28+ Delicious Summer Duck Recipes to Try

When it comes to summer dining, duck often takes a backseat to lighter proteins like chicken or seafood.

However, duck is an incredibly versatile meat that can shine during the warmer months.

Whether you’re grilling it, serving it in a fresh salad, or pairing it with seasonal fruits, duck can add a rich, savory element to your summer meals.

The best part? Duck’s robust flavor pairs beautifully with bright, refreshing ingredients like citrus, berries, fresh herbs, and summer vegetables.

In this blog, we’ve compiled a collection of 28+ summer duck recipes that will inspire your next meal.

From mouthwatering grilled duck to vibrant salads and refreshing tacos, these recipes are perfect for outdoor BBQs, picnics, or a cozy summer dinner.

Whether you’re a seasoned cook or a beginner, you’ll find dishes that are both easy to prepare and delicious to savor.

28+ Delicious Summer Duck Recipes to Try

Summer is the perfect time to get creative with your cooking, and duck is an often-overlooked ingredient that deserves more attention during the warmer months.

With these 28+ summer duck recipes, you can bring out the best of what summer has to offer—fresh fruits, vibrant vegetables, and the smoky, savory flavor of grilled duck.

Whether you’re hosting a summer party, planning a picnic, or simply enjoying a quiet meal at home, these recipes offer something for every occasion.

So, fire up your grill, get your ingredients ready, and discover just how delicious and versatile duck can be this summer.

These recipes are sure to impress your guests and give you plenty of opportunities to enjoy the rich, flavorful taste of duck in a whole new light.

Grilled Duck Breast with Peach Salsa

Succulent, smoky duck breast meets the fresh sweetness of ripe summer peaches in this vibrant grilled recipe.

Perfect for a warm evening gathering, this dish brings together the savory depth of duck with the lightness of seasonal fruit, creating a truly harmonious summer plate.

Ingredients:

• 2 boneless duck breasts, skin on
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tbsp olive oil

For the Peach Salsa:

• 2 ripe peaches, diced
• 1/2 red onion, finely chopped
• 1 small red chili, minced
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. Score the duck skin in a criss-cross pattern and season both sides with salt, pepper, and smoked paprika.
2. Preheat the grill to medium-high heat. Grill the duck skin-side down for about 5–7 minutes until crispy, then flip and cook for another 4–6 minutes for medium-rare.
3. Remove from heat and let rest for 5 minutes before slicing.
4. While the duck rests, combine all the salsa ingredients in a bowl and let sit for 10 minutes to meld flavors.
5. Serve sliced duck topped with peach salsa.

This recipe is a celebration of contrasts—crispy duck skin and juicy fruit, smoky meat and zesty citrus.

It’s an ideal centerpiece for an alfresco dinner that’s both refined and refreshingly uncomplicated.

Duck Lettuce Wraps with Summer Herbs

Light, fresh, and full of flavor, these duck lettuce wraps are perfect for a summer lunch or a shared appetizer.

Packed with fragrant herbs and crisp vegetables, they deliver the richness of duck in a lighter format that’s as satisfying as it is refreshing.

Ingredients:

• 1 duck breast, cooked and shredded
• 1 head of butter lettuce or romaine, leaves separated
• 1 carrot, julienned
• 1 cucumber, julienned
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh basil, chopped
• 1/4 cup roasted peanuts, chopped (optional)

Instructions:

1. In a bowl, mix shredded duck with hoisin sauce, soy sauce, and sesame oil.
2. Place a spoonful of duck mixture onto each lettuce leaf.
3. Top with julienned carrot, cucumber, herbs, and peanuts if using.
4. Roll or fold the lettuce leaves and serve immediately.

These wraps are incredibly versatile and customizable, making them great for casual get-togethers.

The herbal brightness cuts through the duck’s richness, giving you all the flavor with none of the heaviness—ideal for sunny days.

Duck Confit Salad with Citrus Vinaigrette

This salad takes the decadent richness of duck confit and balances it with crisp greens and a bright, tangy citrus vinaigrette.

It’s a gourmet twist on summer salad that feels luxurious yet remains light and fresh enough for a midday meal.

Ingredients:

• 2 duck confit legs, shredded
• 4 cups mixed greens (arugula, spinach, watercress)
• 1 orange, segmented
• 1/4 red onion, thinly sliced
• 1/4 cup walnuts or pecans, toasted
• Crumbled goat cheese (optional)

For the Citrus Vinaigrette:

• Juice of 1 orange
• 1 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Prepare vinaigrette by whisking all ingredients together until emulsified.
2. Toss mixed greens with a little vinaigrette to coat.
3. Top salad with shredded duck, orange segments, red onion, nuts, and cheese if desired.
4. Drizzle remaining vinaigrette over the top and serve chilled or at room temperature.

This elegant salad is a study in balance—rich, salty duck paired with the zing of citrus and the crunch of nuts.

It’s a dish that feels indulgent yet light, making it an exceptional choice for warm-weather dining.

Duck Tacos with Mango Slaw

These duck tacos are the ultimate fusion of bold flavor and summer freshness. Tender, spiced duck is paired with a crunchy, tropical mango slaw, offering a juicy, colorful twist on a street food favorite.

They’re festive, casual, and endlessly craveable.

Ingredients:

• 2 duck breasts, cooked and shredded
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas

For the Mango Slaw:

• 1 ripe mango, julienned
• 1/2 small red cabbage, shredded
• 1 carrot, shredded
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Warm the shredded duck in a pan with cumin, chili powder, salt, and pepper. Cook until heated through.
2. In a bowl, mix mango, cabbage, carrot, lime juice, honey, olive oil, and a pinch of salt to make the slaw.
3. Warm the tortillas and fill each with duck, then top with mango slaw and fresh cilantro.
4. Serve immediately with lime wedges on the side.

These tacos deliver a vibrant taste explosion—sweet, spicy, and tangy all at once.

They’re perfect for a backyard party or a laid-back summer dinner, bursting with color and flavor in every bite.

Chilled Duck Noodle Bowl with Sesame-Lime Dressing

This refreshing noodle bowl is the perfect antidote to a hot summer day.

Served cold and bursting with texture, it layers tender duck over chilled noodles with crunchy veggies and a zingy sesame-lime dressing that ties it all together.

Ingredients:

• 1 duck breast, cooked and thinly sliced
• 6 oz rice noodles
• 1/2 cucumber, sliced thin
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped peanuts
• Fresh mint and basil for garnish

For the Dressing:

• Juice of 2 limes
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger

Instructions:

1. Cook rice noodles according to package instructions. Rinse under cold water and drain well.
2. In a small bowl, whisk together all dressing ingredients.
3. In a large bowl, toss noodles with cucumber, carrot, bell pepper, and half the dressing.
4. Top with sliced duck, chopped peanuts, and fresh herbs. Drizzle with remaining dressing before serving.

This bowl is refreshing, nourishing, and satisfying without being heavy.

The balance of cool noodles, savory duck, and herbaceous dressing makes it an ideal meal for hot summer lunches or post-beach dinners.

Stone Fruit and Duck Flatbread with Balsamic Glaze

This summer flatbread is a delicious blend of sweet, savory, and crispy textures.

Roasted duck, juicy stone fruits, and creamy cheese come together on a crispy flatbread with a balsamic glaze drizzle that takes it to the next level.

Ingredients:

• 1 pre-made flatbread or naan
• 1/2 cup shredded duck confit or roasted duck
• 1/2 peach or nectarine, thinly sliced
• 1/2 plum, thinly sliced
• 1/4 cup crumbled goat cheese or blue cheese
• 1 tbsp olive oil
• Salt and pepper
• Balsamic glaze, for drizzling
• Fresh arugula (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Brush flatbread with olive oil and lightly season with salt and pepper.
2. Arrange duck, sliced fruits, and cheese on the flatbread.
3. Bake for 10–12 minutes or until cheese is melted and flatbread is crispy.
4. Remove from oven, drizzle with balsamic glaze, and top with fresh arugula if using.
5. Slice and serve warm.

This flatbread is a sophisticated yet simple way to enjoy duck during summer.

The fruit’s natural sweetness enhances the richness of the duck, while the balsamic glaze and arugula add brightness and depth. It’s perfect as a shared appetizer or a chic light dinner with a glass of chilled wine.

Duck and Avocado Salad with Lemon-Dijon Dressing

This salad is light, fresh, and full of vibrant flavors.

Tender duck pairs perfectly with creamy avocado, crisp greens, and a tangy lemon-dijon dressing, making it a wonderful choice for a summer lunch or a light dinner.

Ingredients:

• 2 duck breasts, cooked and thinly sliced
• 1 ripe avocado, sliced
• 4 cups mixed salad greens (arugula, spinach, baby kale)
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the duck breasts to your desired level of doneness, then slice thinly and season with salt and pepper.
2. In a large salad bowl, combine mixed greens, avocado slices, red onion, and cherry tomatoes.
3. For the dressing, whisk together lemon juice, Dijon mustard, honey, olive oil, salt, and pepper until emulsified.
4. Toss the salad with the dressing, then top with sliced duck.
5. Serve immediately, garnished with extra black pepper if desired.

This salad is a perfect marriage of richness and freshness.

The creamy avocado and the zesty lemon-dijon dressing balance out the savory duck, creating a bright and satisfying dish for a sunny day.

Duck Skewers with Cilantro-Lime Marinade

These grilled duck skewers are the perfect option for a summer BBQ or casual outdoor dining. Marinated in a zesty cilantro-lime mixture, the duck becomes incredibly tender and flavorful.

Served with a side of grilled vegetables or a simple cucumber salad, they’re a sure crowd-pleaser.

Ingredients:

• 2 duck breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, cilantro, cumin, salt, and pepper. Add duck cubes and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Thread the marinated duck onto skewers.
3. Preheat the grill to medium-high heat. Grill the skewers for 4-5 minutes per side until the duck is cooked through and slightly charred on the outside.
4. Serve with grilled veggies, a fresh salad, or a dipping sauce of your choice.

These skewers are a flavorful and fun way to enjoy duck in a summer setting.

The cilantro-lime marinade adds a burst of freshness, making these skewers an ideal pairing for a warm evening with friends and family.

Summer Duck Ragu with Fresh Pappardelle

This rustic, comforting dish takes advantage of the summer bounty while still offering the rich, satisfying flavors of slow-cooked duck.

The duck is slow-braised in a tomato-based sauce, then tossed with wide pappardelle pasta. It’s perfect for an indulgent dinner when you want something cozy yet light for the season.

Ingredients:

• 2 duck legs, bone-in
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup dry white wine
• 1 tsp fresh thyme
• Salt and pepper to taste
• 1 lb fresh pappardelle pasta
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Season duck legs with salt and pepper, then sear until browned on all sides (about 5 minutes per side). Remove duck and set aside.
2. In the same pot, sauté onion and garlic until soft. Add crushed tomatoes, white wine, thyme, and salt and pepper to taste. Bring to a simmer.
3. Return duck to the pot, cover, and braise on low heat for 2–2.5 hours, or until the duck is tender and easily pulls away from the bone.
4. Remove the duck legs from the pot, shred the meat, and return it to the sauce. Discard bones.
5. Meanwhile, cook pappardelle pasta according to package instructions. Drain and toss with the duck ragu.
6. Serve garnished with fresh parsley.

This ragu is a perfect balance of slow-cooked comfort and summer freshness.

The richness of the duck blends beautifully with the fresh pasta, while the bright tomatoes and thyme add just the right amount of summer flair.

Duck and Zucchini Fritters with Yogurt Dip

These crispy, savory fritters are an excellent way to enjoy duck in a fun, bite-sized format.

With grated zucchini adding moisture and a delicate freshness, these fritters are perfect for a summer appetizer or snack, paired with a cool yogurt dip for an extra burst of flavor.

Ingredients:

• 2 duck breasts, cooked and shredded
• 1 medium zucchini, grated
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

For the Yogurt Dip:

• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel or paper towels to squeeze out excess moisture.
2. In a large bowl, combine shredded duck, grated zucchini, breadcrumbs, egg, parsley, garlic powder, salt, and pepper. Mix until everything is evenly incorporated.
3. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the fritter mixture and flatten slightly before placing them into the pan.
4. Fry for 3–4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
5. For the dip, mix yogurt, lemon juice, fresh dill, salt, and pepper in a bowl.
6. Serve the fritters warm with a generous side of yogurt dip.

These fritters are a great balance of crispy, juicy, and fresh flavors—ideal for a light summer appetizer or party snack.

The tangy yogurt dip complements the savory duck and tender zucchini beautifully.

Duck and Cucumber Gazpacho

This chilled, refreshing gazpacho is the ultimate summer soup, combining the coolness of cucumber with the richness of duck.

The combination of savory and refreshing flavors makes this an exciting and unique starter for a warm evening or outdoor gathering.

Ingredients:

• 1 duck breast, cooked and shredded
• 1 large cucumber, peeled and diced
• 2 ripe tomatoes, diced
• 1 small red onion, diced
• 1 small green bell pepper, diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender or food processor, combine cucumber, tomatoes, red onion, bell pepper, olive oil, red wine vinegar, cumin, salt, and pepper. Blend until smooth, adding water as needed to achieve the desired consistency.
2. Chill the gazpacho in the refrigerator for at least 1 hour.
3. When ready to serve, stir in the shredded duck and garnish with fresh cilantro.
4. Serve chilled in bowls or small cups for a refreshing starter.

This gazpacho is wonderfully cool and zesty, offering the contrast of crisp vegetables with the rich, tender duck.

It’s a vibrant and unique dish that makes a perfect summer appetizer.

Duck, Corn, and Tomato Summer Paella

A lighter twist on the classic Spanish paella, this dish is a delightful mix of juicy duck, sweet summer corn, and vine-ripened tomatoes.

It’s packed with fresh flavors and can easily be served as a main dish for a casual dinner with family and friends.

Ingredients:

• 2 duck breasts, boneless and skinless
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 1/2 cups chicken or duck broth
• 1/2 cup white wine
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads (optional)
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium-high heat. Season duck breasts with salt and pepper, then sear them on both sides until browned. Remove from the pan and set aside.
2. In the same pan, add onion and garlic and cook until softened, about 3 minutes.
3. Add Arborio rice and stir to coat in the oil and onion mixture. Pour in white wine and cook until the wine has mostly evaporated.
4. Add broth, corn, smoked paprika, saffron (if using), and cherry tomatoes. Stir to combine, then nestle the duck breasts back into the pan.
5. Cover the pan and simmer for 20–25 minutes until the rice is tender and the liquid has been absorbed. If needed, add more broth during cooking.
6. Once the rice is cooked, remove from heat and let it rest for 5 minutes. Slice the duck breasts and arrange them on top of the paella.
7. Garnish with fresh parsley before serving.

This paella is a rich and hearty summer dish, with the sweet corn and tomatoes balancing out the duck’s richness.

It’s a wonderful meal for sharing with loved ones, perfect for enjoying under the sun.

Duck and Fig Salad with Balsamic Reduction

This elegant salad combines the richness of duck with the natural sweetness of fresh figs, creating a beautiful and balanced dish perfect for a light summer lunch or dinner.

The balsamic reduction ties everything together, adding depth and complexity to the flavors.

Ingredients:

• 2 duck breasts, cooked and sliced
• 8 fresh figs, halved
• 4 cups mixed greens (arugula, spinach, baby kale)
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans

For the Balsamic Reduction:

• 1/2 cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. In a small saucepan, heat balsamic vinegar and honey over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the mixture reduces by half and becomes thick. Set aside to cool.
2. In a large salad bowl, combine mixed greens, figs, red onion, goat cheese, and toasted pecans.
3. Drizzle the salad with the balsamic reduction, then top with the sliced duck breasts.
4. Serve immediately as a refreshing and sophisticated meal.

The combination of duck and figs is a summer classic—rich, savory, and sweet.

The balsamic reduction adds an extra layer of flavor, making this salad a memorable dish that works as both a starter or a main.

Duck and Summer Squash Gratin

A deliciously indulgent but still summery dish, this gratin pairs tender duck with thinly sliced summer squash, baked to golden perfection with a cheesy topping.

It’s a comforting yet fresh dish for a cozy dinner or an outdoor gathering.

Ingredients:

• 2 duck breasts, cooked and shredded
• 2 medium summer squash, thinly sliced
• 1 small onion, thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup Parmesan cheese, grated
• 1 tsp thyme leaves
• Salt and pepper to taste
• 1 tbsp butter (for greasing the dish)

Instructions:

1. Preheat the oven to 375°F (190°C) and butter a medium baking dish.
2. Layer the bottom of the dish with a layer of sliced summer squash and onion. Season with salt, pepper, and thyme.
3. Add a layer of shredded duck on top of the squash and onion, then repeat the layering process with the remaining squash, duck, and onion.
4. Pour the heavy cream evenly over the layers.
5. Sprinkle the Gruyère and Parmesan cheese on top and bake for 25–30 minutes, until the top is golden and the gratin is bubbly.
6. Serve hot with a fresh side salad or crusty bread.

This gratin is a rich and satisfying dish that still feels light and summery thanks to the fresh squash.

The creamy layers paired with the savory duck make it a perfect dish for any summer gathering, bringing comforting flavors to the table with a seasonal twist.

Grilled Duck with Watermelon and Mint Salad

A truly refreshing and vibrant dish, this grilled duck is paired with a watermelon and mint salad that’s perfect for hot days.

The cool sweetness of watermelon complements the smoky, savory duck, creating a balanced and delightful combination.

Ingredients:

• 2 duck breasts, scored and seasoned with salt and pepper
• 4 cups cubed watermelon
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Grill the duck breasts skin-side down for about 6–8 minutes until the skin is crispy, then flip and cook for another 4–5 minutes for medium-rare.
2. While the duck grills, prepare the watermelon salad. In a bowl, combine the cubed watermelon, cucumber, red onion, and chopped mint.
3. Drizzle the salad with olive oil and lime juice, then season with salt and pepper to taste.
4. Slice the grilled duck breasts and serve on top of the watermelon salad.
5. Serve immediately, garnished with additional mint if desired.

This dish is the ultimate summer meal—light, refreshing, and packed with bold flavors.

The grilled duck adds a smoky richness, while the watermelon and mint salad provides the perfect cool, crisp balance. It’s ideal for a summer evening or outdoor party.

Duck and Roasted Beet Salad with Orange Vinaigrette

This refreshing salad combines the earthy sweetness of roasted beets with the richness of duck, topped off with a citrusy orange vinaigrette.

It’s a vibrant and light dish that works beautifully as a starter or a main course on a warm summer day.

Ingredients:

• 2 duck breasts, cooked and thinly sliced
• 2 medium beets, roasted and sliced
• 4 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts

For the Orange Vinaigrette:

• Juice of 1 orange
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking them at 375°F (190°C) for about 45 minutes until tender. Let them cool, then peel and slice them.
2. In a small bowl, whisk together orange juice, vinegar, honey, olive oil, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine arugula, sliced beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle with the orange vinaigrette and top with sliced duck breast.
5. Serve immediately, garnished with extra walnuts or cheese if desired.

The combination of sweet roasted beets, tangy orange vinaigrette, and rich duck makes this salad perfect for a light summer meal.

The freshness of arugula and the crunch of walnuts add depth, creating a well-balanced dish.

Duck and Grilled Peach Skewers with Honey-Balsamic Glaze

These grilled duck and peach skewers are a great way to enjoy the sweetness of summer fruits combined with the savory richness of duck.

The honey-balsamic glaze adds a perfect touch of sweetness and tang, making these skewers perfect for a barbecue or outdoor gathering.

Ingredients:

• 2 duck breasts, cut into 1-inch cubes
• 2 peaches, pitted and cut into wedges
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh thyme leaves

For the Honey-Balsamic Glaze:

• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil

Instructions:

1. Preheat your grill to medium-high heat. Thread the duck cubes, peach wedges, and onion pieces onto skewers.
2. Drizzle the skewers with olive oil, then season with salt, pepper, and fresh thyme.
3. Grill the skewers for 3–4 minutes per side, until the duck is cooked to your liking and the peaches are slightly caramelized.
4. While the skewers are grilling, whisk together balsamic vinegar, honey, and olive oil in a small saucepan. Bring to a simmer and cook for 5–7 minutes until thickened.
5. Drizzle the honey-balsamic glaze over the skewers before serving.

These skewers are bursting with flavor—smoky, sweet, and savory all at once.

The peaches’ juiciness contrasts perfectly with the rich duck, while the glaze adds a touch of sweetness and acidity that ties everything together.

Duck and Avocado Ceviche

This ceviche puts a unique twist on the traditional by swapping in duck for fish.

The marinated duck breast is paired with creamy avocado and zesty citrus, creating a refreshing and vibrant dish perfect for a hot summer day or as a light appetizer at a gathering.

Ingredients:

• 2 duck breasts, thinly sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1/2 cucumber, diced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp orange juice
• Salt and pepper to taste
• Tortilla chips for serving (optional)

Instructions:

1. Thinly slice the duck breasts and place them in a bowl. Add lime juice, orange juice, salt, and pepper. Toss to coat and refrigerate for 30 minutes to “cure.”
2. After the duck has marinated, add the diced avocado, red onion, cucumber, and cilantro to the bowl. Gently mix everything together.
3. Serve immediately with tortilla chips for dipping, or spoon the ceviche onto small lettuce leaves for a lighter option.

This duck ceviche is an exciting and refreshing take on a classic dish.

The rich duck pairs beautifully with the creamy avocado, while the citrusy marinade adds brightness and tang. It’s a light, flavorful appetizer or snack that is sure to impress.

Duck and Mango Salsa Tacos

These tacos bring together the savory richness of duck with the bright, sweet flavors of mango salsa, making for a perfect summer meal.

The combination of tender duck, juicy mango, and a hint of lime creates a refreshing yet satisfying dish.

Ingredients:

• 2 duck breasts, cooked and shredded
• 1 ripe mango, diced
• 1/4 red onion, finely diced
• 1 small jalapeño, minced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Small soft corn tortillas
• Lime wedges for serving

Instructions:

1. Shred the cooked duck breasts using a fork and set aside.
2. In a bowl, combine diced mango, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper to make the salsa.
3. Warm the corn tortillas in a skillet or on the grill for 1–2 minutes on each side.
4. To assemble, spoon some shredded duck onto each tortilla, then top with the fresh mango salsa.
5. Serve with lime wedges for squeezing over the tacos.

These tacos are light, flavorful, and vibrant, with the sweetness of mango balancing the richness of the duck.

The freshness of the salsa adds a perfect summer touch, making them an ideal dish for any casual gathering.

Duck, Corn, and Avocado Summer Wraps

These wraps are the perfect grab-and-go meal for a hot summer day.

The combination of tender duck, creamy avocado, and sweet corn is wrapped up in a soft tortilla, making for a filling and fresh dish that’s easy to prepare.

Ingredients:

• 2 duck breasts, cooked and sliced thin
• 1 ripe avocado, sliced
• 1/2 cup cooked corn kernels (fresh or frozen)
• 1 small cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 4 large whole wheat tortillas
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Slice the cooked duck breasts thinly against the grain.
2. In a bowl, combine sliced avocado, corn kernels, cucumber, cilantro, lime juice, salt, and pepper.
3. Lay out the tortillas on a flat surface. Layer each tortilla with sliced duck, followed by the corn and avocado mixture.
4. Roll up each tortilla tightly, folding in the sides as you go.
5. Slice the wraps in half and serve chilled or at room temperature.

These wraps are a fantastic, no-cook option for a quick lunch or picnic.

The fresh ingredients, combined with the savory duck, create a light yet satisfying meal. The creamy avocado and sweet corn make each bite refreshing and full of summer flavor.

Duck and Tomato Bruschetta with Basil

This elegant appetizer brings together the rich flavors of duck with the bright, tangy taste of tomatoes and fresh basil.

Perfect for a summer gathering, the bruschetta is easy to prepare and offers a balance of savory, sweet, and herby flavors.

Ingredients:

• 2 duck breasts, cooked and thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 baguette, sliced into 1-inch pieces
• 1 clove garlic, peeled

Instructions:

1. Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and toast in the oven for 5–7 minutes until golden brown and crispy.
2. In a bowl, combine the halved cherry tomatoes, chopped basil, balsamic vinegar, olive oil, salt, and pepper. Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Rub each toasted baguette slice with the peeled garlic clove to infuse a bit of garlic flavor.
4. Top each piece of toasted baguette with a slice of duck, then spoon the tomato-basil mixture on top.
5. Serve immediately as a refreshing and light appetizer.

This bruschetta brings together the savory richness of duck and the fresh, tangy burst of tomatoes and basil, making it an ideal appetizer for summer gatherings.

The balsamic vinegar adds a subtle sweetness that ties everything together beautifully.

Duck and Watermelon Salad with Feta and Mint

This summer salad combines the savory richness of duck with the refreshing sweetness of watermelon.

The addition of creamy feta and fresh mint brings a delightful contrast of flavors, making it an ideal dish for a light, healthy, and satisfying summer meal.

Ingredients:

• 2 duck breasts, cooked and sliced
• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Slice the cooked duck breasts into thin slices.
2. In a large bowl, combine the cubed watermelon, feta cheese, fresh mint, and red onion.
3. Drizzle olive oil and lime juice over the salad, and toss gently to combine.
4. Top the salad with the sliced duck breasts and season with salt and pepper to taste.
5. Serve immediately, either as a main dish or a refreshing side salad.

This salad is light and refreshing with vibrant colors and flavors.

The watermelon adds sweetness that perfectly balances the rich duck, while the feta gives a tangy contrast, making it a perfect dish for hot summer days.

Duck and Sweet Potato Hash

This hearty yet fresh dish combines the savory flavors of duck with the natural sweetness of roasted sweet potatoes.

The hash is a great option for brunch or a satisfying dinner that blends richness with lighter, seasonal ingredients.

Ingredients:

• 2 duck breasts, cooked and shredded
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika. Roast on a baking sheet for 20-25 minutes, or until tender.
2. While the sweet potatoes roast, heat a large skillet over medium heat. Add olive oil and sauté the onion, bell pepper, and garlic for about 5-7 minutes until softened.
3. Once the sweet potatoes are roasted, add them to the skillet with the sautéed vegetables and toss to combine.
4. Stir in the shredded duck and cook for an additional 5-7 minutes, allowing the flavors to meld together.
5. Garnish with fresh parsley and serve hot.

This hash is a great combination of hearty and fresh flavors, with the sweetness of the potatoes and bell peppers balancing the rich duck.

It’s perfect for a comforting meal that feels both satisfying and light enough for summer.

Grilled Duck with Tomato, Cucumber, and Basil Salad

This grilled duck dish is paired with a simple yet delicious summer salad made from juicy tomatoes, crisp cucumber, and fragrant basil.

The lightness of the salad complements the smoky, tender grilled duck, creating a well-rounded and satisfying meal.

Ingredients:

• 2 duck breasts, scored and seasoned with salt and pepper
• 2 medium tomatoes, diced
• 1 cucumber, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat. Grill the duck breasts skin-side down for about 6–8 minutes, until the skin is crispy, then flip and cook for an additional 4–5 minutes for medium-rare or until desired doneness.
2. While the duck grills, prepare the salad by combining the diced tomatoes, cucumber, and basil in a bowl.
3. Drizzle olive oil and red wine vinegar over the salad, then season with salt and pepper to taste.
4. Let the salad sit for a few minutes to allow the flavors to meld.
5. Slice the grilled duck and serve it alongside the tomato, cucumber, and basil salad, garnished with lemon wedges.

The smoky grilled duck pairs perfectly with the cool, refreshing salad.

The combination of fresh, crunchy vegetables and the fragrant basil makes for a light, healthy, and flavorful dish that’s perfect for summer evenings.