk froth and a cigarette of wild duck and sloes >> ](
Domestic breeds: Pekin (left), Blue Swedish and Breckland ducks
More duck recipes on the web [Cook It Simply >> ]( [BBC Food >> ]( [Sainsbury's duck recipes >> ]( [Duck recipes: Google index >> ]( [Silverhill Foods duck recipes >>]( [Cherry Valley gourmet duck recipes >> ]( [Cherry Valley duck recipes for pubs and clubs >>
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