Recipes › Duck
Duck recipes
17 recipes from 7 countries, none of it adapted from anybody else.
By country
- China (4)
- France (3)
- Iran (1)
- Japan (1)
- Philippines (1)
- South Korea (1)
- Thailand (6)
Every duck recipe
- Bibingka, sourced from the Philippines. A rice cake baked in a banana leaf with heat above and below. Duck, Egg.
- Braised Duck, sourced from China. Duck legs with their fat rendered out and poured away, then braised in wine and ginger. Duck.
- Cassoulet, sourced from France. Beans and preserved meat baked for hours, where the crust that forms on top is broken back into the dish several times. Pork, Duck.
- Duck à l'Orange, sourced from France. Roast duck with a sauce built on a caramel taken dark and then stopped with vinegar, which is what keeps it from being merely sweet. Duck.
- Fesenjan, sourced from Iran. The ground walnuts are cooked until their oil comes out and the sauce goes dark. Chicken, Duck.
- Garbure, sourced from France. A soup thick enough to stand a spoon in, where the ham bone goes in at the start and the cabbage at the very end. Pork, Duck.
- Kamo nanban, sourced from Japan. Duck fat rendered into the broth and the leek charred in it, with the soba boiled apart. Duck, Fish.
- Khanom babin, sourced from Thailand. Small coconut cakes cooked on a griddle under a lid, browned on both faces and chewy inside. Duck, Egg.
- Khanom met khanun, sourced from Thailand. Mung bean paste shaped like a seed, dipped in yolk and set in syrup. Duck, Egg.
- Khanom mo kaeng, sourced from Thailand. A dense baked custard thickened with mung bean, finished under fried shallots. Duck, Egg.
- Oritang, sourced from South Korea. Duck blanched and then skimmed twice, because getting the fat out is the whole problem with the bird. Duck.
- Pickled Eggs, sourced from China. Eggs held in a salt brine for a month, until the yolks firm up and turn orange. Duck, Egg.
- Pumpkin-coconut custard, sourced from Thailand. Coconut custard steamed inside a hollowed pumpkin, so the vessel is cooked with the filling. Duck, Egg.
- Roast Duck, sourced from China. A duck scalded, dried a day, and roasted long and low so the fat leaves before the skin crisps. Duck.
- Thong yip, sourced from Thailand. Strained yolk cooked in syrup and pinched into a five-pointed cup while hot. Duck, Egg.
- Thong yot, sourced from Thailand. Strained yolk dropped from a height into syrup so each one sets as a tear with a tail. Duck, Egg.
- Zhangcha Duck, sourced from China. A duck cured, smoked, steamed and then fried, where each of the four stages undoes a problem the one before it created. Duck.