Duck recipes | Gourmet Traveller

Rich, sweet, meaty duck is a favourite in many cuisines – and when it’s included in dishes such as braised duck, tomato and rosemary with polenta, and duck, orange and beetroot salad, how could you fault it?

Duck with Jerusalem artichokes, beetroot and red wine

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Braised duck and chestnut kofta with king brown mushrooms

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Duck broth with peas and Spätzle

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Burmese duck leg and potato curry

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Whole roast duck with winter vegetables and orange

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Braised duck

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Roast duck with cherries and roast kipfler potatoes

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Duck liver pâté with pickled cranberries

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Larb ped (minced duck salad)

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Confit duck, onion and bean soup with persillade

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Duck, orange and beetroot salad

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Duck with red wine, prunes and lentils

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Duck confit croustade

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Roast duck with plum sauce

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Duck braised in mandarin juice and star anise with chilli, ginger and holy basil

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Braised duck, Valpolicella, tomato and rosemary with polenta

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The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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