Duck Main Course Recipes

Duck meat, compared to turkey and chicken, is fattier but also more nutritious. It can be braised, boiled, fried in pieces, or roasted whole. And that's far from everything that can be prepared from duck as a main course. For example, in Asia, they make warm salads and very tasty spring rolls from it.

The most popular dish is Peking duck, while in French restaurants, duck leg confit is considered a traditional dish. In many countries, hosts consider it their duty to prepare duck with apples and oranges in the oven for Christmas.

It is recommended to stuff a large, fatty carcass. The filling can include berries, vegetables and fruits, eggs, mushrooms, various types of cereals, nuts, pasta, pancakes. Apples, pears, plums, oranges, and apricots pair well. All these ingredients can be used separately or combined, for example – rice with prunes, cabbage with potatoes.

Properly cooked duck is tender, juicy with a pleasant taste, but it easily dries out when fried, becoming tough and drier. To keep the meat juicy and tender, it is necessary to baste it with fat, maintain the correct temperature, and cooking time. This section contains step-by-step recipes for cooking duck with videos, photos, calorie information, and required time.

Side dishes for duck dishes should be light, low-calorie, able to balance the calorie content of the fatty meat dish: legumes, grains, vegetables, lettuce leaves, and other greens, including potatoes. Sour products combine well with duck meat: unsweetened apples, sauerkraut, and others.