Best 17 Crispy Duck Recipes

CRISPY ROAST DUCK

Steps:

• Preheat oven to 250 degrees F.
• Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.)
• Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pricking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F.
• Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.
• Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving.

CRISPY BALSAMIC DUCK BREASTS

Steps:

• Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
• Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

CRISPY BRAISED DUCK LEGS

Steps:

• Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all.
• When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
• Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven.
• Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

CRISPY DUCK

Steps:

• To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
• Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
• Preheat an oven to 400 degrees F.
• Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
• To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
• To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.

DUCK TAREKO (CRISPY DEEP-FRIED DUCK MARINATED IN NEPALI SPICES)

Steps:

• In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well.
• Clean duck; wipe dry.
• Rub duck inside and out with the spice mixture.
• Let rest to marinate for at least eight hours.
• Place marinated duck in a steamer and steam for at least one hour.
• Remove from steamer and let cool down.
• Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out.
• In a deep fryer heat oil to 360F.
• Dip the steamed duck in frying oil.
• Fry duck, turning periodically, until the duck skin is golden brown and crispy.
• Remove from oil and place on paper towel to absorb excess oil.
• To serve, cut crispy duck into bite-size pieces.
• Serve with rice pilaf, accompanied with mango chutney.

CRISPY DUCK RAMEN IN TONKOTSU BROTH

Steps:

• Heat the vegetable oil in a saute pan over high heat and add the Duck Confit. Let the duck cook, undisturbed, until crispy on one side, then flip with a spatula and crisp on the reverse side, about 6 minutes total. Remove the pan from the heat and set aside.
• Heat the sesame oil in a saucepan over medium heat and add the shiitakes and takana. Cook, stirring occasionally, until the mushrooms have softened, 4 to 5 minutes. Add the Tonkotsu Broth and bring to a simmer.
• Meanwhile, bring some water to a rolling boil in a stockpot and add the ramen. Cook for 60 seconds, then drain and add directly to the simmering broth. Cook the broth and ramen for an additional minute, stirring. (I like to use chopsticks here -- they're a great tool, and why not keep it authentic!) Transfer the ramen and broth to a bowl and top with the crispy duck and soft-boiled egg. Garnish with the bok choy, green onions and sesame seeds. Slurp and enjoy!
• Preheat the oven to 350 degrees F. Sprinkle the duck quarters with the salt and add them to a 4-inch-deep roasting pan. Add the garlic, bay leaves, peppercorns and thyme. Add the blended oil and duck fat to the pan so that the duck quarters are submerged in oil.
• Cover the pan and roast until the meat is falling off the bone, about 3 hours. Remove from the oven; let cool for 15 minutes before straining the duck. Pick the duck meat, discarding the skin, bones, garlic, peppercorns, thyme and bay leaves, and being careful not to leave any bones.
• Set aside until ready to use; refrigerate if using later.
• Fill a stockpot two-thirds full with water; add the pork trotters and chicken bones. Boil the bones until red blood ceases to come out of them, about 20 minutes. Strain the bones and clean the pot. Thoroughly rinse the bones, removing any residual blood.
• Add the rinsed bones to the stockpot and fill with water to cover. Bring to a boil, skimming off any residual foam that rises to the top. Add the scallion ends, garlic, mushroom stems, ginger and salt. Cover and simmer until the broth is flavorful, 3 to 4 hours, checking the water level occasionally and adding water as necessary to make sure the bones remain covered.
• About 30 minutes before the broth is finished cooking, add the ground pork fat and continue to simmer.
• Strain the broth into a large stockpot and skim off any excess fat. Set aside until ready to use.

CRISPY ROAST DUCK WITH LAVENDER HONEY

Steps:

• Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
• Preheat oven to 275°; season ducks with salt and pepper.
• With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
• Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
• Turn the duck breast-side up and brush with the glaze.
• Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
• Using heavy poultry shears, quarter the ducks-cut the backbones out to make this easier.
• Place the duck quarters in plastic bags and refrigerate.
• About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
• Meanwhile, make the sauce-in a small skillet, melt butter over med-highheat.
• Add in shallots; saute for 2 minutes or until softened.
• Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
• Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
• Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.

CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE

Steps:

• Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
• While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
• Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.

CRISPY PAN SEARED DUCK BREAST WITH BASALMIC ONION MARMALADE

Steps:

• Preheat oven to 375 to 400 degrees F.
• First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
• Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
• I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
• Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
• Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
• Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
• Do NOT turn your breasts. It still should be skin side down.
• Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
• ----------------------------------------------------------------------------------.
• Balsamic Onion Marmalade.
• In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
• Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
• Season to taste with salt and pepper and set aside to cool.

FRAGRANT CRISPY DUCK

Steps:

• Prepare duck:
• Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
• Marinate duck:
• Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
• Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
• Steam duck:
• Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
• Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
• Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
• Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
• Air-dry duck:
• Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
• Fry duck:
• Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
• Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
• Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
• Presentation:
• Serve duck with small dishes of reserved spiced salt for dipping.

CRISPY DUCK SALAD WITH BITTER ORANGE VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F.
• Score fat and skin on duck breasts. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.
• Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.
• Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil.
• Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad.

DUCK (CRISPY TWICE-BAKED) (XANG SU YA)

Steps:

• Mix marmalade, lemon, orange juice, honey, ginger, chicken broth, soy sauce, hoisin sauce, vinegar, sesame oil, garlic, and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine.
• Wash duck inside and out and pat dry with paper towel.
• Preheat oven to 350 degrees.
• Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork or slightly score the surface. Place on a rack and roast, uncovered, in a preheated 350 degree F. oven for 1 ½ hours.
• Remove from oven and allow to completely cool.
• Cut each breast into 2 portions and each thigh into 2 portions, plus you will have the 2 legs.
• Place the portions onto a rack in a shallow baking dish.
• Bake in the 350 degree oven 15 minutes.
• Remove from oven and generously brush with the marmalade sauce. Return to oven and bake for an additional 15 minutes. Remove from oven and serve.
• NOTE: Duck always benefits from this precooking, cooling, and rebaking. The cooling process releases most of the oil from the duck and the second cooking crisps it beautifully. This duck should be started way ahead of time, as the duck must cool after the first roasting. Be certain the duck is very crispy before serving.

CHINESE 5 SPICE CRISPY DUCK

Steps:

• Score the fat
• a little Honey
• Generous amount of 5 Spice
• Generous amount of Ground pepper and kosher salt
• Let rest for 45 minutes
• Cook over medium heat, skin side down
• Sear skin to golden brown about 4-5 minutes
• Add kosher salt and ground pepper to meat side (top)
• Flip breast and pan sear for a minute or two
• Pour off fat and reserve
• Add pan to preheated 400 degree oven for about 4 minutes (internal temperature of 130)
• Rest 8-10 minutes
• For sauce: ginger garlic Thai sweet chili sauce sriracha sesame oil soy sauce hoisin sauce mix add sliced green part of scallions
• For Plating: slice duck (1/2 inch)
• drizzle with sauce
• add some cilantro
• add a drizzle of sriracha

CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS

Steps:

• Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated. Add sugar and toss to coat. Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes. Let nuts cool, then break up clumps with your fingers.
• In a medium pot on medium-high heat, bring six cups salted water to boil. Fill a medium bowl with ice water. Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans. Drain, then plunge into ice water to stop cooking. Drain and pat dry.
• Raise oven heat to 400 degrees. Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart. You want to cut through fat but not into flesh of duck.
• In a small bowl, mix salt, chili, pepper, cumin and cinnamon. Rub mix all over duck, working it into the fat.
• Set an ovenproof pan on the stove over medium-low heat. Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down. Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat). Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees). Let duck rest on a cutting board. Reserve 2 tablespoons of fat from pan.
• Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt. In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
• In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat. Taste and add salt if desired.
• Slice duck breasts and toss with salad. Garnish with almonds and serve.

CRISPY BRAISED DUCK LEGS FROM FOOD.COM

Steps:

• 1. Preheat oven to 400 degrees. Put duck legs skin side down in a skillet large enough to accommodate all ingredients comfortably. Turn heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. Meanwhile, peel onion and carrots, trim celery and roughly chop them all. 2. When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes, and season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables. Add vegetables and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes. 3. Return duck legs skin side up to pan, and add stock; it should come about halfway up the legs but not cover them. Turn heat to high, bring to boil and transfer to oven. 4. Cook 30 minutes, and turn heat to 350 degrees. Cook undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer. Serve immediately, or let rest in a 200-degree oven for up to an hour.

CRISPY DUCK BREASTS WITH BALSAMIC-GLAZED TANGERINES

Steps:

• 1. Heat a large skillet, preferably cast-iron, over medium heat until very hot. Using a paper towel, pat both sides of duck dry. Sprinkle both sides with 3/4 tsp. salt total. Lay duck in pan, skin side down. Immediately reduce heat to low. 2. Cook duck slowly, without turning, until a lot of fat has rendered and skin is crisp, about 20 minutes; reduce temperature if skin starts getting too dark. Meanwhile, preheat oven to 400°. 3. Set a cooling rack on top of a rimmed baking sheet. Transfer duck to rack, skin side up. Roast until done the way you like, about 10 minutes for medium. Remove duck from oven and let rest 10 minutes. 4. Meanwhile, pour duck fat into a measuring cup; if needed, add butter to make 1/4 cup. Return fat to pan, heating over low heat until it's warm. Whisk in vinegar and remaining 1/4 tsp. salt. Add tangerine segments, stirring gently to combine. Slice duck through skin into 1/2-in.-thick pieces and set on plates. Spoon tangerines with sauce over duck.

CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Remove the neck and giblets from the cavity of the ducks and reserve. Cut the wings off the ducks and reserve. Rinse the ducks under cold running water and pat dry with paper towels. Using the tip of a sharp paring knife, prick the ducks all over, inserting knife at an angle to pierce just the skin, not the flesh.
• Season the ducks well with salt and pepper. Place them on a rack in a shallow roasting pan and roast until browned and crisp, 1 1/4 hours. Remove the roasting pan at 30 minute intervals, drain off the fat, and again prick the skin.
• While the ducks are roasting, rinse the neck, giblets, and wings and pat dry. Cut the wings and the neck into several pieces. Heat the oil in a large saucepan over medium-high heat. Add the neck, giblets, and wings. Cook, stirring often, until golden brown, 8 to 10 minutes. Reduce the heat to medium and add the onion, carrot, and garlic. Cook until the vegetables are lightly browned and softened, 5 to 8 minutes. Increase the heat to medium-high and pour in the wine. Bring to a boil, stirring to pick up any browned bits on the bottom. Boil until almost all of the liquid has evaporated. Add the celery, thyme, black peppercorns, bay leaf, tomato paste, and stock. Reduce the heat to medium and simmer, skimming off any scum that rises to the surface, until the ducks are ready to come out of the oven.
• When the ducks are done, transfer to a carving board, cover loosely with foil, and let rest for 15 to 20 minutes.
• While the ducks are resting, strain the stock and discard the solids. Measure the liquid. If there is less than 2 cups, add water to measure this amount and pour into a small saucepan. If there is more than 2 cups, return to the saucepan and boil until reduced to this amount.
• Bring the liquid back to a simmer over medium-high heat. Combine the flour and butter in a small heatproof bowl and use a fork to work it into a smooth paste. Add a little of the stock to the paste and whisk until smooth. Pour the flour mixture into the saucepan and simmer, whisking, until slightly thickened, 2 to 3 minutes. Stir in the green peppercorns. Remove the saucepan from the heat, stir in the mustard, and season the sauce with salt and pepper. Cut the ducks into serving pieces. Spoon a small amount of the sauce over the duck and serve warm with any remaining sauce on the side.