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Duck Recipes and Techniques

Every guide here is built around the one variable that decides whether duck is excellent or disappointing: how you manage fat and temperature. Start with a cut, or start with a technique.

Duck breast

The fastest route to a very good duck dinner, and the cut with the least forgiveness. Start with the method, then choose a sauce and sides.

Whole duck

Centrepiece roasting: planning, fat management, and getting the legs done without ruining the breast.

  • Technique

    Whole Roast Duck

    The full workflow, from dry-fridge prep to a rested, carvable bird.

    12 min read

Legs, confit & duck fat

The slow, forgiving, make-ahead side of duck cooking — and what to do with the fat it produces.

  • Technique

    Duck Leg Confit

    Cure, poach, chill, crisp — and the storage rules people get wrong.

    12 min read

  • Reference

    15 Ways to Use Duck Fat

    Where duck fat beats butter or oil, and where it's just expensive.

    10 min read

Wild duck

Leaner, smaller, and far more variable than anything in a supermarket. Different bird, different method.

The starter four

Full recipe pages with ingredients, method, and Recipe structured data are being published cut by cut. These four come first.

Not sure how much to buy? Use the whole-duck serving calculator , or let the method finder match a technique to the duck in front of you.