50+ Delicious Fall Duck Recipes Perfect for Fall Gatherings

As the leaves turn vibrant shades of red, orange, and gold, and the crisp air signals the arrival of fall, it’s time to embrace the seasonal flavors that make this time of year so special.

One ingredient that stands out in autumn cuisine is duck.

Known for its rich, succulent meat and versatile culinary applications, duck pairs beautifully with the flavors of the season, such as apples, cranberries, pumpkin, and root vegetables.

In this article, we present 50+ fall duck recipes that will inspire you to create memorable meals this autumn.

From comforting stews and hearty roasts to elegant dinners and festive dishes, there’s a recipe here for every occasion.

Whether you’re planning a cozy family gathering or a sophisticated dinner party, these recipes will elevate your dining experience and celebrate the bounty of the season.

So, roll up your sleeves, and let’s dive into the delicious world of fall duck recipes!

50+ Delicious Fall Duck Recipes Perfect for Fall Gatherings

As the days grow shorter and the air becomes cooler, fall invites us to gather around the table and savor the flavors of the season.

Duck, with its unique taste and versatility, provides the perfect centerpiece for your autumn meals.

From savory roasts to decadent sauces, the recipes in this collection showcase the endless possibilities of this delectable poultry.

We hope these 50+ fall duck recipes inspire you to experiment in the kitchen and create dishes that not only nourish the body but also warm the heart.

So, grab your apron, gather your loved ones, and embark on a culinary adventure that celebrates the essence of fall!

Herb-Roasted Duck with Maple Glaze

This Herb-Roasted Duck with Maple Glaze is the perfect centerpiece for your fall gatherings. The combination of fresh herbs and a sweet maple glaze creates a delightful balance of flavors that enhances the natural richness of the duck. The crispy skin and tender meat make it a dish that will impress your guests, while the aromatic herbs fill your kitchen with a warm, inviting scent.

• Ingredients:
  • 1 whole duck (about 5-6 pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2 tablespoons fresh sage, chopped
  • 1/2 cup pure maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup chicken broth
• Instructions:
  1. Preheat your oven to 375°F (190°C). Rinse the duck under cold water and pat it dry with paper towels.
  2. Rub the duck all over with olive oil, salt, and pepper. Stuff the cavity with rosemary, thyme, and sage.
  3. Place the duck on a roasting rack in a roasting pan. Roast for 1 hour, basting every 20 minutes.
  4. In a small saucepan, combine the maple syrup, apple cider vinegar, and chicken broth. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened.
  5. After 1 hour, brush the maple glaze all over the duck. Continue roasting for another 30-40 minutes or until the internal temperature reaches 165°F (74°C).
  6. Let the duck rest for 15 minutes before carving. Serve with your favorite fall vegetables.

This Herb-Roasted Duck with Maple Glaze brings together the essence of fall in every bite. The harmonious blend of herbs and the sweetness of the maple glaze elevate the dish, making it a true celebration of seasonal flavors. Pair this dish with roasted root vegetables or a warm apple salad for a delightful autumn meal that will leave your guests raving about their experience.

Duck Breast with Cranberry-Port Sauce

This Duck Breast with Cranberry-Port Sauce is a sophisticated dish that beautifully showcases the flavors of fall. The rich, tender duck breast pairs perfectly with the tartness of cranberries and the sweetness of port wine, creating a complex and vibrant sauce. This recipe is perfect for special occasions or when you want to treat yourself to a gourmet meal at home.

• Ingredients:
  • 4 duck breasts, skin-on
  • Salt and pepper to taste
  • 1 cup fresh or frozen cranberries
  • 1/2 cup port wine
  • 1/2 cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh thyme leaves
• Instructions:
  1. Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
  2. Heat a large oven-safe skillet over medium-high heat. Place the duck breasts skin-side down and sear for 6-8 minutes until the skin is crispy and golden brown.
  3. Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Remove from the oven and let rest for 5 minutes.
  4. In the same skillet, drain excess fat, leaving about 1 tablespoon. Add cranberries, port wine, chicken broth, honey, and balsamic vinegar. Cook over medium heat, stirring until the cranberries burst and the sauce thickens, about 5-7 minutes. Stir in fresh thyme.
  5. Slice the duck breasts and serve with the cranberry-port sauce drizzled on top.

Duck Breast with Cranberry-Port Sauce is an elegant dish that captures the spirit of fall with its rich flavors and beautiful presentation. The crispy skin and tender meat of the duck are complemented by the vibrant sauce, making it a memorable meal for any occasion. Serve this dish alongside roasted Brussels sprouts or creamy mashed potatoes for a complete autumn feast that will impress your family and friends.

Spiced Duck Confit Tacos with Apple Slaw

These Spiced Duck Confit Tacos with Apple Slaw are a fun and creative way to enjoy duck in a casual setting. The duck confit is infused with warm spices, while the apple slaw adds a refreshing crunch. This dish is perfect for fall gatherings or game day, offering a unique twist on traditional tacos that will delight your guests.

• Ingredients:
  • 2 duck legs
  • 4 cups duck fat (or vegetable oil)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 1 apple, julienned
  • 1 cup green cabbage, shredded
  • 1/4 cup cilantro, chopped
  • Small corn tortillas, for serving
• Instructions:
  1. Preheat your oven to 225°F (107°C). Season duck legs with salt, pepper, smoked paprika, cumin, and garlic powder.
  2. In a large Dutch oven, submerge the duck legs in duck fat and cover. Cook in the oven for 4-5 hours until the meat is tender and easily pulls away from the bone.
  3. Remove the duck legs from the fat and let them cool slightly. Shred the meat from the bones and set aside.
  4. In a bowl, combine apple cider vinegar, julienned apple, shredded cabbage, and cilantro to make the slaw. Toss to combine.
  5. To assemble the tacos, warm the corn tortillas and fill them with shredded duck confit. Top with apple slaw and serve immediately.

Spiced Duck Confit Tacos with Apple Slaw are a delightful blend of flavors and textures that embody the essence of fall. The warm spices in the duck confit create a comforting base, while the crisp apple slaw adds a refreshing contrast. These tacos are perfect for gatherings where guests can assemble their own creations, making them not only delicious but also interactive. Enjoy these tacos with a side of roasted sweet potatoes or a warm soup for a complete fall-inspired meal.

Orange-Ginger Glazed Duck with Roasted Root Vegetables

This Orange-Ginger Glazed Duck with Roasted Root Vegetables is a stunning dish that showcases the vibrant flavors of fall. The zesty orange and spicy ginger glaze enhances the rich, savory notes of the duck, while the roasted root vegetables provide a hearty and comforting side. This recipe is perfect for a special dinner or a cozy gathering with family and friends, bringing warmth and festivity to your table.

• Ingredients:
  • 2 duck breasts, skin-on
  • Salt and pepper to taste
  • Zest and juice of 1 orange
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 4 cups mixed root vegetables (carrots, parsnips, and sweet potatoes), diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
• Instructions:
  1. Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern, then season both sides with salt and pepper.
  2. In a small saucepan, combine the orange zest, orange juice, grated ginger, honey, and soy sauce. Bring to a simmer over medium heat and cook for about 5 minutes, until slightly thickened.
  3. In a bowl, toss the diced root vegetables with olive oil, dried thyme, salt, and pepper. Spread them on a baking sheet in a single layer.
  4. Place the duck breasts skin-side down in a hot, oven-safe skillet over medium heat. Sear for 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and place the skillet in the oven along with the baking sheet of vegetables. Roast for 8-10 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
  5. Remove both the duck and the vegetables from the oven. Brush the duck with the orange-ginger glaze and let it rest for 5 minutes before slicing. Serve with the roasted root vegetables.

The Orange-Ginger Glazed Duck with Roasted Root Vegetables is a perfect representation of fall flavors, balancing sweetness and spice with the savory depth of duck. This dish not only satisfies the palate but also provides a beautiful presentation, making it ideal for entertaining. Pair it with a light salad or a glass of red wine to elevate the dining experience, ensuring a memorable meal that embraces the season’s bounty.

Duck and Mushroom Risotto

This Duck and Mushroom Risotto is a rich and creamy dish that brings the warmth of autumn to your table. The tender duck meat pairs beautifully with earthy mushrooms and creamy Arborio rice, creating a comforting meal that’s perfect for chilly evenings. This recipe is not only delicious but also allows for flexibility, as you can substitute different types of mushrooms or add seasonal vegetables to suit your taste.

• Ingredients:
  • 1 duck breast, skin-on
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 4 cups chicken or duck broth, warmed
  • 1 cup mushrooms (cremini, shiitake, or your choice), sliced
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
• Instructions:
  1. Preheat your oven to 400°F (200°C). Score the skin of the duck breast and season with salt and pepper. Place the duck skin-side down in a hot, oven-safe skillet. Sear for 6-8 minutes until the skin is crispy, then flip and transfer the skillet to the oven. Roast for 8-10 minutes until medium-rare, then let rest before slicing.
  2. In a separate large saucepan, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
  3. Add the sliced mushrooms and cook for another 5 minutes until soft. Stir in the Arborio rice, cooking for 1-2 minutes until slightly translucent.
  4. Pour in the white wine and cook until absorbed. Gradually add the warmed broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 20 minutes until the rice is creamy and al dente.
  5. Stir in the grated Parmesan cheese and season with salt and pepper. Slice the duck breast and serve on top of the risotto, garnished with fresh parsley.

Duck and Mushroom Risotto is a luxurious dish that combines the comfort of creamy risotto with the rich flavors of duck and earthy mushrooms. This recipe is a wonderful way to embrace the season, providing a satisfying meal that warms the soul. Serve it with a side of sautéed greens or a simple salad for a complete autumn dinner that showcases the best of fall produce.

Duck Ragu with Pappardelle

This Duck Ragu with Pappardelle is a hearty and flavorful dish that’s perfect for autumn dining. The slow-cooked duck becomes tender and infused with the rich flavors of tomatoes, herbs, and red wine, creating a delicious sauce that pairs beautifully with wide pappardelle pasta. This recipe is perfect for gatherings, allowing you to prepare a comforting and impressive meal with ease.

• Ingredients:
  • 2 duck legs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 pound pappardelle pasta
  • Fresh basil and grated Parmesan cheese for serving
• Instructions:
  1. Season the duck legs with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium heat. Brown the duck legs on all sides, then remove and set aside.
  2. In the same pot, add the onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
  3. Add the crushed tomatoes, red wine, oregano, thyme, and the browned duck legs back into the pot. Bring to a simmer, then cover and cook on low heat for 2-3 hours until the duck is tender and falls off the bone.
  4. Remove the duck legs, shred the meat, and return it to the sauce, discarding the bones and skin.
  5. Cook the pappardelle according to package instructions. Drain and toss with the duck ragu. Serve garnished with fresh basil and grated Parmesan cheese.

Duck Ragu with Pappardelle is a comforting and elegant dish that encapsulates the flavors of fall. The slow-cooked duck in a rich sauce creates a satisfying meal that’s perfect for cozy dinners or special occasions. The combination of tender pasta and robust ragu is sure to impress anyone at your table, making it a wonderful addition to your fall recipe repertoire. Serve it with a glass of red wine and crusty bread for a truly delightful dining experience.

Maple-Balsamic Duck with Brussels Sprouts

Maple-Balsamic Duck with Brussels Sprouts is a perfect blend of sweet and savory that captures the essence of fall. The rich flavor of the duck is enhanced by a sweet maple syrup and tangy balsamic reduction, while the roasted Brussels sprouts add a delightful crunch and earthiness. This dish is not only visually appealing but also an exceptional way to elevate your fall dinner gatherings, making it a favorite for both casual meals and special occasions.

• Ingredients:
  • 2 duck breasts, skin-on
  • Salt and pepper to taste
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
• Instructions:
  1. Preheat the oven to 400°F (200°C). Score the skin of the duck breasts and season with salt and pepper.
  2. In a small saucepan, combine the maple syrup and balsamic vinegar. Bring to a simmer over medium heat, cooking until slightly thickened (about 5-7 minutes). Set aside.
  3. In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper. Spread them on a baking sheet.
  4. In a hot skillet, sear the duck breasts skin-side down for about 6-8 minutes until the skin is crispy. Flip the breasts and place them in the oven alongside the Brussels sprouts. Roast for 10-12 minutes, until the duck reaches an internal temperature of 135°F (57°C).
  5. Remove from the oven and let the duck rest for 5 minutes before slicing. Drizzle the maple-balsamic reduction over the duck and serve with roasted Brussels sprouts.

Maple-Balsamic Duck with Brussels Sprouts beautifully combines seasonal flavors, making it an ideal dish for fall. The contrast of the sweet and tangy glaze with the rich duck creates a memorable dining experience that is sure to impress your guests. The roasted Brussels sprouts not only complement the dish with their texture but also add a nutritious element. Serve this delightful recipe with a side of creamy mashed potatoes or a simple salad for a complete autumn meal that celebrates the bounty of the season.

Spiced Duck Breast with Pear and Cranberry Chutney

Spiced Duck Breast with Pear and Cranberry Chutney is an exquisite dish that highlights the delicious flavors of fall fruits. The aromatic spices enhance the tender duck breast, while the sweet and tart chutney made with fresh pears and cranberries adds a vibrant contrast. This dish is perfect for a festive gathering or a romantic dinner, offering a sophisticated yet comforting experience that captures the spirit of autumn.

• Ingredients:
  • 2 duck breasts, skin-on
  • Salt and pepper to taste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 2 pears, peeled and diced
  • 1 cup fresh cranberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup red wine vinegar
  • 1 teaspoon fresh thyme
• Instructions:
  1. Preheat the oven to 400°F (200°C). Score the skin of the duck breasts and season with salt, pepper, cinnamon, ginger, and nutmeg.
  2. In a skillet, heat olive oil over medium heat. Sear the duck breasts skin-side down for 6-8 minutes until crispy. Flip and transfer to the oven to roast for 8-10 minutes until the internal temperature reaches 135°F (57°C).
  3. In a saucepan, combine the diced pears, cranberries, sugar, water, red wine vinegar, and thyme. Bring to a boil, then reduce to a simmer for 15-20 minutes until the chutney thickens.
  4. Remove the duck from the oven and let it rest for 5 minutes before slicing. Serve the duck breast topped with the pear and cranberry chutney.

Spiced Duck Breast with Pear and Cranberry Chutney is a stunning dish that encapsulates the essence of fall. The aromatic spices elevate the flavor of the duck, while the chutney brings a fresh and zesty element that brightens the palate. This dish not only tastes incredible but also offers a beautiful presentation, making it ideal for special occasions or festive dinners. Pair it with roasted vegetables or wild rice to create a well-rounded meal that celebrates the season’s harvest.

Cranberry-Orange Duck Pot Pie

Cranberry-Orange Duck Pot Pie is a comforting and delicious twist on the classic pot pie, perfect for chilly fall evenings. The tender duck meat is combined with a savory filling of vegetables, cranberries, and a hint of orange, all encased in a flaky, buttery crust. This dish brings warmth and heartiness to your table, making it a family favorite and a fantastic way to use leftover duck, showcasing the flavors of the season in every bite.

• Ingredients:
  • 2 cups cooked duck meat, shredded
  • 1 cup cranberries (fresh or frozen)
  • 1/2 cup orange juice
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/4 cup flour
  • 2 cups chicken or duck broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 pre-made pie crust or puff pastry
• Instructions:
  1. Preheat the oven to 425°F (220°C). In a large skillet, heat olive oil over medium heat. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
  2. Stir in the flour and cook for 1-2 minutes until golden. Gradually add the broth and orange juice, whisking until smooth. Add the cranberries, shredded duck meat, thyme, salt, and pepper. Simmer for 5 minutes until the mixture thickens.
  3. Pour the filling into a pie dish and cover with the pie crust, trimming any excess. Cut slits in the top crust to allow steam to escape.
  4. Bake for 25-30 minutes or until the crust is golden brown. Allow to cool for a few minutes before serving.

Cranberry-Orange Duck Pot Pie is a heartwarming dish that is perfect for showcasing the comforting flavors of fall. The combination of tender duck, tart cranberries, and zesty orange creates a deliciously rich filling that is encased in a flaky crust. This recipe not only makes for a satisfying main course but also serves as a great way to use up leftover duck, making it both practical and delicious. Serve this pot pie with a simple green salad for a complete meal that brings the cozy flavors of autumn to your dinner table.

Herb-Crusted Duck with Butternut Squash Purée

Herb-Crusted Duck with Butternut Squash Purée is an elegant dish that embodies the essence of autumn. The duck is coated in a fragrant blend of fresh herbs, creating a savory crust that perfectly complements the rich, tender meat. The creamy butternut squash purée adds a touch of sweetness and a vibrant color to the plate, making this dish not only delicious but also visually stunning. This recipe is perfect for a special occasion or a cozy dinner, offering a refined yet comforting meal that celebrates the flavors of fall.

• Ingredients:
  • 2 duck breasts, skin-on
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 cup butternut squash, peeled and cubed
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
• Instructions:
  1. Preheat the oven to 400°F (200°C). Score the skin of the duck breasts and season with salt and pepper.
  2. In a small bowl, mix together the chopped herbs and garlic powder. Rub the herb mixture onto the duck breasts.
  3. Heat olive oil in an oven-safe skillet over medium heat. Sear the duck breasts skin-side down for 6-8 minutes until the skin is crispy. Flip the breasts and transfer to the oven to roast for 10-12 minutes, until they reach an internal temperature of 135°F (57°C).
  4. Meanwhile, boil the butternut squash in salted water until tender, about 10 minutes. Drain and transfer to a blender. Add heavy cream and butter, then blend until smooth. Season with salt and pepper.
  5. Let the duck rest for 5 minutes before slicing. Serve on a bed of butternut squash purée.

Herb-Crusted Duck with Butternut Squash Purée is a stunning dish that brings the flavors of the fall harvest to life. The herb crust adds a delightful aroma and flavor, while the silky squash purée provides a rich, creamy contrast. This recipe not only impresses with its presentation but also delivers a harmonious blend of tastes and textures. Pair this dish with roasted vegetables or a light salad to create a well-rounded meal that captures the essence of autumn dining.

Duck Confit with Apple Cider Reduction

Duck Confit with Apple Cider Reduction is a traditional French dish that celebrates the season’s bounty with a contemporary twist. The slow-cooked duck legs become incredibly tender and flavorful, while the apple cider reduction adds a touch of sweetness and acidity, perfectly balancing the richness of the duck. This dish is perfect for fall gatherings, showcasing the best of seasonal ingredients and providing a comforting and hearty meal that will warm you up on chilly evenings.

• Ingredients:
  • 4 duck legs
  • Salt and pepper to taste
  • 4 cloves garlic, crushed
  • 2 sprigs thyme
  • 1 cup duck fat (or enough to submerge the duck)
  • 1 cup apple cider
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
• Instructions:
  1. Preheat the oven to 300°F (150°C). Season the duck legs generously with salt and pepper. Place them in a baking dish with garlic and thyme.
  2. Melt the duck fat and pour it over the duck legs, ensuring they are completely submerged. Cover the dish with foil and bake for 2.5 to 3 hours, until the meat is tender.
  3. In a saucepan, combine the apple cider, apple cider vinegar, and brown sugar. Bring to a simmer and cook until reduced by half, about 15-20 minutes.
  4. Remove the duck from the oven and let it cool slightly. Heat a skillet over medium-high heat and crisp the skin of the duck legs for 2-3 minutes.
  5. Serve the duck confit drizzled with the apple cider reduction.

Duck Confit with Apple Cider Reduction is a dish that beautifully melds tradition with seasonal flavors. The slow-cooked duck is incredibly tender, and the crispy skin adds a satisfying crunch. The apple cider reduction not only enhances the dish’s taste but also infuses it with a delightful autumn aroma. This recipe is perfect for special occasions or cozy dinners at home, and it pairs wonderfully with roasted root vegetables or a fresh arugula salad, making it a versatile addition to your fall menu.

Pomegranate Glazed Duck with Wild Rice Pilaf

Pomegranate Glazed Duck with Wild Rice Pilaf is a vibrant and flavorful dish that brings the essence of fall to your table. The sweet-tart pomegranate glaze adds a stunning color and an irresistible depth of flavor to the duck, while the nutty wild rice pilaf provides a hearty and wholesome side. This dish not only satisfies the palate but also creates a beautiful presentation, making it an excellent choice for holiday gatherings or special celebrations.

• Ingredients:
  • 2 duck breasts, skin-on
  • Salt and pepper to taste
  • 1 cup pomegranate juice
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 cup wild rice
  • 2 cups chicken broth
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 1/4 cup chopped green onions
• Instructions:
  1. Preheat the oven to 400°F (200°C). Score the skin of the duck breasts and season with salt and pepper.
  2. In a small saucepan, combine the pomegranate juice, honey, and balsamic vinegar. Simmer over medium heat until thickened, about 10-15 minutes.
  3. In a skillet, sear the duck breasts skin-side down for 6-8 minutes until crispy. Flip and brush with the pomegranate glaze, then transfer to the oven to roast for 8-10 minutes, until they reach an internal temperature of 135°F (57°C).
  4. Meanwhile, cook the wild rice in chicken broth according to package instructions. Once cooked, stir in pecans, cranberries, and green onions.
  5. Let the duck rest for 5 minutes before slicing. Serve on a bed of wild rice pilaf and drizzle with additional pomegranate glaze.

Pomegranate Glazed Duck with Wild Rice Pilaf is a stunning dish that perfectly embodies the flavors of fall. The combination of sweet and tart from the pomegranate glaze enhances the rich flavor of the duck, while the wild rice pilaf adds texture and heartiness to the meal. This recipe not only impresses visually but also satisfies the taste buds, making it an ideal choice for festive occasions. Serve this dish with a glass of red wine to elevate the dining experience, creating a memorable meal that captures the spirit of autumn.

Maple-Bourbon Glazed Duck Breasts with Sweet Potato Mash

Maple-Bourbon Glazed Duck Breasts with Sweet Potato Mash is a comforting and indulgent dish that combines the deep, savory flavors of duck with the sweet, caramelized notes of maple and bourbon. The duck breasts are seared to crispy perfection and glazed with a delightful mixture that brings a rich, sweet-tart flavor to each bite. Accompanied by a creamy sweet potato mash, this recipe is perfect for fall dinner parties or family gatherings, providing a warm, satisfying meal that reflects the essence of the season.

• Ingredients:
  • 2 duck breasts, skin-on
  • Salt and pepper to taste
  • 1/4 cup maple syrup
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 2 large sweet potatoes, peeled and cubed
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
• Instructions:
  1. Preheat the oven to 400°F (200°C). Score the skin of the duck breasts and season with salt and pepper.
  2. In a small bowl, whisk together maple syrup, bourbon, and Dijon mustard. Set aside.
  3. Heat a skillet over medium heat and sear the duck breasts skin-side down for 6-8 minutes until the skin is crispy. Flip the breasts and brush them with the maple-bourbon glaze. Transfer to the oven and roast for 8-10 minutes until they reach an internal temperature of 135°F (57°C).
  4. Meanwhile, boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add heavy cream, butter, cinnamon, and salt to taste. Mash until smooth and creamy.
  5. Let the duck rest for 5 minutes before slicing. Serve with sweet potato mash on the side and drizzle with any remaining glaze.

Maple-Bourbon Glazed Duck Breasts with Sweet Potato Mash is an exquisite dish that marries the bold flavors of fall. The sweet and savory glaze beautifully complements the rich duck meat, while the creamy sweet potato mash adds a comforting touch to the meal. This dish not only delights the palate but also offers a stunning presentation, making it an ideal centerpiece for any autumn gathering. Pair it with a crisp salad or roasted vegetables to complete the experience, creating a delightful fall feast.

Duck Ragu with Pappardelle Pasta

Duck Ragu with Pappardelle Pasta is a heartwarming dish that transforms tender duck into a rich, flavorful sauce, perfect for cozy fall evenings. Slow-cooked to perfection, the duck simmers with aromatic vegetables and herbs, creating a savory ragu that clings to wide ribbons of pappardelle pasta. This recipe embodies comfort food at its finest, making it an ideal choice for family dinners or gatherings with friends, allowing everyone to savor the robust flavors of fall.

• Ingredients:
  • 2 duck legs
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 1 cup chicken broth
  • 1 teaspoon thyme
  • 1 bay leaf
  • 8 ounces pappardelle pasta
  • Grated Parmesan cheese for serving
  • Fresh parsley for garnish
• Instructions:
  1. Season the duck legs with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the duck legs on both sides, about 5 minutes per side. Remove and set aside.
  2. In the same pot, add onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
  3. Add red wine to deglaze the pot, scraping up any browned bits. Return the duck legs to the pot along with chicken broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, until the duck is tender and easily pulls apart.
  4. Remove the duck from the pot and shred the meat, discarding the bones. Return the shredded duck to the pot and stir to combine.
  5. Meanwhile, cook the pappardelle pasta according to package instructions. Drain and toss with the ragu.
  6. Serve hot, topped with grated Parmesan cheese and fresh parsley.

Duck Ragu with Pappardelle Pasta is a dish that showcases the comforting flavors of fall while bringing a touch of sophistication to your table. The slow-cooked duck transforms into a rich, savory sauce that envelops the pasta beautifully, making each bite a delightful experience. This recipe not only fills the belly but also warms the heart, making it perfect for chilly evenings. Pair it with a robust red wine to enhance the meal, creating a memorable dining experience that celebrates the season.

Cranberry-Orange Duck with Roasted Brussels Sprouts

Cranberry-Orange Duck with Roasted Brussels Sprouts is a festive dish that embodies the flavors of the fall season. The duck is glazed with a tangy cranberry-orange sauce that perfectly balances sweetness and acidity, enhancing the natural richness of the meat. Paired with roasted Brussels sprouts, this recipe offers a vibrant color palette and a delightful crunch, making it an excellent choice for holiday dinners or gatherings with friends and family. This dish is not only delicious but also a feast for the eyes, celebrating the beauty of autumn.

• Ingredients:
  • 2 duck breasts, skin-on
  • Salt and pepper to taste
  • 1 cup fresh cranberries
  • 1/2 cup orange juice
  • 1/4 cup honey
  • Zest of 1 orange
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
• Instructions:
  1. Preheat the oven to 400°F (200°C). Score the skin of the duck breasts and season with salt and pepper.
  2. In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Cook over medium heat until the cranberries burst and the sauce thickens, about 10 minutes. Set aside.
  3. In a skillet, sear the duck breasts skin-side down over medium heat for 6-8 minutes until the skin is crispy. Flip the breasts and brush with the cranberry-orange glaze. Transfer to the oven and roast for 8-10 minutes until they reach an internal temperature of 135°F (57°C).
  4. Meanwhile, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and crispy.
  5. Let the duck rest for 5 minutes before slicing. Serve with roasted Brussels sprouts and additional cranberry-orange sauce drizzled over the top.

Cranberry-Orange Duck with Roasted Brussels Sprouts is a stunning dish that brings the festive spirit of fall to your dining table. The tangy glaze enhances the rich duck meat, while the roasted Brussels sprouts provide a satisfying crunch and earthy flavor. This recipe is perfect for holiday feasts or special occasions, creating a memorable dining experience that celebrates the flavors of the season. Serve it alongside a glass of white wine for a refreshing complement, rounding out a delightful autumn meal that will impress your guests.

Note: More recipes are coming soon!