35+ Irresistible Cast Iron Dutch Oven Duck Recipes for Every Occasion

Duck is a deliciously versatile meat, celebrated for its rich flavor and tender texture.

When cooked in a cast iron Dutch oven, the results are nothing short of culinary perfection.

This classic cooking vessel ensures even heat distribution and locks in moisture, making it ideal for everything from slow-cooked stews to crispy-skinned roasts.

In this blog, we’ll explore over 35 incredible cast iron Dutch oven duck recipes, offering something for every palate.

Whether you’re in the mood for a cozy stew, a festive holiday centerpiece, or an exotic flavor journey, these recipes will inspire you to make the most of your Dutch oven and this delectable protein.

35+ Irresistible Cast Iron Dutch Oven Duck Recipes for Every Occasion

Cooking duck in a cast iron Dutch oven brings out its best qualities, from tender meat to deeply developed flavors.

With over 35 recipes to choose from, this blog is your go-to resource for mastering duck dishes, whether you’re preparing a special holiday meal or a comforting dinner at home.

Don’t hesitate to experiment with the recipes and make them your own—these dishes are designed to inspire creativity in the kitchen.

With your trusty Dutch oven and these recipe ideas, you’re well on your way to creating unforgettable meals.

Dive in and let the duck-cooking adventure begin!

Orange Glazed Duck with Root Vegetables

This classic dish combines the richness of duck with the bright, citrusy flavor of orange. Roasted alongside a medley of root vegetables, the result is a hearty, flavorful meal perfect for special occasions. Cooking this in a cast iron Dutch oven ensures even heat distribution, locking in moisture for tender, juicy duck.

Ingredients:

• 1 whole duck (4–5 lbs)
• 2 oranges (zested and juiced)
• 3 tbsp honey
• 3 tbsp soy sauce
• 1 tbsp fresh thyme leaves
• 4 garlic cloves, minced
• 1 lb carrots, peeled and chopped
• 1 lb parsnips, peeled and chopped
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rinse the duck, pat it dry, and season the inside and outside with salt and pepper.
3. In a bowl, mix orange juice, zest, honey, soy sauce, thyme, and garlic to make a glaze.
4. Heat olive oil in the Dutch oven over medium heat. Sear the duck on all sides until golden brown, about 4 minutes per side.
5. Remove the duck, arrange the vegetables at the bottom, and place the duck on top.
6. Brush the duck with the orange glaze, reserving some for basting later.
7. Cover with the Dutch oven lid and roast for 1 hour, basting the duck with the glaze every 20 minutes.
8. Remove the lid and roast for an additional 20 minutes to crisp the skin.
9. Let the duck rest for 10 minutes before carving. Serve with roasted vegetables.

This Orange Glazed Duck with Root Vegetables is a symphony of flavors. The citrusy glaze cuts through the richness of the duck, while the caramelized vegetables add depth and texture. This recipe transforms simple ingredients into a gourmet experience.

Duck Cassoulet with White Beans

This hearty French-inspired dish is perfect for cozy evenings. The slow-simmered duck is paired with creamy white beans, savory sausage, and aromatic herbs, creating a meal that’s both rustic and sophisticated. The cast iron Dutch oven locks in the rich flavors during its long cooking process.

Ingredients:

• 4 duck legs (skin-on)
• 1 cup dried white beans (soaked overnight)
• 1/2 lb smoked sausage, sliced
• 1 onion, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat olive oil in the Dutch oven over medium heat. Sear the duck legs skin-side down until browned and crisp, about 8 minutes. Remove and set aside.
3. In the same pot, sauté onion, carrots, and garlic until softened.
4. Add the soaked white beans, sausage, diced tomatoes, chicken stock, thyme, bay leaves, and duck legs back to the pot. Season with salt and pepper.
5. Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours, stirring occasionally.
6. Remove the lid, sprinkle breadcrumbs over the top, and return to the oven for 30 minutes until golden and bubbling.
7. Serve hot with crusty bread.

Duck Cassoulet with White Beans is the ultimate comfort food. The tender duck, flavorful beans, and crispy breadcrumb topping make every bite satisfying. It’s a timeless dish that showcases the best of slow cooking.

Spiced Duck Confit with Lentils

Duck confit is a traditional French delicacy, but making it in a Dutch oven simplifies the process without compromising flavor. Paired with earthy lentils and aromatic spices, this recipe offers a fragrant and deeply satisfying meal.

Ingredients:

• 4 duck legs
• 2 cups duck fat or olive oil
• 1 tbsp coarse salt
• 1 tsp black peppercorns
• 1 tsp juniper berries (optional)
• 2 bay leaves
• 1 cup green lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups chicken stock
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika

Instructions:

1. Rub the duck legs with salt and refrigerate overnight.
2. Preheat your oven to 275°F (135°C). Rinse the duck legs and pat them dry.
3. Arrange the legs in a Dutch oven with peppercorns, juniper berries, and bay leaves. Cover with duck fat or olive oil.
4. Cook in the oven for 2.5–3 hours until the meat is tender and falling off the bone.
5. Meanwhile, in a saucepan, simmer lentils in chicken stock with onion, carrots, celery, mustard, and smoked paprika for 30 minutes or until tender.
6. Remove the duck from the fat and sear skin-side down in a hot skillet until crispy.
7. Serve the duck confit over a bed of lentils.

Spiced Duck Confit with Lentils is an elegant yet approachable dish. The tender, flavorful duck pairs beautifully with the hearty lentils, making it a show-stopping meal for any dinner party or special gathering.

Peking-Style Dutch Oven Duck

This Peking-style duck is a simplified take on the Chinese classic. By using a Dutch oven, the cooking process is streamlined, creating crispy skin and tender meat. Paired with hoisin sauce, fresh veggies, and pancakes or buns, it’s a flavorful meal that will transport you to Beijing.

Ingredients:

• 1 whole duck (4–5 lbs)
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tsp five-spice powder
• 1 tbsp sesame oil
• 1 cucumber, julienned
• 2 green onions, julienned
• Hoisin sauce for serving
• Chinese pancakes or steamed buns

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prick the duck’s skin all over with a sharp fork to release fat. Pat it dry with paper towels.
3. In a bowl, combine soy sauce, honey, rice vinegar, five-spice powder, and sesame oil. Brush the duck with this marinade, reserving some for later.
4. Place a rack inside the Dutch oven and lay the duck on it, breast-side up.
5. Cover with the lid and roast for 1 hour, basting with the reserved marinade every 20 minutes.
6. Remove the lid and roast for another 30 minutes to crisp the skin. Let the duck rest for 10 minutes before carving.
7. Serve with hoisin sauce, cucumbers, green onions, and pancakes or buns.

This Peking-style Dutch Oven Duck is a delightful blend of sweet, savory, and aromatic flavors. It’s perfect for sharing, offering a fun, hands-on dining experience reminiscent of a classic Chinese feast.

Braised Duck with Red Wine and Mushrooms

Rich and luxurious, this braised duck recipe is inspired by French cuisine. The combination of red wine, mushrooms, and aromatic herbs creates a deeply flavorful sauce that complements the tender duck. Cooking it in a Dutch oven ensures a seamless melding of flavors.

Ingredients:

• 4 duck legs
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 lb mushrooms, sliced
• 1 cup red wine
• 2 cups chicken stock
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 tbsp tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Heat olive oil in the Dutch oven over medium heat. Sear the duck legs skin-side down until golden brown. Remove and set aside.
3. In the same pot, sauté onion, carrots, and garlic until softened. Add mushrooms and cook for 5 minutes.
4. Stir in the tomato paste and cook for 1 minute. Deglaze with red wine, scraping the bottom of the pot.
5. Add chicken stock, rosemary, bay leaves, and duck legs. Season with salt and pepper.
6. Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours until the duck is tender.
7. Serve the duck with the sauce over mashed potatoes or buttered noodles.

Braised Duck with Red Wine and Mushrooms is an elegant, comforting dish that’s perfect for entertaining. The aromatic sauce enhances the duck’s flavor, making every bite a luxurious experience.

Moroccan Spiced Duck with Apricots and Almonds

This recipe brings the exotic flavors of Morocco to your kitchen. The duck is infused with warm spices like cinnamon and cumin, then slow-cooked with apricots and almonds for a sweet and savory dish. The Dutch oven ensures the flavors meld beautifully during cooking.

Ingredients:

• 1 whole duck (cut into pieces)
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp turmeric
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup dried apricots
• 1/4 cup slivered almonds
• 2 cups chicken stock
• 1 tbsp honey
• Fresh cilantro for garnish
• Couscous or rice for serving

Instructions:

1. In a small bowl, mix cinnamon, cumin, ginger, turmeric, and a pinch of salt. Rub the spice mixture over the duck pieces.
2. Heat olive oil in the Dutch oven over medium heat. Sear the duck until browned on all sides. Remove and set aside.
3. Add onion and garlic to the pot, sautéing until softened. Stir in apricots and almonds.
4. Return the duck to the pot, pour in chicken stock, and drizzle with honey. Bring to a simmer.
5. Cover and cook at 350°F (175°C) for 1.5 hours, stirring occasionally.
6. Garnish with fresh cilantro and serve over couscous or rice.

Moroccan Spiced Duck with Apricots and Almonds is a stunningly aromatic dish. The sweetness of apricots and the crunch of almonds complement the spiced duck beautifully, making it an unforgettable culinary journey to North Africa.

Herb-Crusted Duck with Garlic Potatoes

This Herb-Crusted Duck recipe combines simple yet bold flavors, with a fragrant herb rub creating a crisp, flavorful skin. Paired with garlic-infused roasted potatoes, this dish is perfect for family dinners or festive gatherings. The Dutch oven ensures even cooking and captures the essence of the ingredients.

Ingredients:

• 4 duck breasts (skin-on)
• 2 tbsp olive oil
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 3 garlic cloves, minced
• 1 lb baby potatoes, halved
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Score the duck skin in a crisscross pattern and season with salt, pepper, rosemary, thyme, and half the minced garlic.
3. Heat olive oil in the Dutch oven over medium heat. Sear the duck breasts skin-side down until golden and crispy, about 6 minutes. Remove and set aside.
4. Add butter, remaining garlic, and potatoes to the Dutch oven. Sauté for 5 minutes.
5. Place the duck breasts on top of the potatoes, skin-side up. Cover and roast in the oven for 20 minutes.
6. Let the duck rest for 5 minutes before slicing. Serve with the roasted potatoes.

Herb-Crusted Duck with Garlic Potatoes is a simple yet elegant dish. The crispy, herbaceous duck skin pairs perfectly with buttery garlic potatoes, making it a crowd-pleaser that’s both comforting and impressive.

Duck and Wild Rice Stew

This hearty Duck and Wild Rice Stew is a comforting dish that’s rich in flavor and texture. With tender duck, nutty wild rice, and a medley of vegetables, it’s a warm and satisfying meal that’s perfect for cooler weather. Cooking it in a Dutch oven makes it incredibly easy to prepare and full of depth.

Ingredients:

• 4 duck legs
• 1 cup wild rice
• 1 onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken or duck stock
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 cup heavy cream (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sear the duck legs skin-side down until golden brown, about 8 minutes. Remove and set aside.
2. Add onion, carrots, celery, and garlic to the pot, sautéing until softened.
3. Stir in wild rice, thyme, and bay leaf. Place the duck legs back in the pot and pour in the stock.
4. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 hours, stirring occasionally.
5. Remove the duck legs, shred the meat, and discard the bones. Return the shredded duck to the pot.
6. Stir in heavy cream (if using), season with salt and pepper, and serve hot.

Duck and Wild Rice Stew is a wholesome dish that brings comfort and nutrition to the table. The tender shredded duck and nutty wild rice create a perfect balance of flavors and textures, making it an ideal one-pot meal for cozy evenings.

Duck Tagine with Preserved Lemons and Olives

This Duck Tagine is a Moroccan-inspired dish that’s bursting with bold flavors. The combination of preserved lemons, green olives, and warm spices creates a vibrant and aromatic meal. Cooking it in a Dutch oven replicates the traditional tagine method, ensuring moist and tender duck.

Ingredients:

• 4 duck legs
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 preserved lemon, quartered
• 1 cup green olives
• 2 cups chicken stock
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Couscous for serving

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in the Dutch oven over medium heat. Sear the duck legs skin-side down until golden brown. Remove and set aside.
3. Sauté onion and garlic in the same pot until softened. Add cumin, coriander, turmeric, and cayenne, cooking for 1 minute to toast the spices.
4. Return the duck legs to the pot, along with preserved lemons, olives, and chicken stock. Bring to a simmer.
5. Cover and cook in the oven for 1.5–2 hours, or until the duck is tender.
6. Garnish with fresh cilantro and serve with couscous.

Duck Tagine with Preserved Lemons and Olives is a flavorful and aromatic dish that’s perfect for adventurous palates. The zesty preserved lemons and briny olives elevate the tender duck, creating a meal that’s as vibrant as it is delicious.

Honey and Soy Braised Duck with Bok Choy

This Honey and Soy Braised Duck offers a fusion of sweet and savory flavors, inspired by Asian cuisine. Tender duck is simmered in a flavorful sauce, then paired with crisp-tender bok choy for a balanced, satisfying dish. The Dutch oven makes this recipe effortless by ensuring even cooking and deep flavor infusion.

Ingredients:

• 4 duck legs
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1-inch piece of ginger, grated
• 3 garlic cloves, minced
• 2 cups chicken stock
• 4 heads baby bok choy, halved
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Cooked jasmine rice for serving

Instructions:

1. Heat sesame oil in the Dutch oven over medium heat. Sear the duck legs skin-side down until golden and crispy, about 8 minutes. Remove and set aside.
2. Add ginger and garlic to the pot, sautéing until fragrant. Stir in soy sauce, honey, rice vinegar, and chicken stock.
3. Return the duck legs to the pot. Cover and simmer on low heat for 1.5 hours, turning occasionally.
4. In the final 10 minutes, add the bok choy to the pot and cook until tender. If desired, stir in the cornstarch slurry to thicken the sauce.
5. Serve the duck and bok choy over jasmine rice, drizzled with the braising liquid.

Honey and Soy Braised Duck with Bok Choy is a harmonious blend of tender, richly flavored duck and fresh greens. This simple yet sophisticated dish is perfect for a cozy dinner or an impressive dinner party centerpiece.

Spicy Duck Chili

This Spicy Duck Chili is a bold twist on the classic comfort food. Using shredded duck instead of traditional beef adds a layer of richness, while spices, beans, and tomatoes create a robust flavor profile. Perfect for game day or a casual gathering, this Dutch oven dish is hearty and unforgettable.

Ingredients:

• 2 duck breasts or 4 duck legs
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 jalapeño, minced (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 2 cups chicken stock
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Sour cream, shredded cheese, and fresh cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sear the duck on both sides until browned. Remove, shred the meat, and set aside.
2. In the same pot, sauté onion, garlic, bell pepper, and jalapeño until softened.
3. Add chili powder, smoked paprika, cumin, and cayenne. Cook for 1 minute to toast the spices.
4. Stir in diced tomatoes, kidney beans, chicken stock, and shredded duck. Simmer on low heat for 45 minutes, stirring occasionally.
5. Adjust seasoning to taste and serve with sour cream, cheese, and fresh cilantro.

Spicy Duck Chili is a flavorful and hearty meal that’s sure to be a hit. The tender duck adds a gourmet touch to the classic chili, making it a standout dish for casual get-togethers or cold winter evenings.

Duck Pot Pie with Puff Pastry

Duck Pot Pie is an elevated take on a comfort food favorite. The rich and savory filling, made with tender duck and a creamy vegetable medley, is topped with a golden puff pastry crust. Cooking it in a Dutch oven ensures a perfect balance of crispy crust and bubbling filling.

Ingredients:

• 2 duck breasts or 4 duck legs
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 tbsp flour
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in the Dutch oven. Sear the duck until golden brown. Remove, shred the meat, and set aside.
3. In the same pot, sauté onion, carrots, and celery until softened. Stir in flour and cook for 1 minute.
4. Slowly add chicken stock and heavy cream, stirring to make a smooth sauce. Mix in the shredded duck, peas, thyme, salt, and pepper. Simmer for 5 minutes.
5. Roll out the puff pastry and place it over the Dutch oven, trimming any excess. Brush with beaten egg.
6. Bake for 25–30 minutes until the crust is golden brown and puffed.
7. Let rest for 5 minutes before serving.

Duck Pot Pie with Puff Pastry is the ultimate comfort food with a gourmet twist. The flaky, buttery crust perfectly complements the rich, creamy filling, making this dish a true crowd-pleaser for any occasion.

Duck Confit and Lentil Stew

This Duck Confit and Lentil Stew is a comforting, rustic dish perfect for cozy evenings. The richness of tender, slow-cooked duck confit pairs beautifully with earthy lentils and aromatic vegetables. Using a Dutch oven simplifies the process, creating a one-pot meal with layers of flavor.

Ingredients:

• 4 duck legs (pre-cooked confit or freshly made)
• 1 cup green or French lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. If using fresh duck legs, confit them in the Dutch oven by cooking submerged in duck fat at 225°F (110°C) for 2–3 hours. Remove and set aside.
2. Heat olive oil in the Dutch oven. Sauté onion, carrots, celery, and garlic until softened.
3. Add lentils, chicken stock, thyme, bay leaf, and salt and pepper. Bring to a simmer.
4. Place the duck confit on top of the lentil mixture. Cover and cook at 350°F (175°C) for 1 hour, or until lentils are tender.
5. Serve the stew warm, with crusty bread on the side.

Duck Confit and Lentil Stew is a hearty, nourishing dish with deep, comforting flavors. The tender duck and earthy lentils make it a satisfying meal that feels as luxurious as it does wholesome.

Duck Cassoulet

Cassoulet is a classic French dish that combines tender duck, sausages, and white beans in a rich, slow-cooked casserole. Made in a Dutch oven, this version simplifies the traditional recipe while retaining the dish’s signature depth and heartiness.

Ingredients:

• 2 duck legs
• 1 cup dried cannellini beans (or 2 cans, drained)
• 2 sausages (pork or Toulouse)
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 cups chicken stock
• 1 cup diced tomatoes
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in the Dutch oven. Sear duck legs and sausages until golden. Remove and set aside.
3. In the same pot, sauté onion, carrots, and garlic until softened. Add cannellini beans, diced tomatoes, chicken stock, thyme, bay leaf, and salt and pepper. Stir to combine.
4. Nestle the duck legs and sausages into the bean mixture. Cover and bake for 1.5–2 hours.
5. Uncover, sprinkle with breadcrumbs, and bake for another 15 minutes until the top is golden.
6. Let rest for 5 minutes before serving.

Duck Cassoulet is a dish steeped in tradition and bursting with flavor. The combination of tender duck, savory sausages, and creamy beans makes this hearty casserole perfect for a festive gathering or a cozy family meal.

Orange-Glazed Duck with Root Vegetables

This Orange-Glazed Duck with Root Vegetables is a vibrant, citrus-infused dish perfect for celebrating seasonal produce. The tangy-sweet glaze caramelizes beautifully on the duck, while root vegetables like carrots and parsnips add a hearty and rustic touch.

Ingredients:

• 1 whole duck (4–5 lbs)
• 1/3 cup orange juice
• Zest of 1 orange
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 4 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 onion, quartered
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prick the duck skin all over with a fork to release fat. Pat it dry with paper towels and season with salt and pepper.
3. Mix orange juice, zest, honey, soy sauce, and olive oil to create the glaze. Brush the duck with half the glaze.
4. Place the carrots, parsnips, and onion in the Dutch oven. Sprinkle with rosemary and arrange the duck on top.
5. Roast, covered, for 1 hour. Baste the duck with the remaining glaze and cook uncovered for another 30 minutes, until the skin is crisp and the vegetables are tender.
6. Rest the duck for 10 minutes before carving. Serve with the roasted vegetables.

Orange-Glazed Duck with Root Vegetables is a festive, flavorful dish that’s as beautiful as it is delicious. The caramelized citrus glaze enhances the duck’s rich flavor, while the roasted vegetables provide a perfect complement, making this a memorable centerpiece for any meal.

Note: More recipes are coming soon!