Duck

Duck Enlarge

Duck is especially known for its dark and delicious breast meat. Ducks are usually consumed when they are between six and sixteen weeks old and weigh between 1.6 and 3.2 kilograms. Older ducks have tougher meat that is more suited for use in soups and ragouts. Duck aficionados swear by the more intense flavour of wild duck which is also less fatty than the meat of farmed duck. But if you prefer a milder taste, opt for the domestic duck. 

Basic techniques: boiling, roasting, grilling, poaching, barbecuing, confiting, marinating, deep-frying.

Taste combinations: almonds, apricot, honey, ginger, sweet potato, hazelnut, hibiscus, hoisin, five spice, hay, soy sauce.

Duck and hibiscus bombe

This item is only available for members.

Become a member

Duck and hibiscus bombe

Duck skin crisps

This item is only available for members.

Become a member

Duck skin crisps

Roast duck

This item is only available for members.

Become a member

Roast duck

Duck leg confit

This item is only available for members.

Become a member

Duck leg confit

Grated duck liver

This item is only available for members.

Become a member

Grated duck liver

Duck gyros

This item is only available for members.

Become a member

Duck gyros

Duck krupuk

This item is only available for members.

Become a member

Duck krupuk

Peking duck spring roll

This item is only available for members.

Become a member

Peking duck spring roll

Asian duck tongues

This item is only available for members.

Become a member

Asian duck tongues

Peking duck

This item is only available for members.

Become a member

Peking duck

Pulled duck

This item is only available for members.

Become a member

Pulled duck

Duck confit sushi

This item is only available for members.

Become a member

Duck confit sushi