When you’re faced with a whole roasted duck, it’s easy to get stuck in a rut and serve it up with some plain old mashed potatoes or steamed veggies. But what if we told you that there are countless ways to reinvent those leftovers into something truly spectacular? From hearty hashes to creamy pasta dishes, we’ve gathered 18 mouth-watering recipes that will take your leftover duck from ho-hum to yum-yum.
Whether you’re a fan of spicy tacos or rich risottos, we’ve got a dish on this list that’s sure to satisfy your cravings. And the best part? These recipes are all built around leftover duck, so you can use up every last morsel and reduce food waste in the process.
So go ahead, get creative with those leftovers, and discover a whole new world of flavors waiting for you…
Duck Fried Rice with Vegetables
This recipe combines the savory flavors of duck with the comfort of fried rice, adding a medley of colorful vegetables for added texture and nutrition.
Ingredients:
– 1 cup cooked duck (diced)
– 2 cups cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion ( diced)
– 2 cloves garlic (minced)
– 1 bell pepper (diced)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions (chopped) for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and minced garlic; cook until softened.
3. Add mixed vegetables and cooked duck; stir-fry for 2-3 minutes.
4. Push ingredients to one side of the pan.
5. Pour beaten eggs into the empty side; scramble until cooked through.
6. Mix eggs with the other ingredients.
7. Add cooked rice, soy sauce, salt, and pepper; stir-fry until combined.
8. Serve hot, garnished with chopped scallions.
Cooking Time: 15-20 minutes
Creamy Duck and Mushroom Pasta
This rich and satisfying pasta dish combines tender duck breast with earthy mushrooms and a creamy sauce, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb. pappardelle pasta
– 1/2 cup duck breast, sliced into thin strips
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tbsp unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, sauté duck breast strips in butter until browned and cooked through. Remove from heat and set aside.
3. Add mushrooms and garlic to the same skillet. Sauté until mushrooms release their moisture and start to brown.
4. Pour in heavy cream and stir to combine with mushroom mixture. Bring sauce to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, duck breast strips, and creamy mushroom sauce. Toss to coat, adding reserved pasta water if needed. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Duck Tacos with Avocado Salsa
Get ready to spice up your taco Tuesday with this bold and flavorful recipe! Crispy duck tacos meet creamy avocado salsa for a match made in heaven.
Ingredients:
For the duck:
– 1 lb boneless, skinless duck breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
For the avocado salsa:
– 3 ripe avocados, diced
– 1 lime, juiced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Cilantro leaves for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Season duck with cumin, chili powder, and cayenne pepper. Cook in the oven for 20-25 minutes or until cooked through.
2. Meanwhile, toast taco shells according to package instructions.
3. In a bowl, mix together diced avocado, lime juice, red onion, jalapeño, salt, and pepper.
4. Assemble tacos by slicing cooked duck into strips and placing on top of toasted shells. Serve with avocado salsa and garnish with cilantro.
Cooking Time: 30-35 minutes
Duck Confit Salad with Citrus Dressing
This salad combines the rich flavors of duck confit with a bright and citrusy dressing, perfect for a light yet satisfying meal. With its bold flavors and textures, this dish is sure to impress.
Ingredients:
– 1/2 cup duck confit (see note)
– 4 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh mint
– 2 tbsp freshly squeezed orange juice
– 1 tbsp honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, and crumbled goat cheese.
2. Slice the duck confit into thin strips and add to the salad.
3. In a small bowl, whisk together orange juice and honey until well combined.
4. Pour the citrus dressing over the salad and toss to coat.
5. Sprinkle chopped fresh mint on top and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10-15 minutes
Duck and Potato Hash with Fried Eggs
A hearty and satisfying breakfast or brunch dish that combines the rich flavors of duck, potatoes, and eggs.
Ingredients:
– 1 lb duck breast or thighs, diced
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 eggs
– Optional: chopped fresh herbs like parsley or chives
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced potatoes and cook for about 10 minutes, or until they start to brown and crisp up.
3. Add the diced onion and minced garlic to the skillet and cook for an additional 2-3 minutes.
4. Add the diced duck to the skillet and cook until browned and cooked through, about 5-7 minutes.
5. Crack in the eggs and scramble them into the hash.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: About 20-25 minutes
Leftover Duck Ramen with Soft-Boiled Eggs
This recipe is perfect for making the most of leftover roasted duck, combining it with soft-boiled eggs and a flavorful broth to create a satisfying and comforting bowl of ramen.
Ingredients:
– 2 cups cooked leftover duck (shredded or diced)
– 4 cups chicken or duck broth
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 8 oz ramen noodles
– 2 soft-boiled eggs, sliced
– Green onions, thinly sliced (optional)
Instructions:
1. In a large pot, combine the broth, soy sauce, and sesame oil. Bring to a simmer.
2. Add the cooked duck to the pot and stir to combine.
3. Cook the ramen noodles according to package instructions. Drain and set aside.
4. To assemble the bowls, place some noodles in each bowl, followed by a portion of the duck mixture.
5. Top with sliced soft-boiled eggs and garnish with green onions if desired.
Cooking Time: 15-20 minutes
Duck Quesadillas with Cheese and Jalapeños
This recipe combines the rich flavor of duck breast with the creaminess of cheese, the crunch of jalapeños, and the warmth of a quesadilla. Perfect for a unique dinner or snack.
Ingredients:
– 1 lb cooked duck breast, shredded
– 2 large tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup diced jalapeño peppers
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together duck breast, cheese, and diced jalapeños.
3. Place one tortilla in the skillet and sprinkle half of the duck mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Duck Shepherd’s Pie with Mashed Potatoes
This recipe combines the rich flavors of duck confit with creamy mashed potatoes and tender vegetables, perfect for a comforting meal.
Ingredients:
– 1 pound duck leg confit (cooked)
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen peas and carrots
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 3-4 large potatoes, peeled and chopped
– Milk or cream (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened.
3. Stir in peas and carrots, flour, broth, thyme, salt, and pepper. Bring to a simmer.
4. Arrange duck confit on the bottom of a 9×13-inch baking dish.
5. Top with the vegetable mixture.
6. Boil chopped potatoes until tender; drain and mash with milk or cream (if using).
7. Spread mashed potatoes over the filling.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Duck Pho with Rice Noodles and Herbs
Savor the rich flavors of Vietnam with this hearty and comforting duck pho recipe, served with fragrant rice noodles and a medley of fresh herbs.
Ingredients:
– 1 pound boneless duck breast or thighs
– 4 cups chicken broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup sliced scallions
– 1/4 cup fresh mint leaves
– 1/4 cup rice noodles
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken broth, fish sauce, soy sauce, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Slice the duck into thin strips and add to the pot. Simmer for an additional 5-7 minutes or until cooked through.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Strain the broth and discard solids. Add sliced scallions, mint leaves, and salt and pepper to taste.
5. Serve hot duck pho with rice noodles and garnish with additional herbs if desired.
Cooking Time: 20-25 minutes
Duck and Wild Rice Stuffed Peppers
This recipe combines the savory flavors of duck and wild rice with the sweetness of roasted peppers, creating a unique and delicious dish perfect for special occasions or everyday meals.
Ingredients:
– 4 large bell peppers, any color
– 1 lb duck breast, cooked and diced
– 1 cup wild rice
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Stir in cooked duck, wild rice, thyme, salt, and pepper.
5. Stuff each pepper with the duck-wild rice mixture, topping with cheese if using.
6. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Duck Croquettes with Spicy Aioli
Elevate your appetizer game with these crispy duck croquettes served with a tangy spicy aioli dipping sauce. Perfect for a dinner party or special occasion.
Ingredients:
– 1 pound cooked duck, shredded
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Vegetable oil for frying
– Spicy Aioli (see below)
– Fresh parsley leaves for garnish
Instructions:
1. In a medium bowl, combine duck, flour, panko, and Parmesan. Mix well.
2. Add the beaten egg and mix until just combined.
3. Shape into small patties (about 1 inch in diameter).
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry croquettes for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels.
5. Serve warm with Spicy Aioli dipping sauce.
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon Sriracha sauce
– 1 tablespoon lemon juice
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: About 15-20 minutes, including frying time.
Duck and Leek Pot Pie with Flaky Crust
A hearty and comforting dish perfect for a chilly evening, this duck and leek pot pie is filled with tender duck, caramelized leeks, and creamy sauce, all wrapped in a flaky pastry crust.
Ingredients:
– 1 1/2 pounds boneless duck breast or thighs
– 2 medium leeks, white and light green parts only
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook duck until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, sauté leeks, onion, and garlic until softened, about 10 minutes.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Fill pie crust with cooked duck, leek mixture, and flour.
6. Pour chicken broth and heavy cream over filling.
7. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 40 minutes
Duck Banh Mi Sandwich with Pickled Veggies
This Vietnamese-inspired sandwich combines the rich flavors of duck, pickled vegetables, and crispy baguette for a delightful fusion of East meets West. With just a few ingredients and simple steps, you can create a mouthwatering sandwich that will impress your friends and family.
Ingredients:
– 1 lb duck breast, cooked and sliced
– 4 baguettes
– Pickled veggies (see below)
– Mayonnaise or sriracha mayo
– Cilantro leaves
– Lime wedges
Pickled Veggies:
– 2 cups mixed vegetables (carrots, cucumbers, daikon radish)
– 1 cup rice vinegar
– 1/4 cup sugar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 375°F.
2. Slice the duck breast into thin strips and toast the baguettes.
3. Spread mayonnaise or sriracha mayo on each baguette half.
4. Add sliced duck, pickled veggies, and cilantro leaves.
5. Serve immediately with lime wedges.
Cooking Time: 20 minutes (including prep time)
Duck and Spinach Risotto with Parmesan
Elevate your dinner game with this rich and flavorful risotto, featuring tender duck breast, wilted spinach, and a sprinkle of nutty Parmesan cheese.
Ingredients:
– 1 lb boneless duck breast
– 2 cups Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the broth in a separate pot and keep warm.
2. In a large skillet, cook the duck breast over medium-high heat until browned (5-7 minutes). Set aside.
3. In the same skillet, add olive oil, onion, and garlic. Cook until softened (3-4 minutes).
4. Add Arborio rice and cook for 1 minute, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding more.
6. Stir in cooked duck breast and wilted spinach leaves. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese.
Cooking Time: Approximately 25-30 minutes
Duck Spring Rolls with Peanut Dipping Sauce
Elevate your appetizer game with these crispy duck-filled spring rolls served with a creamy peanut dipping sauce.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section)
– 1/2 pound cooked duck breast, shredded
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Peanut Dipping Sauce ingredients (below)
Peanut Dipping Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 teaspoon grated ginger
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together shredded duck, chopped scallions, garlic, soy sauce, and sesame oil. Season with salt and pepper to taste.
3. Lay a spring roll wrapper on a flat surface. Place about 1 tablespoon of the duck mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Place the rolled spring rolls seam-side down on a baking sheet lined with parchment paper. Brush with a little sesame oil.
6. Bake for 12-15 minutes or until crispy and golden brown.
7. Serve with Peanut Dipping Sauce (mix all ingredients together in a bowl).
Cooking Time: 12-15 minutes
Duck and Sweet Potato Curry
This flavorful curry is a perfect blend of savory duck and sweet potato, with the warmth of Indian spices. Serve it over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 lb duck breast or thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, cook duck pieces over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
2. In the same pan, add onions, garlic, and ginger. Cook until onions are translucent, about 3-4 minutes.
3. Add sweet potatoes, cumin, curry powder, turmeric, and cayenne pepper (if using). Stir to combine.
4. Add cooked duck back into the pan, along with coconut milk. Season with salt and pepper to taste.
5. Simmer for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 30-35 minutes
Duck Pizza with Caramelized Onions and Gorgonzola
Elevate your pizza game with this decadent combination of crispy duck, sweet caramelized onions, and creamy gorgonzola.
Ingredients:
– 1 lb duck breast or legs, thinly sliced
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 cup pizza dough (homemade or store-bought)
– 1/4 cup gorgonzola cheese, crumbled
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh arugula leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Caramelize the onions by heating the olive oil in a pan over medium-low heat. Cook for 30-40 minutes, stirring occasionally, until golden brown.
3. Roll out the pizza dough and place on a baking sheet. Top with caramelized onions, sliced duck, and crumbled gorgonzola.
4. Season with thyme, salt, and pepper to taste.
5. Bake for 15-20 minutes or until crust is golden and duck is cooked through.
6. Garnish with fresh arugula leaves before serving.
Cooking Time: 25-30 minutes
Duck and Cabbage Stir-Fry with Hoisin Sauce
This savory stir-fry combines the rich flavors of duck breast with the crunch of cabbage, all tied together with a sweet and tangy hoisin sauce. Perfect as an appetizer or main course.
Ingredients:
– 1 lb duck breast, sliced into thin strips
– 2 cups shredded cabbage
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 tbsp hoisin sauce
– Salt and pepper to taste
Instructions:
1. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
2. Add the duck breast strips and cook for 3-4 minutes, until browned and cooked through. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tbsp of oil. Add the cabbage, garlic, and ginger. Cook for 4-5 minutes, stirring frequently, until the cabbage is tender-crisp.
4. Return the duck breast to the pan and stir in the hoisin sauce. Season with salt and pepper to taste.
5. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Summary
Get creative with leftover duck with these 18 savory recipe ideas! From Fried Rice with Vegetables to Duck Quesadillas with Cheese and Jalapeños, and from Creamy Pasta to Stuffed Peppers, there’s something for everyone. Discover new ways to repurpose your leftover duck, such as making a Confit Salad with Citrus Dressing or a Shepherd’s Pie with Mashed Potatoes. Whether you’re in the mood for Asian-inspired dishes like Ramen or Pho, or Mexican-style tacos and quesadillas, these recipes will inspire you to turn yesterday’s meal into today’s culinary masterpiece.
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