Brett Stevens
Duck can be both dinner-party fancy and a casual comfort dish, depending entirely on what you do with it. It shows up crisp-skinned in Peking duck, tucked into golden duck pie, scattered through bright salads or roasted whole for a centre-of-table moment. Then there are the fresher takes, like sang choi bao and bright salads with green papaya or watermelon.
In short, duck does a lot. Here are our top 25 ways to cook it.
Stanley chef shares his recipe for this classic Chinese dish.
A bright and fresh salad whipped up in under 30 minutes.
Cupped by a crisp lettuce leaf, this duck sang choi bau recipe balances sweet, salty and crunchy perfectly.
-(1).png?fit=650%2C542&format=auto&resize=650%2C542)
A flavourful and aromatic spin on a Filipino classic.
Australia’s cherry season takes a detour through China with this fresh twist on classic duck, hoisin and stone fruit.
Inspired by the dish created for Queen Elizabeth II’s coronation, this contemporary version trades chicken for succulent duck, with sweet mango, curry spices and a sticky tamarind glaze.
Duck à l’orange meets Chinese barbecued duck in this slightly sweet and sticky centrepiece. Begin this recipe a day ahead.
This classic French stew typically takes hours of simmering to do right. But we’ll make an exception for this recipe.
Duck à l’orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck.
(Credits: Chris Court)
Inspired by the traditional cassoulets of southwest France, this version combines duck confit, pork and beans in a rich, slow-braised dish made for long lunches.
A standout summer dish for all things festive.
Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.
It’s a three-part process to making the Melbourne restaurant’s duck dish, but the results are worth it.
The quince adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.
A signature Kylie Kwong recipe, for good reason.
Rich, comforting and plenty warming.
A rustic pâté for the home cook from Canberra’s Bar Rochford.
Try a classic mustard glaze on roast duck and unlock whole new levels of flavour. Aria Brisbane’s Ben Russell leads the way.
Green papaya and juicy pomelo are a fresh contrast for the rich duck in this textural salad.
A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.
Duck, orange and bitter radicchio make for a pleasing medley of flavours in this winter salad.
What could be better than duck and orange?
.jpg?fit=650%2C759&format=auto&resize=650%2C759)
Crisp-skin duck with green papaya salad recipe – Heat oil in a large frying pan over medium-high heat. Season duck well and place skin-side down in pan.
This simple yet sophisticated dish relies on quality booze.
Related stories
Native ad body.
Native ad body.
Native ad body.
