50+ Delightful New Year’s Duck Recipes to Celebrate This Year

The New Year is a time for celebration, reflection, and of course, food! If you’re looking to elevate your New Year’s Eve or Day dinner, duck can be an excellent choice.

With its rich flavor and tender texture, duck makes for a luxurious yet comforting dish to ring in the new year.

Whether you’re hosting a small intimate gathering or a large festive feast, duck can be prepared in a variety of ways to suit every palate.

From savory glazes to aromatic spices, the possibilities are endless. In this article, we’ve compiled 50+ New Year’s duck recipes that are sure to impress your guests and add a touch of elegance to your table.

Let’s dive into these flavorful and festive duck recipes that will make your New Year celebration truly unforgettable.

50+ Delightful New Year’s Duck Recipes to Celebrate This Year

As you prepare for the upcoming New Year, these 50+ New Year’s duck recipes are the perfect way to make your meal feel extra special.

With so many variations—ranging from rich glazes to crispy skin and tender meat—you’re sure to find a recipe that fits your taste.

Whether you’re an experienced chef or a beginner, duck can be a surprisingly easy and rewarding dish to cook.

So, as you plan your festive feast, don’t forget to include one of these delicious duck recipes for a memorable start to the year ahead.

Wishing you a joyous and flavorful New Year filled with good food, great company, and cherished moments!

Spiced Orange and Honey-Glazed Duck

This Spiced Orange and Honey-Glazed Duck is a sweet and aromatic dish, ideal for a cozy New Year’s Eve dinner. The honey glaze enhances the natural flavors of the duck, while a touch of orange adds a refreshing zing. With its crispy skin and succulent meat, this duck dish will impress your guests and add an elegant touch to your New Year’s menu.

Ingredients:

• 1 whole duck (around 4-5 lbs)
• Salt and pepper to taste
• 2 oranges (zest and juice)
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tsp Chinese five-spice powder
• 4 garlic cloves, minced
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat the Oven: Set the oven to 375°F (190°C).
2. Prepare the Duck: Pat the duck dry with paper towels. Season the cavity and skin generously with salt and pepper.
3. Make the Glaze: In a bowl, combine orange juice, zest, honey, soy sauce, five-spice powder, and minced garlic.
4. Apply the Glaze: Brush a generous amount of the glaze over the duck, reserving some for basting.
5. Roast the Duck: Place the duck in a roasting pan, breast-side up, and cook for about 1.5 hours. Baste every 20 minutes with the remaining glaze until the skin is golden brown and crisp.
6. Rest and Serve: Let the duck rest for 10 minutes, garnish with fresh rosemary, and serve with extra orange slices for a bright presentation.

The combination of honey, orange, and warming spices makes this Spiced Orange and Honey-Glazed Duck a beautiful, fragrant main course for New Year’s celebrations. The crispy skin and tender meat create a luxurious flavor profile that pairs wonderfully with seasonal sides. Serve this dish to impress your guests and start the new year with a memorable, aromatic feast.

Duck à l’Orange with Cranberry Reduction

This Duck à l’Orange with Cranberry Reduction takes the classic French dish to new heights, adding a festive cranberry twist. Perfect for New Year’s Eve, this recipe combines the tangy sweetness of orange and cranberries with the savory richness of duck. This colorful and sophisticated main course will add an elegant, celebratory feel to your holiday table.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1/2 cup orange juice
• Zest of 1 orange
• 1/2 cup fresh cranberries
• 2 tbsp sugar
• 1 tbsp balsamic vinegar
• Fresh thyme sprigs for garnish

Instructions:

1. Score the Duck Breasts: Lightly score the skin of the duck breasts in a crisscross pattern, then season with salt and pepper.
2. Cook the Duck: Heat a skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 5-6 minutes, until the skin is crispy and golden. Flip and cook for another 3-4 minutes. Transfer to a warm plate and let rest.
3. Make the Reduction: In the same skillet, add orange juice, orange zest, cranberries, sugar, and balsamic vinegar. Simmer until the cranberries burst and the sauce thickens to a syrup-like consistency.
4. Serve: Slice the duck breasts thinly and spoon the cranberry-orange reduction over the top. Garnish with fresh thyme.

This Duck à l’Orange with Cranberry Reduction is a refined, festive dish that is both visually appealing and rich in flavor. The tangy cranberry sauce complements the crisp-skinned duck breast beautifully. This elegant meal will undoubtedly make your New Year’s celebration memorable and delicious, offering your guests a taste of gourmet luxury.

Roasted Duck with Pomegranate and Rosemary

Roasted Duck with Pomegranate and Rosemary is a vibrant and fragrant dish that perfectly suits New Year’s gatherings. The pomegranate seeds add a burst of color and sweetness, while fresh rosemary lends a herby aroma. This recipe highlights the tenderness of duck with a festive twist, perfect for those looking to serve something unique to kick off the new year.

Ingredients:

• 1 whole duck (around 4-5 lbs)
• Salt and pepper to taste
• 1 cup pomegranate juice
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• Fresh rosemary sprigs for stuffing and garnish
• 1/2 cup pomegranate seeds

Instructions:

1. Prepare the Duck: Preheat the oven to 350°F (175°C). Pat the duck dry and season inside and out with salt and pepper. Stuff the cavity with a few rosemary sprigs.
2. Roast the Duck: Place the duck in a roasting pan, breast-side up, and roast for 1.5 to 2 hours, basting occasionally with its juices.
3. Make the Pomegranate Glaze: In a saucepan, combine pomegranate juice, balsamic vinegar, and honey. Simmer until reduced and thickened.
4. Apply the Glaze and Serve: Brush the duck with the pomegranate glaze during the last 15 minutes of roasting. Once done, let it rest for 10 minutes, then garnish with rosemary and pomegranate seeds.

This Roasted Duck with Pomegranate and Rosemary is a show-stopping dish for New Year’s celebrations. The glossy pomegranate glaze and aromatic rosemary create a beautiful presentation and a harmony of flavors. Guests will love the tender, juicy meat enhanced by the fruity, festive elements, making it an unforgettable addition to your holiday spread.

Crispy Duck with Plum and Star Anise Sauce

This Crispy Duck with Plum and Star Anise Sauce is a flavorful and aromatic dish, perfect for ringing in the New Year. The deep, fruity notes from the plum sauce, combined with the warm spice of star anise, complement the rich taste of duck beautifully. This dish brings an Asian-inspired twist to your celebration meal, with crispy skin and succulent meat that will leave everyone delighted.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1 cup plums, pitted and chopped
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar
• 2 star anise pods
• 1 tbsp soy sauce
• Fresh chives for garnish

Instructions:

1. Prepare the Duck: Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper.
2. Cook the Duck: Heat a skillet over medium heat. Place the duck breasts skin-side down, rendering the fat and crisping the skin for 6-8 minutes. Flip and cook for an additional 4 minutes. Set aside to rest.
3. Make the Plum Sauce: In the same skillet, add plums, red wine vinegar, brown sugar, star anise, and soy sauce. Simmer until the plums break down and the sauce thickens.
4. Serve: Slice the duck and spoon the plum and star anise sauce over the top. Garnish with fresh chives.

This Crispy Duck with Plum and Star Anise Sauce is an elegant and exotic option for New Year’s. The sweet and slightly tart sauce complements the rich duck perfectly, while the star anise adds warmth and depth. Serve this to bring a luxurious and unique flavor to your holiday table, making it a truly unforgettable New Year’s Eve dish.

Herb-Crusted Duck with Garlic and Red Wine Sauce

This Herb-Crusted Duck with Garlic and Red Wine Sauce is a refined, rustic dish that celebrates the elegance of simple ingredients. The earthy herbs form a crispy crust that balances the duck’s natural richness, while the garlic-infused red wine sauce enhances the flavors. This hearty dish is perfect for New Year’s celebrations, adding a touch of French countryside charm to your feast.

Ingredients:

• 2 duck legs (skin-on)
• Salt and pepper to taste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 cup red wine
• 4 garlic cloves, minced
• 1 tbsp butter
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Season and Sear the Duck: Rub duck legs with rosemary, thyme, salt, pepper, and olive oil. Heat a skillet over medium heat and sear the duck legs, skin-side down, until golden.
3. Roast the Duck: Transfer the skillet to the oven and roast for about 30 minutes.
4. Make the Sauce: While the duck roasts, add red wine and garlic to a saucepan. Simmer until reduced by half, then whisk in butter for a silky finish.
5. Serve: Place the duck on a platter and drizzle with the red wine sauce. Garnish with fresh thyme sprigs.

This Herb-Crusted Duck with Garlic and Red Wine Sauce offers an elevated, rustic flavor profile that’s ideal for holiday gatherings. The herb-crusted skin adds texture, while the garlic and red wine sauce enhances the duck’s rich, savory qualities. A beautiful addition to your New Year’s menu, this dish will impress guests with its sophisticated simplicity and depth of flavor.

Duck Confit with Citrus and Fennel Salad

Duck Confit with Citrus and Fennel Salad brings a fresh, light twist to the traditional duck confit. With tender, slow-cooked duck legs paired with a bright and zesty salad, this dish balances richness with refreshing flavors. Perfect for New Year’s Day brunch or dinner, this recipe brings a taste of indulgence without being too heavy, making it a delightful and modern holiday choice.

Ingredients:

• 4 duck legs
• 2 cups duck fat or olive oil
• Salt and pepper to taste
• 2 cloves garlic, smashed
• 1 sprig fresh thyme
• 1 orange, segmented
• 1 fennel bulb, thinly sliced
• 1/4 cup pomegranate seeds
• 1 tbsp olive oil
• Fresh mint for garnish

Instructions:

1. Prepare the Duck Confit: Preheat your oven to 250°F (120°C). Season duck legs with salt and pepper, then place in a baking dish with garlic and thyme. Cover with duck fat or olive oil.
2. Slow Cook: Cook the duck in the oven for 2-3 hours, until tender and easily shredded.
3. Make the Salad: In a bowl, combine orange segments, fennel, pomegranate seeds, and a drizzle of olive oil.
4. Serve: Plate the duck confit alongside the citrus and fennel salad. Garnish with fresh mint leaves.

Duck Confit with Citrus and Fennel Salad is a refreshing, elegant choice for New Year’s celebrations. The rich, tender duck confit contrasts beautifully with the bright, zesty flavors of the citrus-fennel salad, creating a balanced and delicious dish. This recipe offers a unique, contemporary take on classic confit, making it a light yet luxurious option for ringing in the new year.

Maple and Mustard Glazed Duck with Roasted Brussels Sprouts

This Maple and Mustard Glazed Duck with Roasted Brussels Sprouts combines the sweetness of maple syrup with the tangy sharpness of mustard, creating a harmonious glaze that perfectly complements the richness of the duck. Paired with roasted Brussels sprouts, this dish offers both a festive presentation and a delicious balance of flavors. It’s perfect for a New Year’s Eve dinner that’s both elegant and comforting.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 cups Brussels sprouts, trimmed and halved
• Fresh thyme for garnish

Instructions:

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Season the Duck: Score the skin of the duck breasts and season with salt and pepper.
3. Make the Glaze: In a bowl, mix together the maple syrup, Dijon mustard, whole grain mustard, and apple cider vinegar. Set aside.
4. Cook the Duck: Heat a skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 5-6 minutes to crisp the skin. Flip the duck breasts over and cook for another 3-4 minutes for medium-rare. Brush the duck with the glaze during the last minute of cooking.
5. Roast the Brussels Sprouts: Toss the Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until crispy and golden.
6. Serve: Slice the duck breasts and serve with roasted Brussels sprouts. Garnish with fresh thyme.

The sweet and tangy maple-mustard glaze beautifully enhances the duck’s natural richness, while the roasted Brussels sprouts provide a perfect, crispy contrast. This dish is not only flavorful but also visually stunning, making it a fantastic choice for a New Year’s celebration. The combination of savory and sweet flavors will leave your guests raving about this elegant and hearty dish.

Peking Duck with Scallion Pancakes and Hoisin Sauce

For a New Year’s Eve feast with a touch of tradition, this Peking Duck with Scallion Pancakes and Hoisin Sauce is a stunning choice. The duck is crispy and tender, served alongside soft scallion pancakes and a savory hoisin sauce. This iconic Chinese dish brings a festive, family-style dining experience to your holiday table, and the combination of flavors will delight everyone.

Ingredients:

• 1 whole duck (4-5 lbs)
• Salt and pepper to taste
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 package scallion pancakes (store-bought or homemade)
• 2-3 scallions, thinly sliced
• Cucumber, julienned, for garnish

Instructions:

1. Prepare the Duck: Preheat the oven to 375°F (190°C). Season the duck inside and out with salt and pepper. Place the duck on a roasting rack and cook for about 2 hours, basting with soy sauce, honey, and rice vinegar mixture every 30 minutes.
2. Make the Hoisin Sauce: In a small bowl, combine hoisin sauce with a little warm water to thin it out.
3. Cook the Pancakes: Heat the scallion pancakes according to the package instructions.
4. Carve the Duck: Once the duck is golden brown and crispy, remove it from the oven and let it rest for 10 minutes. Carve the duck into thin slices.
5. Serve: Serve the duck slices on a platter with warm scallion pancakes, hoisin sauce, and fresh cucumber and scallion garnishes. Allow guests to build their own pancakes.

Peking Duck with Scallion Pancakes and Hoisin Sauce brings a festive and interactive dining experience to your New Year’s table. The crispy duck paired with the soft, savory pancakes and the rich hoisin sauce creates a perfect balance of textures and flavors. This dish will make your holiday feast feel special and celebratory, offering a memorable start to the new year.

Spicy Cranberry and Chipotle Duck Breast

This Spicy Cranberry and Chipotle Duck Breast offers a bold, spicy kick with the rich sweetness of cranberry and the smoky heat of chipotle peppers. The combination of sweet, savory, and spicy flavors will impress your guests while offering a unique take on duck for New Year’s dinner. Serve this dish with a side of roasted vegetables or a crisp salad for a balanced and festive meal.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1 tbsp chipotle pepper in adobo sauce (minced)
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Score the Duck: Score the skin of the duck breasts and season with salt and pepper.
2. Cook the Duck: Heat a skillet over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes to crisp the skin. Flip the duck breasts and cook for another 4 minutes for medium-rare. Remove and let rest.
3. Make the Cranberry Chipotle Sauce: In a saucepan, combine cranberries, chipotle pepper, orange juice, and honey. Simmer for about 10 minutes until the cranberries burst and the sauce thickens.
4. Serve: Slice the duck breasts and drizzle with the cranberry-chipotle sauce. Garnish with fresh cilantro.

The spicy kick of chipotle paired with the sweet-tart cranberries creates a bold and exciting flavor profile in this Spicy Cranberry and Chipotle Duck Breast. The combination of rich, tender duck and a fiery sauce makes it a perfect choice for a New Year’s dinner. This dish will surely be a hit with guests looking for something a little more adventurous and memorable for the holiday season.

Orange and Ginger Glazed Duck with Roasted Carrots

Orange and Ginger Glazed Duck with Roasted Carrots is a perfect balance of bright citrus and aromatic ginger. The glaze adds a refreshing, slightly sweet flavor to the duck, while the roasted carrots bring a savory, earthy contrast. This dish is elegant yet easy to prepare, making it a fantastic option for New Year’s dinner. The combination of flavors makes it festive and sophisticated, ideal for ringing in the new year with style.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1/2 cup fresh orange juice
• 2 tbsp grated fresh ginger
• 2 tbsp honey
• 1 tbsp soy sauce
• 4-5 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Season the Duck: Score the skin of the duck breasts and season with salt and pepper.
3. Cook the Duck: Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes to render the fat and crisp the skin. Flip and cook for another 4 minutes. Remove from the skillet and set aside to rest.
4. Make the Orange Ginger Glaze: In a small saucepan, combine the orange juice, ginger, honey, and soy sauce. Bring to a simmer and reduce by half, creating a thick glaze.
5. Roast the Carrots: Toss the carrots with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, until tender and golden.
6. Serve: Slice the duck breasts and serve with the roasted carrots. Drizzle the orange and ginger glaze over the duck. Garnish with fresh parsley.

This Orange and Ginger Glazed Duck with Roasted Carrots is a wonderfully balanced dish for your New Year’s celebration. The sweet, tangy glaze enhances the rich flavor of the duck, while the roasted carrots provide a simple yet flavorful side. This dish is not only visually striking but also packed with bright, fresh flavors that will leave your guests asking for seconds. It’s a perfect way to usher in the new year with elegance and joy.

Herb and Garlic Duck Breast with Balsamic Reduction

Herb and Garlic Duck Breast with Balsamic Reduction is a savory and aromatic dish that celebrates the tender richness of duck. The garlic and herb rub infuses the duck with bold flavors, while the balsamic reduction adds a layer of sweet and tangy richness that elevates the entire dish. It’s a perfect entrée for a New Year’s dinner that’s both luxurious and easy to make, with a simple yet sophisticated flavor profile.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• Fresh rosemary sprigs for garnish

Instructions:

1. Season the Duck: Score the skin of the duck breasts and season with salt and pepper. In a small bowl, combine garlic, rosemary, thyme, and olive oil. Rub this mixture over the duck breasts.
2. Cook the Duck: Heat a skillet over medium-high heat. Place the duck breasts skin-side down and cook for 6-8 minutes to crisp the skin. Flip and cook for an additional 4 minutes for medium-rare. Remove from the skillet and let rest.
3. Make the Balsamic Reduction: In the same skillet, add balsamic vinegar and honey. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Serve: Slice the duck breasts and drizzle with the balsamic reduction. Garnish with fresh rosemary sprigs.

This Herb and Garlic Duck Breast with Balsamic Reduction is a simple yet indulgent dish perfect for New Year’s Eve. The garlic and herbs create an aromatic crust on the duck, while the balsamic reduction adds a glossy, sweet finish. The dish strikes a perfect balance between rich, savory flavors and a bright tangy sweetness, making it an unforgettable addition to your holiday menu.

Duck à l’Orange with Roasted Potatoes

Duck à l’Orange is a classic French dish that pairs the rich, tender duck with a zesty, sweet orange sauce. This recipe offers a fresh twist with the addition of roasted potatoes, making it a complete, festive meal. The combination of crispy duck skin, succulent meat, and the sweet and tangy orange sauce makes this dish a luxurious yet comforting choice for New Year’s dinner. It’s a refined dish that will impress any guest.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1/2 cup orange juice
• 1/4 cup chicken broth
• 2 tbsp sugar
• 2 tbsp white wine vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• 4-5 medium potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Duck: Score the skin of the duck breasts and season with salt and pepper. Heat a skillet over medium heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is golden and crispy. Flip and cook for another 4 minutes. Remove from the skillet and set aside to rest.
3. Make the Orange Sauce: In a saucepan, combine orange juice, chicken broth, sugar, and white wine vinegar. Bring to a simmer and cook for 10-12 minutes until the sauce thickens. Add cornstarch mixture if a thicker consistency is desired.
4. Roast the Potatoes: Toss the potato wedges with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, turning halfway, until golden and crispy.
5. Serve: Slice the duck breasts and drizzle with the orange sauce. Serve alongside the roasted potatoes, garnished with fresh parsley.

Duck à l’Orange with Roasted Potatoes is a timeless and elegant choice for your New Year’s dinner. The rich, savory duck pairs perfectly with the vibrant sweetness of the orange sauce, while the crispy roasted potatoes offer a satisfying contrast. This dish brings a sophisticated, French-inspired flair to your celebration, making it an unforgettable meal to start the year off with.

Spicy Cranberry-Glazed Duck with Sweet Potato Mash

Spicy Cranberry-Glazed Duck with Sweet Potato Mash is a festive and flavorful dish that combines the richness of duck with the tangy and slightly spicy cranberry glaze. The sweetness of the potatoes pairs beautifully with the slightly tart glaze, making this an indulgent yet balanced New Year’s meal. The vibrant colors and bold flavors make this dish a showstopper, perfect for ringing in the new year with friends and family.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk
• Fresh parsley for garnish

Instructions:

1. Cook the Duck: Score the skin of the duck breasts and season with salt and pepper. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes, allowing the skin to crisp up. Flip the duck and cook for an additional 4 minutes for medium-rare. Remove the duck and set it aside to rest.
2. Make the Cranberry Glaze: In a small saucepan, combine cranberries, orange juice, honey, apple cider vinegar, and red pepper flakes. Simmer for 10-12 minutes until the cranberries burst and the sauce thickens.
3. Prepare the Sweet Potatoes: Boil the sweet potato cubes in salted water for 10-12 minutes until soft. Drain, then mash with butter and milk. Season with salt and pepper to taste.
4. Serve: Slice the duck breasts and drizzle with the spicy cranberry glaze. Serve with a side of sweet potato mash and garnish with fresh parsley.

This Spicy Cranberry-Glazed Duck with Sweet Potato Mash is a perfect balance of savory, sweet, and spicy flavors. The tender, flavorful duck is enhanced by the rich cranberry glaze, while the creamy sweet potato mash brings comfort to the dish. It’s a bold and festive option that will undoubtedly become a favorite at your New Year’s table, with its striking flavors and visually appealing presentation.

Maple-Balsamic Duck Breast with Roasted Brussels Sprouts

Maple-Balsamic Duck Breast with Roasted Brussels Sprouts is a dish that combines the natural sweetness of maple syrup with the tang of balsamic vinegar, creating a perfectly balanced glaze for the duck. The roasted Brussels sprouts add a nutty, caramelized crunch that complements the duck perfectly. This dish offers a delightful mix of flavors, making it a standout choice for your New Year’s dinner.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp butter
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Fresh thyme for garnish

Instructions:

1. Cook the Duck: Score the skin of the duck breasts and season with salt and pepper. Heat a skillet over medium-high heat and cook the duck breasts skin-side down for 6-8 minutes until the skin is crispy. Flip the duck and cook for an additional 4-5 minutes for medium-rare. Set aside to rest.
2. Make the Maple-Balsamic Glaze: In a small saucepan, combine maple syrup, balsamic vinegar, and Dijon mustard. Bring to a simmer and cook for 5-7 minutes until the sauce thickens. Stir in butter to finish the glaze.
3. Roast the Brussels Sprouts: Toss the Brussels sprouts with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until golden and crispy on the edges.
4. Serve: Slice the duck breasts and drizzle with the maple-balsamic glaze. Serve with the roasted Brussels sprouts and garnish with fresh thyme.

The Maple-Balsamic Duck Breast with Roasted Brussels Sprouts is a delicious combination of savory and sweet flavors. The duck, cooked to perfection, is elevated by the rich and tangy glaze, while the Brussels sprouts add a satisfying crunch and depth of flavor. This dish will bring a touch of elegance and sophistication to your New Year’s dinner, making it an unforgettable culinary experience.

Pomegranate-Glazed Duck with Herb Roasted Potatoes

Pomegranate-Glazed Duck with Herb Roasted Potatoes is a stunning dish that combines the rich flavor of duck with the sweet and tart profile of pomegranate. The pomegranate glaze adds a beautiful color and a burst of flavor that perfectly complements the richness of the duck. Paired with crispy herb-roasted potatoes, this dish is a festive and delicious choice for New Year’s Eve.

Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1/2 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 4-5 medium potatoes, cut into wedges
• 2 tbsp olive oil
• Fresh pomegranate seeds for garnish

Instructions:

1. Cook the Duck: Score the skin of the duck breasts and season with salt and pepper. Heat a skillet over medium heat and cook the duck breasts skin-side down for 6-8 minutes to render the fat and crisp the skin. Flip and cook for another 4-5 minutes for medium-rare. Set aside to rest.
2. Make the Pomegranate Glaze: In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer over medium heat for 10-12 minutes until the glaze thickens.
3. Roast the Potatoes: Toss the potato wedges with olive oil, rosemary, thyme, salt, and pepper. Roast in the oven at 400°F (200°C) for 30-35 minutes until golden and crispy.
4. Serve: Slice the duck breasts and drizzle with the pomegranate glaze. Serve with herb-roasted potatoes and garnish with fresh pomegranate seeds.

Pomegranate-Glazed Duck with Herb Roasted Potatoes is a visually stunning and incredibly flavorful dish that is perfect for a New Year’s celebration. The rich duck pairs wonderfully with the sweet-tart pomegranate glaze, and the herb-infused potatoes bring a hearty contrast. The burst of pomegranate seeds adds a refreshing touch, making this dish a showstopper at any holiday gathering.

Note: More recipes are coming soon!