While duck isn't a common poultry protein in western culture, it flies in French and Asian cuisine. Its strong and fatty flavour makes it a tender contender for marinading, curing, steaming - the list goes on. Quack out these delicious duck dishes, sure to have you waddling for more.
8 Oct 2021 - 11:08 AM  UPDATED 7 Oct 2021 - 12:55 PM

--- The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on SBS On Demand. Catch the duck episode Monday 11 October. ---


Shortcut Peking duck pancakes

SBS Food editor Camellia Aebischer shares her shortcut version of the classic Chinese dish. Making soft, thin Peking duck pancakes at home is so easy you can make 30 at once with minimal effort. Talk about a strong return on investment!

Peking duck pancakes

Five spice duck noodles

Aromatic five-spice powder is used extensively in Hong Kong cuisine and is beautiful as a seasoning for fatty duck meat.

Duck larb

There is no doubt that a good larb is a little complex, with lots of ingredients - but with bags of flavour, it’s worth the effort. Lemongrass, lime leaves and good fish sauce are essential elements along with the roasted rice, which is what larb is all about. 

Duck sang choy bao

Being a fattier meat than chicken, duck sang choy bao is just that more delicious. With ginger, cloves and honey, it's slightly sweet and has plenty of umami.

Sichuan beer duck

This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer sauce. If you're a fan of Sichuan cuisine, this is one dish you can't miss.

Sichuan beer duck

Lap mei fan (Hong Kong cured duck rice)

This traditional Chinese clay pot dish serves up a variety of cured meats with a homemade sweet soy sauce. 

Duck à l’orange

This is a dish best planned in advance, as it requires two days of marinading to give the duck the most intense orange flavour and such incredible tenderness. Well worth the while!

Duck with bamboo shoot curry

Duck makes for an excellent curry meat, absorbing the garlic and ginger marinade overnight and cooked slow for a tender meal.

Duck Fesenjan (slow-cooked duck in a pomegranate and walnut sauce)

This duck is incredibly succulent, slow roasted for six hours and served with a slightly sweet sauce that's a blend of walnut and spices.

Duck leg confit, Brussels sprouts and speck

This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.

Duck breast with roasted cherries

Crisp, golden skinned duck roasted till tender, served with deep-red cherries roasted in butter, orange zest and vinegar.

Steamed duck, winter melon and shiitake soup

Winter melon (actually in season spring-summer) has a mild taste that absorbs the flavour of this deeply aromatic broth. Add into the mix earthy shiitake mushrooms and duck, and you have one soothing, aromatic concoction.

Roast duck

For a Peking duck experience at home, serve this roast duck with Chinese spring onion pancakes and plum sauce.