As Thanksgiving approaches, many of us start to think about the centerpiece of the feast—whether it’s a traditional turkey, a succulent roast, or perhaps something a little different, like duck.
Duck has become an increasingly popular choice for Thanksgiving dinners, offering a rich, flavorful alternative that can be prepared in various ways to suit any palate.
From savory roasts to aromatic braises, the versatility of duck allows you to elevate your holiday table with unique dishes that will impress your family and friends.
In this article, we will explore 50+ Thanksgiving duck recipes that cater to every taste and cooking style. Whether you’re a seasoned chef or a novice in the kitchen, you’ll find something here to inspire your holiday menu.
Imagine succulent duck breasts glazed with honey and mustard, crispy-skinned duck served with fruit compote, or a comforting duck stew that warms the soul.
With these recipes, you can create a memorable Thanksgiving feast that breaks away from tradition while still celebrating the flavors of the season.
50+ Delicious Thanksgiving Duck Recipes for a Cozy Family Feast
Thanksgiving is the perfect opportunity to gather loved ones around the table and share a delicious meal that reflects your culinary creativity. With 50+ Thanksgiving duck recipes at your fingertips, you have the chance to experiment with flavors, textures, and presentations that will make your holiday dinner truly special.
Duck is not only a delectable choice but also a versatile one, allowing you to tailor dishes to your guests’ preferences, whether they lean towards classic, modern, or even exotic flavors.
As you plan your Thanksgiving menu, consider incorporating some of these delightful duck recipes that promise to be the star of the show.
From beautifully roasted duck to hearty stews, each dish is an invitation to savor the holiday season in a new way.
So gather your ingredients, roll up your sleeves, and get ready to create a Thanksgiving feast that will be remembered long after the last bite has been savored.
Herb-Roasted Duck with Orange Glaze
This Herb-Roasted Duck with Orange Glaze combines the rich, savory flavor of duck with a sweet, zesty orange glaze. The result is a beautifully roasted bird, perfectly crispy on the outside while tender and juicy on the inside. The fragrant herbs infuse the duck with aromatic depth, making it a standout centerpiece for your Thanksgiving dinner. Serve it with roasted vegetables and a fresh salad for a complete meal.
Ingredients:
- 1 whole duck (5-6 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 cup orange juice
- Zest of 1 orange
- ¼ cup honey
- 1 teaspoon Dijon mustard
Instructions:
- Preheat your oven to 350°F (175°C).
- Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat from the cavity and neck area.
- Rub the duck all over with olive oil, and season generously with salt and pepper, both inside and out.
- In a small bowl, combine the rosemary, thyme, and sage. Rub the herb mixture all over the duck, ensuring it is evenly coated.
- Place the duck breast-side up on a roasting rack in a roasting pan. Roast for about 1.5 hours, or until the internal temperature reaches 165°F (75°C).
- While the duck is roasting, prepare the orange glaze. In a small saucepan over medium heat, combine the orange juice, orange zest, honey, and Dijon mustard. Bring to a simmer and reduce the mixture until it thickens slightly, about 10 minutes.
- During the last 30 minutes of roasting, brush the duck with the orange glaze every 10 minutes to create a sticky, caramelized coating.
- Once done, remove the duck from the oven and let it rest for 15-20 minutes before carving.
This Herb-Roasted Duck with Orange Glaze is sure to impress your guests with its succulent meat and vibrant flavors. The combination of herbs and citrus creates a festive atmosphere that’s perfect for Thanksgiving. Pair this dish with a side of cranberry sauce or a tangy salad to balance the richness of the duck. It’s a delightful twist on the traditional holiday meal that will leave everyone asking for seconds.
Pomegranate-Glazed Duck with Quinoa Pilaf
This Pomegranate-Glazed Duck offers a stunning presentation and a burst of flavor that will elevate your Thanksgiving dinner. The sweet and tangy pomegranate glaze enhances the duck’s natural richness while the quinoa pilaf adds a healthy and hearty side. The combination of crunchy nuts and vibrant herbs in the pilaf provides a lovely texture contrast, making this dish a feast for the eyes and the palate.
Ingredients:
- 1 whole duck (5-6 pounds)
- Salt and pepper to taste
- 1 cup pomegranate juice
- ¼ cup honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon cinnamon
- 1 cup quinoa
- 2 cups chicken broth
- ½ cup chopped walnuts
- ½ cup fresh parsley, chopped
- 1 pomegranate, seeds removed
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the duck under cold water and pat dry. Season inside and out with salt and pepper.
- In a small saucepan, combine the pomegranate juice, honey, balsamic vinegar, and cinnamon. Bring to a simmer over medium heat, stirring occasionally, until thickened, about 10 minutes.
- Place the duck on a roasting rack in a roasting pan and brush generously with the pomegranate glaze. Roast for 1.5 to 2 hours, basting with the glaze every 30 minutes, until the internal temperature reaches 165°F (75°C).
- While the duck is roasting, prepare the quinoa pilaf. Rinse quinoa under cold water, then combine with chicken broth in a saucepan. Bring to a boil, then reduce heat and cover, cooking for 15 minutes or until the liquid is absorbed.
- In a skillet, toast the walnuts over medium heat until fragrant. Stir them into the cooked quinoa along with the fresh parsley and pomegranate seeds.
- Let the duck rest for 15-20 minutes before carving.
The Pomegranate-Glazed Duck with Quinoa Pilaf is an elegant dish that celebrates the flavors of the season. The bright pomegranate glaze creates a stunning appearance, while the quinoa pilaf adds a nutritious and flavorful side that complements the duck beautifully. This dish is not just a meal; it’s a centerpiece that invites conversation and appreciation, making your Thanksgiving dinner memorable for all.
Duck Confit with Sweet Potato Mash
Duck Confit is a classic French dish that transforms duck legs into tender, flavorful morsels. Slow-cooked in duck fat, this method produces a rich, melt-in-your-mouth experience. Paired with a creamy sweet potato mash, this dish offers a perfect balance of savory and sweet, ideal for a Thanksgiving feast. The rich duck confit will impress your guests, while the sweet potato mash adds comfort and warmth to your table.
Ingredients:
- 4 duck legs (with thighs)
- Salt and pepper to taste
- 4 cups duck fat (or olive oil for a lighter option)
- 4 garlic cloves, crushed
- 4 sprigs of thyme
- 4 large sweet potatoes, peeled and cubed
- ¼ cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- Preheat your oven to 225°F (110°C).
- Generously season the duck legs with salt and pepper, and let them sit for 1 hour to absorb the seasoning.
- In a heavy-bottomed pot or Dutch oven, place the duck legs skin-side down and add enough duck fat to completely submerge them. Add garlic and thyme to the pot.
- Cook the duck legs over low heat for about 2 hours, until the meat is tender and easily falls off the bone.
- Remove the duck legs from the fat and place them on a baking sheet. Increase the oven temperature to 400°F (200°C) and roast the duck legs for an additional 20-30 minutes until the skin is crispy.
- Meanwhile, cook the sweet potatoes in boiling water until tender, about 15-20 minutes. Drain and mash the sweet potatoes with milk, butter, salt, and pepper until smooth.
- Serve the crispy duck confit over the sweet potato mash.
Duck Confit with Sweet Potato Mash is a dish that speaks to the heart of Thanksgiving. The slow-cooked duck offers an indulgent texture, while the sweet potato mash brings comfort and sweetness to the plate. This pairing not only satisfies the taste buds but also creates a cozy, festive atmosphere at your holiday gathering. Your guests will savor every bite, making this dish a beloved addition to your Thanksgiving tradition.
Maple-Balsamic Duck Breast with Roasted Brussels Sprouts
This Maple-Balsamic Duck Breast is a simple yet elegant dish that perfectly balances the richness of duck with the sweet tanginess of maple syrup and balsamic vinegar. The roasted Brussels sprouts add a delightful crunch and earthy flavor, making this a wonderful addition to your Thanksgiving spread. The vibrant colors and flavors of this dish will not only please the palate but also make for a beautiful presentation on your table.
Ingredients:
- 4 duck breasts
- Salt and pepper to taste
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
Instructions:
- Preheat your oven to 400°F (200°C).
- Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- In a large, oven-safe skillet over medium heat, place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden. Flip the breasts and cook for another 2-3 minutes.
- In a small bowl, mix together the maple syrup and balsamic vinegar. Pour this mixture over the duck breasts, then transfer the skillet to the oven.
- Roast the duck for 10-15 minutes, or until it reaches your desired doneness (135°F/57°C for medium-rare). Remove from the oven and let it rest for 5 minutes before slicing.
- While the duck is roasting, toss the Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes or until tender and crispy.
- Serve the sliced duck breast drizzled with the remaining glaze, alongside the roasted Brussels sprouts.
The Maple-Balsamic Duck Breast with Roasted Brussels Sprouts is a delightful centerpiece for your Thanksgiving table. The combination of sweet and tangy flavors from the glaze complements the richness of the duck, while the roasted Brussels sprouts provide a satisfying crunch. This dish is not only delicious but also visually appealing, making it a fantastic option for impressing your guests during the holiday season. Pair it with a light red wine for a truly memorable dining experience.
Thai Spiced Duck Curry
This Thai Spiced Duck Curry brings a unique twist to your Thanksgiving dinner, infusing traditional flavors with a Southeast Asian flair. The tender duck is simmered in a rich coconut curry sauce, featuring fragrant spices that warm the soul. Served with jasmine rice, this dish is a delightful blend of savory and aromatic, making it a memorable addition to your holiday feast. It’s perfect for those looking to try something different while still enjoying the comforting essence of a holiday meal.
Ingredients:
- 4 duck legs, skin-on
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 red bell pepper, sliced
- 1 cup snow peas
- Fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions:
- Season the duck legs with salt and pepper. In a large pot, heat the vegetable oil over medium heat and sear the duck legs skin-side down until golden brown, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove from the pot and set aside.
- In the same pot, add the sliced onion, garlic, and ginger, cooking until the onion is translucent, about 3-4 minutes.
- Stir in the red curry paste and cook for another minute until fragrant. Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar, stirring to combine.
- Return the duck legs to the pot, bringing the mixture to a simmer. Cover and cook for 30-40 minutes until the duck is tender.
- In the last 10 minutes of cooking, add the sliced bell pepper and snow peas to the pot, allowing them to cook until just tender.
- Serve the duck curry over jasmine rice, garnished with fresh cilantro.
The Thai Spiced Duck Curry is a bold and flavorful option for Thanksgiving that will take your taste buds on a culinary adventure. The fragrant spices and creamy coconut sauce create a harmonious blend that elevates the duck to new heights. This dish is perfect for those who enjoy exploring global cuisines and looking to incorporate diverse flavors into their holiday celebrations. The beautiful presentation and delicious taste will leave your guests raving about this unique Thanksgiving experience.
Duck Leg Confit with Garlic Mashed Potatoes
Duck Leg Confit is a classic dish that showcases the rich, savory flavor of duck. Slow-cooked in its own fat, the duck becomes incredibly tender and flavorful, while the skin becomes crispy and golden. Paired with creamy garlic mashed potatoes, this dish is comfort food at its finest. It offers a luxurious yet hearty option for Thanksgiving, allowing you to indulge in a delightful feast that’s perfect for sharing with family and friends.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 4 cups duck fat (or enough to submerge the legs)
- 4 garlic cloves, crushed
- 2 sprigs of thyme
- 2 pounds Yukon gold potatoes, peeled and cubed
- ½ cup heavy cream
- 2 tablespoons butter
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- Season the duck legs generously with salt and pepper. Place the legs in a dish, cover, and refrigerate for at least 12 hours, or overnight, to cure.
- Preheat your oven to 225°F (110°C). Rinse the duck legs under cold water and pat dry.
- In a large oven-safe pot or Dutch oven, place the duck legs and cover with duck fat. Add the crushed garlic and thyme to the pot.
- Cook the duck legs in the oven for about 2-3 hours, or until the meat is tender and falls off the bone. Let cool slightly in the fat before removing.
- For the garlic mashed potatoes, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- In a small saucepan, heat the heavy cream, butter, and minced garlic over low heat until warm. Mash the potatoes, gradually adding the cream mixture until smooth and creamy. Season with salt and pepper to taste.
- To serve, reheat the duck legs in a skillet until the skin is crispy, then plate alongside a generous scoop of garlic mashed potatoes.
Duck Leg Confit with Garlic Mashed Potatoes is a classic dish that brings comfort and sophistication to your Thanksgiving table. The succulent, tender duck pairs perfectly with the creamy, flavorful mashed potatoes, creating a dish that satisfies both the palate and the soul. This combination is ideal for sharing with loved ones, making it a perfect centerpiece for your holiday celebration. The rich flavors and hearty textures will undoubtedly leave your guests feeling warm and content as they enjoy a truly memorable Thanksgiving meal.
Orange-Glazed Duck with Wild Rice Pilaf
This Orange-Glazed Duck combines the rich flavor of duck with a bright and zesty orange sauce, making it a perfect festive dish for Thanksgiving. The sweet and tangy glaze complements the duck beautifully, creating a balance of flavors that is both refreshing and indulgent. Served alongside a nutty wild rice pilaf, this dish not only looks stunning but also provides a delightful medley of textures and tastes, making it an unforgettable centerpiece for your holiday feast.
Ingredients:
- 4 duck breasts
- Salt and pepper to taste
- 1 cup fresh orange juice
- Zest of 1 orange
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon cornstarch (optional, for thickening)
- 1 cup wild rice
- 2 cups chicken broth
- 1 small onion, diced
- ½ cup dried cranberries
- ½ cup chopped pecans
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Score the skin of the duck breasts and season with salt and pepper.
- In a skillet over medium heat, sear the duck breasts skin-side down for about 6-8 minutes until the skin is crispy. Flip and sear the other side for 3-4 minutes. Transfer the duck to a baking dish, skin-side up, and roast in the oven for 10-15 minutes or until cooked to your liking.
- While the duck is roasting, prepare the orange glaze. In a saucepan, combine orange juice, orange zest, honey, soy sauce, and Dijon mustard. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. If you want a thicker sauce, mix cornstarch with a tablespoon of water and stir it into the sauce.
- In a separate pot, heat olive oil over medium heat. Add the diced onion and sauté until soft. Add the wild rice and toast for a couple of minutes. Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for about 45 minutes until the rice is tender. Stir in dried cranberries and chopped pecans before serving.
- To serve, slice the duck breasts and drizzle with the orange glaze, accompanied by the wild rice pilaf, garnished with fresh parsley.
The Orange-Glazed Duck with Wild Rice Pilaf is a beautifully balanced dish that embodies the spirit of Thanksgiving with its vibrant colors and harmonious flavors. The citrusy glaze adds a refreshing touch, while the nutty wild rice pilaf brings depth and heartiness to the meal. This dish not only satisfies the appetite but also delights the senses, making it a wonderful choice for a festive celebration. Your guests will appreciate the thoughtfulness and creativity behind this impressive entrée.
Herb-Roasted Duck with Sweet Potato Mash
This Herb-Roasted Duck is a timeless classic that brings a rustic charm to your Thanksgiving dinner. The duck is seasoned with a blend of fresh herbs, enhancing its natural flavors and creating a delightful aroma as it roasts. Paired with a creamy sweet potato mash, this dish offers a comforting combination that celebrates the season’s harvest. This recipe is perfect for those seeking a traditional yet elevated dish to serve at their holiday table.
Ingredients:
- 1 whole duck (about 5-6 lbs)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, crushed
- 2 cups chicken broth
- 2 pounds sweet potatoes, peeled and cubed
- ½ cup milk
- 2 tablespoons butter
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Rinse the duck and pat it dry. Season the inside and outside generously with salt and pepper.
- Stuff the cavity with rosemary, thyme, and crushed garlic. Rub the outside of the duck with olive oil.
- Place the duck on a rack in a roasting pan and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with the drippings.
- While the duck is roasting, boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add milk, butter, cinnamon, salt, and pepper to the sweet potatoes. Mash until smooth and creamy.
- Once the duck is cooked, let it rest for 10-15 minutes before carving. Serve the duck alongside the sweet potato mash.
The Herb-Roasted Duck with Sweet Potato Mash is a heartfelt dish that pays homage to traditional Thanksgiving flavors while adding a touch of sophistication. The fragrant herbs enhance the duck’s natural richness, while the sweet potato mash offers a comforting, creamy side that perfectly complements the savory meat. This dish is an excellent choice for family gatherings, creating a warm and inviting atmosphere that encourages sharing and celebration. Your guests will leave the table with full hearts and satisfied palates, making your Thanksgiving truly memorable.
Duck and Mushroom Risotto
Indulge in the rich and creamy Duck and Mushroom Risotto, a dish that elevates classic risotto to new heights with the addition of tender duck meat and earthy mushrooms. This recipe is perfect for Thanksgiving as it showcases the comforting, creamy texture that risotto is known for, while the duck adds a gourmet touch. It’s a delightful way to incorporate the holiday spirit into a dish that is both satisfying and elegant, perfect for impressing your guests with your culinary skills.
Ingredients:
- 2 duck legs, cooked and shredded
- 1 cup Arborio rice
- 4 cups chicken or duck broth
- 1 cup dry white wine
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (such as cremini or shiitake)
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a saucepan, heat the broth and keep it warm over low heat. In a separate large pot, heat the olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion and garlic, sautéing until translucent. Stir in the mushrooms and cook until they release their moisture and become tender.
- Add the Arborio rice to the pot, stirring for about 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook, stirring, until it is mostly absorbed. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- After about 18-20 minutes, when the rice is creamy and al dente, stir in the shredded duck meat, remaining butter, and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Duck and Mushroom Risotto is a luxurious dish that brings warmth and comfort to your Thanksgiving celebration. The creamy texture and rich flavors meld beautifully, showcasing the succulent duck and earthy mushrooms in a sophisticated manner. This dish not only satisfies the appetite but also creates a memorable dining experience for your guests. With its elegant presentation and delightful taste, this risotto will surely become a favorite in your Thanksgiving repertoire, leaving everyone craving more.
Pomegranate-Glazed Duck with Roasted Vegetables
This Pomegranate-Glazed Duck offers a vibrant twist on traditional Thanksgiving fare, infusing your holiday table with a burst of flavor and color. The pomegranate glaze provides a sweet and tangy contrast to the rich duck, creating a beautifully caramelized skin that is visually stunning. Paired with roasted seasonal vegetables, this dish not only showcases the bounty of fall but also brings a festive touch to your Thanksgiving celebration.
Ingredients:
- 4 duck breasts
- Salt and pepper to taste
- 1 cup pomegranate juice
- ¼ cup honey
- 2 tablespoons balsamic vinegar
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 2 tablespoons olive oil
- Fresh pomegranate seeds for garnish
- Fresh thyme for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Score the skin of the duck breasts and season with salt and pepper.
- In a saucepan, combine pomegranate juice, honey, and balsamic vinegar. Bring to a boil, then reduce heat and simmer until thickened, about 10-15 minutes.
- In a large oven-safe skillet over medium heat, sear the duck breasts skin-side down for about 6-8 minutes until the skin is crispy. Flip and sear the other side for 3-4 minutes.
- Add the Brussels sprouts and carrots to the skillet, tossing in the duck drippings. Pour the pomegranate glaze over the duck and vegetables.
- Transfer the skillet to the oven and roast for 10-15 minutes or until the duck is cooked to your desired doneness (165°F/74°C internal temperature).
- Let the duck rest for 5 minutes before slicing. Serve with the roasted vegetables, drizzled with additional pomegranate glaze, and garnished with fresh pomegranate seeds and thyme.
The Pomegranate-Glazed Duck with Roasted Vegetables is a stunning centerpiece that elevates any Thanksgiving table. The sweet and tangy glaze not only enhances the duck’s natural flavors but also brings a vibrant pop of color to your plate. This dish combines the comforting essence of roasted vegetables with the elegance of glazed duck, creating a well-rounded meal that embodies the spirit of gratitude and celebration. Your guests will savor each bite, appreciating the creativity and thoughtfulness behind this festive dish.
Maple-Bourbon Duck with Cranberry Chutney
The Maple-Bourbon Duck with Cranberry Chutney is a sweet and savory delight that embodies the flavors of the season. The combination of maple syrup and bourbon creates a rich, caramelized glaze that complements the succulent duck perfectly. Accompanied by a zesty cranberry chutney, this dish provides a wonderful contrast in flavors and textures, making it an exciting addition to your Thanksgiving dinner.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- ½ cup maple syrup
- ¼ cup bourbon
- 1 tablespoon Dijon mustard
- 1 cup fresh cranberries
- ½ cup sugar
- ½ cup water
- 1 tablespoon grated ginger
- ¼ teaspoon cinnamon
Instructions:
- Preheat your oven to 375°F (190°C). Season the duck breasts with salt and pepper.
- In a small saucepan, combine maple syrup, bourbon, and Dijon mustard. Bring to a simmer and let cook for about 5 minutes until slightly thickened.
- In a skillet over medium heat, sear the duck breasts skin-side down for about 6-8 minutes until crispy. Flip and sear for an additional 3-4 minutes.
- Brush the maple-bourbon glaze over the duck and transfer the skillet to the oven. Roast for 10-15 minutes or until the duck reaches an internal temperature of 165°F (74°C).
- While the duck is roasting, prepare the cranberry chutney. In a saucepan, combine cranberries, sugar, water, ginger, and cinnamon. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes.
- Let the duck rest for 5 minutes before slicing. Serve with the cranberry chutney on the side.
The Maple-Bourbon Duck with Cranberry Chutney is a dish that captures the essence of Thanksgiving with its rich flavors and beautiful presentation. The combination of the sweet maple glaze and the tart cranberry chutney creates a perfect balance that elevates the duck, making it a standout option for your holiday menu. This dish not only satisfies the palate but also warms the heart, bringing a sense of joy and togetherness to your Thanksgiving celebration. Your guests will rave about this delightful entrée, making it a memorable part of your feast.
Thai Red Curry Duck with Coconut Rice
For a unique twist on your Thanksgiving spread, try this Thai Red Curry Duck with Coconut Rice. This dish offers an exotic flair with its aromatic spices and creamy coconut sauce. The duck is infused with the flavors of Thai red curry, providing a delightful contrast to the sweetness of the coconut rice. This recipe is perfect for adventurous eaters looking to add a bold and flavorful dish to their Thanksgiving table.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cups jasmine rice
- 3 cups water
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
- Season the duck legs with salt and pepper. In a large pot, heat vegetable oil over medium-high heat. Sear the duck legs, skin-side down, until golden brown (about 6-8 minutes). Flip and sear the other side for 3-4 minutes.
- In the same pot, add the coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer, then reduce heat and cover. Cook for 40-45 minutes, or until the duck is tender.
- Meanwhile, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then cover and reduce heat. Simmer for 15 minutes or until the rice is tender and water is absorbed.
- To serve, place a scoop of coconut rice on each plate and top with a duck leg and generous spoonfuls of the curry sauce. Garnish with fresh cilantro and serve with lime wedges.
The Thai Red Curry Duck with Coconut Rice is a bold and flavorful dish that will surely impress your guests this Thanksgiving. The aromatic spices and creamy coconut sauce provide an exotic escape from traditional holiday fare, while the tender duck legs offer a satisfying and rich centerpiece. This dish encourages sharing and exploration of new flavors, making it a wonderful addition to your Thanksgiving menu. Your guests will appreciate the creativity and deliciousness of this unique offering, making it a standout dish in their holiday experience.
Duck à l’Orange
Duck à l’Orange is a classic French dish that combines the rich, savory flavors of duck with a bright, citrusy sauce. This elegant recipe features a succulent roasted duck glazed with a sweet orange sauce, offering a perfect balance of flavors. It’s an impressive dish that elevates any Thanksgiving feast and will leave your guests raving about your culinary skills.
Ingredients:
- 1 whole duck (about 5-6 lbs)
- Salt and pepper to taste
- 2 oranges (one for juicing, one for segments)
- ½ cup chicken broth
- ½ cup sugar
- ½ cup white wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Rinse the duck and pat it dry with paper towels. Season the inside and outside with salt and pepper.
- Squeeze the juice from one orange and reserve the segments from the other. Place the juiced orange halves inside the duck cavity.
- In a large roasting pan, place the duck breast-side up. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the duck every 30 minutes with the drippings.
- While the duck is roasting, make the orange sauce. In a saucepan, combine sugar and vinegar over medium heat, stirring until the sugar dissolves and the mixture thickens, about 10 minutes. Add the chicken broth and reduce by half.
- In a small bowl, mix cornstarch and water to form a slurry. Add to the sauce, stirring until it thickens. Stir in the orange juice and segments, then remove from heat.
- Once the duck is cooked, let it rest for 10 minutes before carving. Serve with the orange sauce drizzled over the slices and garnish with fresh parsley.
Duck à l’Orange is a dish that embodies elegance and sophistication, making it a perfect choice for Thanksgiving. The combination of the crispy skin, tender meat, and vibrant orange sauce creates a harmonious blend of flavors that will impress your guests. This dish not only highlights the deliciousness of duck but also brings a touch of French cuisine to your holiday table, ensuring that this Thanksgiving will be a memorable one. Enjoy the compliments that will surely follow this delightful entrée!
Honey-Mustard Glazed Duck with Wild Rice Pilaf
This Honey-Mustard Glazed Duck with Wild Rice Pilaf is a delightful blend of flavors, combining the sweetness of honey with the tanginess of mustard. The glaze caramelizes beautifully during roasting, creating a mouthwatering crust on the duck. Paired with a hearty wild rice pilaf, this dish is perfect for a cozy Thanksgiving dinner, offering a balance of richness and freshness.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 cup wild rice
- 3 cups chicken broth
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1 tablespoon olive oil
- Fresh thyme for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Season the duck legs with salt and pepper and place them in a roasting pan.
- In a small bowl, whisk together honey, Dijon mustard, and soy sauce. Brush the glaze over the duck legs.
- Roast the duck in the preheated oven for about 1 hour or until the skin is crispy and the internal temperature reaches 165°F (74°C), basting with the glaze halfway through.
- While the duck is roasting, prepare the wild rice pilaf. Rinse the wild rice under cold water. In a saucepan, combine wild rice and chicken broth. Bring to a boil, then cover and reduce heat. Simmer for about 45 minutes or until the rice is tender.
- In a skillet, heat olive oil over medium heat. Add mixed vegetables and sauté until tender. Stir the vegetables into the cooked wild rice.
- Let the duck rest for 5-10 minutes before serving. Serve the duck legs with the wild rice pilaf on the side, garnished with fresh thyme.
The Honey-Mustard Glazed Duck with Wild Rice Pilaf is a comforting and flavorful dish that brings warmth to your Thanksgiving celebration. The sweet and tangy glaze perfectly complements the rich duck, while the wild rice pilaf adds a hearty and nutritious side. This dish encourages sharing and brings a touch of sophistication to your holiday meal, making it a perfect choice for creating lasting memories with family and friends. Your guests will appreciate the thoughtful combination of flavors and textures in this delightful entrée.
Spiced Duck with Pear and Ginger Compote
This Spiced Duck with Pear and Ginger Compote is a perfect fusion of savory and sweet, making it a standout choice for Thanksgiving. The duck is seasoned with warm spices, creating a flavorful crust, while the pear and ginger compote adds a touch of sweetness and warmth. This dish not only tastes incredible but also looks stunning on the plate, making it an impressive centerpiece for your holiday table.
Ingredients:
- 4 duck breasts
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 ripe pears, diced
- 1 cup fresh ginger, grated
- ½ cup brown sugar
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Score the skin of the duck breasts and season with salt, pepper, cinnamon, nutmeg, and ginger.
- In a large oven-safe skillet over medium-high heat, sear the duck breasts skin-side down for about 6-8 minutes until the skin is crispy. Flip and sear for another 3-4 minutes.
- Transfer the skillet to the oven and roast the duck for 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- While the duck is roasting, make the pear and ginger compote. In a saucepan over medium heat, combine diced pears, grated ginger, brown sugar, and lemon juice. Cook until the pears are soft and the mixture thickens, about 10-15 minutes.
- To serve, place sliced duck breasts on a plate and top with the pear and ginger compote. Garnish with fresh parsley.
The Spiced Duck with Pear and Ginger Compote is a vibrant and flavorful dish that will leave a lasting impression on your Thanksgiving guests. The combination of warm spices and sweet compote creates a beautiful contrast that highlights the rich flavors of the duck. This dish invites your guests to indulge in a delightful culinary experience, bringing a unique twist to your holiday feast. As they savor each bite, they will appreciate the effort and creativity that went into crafting such an exquisite entrée, making your Thanksgiving truly special.
Note: More recipes are coming soon!
