Cooking with duck, great recipes.

Compare the cost of one duck to what you would normally pay for, lets say four chicken breasts. Consider the goodness from bones, skin and fats you are losing out on.

Me? I am all about sustainability, local as much as possible. Well, and global travel (I know, travel and sustainability, right?). Truth is, we live in a global village even if we never leave home, but that’s for another article.

I don’t know about you, but I really want to get the best for my buck. Especially in these days where every time we visit the grocery store there’s a shocking jack-up in prices.

I have taken to visiting my favourite butcher shop, Pete Meats, once a month and I make it last until my next visit.

Today lets see what we can do with one duck, shall we?

First off lets get that gorgeous duck fat out and bottled for future recipes. Duck and goose fat are more like olive oil than it is like butter or beef – Duck fat contains 35.7% saturates, 50.5% monounsaturated (high in linoleic acid) and 13.7% polyunsaturated fats.(Which contains Omega-6 and Omega-3 essential oils). 

Fresh duck. Duck fat.

Local: The animals at Yarrow Meadows Duck and Goose are free run, which means they are raised in open barns allowing them to roam free within a structure and exhibit natural bird behaviours. They are raised hormone and antibiotic free on a diet of whole grains, and always have access to clean, fresh drinking water.

You Need One Duck:


Preheat the oven to 400 degrees (F).

Wash the duck, and pat-dry with paper towels. Place it (the duck) in a deep dish and set in the oven to roast for 3 hours. Remove once an hour and use a flat wooden spatula to press the oil out from under the skin.

Place the finished crispy duck in another dish and set aside. Drain all that awesome oil (melted duck fat) into a clean container, let it cool. Once cool, place in a sterilized mason jar and close tightly. Save in the fridge for up to a month.


Save the yummy brown bits, left behind in the baking dish, for the following recipes.

Strip the meat off the bones and set aside for the last recipe.

2) Duck Brodo

All the bones from the duck (duck has a rich umami flavour so no need for too many seasonings)

1 large onion, diced

salt and pepper to taste

Set the bones in a large pot of water, add the onions, salt and pepper and bring to a boil. Reduce the heat and simmer for an hour. Remove from the heat, let cool. Discard the bones. Jar the broth for future uses.

3) Roots and Greens Duck Soup

3 cups duck broth

1 small sweet potato, diced

2 medium-sized carrots, coined

1 large potato, cubed

1 cassave, coined

1 bunch tender kale, whole leaves

6 drops sesame oil, to finish

Add all root vegetables to the broth and bring to a simmer. Cook until roots are tender. Add the greens and let it wilt. Remove from the heat, just before serving add the sesame oil.

4) Duck Fried Rice

The duck drippings (above)

1 small chorizo, diced

1 small onion, finely diced

1 small chili, minced

1 cup fresh ,or frozen, green peas

3 cups leftover (cooked) rice

1/4 cup soy sauce.

In a large fry pan, add the drippings, onions and chorizo. Fry gently until the onions are caramelized. Add the rice and green peas and stir well. Pour the soy sauce in and toss well to distribute. Lower the heat and literally fry the rice until well coated.

And the Piéce de resistance! Remember that duck meat from way back up there?

5) Cheaters Peking Duck with Scallion Pancakes

For the Cheating Peking Duck:


1/2 cup gluten-free, organic, naturally fermented soy sauce

1/4 cup pure honey

1/2 teaspoon Chinese Five Spice

Duck meat.

Use a tad of duck fat to grease an oven-proof dish. Layer the duck (skin side up) in the dish. Mix the marinade and drizzle evenly over the meat. Roast in the oven for 15 minutes. Remove and set aside.

The Sauce:

1/2 cup soy sauce

2 heads spring onions, finely sliced

2 small Thai red chilies, finely sliced

Mix and set aside.

The Garnish:

Carrots, cucumbers, celery.

Julienne the vegetables and set aside.

Make some Cheating Scallion Pancakes:

1/2 cup vegetable shortening

2 cups flour – NOTE: Please substitute this with gluten-free flour for a gluten-free diet.

1 teaspoon baking powder

1-2 cups warm water

1/2 cup chopped scallions

Mix the flour, baking powder and shortening until it looks like course bread crumbs. Add the warm water a little at a time until it forms a knead-able ball, knead until smooth. Break into 6 pieces. Roll each piece out and sprinkle with scallions, form into a ball again.

Heat the griddle and keep it greased between pancakes. Roll each piece out int a thin circle. Cook on the hot griddle, then flip to cook each side evenly.


One pancake, crispy duck, sauce, vegetables. Serve. Yum.

Enjoy these delicious recipes, save money, support your local economy, and most of all demand food-purity.






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