23 Delicious Thanksgiving Duck Recipe Inspirations

Just when you thought Thanksgiving couldn’t get more exciting, we’re bringing duck to the table! Move over turkey—these 23 delicious recipes showcase how duck can be the star of your holiday feast, from crispy roasted classics to inventive modern twists. Perfect for home cooks ready to impress, these ideas will have everyone asking for seconds. Get ready to discover your new favorite Thanksgiving centerpiece!

Roasted Duck with Herb-Infused Stuffing

A perfectly roasted duck with herb-infused stuffing is one of those special occasion dishes that feels fancy but is totally approachable. You get this incredible crispy skin and juicy meat that just falls off the bone, all wrapped around a fragrant stuffing that soaks up all those delicious duck juices. It’s the kind of meal that makes any dinner feel like a celebration.

Ingredients

– 1 whole duck (about 5-6 lbs) – I like to pat it super dry with paper towels for maximum crispiness
– 2 cups bread cubes – day-old sourdough is my favorite for its chewy texture
– 1/2 cup unsalted butter – room temp so it mixes easily into the stuffing
– 1/4 cup chopped fresh parsley – flat-leaf has the best flavor in my opinion
– 2 tbsp fresh thyme leaves – stripping them from the stems is worth the extra minute
– 1 tbsp fresh rosemary, finely chopped – fresh makes all the difference here
– 1/2 cup finely chopped onion – yellow onions give the sweetest flavor
– 1/4 cup chopped celery – include those tender inner stalks with leaves
– 2 cloves garlic, minced – I always use fresh, never the jarred stuff
– 1 tsp salt – kosher salt distributes more evenly
– 1/2 tsp black pepper – freshly cracked for the best aroma

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Remove the duck from its packaging and pat it completely dry inside and out with paper towels.
3. Use a sharp knife to score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Season the duck cavity generously with half the salt and pepper.
5. Melt the butter in a large skillet over medium heat until foamy.
6. Add the chopped onion and celery to the skillet and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 more minute until fragrant.
8. Remove the skillet from heat and mix in the bread cubes, parsley, thyme, and rosemary.
9. Spoon the stuffing mixture loosely into the duck cavity, filling about three-quarters full.
10. Truss the duck legs together with kitchen twine to help it cook evenly.
11. Place the duck breast-side up on a rack in a roasting pan.
12. Rub the remaining salt and pepper all over the outside of the duck skin.
13. Roast the duck for 2 hours at 375°F until the skin is golden brown and crispy.
14. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F.
15. Remove the duck from the oven and let it rest for 20 minutes before carving.
16. Carefully remove the stuffing from the cavity and serve alongside the carved duck. What makes this dish truly special is how the crispy skin gives way to incredibly tender meat, while the herb-infused stuffing absorbs all the rich duck flavors. Try serving it with roasted root vegetables or a simple green salad to balance the richness, and don’t forget to save those precious pan drippings for gravy.

Orange-Glazed Thanksgiving Duck

Finally, if you’re tired of the same old turkey routine this Thanksgiving, let’s shake things up with this orange-glazed duck. You’ll love how the citrus cuts through the rich, gamey flavor, and it cooks up surprisingly fast compared to a big bird. Trust me, this might just become your new holiday tradition.

Ingredients

• 1 whole duck (about 5-6 lbs) – I prefer fresh over frozen for better skin texture
• 1 cup orange juice – fresh squeezed makes all the difference here
• 1/2 cup honey – local wildflower honey adds lovely floral notes
• 2 tbsp soy sauce – use low-sodium so you can control the salt level
• 1 tbsp grated fresh ginger – don’t skip the fresh stuff, it’s way more aromatic
• 2 cloves garlic, minced – I always add an extra clove because garlic makes everything better
• 1 tsp orange zest – microplane it right over the bowl to catch all the oils
• 1/2 tsp black pepper – freshly cracked gives the best flavor

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Pat the duck completely dry inside and out with paper towels – this is crucial for crispy skin.
3. Use a sharp knife to score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Season the duck cavity generously with salt and pepper.
5. Place the duck breast-side up on a wire rack set inside a roasting pan.
6. Roast for 1 hour at 350°F to render out some of the fat.
7. While the duck roasts, whisk together orange juice, honey, soy sauce, ginger, garlic, orange zest, and black pepper in a small saucepan.
8. Bring the glaze to a simmer over medium heat, then reduce heat to low and cook for 10 minutes until slightly thickened.
9. Remove the duck from oven and carefully pour off the rendered fat from the pan (save it for roasting potatoes!).
10. Brush half of the orange glaze evenly over the duck skin.
11. Increase oven temperature to 400°F and return duck to oven.
12. Roast for another 30 minutes, then brush with remaining glaze.
13. Continue roasting for 15-20 minutes until the skin is deep golden brown and crispy.
14. Check for doneness – the internal temperature should reach 165°F in the thickest part of the thigh.
15. Transfer duck to a cutting board and let rest for 15 minutes before carving.

And that crispy skin gives way to incredibly moist, flavorful meat that practically falls off the bone. The orange glaze caramelizes beautifully while keeping the duck from drying out. I love serving this with wild rice pilaf and roasted Brussels sprouts to soak up all those amazing pan juices.

Crispy Duck with Plum Sauce and Mashed Potatoes

Sometimes you just need that perfect comfort meal that feels fancy but totally doable on a weeknight. This crispy duck with sweet plum sauce and creamy mashed potatoes hits all the right notes—crispy skin, tender meat, and that sweet-savory combo you can’t resist. It’s the kind of dish that makes you feel like a pro without all the stress.

Ingredients

• 4 duck legs (I like to pat them super dry for extra crispiness)
• 1 cup plum jam (go for one with real fruit chunks if you can find it)
• 2 tbsp soy sauce (I always use low-sodium to control the saltiness)
• 1 tbsp rice vinegar (this adds the perfect tang to balance the sweet jam)
• 2 lbs Yukon Gold potatoes (they mash up so creamy and smooth)
• 1/2 cup heavy cream (warmed up so it blends in nicely)
• 4 tbsp unsalted butter (room temp is easier to mix in)
• 1 tsp salt (divided between the duck and potatoes)
• 1/2 tsp black pepper (freshly cracked is my preference)

Instructions

1. Preheat your oven to 400°F and place a rack in the middle position.
2. Pat the duck legs completely dry with paper towels—this is key for crispy skin.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over both sides of the duck legs.
5. Place the duck legs skin-side down in a cold oven-safe skillet.
6. Turn the heat to medium and cook for 15 minutes until the skin is golden brown and crispy.
7. Flip the duck legs and transfer the skillet to the preheated oven.
8. Roast for 25 minutes until the internal temperature reaches 165°F.
9. While the duck roasts, peel and quarter the potatoes.
10. Place the potatoes in a large pot and cover with cold water by 1 inch.
11. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
12. Drain the potatoes completely and return them to the warm pot.
13. Add the warmed heavy cream, room temperature butter, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
14. Mash the potatoes until smooth and creamy—don’t overmix or they can become gluey.
15. In a small saucepan, combine the plum jam, soy sauce, and rice vinegar.
16. Heat over medium-low, stirring frequently, for 5 minutes until the sauce is smooth and warmed through.

Make sure to let the duck rest for 5 minutes before serving—it keeps all those delicious juices right where they belong. The contrast between the crackling crispy skin and the tender, falling-off-the-bone meat is just incredible. I love serving this family-style with the mashed potatoes piled high and that glossy plum sauce drizzled over everything.

Honey-Balsamic Glazed Duck with Roasted Vegetables

Gosh, you know those fancy restaurant meals that seem impossible to recreate at home? This honey-balsamic glazed duck is actually way more approachable than it looks, and the roasted vegetables soak up all those incredible pan juices. You’re going to love how the sweet and tangy glaze caramelizes on the crispy duck skin.

Ingredients

• 1 whole duck (about 5 lbs) – I like to pat it super dry for extra crispy skin
• 1/4 cup honey – local wildflower honey adds the best floral notes
• 3 tbsp balsamic vinegar – a good aged one makes all the difference
• 2 tbsp olive oil – extra virgin is my go-to for roasting
• 4 medium carrots, chopped into 1-inch pieces – rainbow carrots look gorgeous here
• 1 lb baby potatoes – the small ones roast up so creamy inside
• 1 large red onion, cut into wedges – they get wonderfully sweet when roasted
• 3 cloves garlic, minced – fresh garlic beats jarred every time
• 1 tsp salt – I use coarse kosher salt for better seasoning control
• 1/2 tsp black pepper – freshly cracked pepper has so much more flavor
• 2 sprigs fresh rosemary – the woody herbs really complement the duck

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Use a sharp knife to score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Rub the duck all over with 1 tablespoon of olive oil, then season generously with salt and pepper.
4. Place the duck breast-side up in a large roasting pan.
5. Toss the carrots, potatoes, and red onion with the remaining olive oil, minced garlic, and rosemary sprigs in a bowl.
6. Arrange the vegetables around the duck in the roasting pan.
7. Roast for 1 hour and 15 minutes at 375°F until the skin starts to turn golden brown.
8. While the duck roasts, whisk together the honey and balsamic vinegar in a small bowl.
9. After 1 hour and 15 minutes, brush the honey-balsamic mixture evenly over the duck skin.
10. Return the pan to the oven and roast for another 30 minutes at 375°F until the glaze is bubbly and the duck skin is deeply caramelized.
11. Check the duck’s internal temperature with a meat thermometer – it should read 165°F in the thickest part of the thigh.
12. Transfer the duck to a cutting board and let it rest for 15 minutes before carving.
13. While the duck rests, give the roasted vegetables a final toss in the pan juices.
14. Carve the duck against the grain into serving portions.

Crispy, sticky-skinned duck meets tender, honey-kissed vegetables in this showstopper. The glaze creates this incredible sweet-tangy balance that plays perfectly against the rich duck meat. Try serving it over creamy polenta to soak up every last bit of those amazing pan juices.

Maple-Pecan Crusted Duck Breast

Venture into fall flavors with this stunning maple-pecan crusted duck breast. You’ll love how the sweet, nutty coating contrasts with the rich, juicy meat. It’s restaurant-worthy but totally doable at home.

Ingredients

– 2 duck breasts (about 6 oz each), I always pat them super dry first
– 1/2 cup pecans, toasted for maximum flavor
– 1/4 cup pure maple syrup, the real stuff makes all the difference
– 2 tbsp Dijon mustard, my secret for perfect adhesion
– 1 tsp fresh thyme leaves, stripped from the stems
– 1/2 tsp kosher salt, I prefer this over table salt
– 1/4 tsp black pepper, freshly ground if you have it

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of the duck breasts evenly with kosher salt and black pepper.
4. Place the duck breasts skin-side down in a cold, dry skillet over medium heat.
5. Cook for 6-8 minutes until the skin is golden brown and crispy, pouring off excess fat as it renders.
6. Flip the duck breasts and cook for 2 minutes on the flesh side.
7. Transfer the duck breasts to your prepared baking sheet, skin-side up.
8. Combine the Dijon mustard and maple syrup in a small bowl, whisking until smooth.
9. Brush the maple-mustard mixture generously over the top of each duck breast.
10. Press the toasted pecans and fresh thyme leaves firmly into the coating.
11. Roast in the preheated oven for 8-10 minutes for medium-rare, or until internal temperature reaches 135°F.
12. Remove from oven and let rest for 5 minutes before slicing against the grain.

But that crispy pecan crust gives way to tender, pink duck that melts in your mouth. The maple caramelizes beautifully against the savory meat. Try serving it sliced over wild rice pilaf or with roasted Brussels sprouts for the ultimate autumn plate.

Cranberry and Apple Stuffed Thanksgiving Duck

Holiday dinners just got a major upgrade with this showstopper. Imagine juicy duck stuffed with sweet-tart cranberries and crisp apples—it’s the cozy, impressive centerpiece your Thanksgiving table deserves. Trust me, your guests will be asking for seconds before they’ve even finished their first plate.

Ingredients

– 1 whole duck (about 5–6 lbs), patted dry—this helps the skin get super crispy
– 2 cups fresh cranberries, my favorite for that pop of tartness
– 2 large apples, peeled and diced (I like Honeycrisp for their sweetness)
– 1 cup chicken broth, low-sodium so you control the salt
– 1/2 cup brown sugar, packed for that caramelized goodness
– 1/4 cup unsalted butter, melted—it adds richness to the stuffing
– 1 tbsp fresh thyme leaves, because dried just doesn’t compare here
– 1 tsp salt, I use kosher for even seasoning
– 1/2 tsp black pepper, freshly ground if you can

Instructions

1. Preheat your oven to 375°F and set a rack in the middle position.
2. In a medium bowl, combine the cranberries, diced apples, brown sugar, and thyme leaves.
3. Stuff the duck cavity firmly with the cranberry-apple mixture—don’t overpack it, or it won’t cook evenly.
4. Tie the duck legs together with kitchen twine to help it hold its shape during roasting.
5. Brush the entire duck with melted butter, then sprinkle evenly with salt and pepper.
6. Place the duck breast-side up in a roasting pan and pour the chicken broth around it (not over the skin).
7. Roast for 2 to 2 1/2 hours, basting every 30 minutes with pan juices for maximum flavor.
8. Check for doneness—the internal temperature should reach 165°F in the thickest part of the thigh.
9. Let the duck rest for 15 minutes before carving; this keeps it juicy.
10. Scoop out the stuffing and serve alongside the carved duck.

That crispy skin gives way to tender, flavorful meat, while the stuffing turns jammy and sweet with a hint of tartness from the cranberries. Try serving slices over a bed of wild rice or with roasted Brussels sprouts—it’s a feast that feels both rustic and elegant.

Garlic and Rosemary Roasted Duck

A perfectly roasted duck might sound fancy, but trust me, you can totally pull this off at home. The garlic and rosemary combo fills your kitchen with the most incredible aroma while it cooks, making everyone instantly hungry.

Ingredients

– 1 whole duck (about 5 lbs) – I like to pat it super dry for extra crispy skin
– 6 garlic cloves, smashed – fresh garlic makes all the difference here
– 3 sprigs fresh rosemary – nothing beats the fragrance of fresh herbs
– 2 tbsp olive oil – extra virgin is my go-to for roasting
– 1 tsp kosher salt – I prefer the larger flakes for better texture
– ½ tsp black pepper, freshly ground
– 1 lemon, halved – for that bright finish

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Remove the duck from packaging and pat it completely dry inside and out with paper towels.
3. Rub the duck all over with olive oil, making sure to coat every surface evenly.
4. Season the duck generously inside and out with kosher salt and freshly ground black pepper.
5. Stuff the cavity with smashed garlic cloves, fresh rosemary sprigs, and halved lemon.
6. Truss the duck by tying the legs together with kitchen twine to help it cook evenly.
7. Place the duck breast-side up on a rack in a roasting pan.
8. Roast for 1 hour 30 minutes at 375°F until the skin is golden brown and crispy.
9. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F.
10. Remove the duck from oven and let it rest for 15 minutes before carving.

You’ll love how the skin turns out shatteringly crisp while the meat stays incredibly juicy and tender. That garlic and rosemary infusion gives every bite such depth of flavor – try serving it sliced over creamy polenta or with roasted root vegetables for a complete meal that feels truly special.

Spiced Duck with Port Wine Reduction

Let me tell you about this incredible spiced duck dish that’s become my go-to for fancy dinners at home. You get this perfectly crispy skin with tender, flavorful meat that just falls apart. The port wine reduction takes it to another level with its rich, sweet-tart balance that complements the spices beautifully.

Ingredients

– 4 duck breasts (about 6 oz each, I prefer skin-on for that amazing crispiness)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp kosher salt (the larger flakes give better texture)
– 1/2 tsp black pepper (freshly ground makes all the difference)
– 1 tsp ground cinnamon (this warm spice is the secret hero)
– 1/2 tsp ground cloves (just enough for depth without overpowering)
– 1 cup port wine (a ruby port works beautifully here)
– 1/2 cup chicken broth (low-sodium lets you control the salt)
– 2 tbsp unsalted butter (cold, straight from the fridge)
– 1 tbsp fresh thyme leaves (I always grab extra for garnish)

Instructions

1. Pat the duck breasts completely dry with paper towels on both sides.
2. Score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat.
3. Rub the olive oil evenly over both sides of each duck breast.
4. Combine the salt, pepper, cinnamon, and cloves in a small bowl.
5. Sprinkle the spice mixture generously over both sides of the duck, pressing gently to adhere.
6. Place the duck breasts skin-side down in a cold, oven-safe skillet.
7. Turn the burner to medium-low heat and cook for 8-10 minutes until the skin is golden brown and crispy.
8. Flip the duck breasts and cook for 2 minutes on the flesh side.
9. Transfer the skillet to a 400°F preheated oven and roast for 6-8 minutes until the internal temperature reaches 135°F.
10. Remove the duck from the skillet and let it rest on a cutting board for 5 minutes.
11. Pour off all but 1 tablespoon of duck fat from the skillet, keeping the browned bits.
12. Add the port wine to the hot skillet and scrape up all the browned bits with a wooden spoon.
13. Simmer the port wine for 3-4 minutes until reduced by half.
14. Stir in the chicken broth and continue simmering for another 4-5 minutes.
15. Whisk in the cold butter until the sauce becomes glossy and slightly thickened.
16. Stir in the fresh thyme leaves just before serving.
17. Slice the rested duck breasts against the grain into 1/2-inch thick pieces.
18. Arrange the sliced duck on plates and drizzle with the port wine reduction. Comes together with that incredible contrast between the crispy spiced skin and the tender, juicy meat. Creamy mashed potatoes soak up that gorgeous port reduction beautifully, or try it over wild rice for something different.

Duck Confit with Thyme and Garlic

Let’s be real—sometimes you want a restaurant-worthy meal without the fuss. Duck confit might sound fancy, but it’s actually super approachable when you break it down. This version with thyme and garlic delivers that crispy skin and tender meat you crave.

Ingredients

– 4 duck legs (I look for ones with plenty of fat still attached)
– 4 cups duck fat (yes, it seems like a lot, but it’s what makes the magic happen)
– 6 garlic cloves (fresh ones, please—none of that pre-minced stuff)
– 8 sprigs fresh thyme (dried just doesn’t give the same floral punch)
– 2 tsp kosher salt (I prefer Diamond Crystal for its lighter texture)
– 1 tsp black pepper (freshly cracked makes all the difference)

Instructions

1. Pat the duck legs completely dry with paper towels—this helps the skin get extra crispy later.
2. Rub the duck legs evenly with kosher salt and black pepper on all sides.
3. Place the seasoned duck legs in a single layer in a baking dish.
4. Scatter the garlic cloves and thyme sprigs around and over the duck legs.
5. Completely submerge the duck legs in duck fat—every bit should be covered.
6. Cover the baking dish tightly with aluminum foil.
7. Preheat your oven to 300°F.
8. Place the covered dish in the oven and cook for 2.5 hours.
9. Remove the dish from the oven and carefully remove the foil.
10. Increase the oven temperature to 375°F.
11. Return the uncovered dish to the oven and cook for 30 more minutes.
12. Check that the duck skin is golden brown and crispy—if not, cook 5-10 minutes longer.
13. Remove the duck legs from the fat using tongs.
14. Let the duck legs rest on a wire rack for 5 minutes before serving.

Crispy, golden skin gives way to impossibly tender meat that falls right off the bone. The garlic mellows into sweetness while the thyme keeps everything bright and aromatic. Try serving it over creamy polenta or with roasted root vegetables to soak up all those incredible juices.

Duck with Caramelized Onion and Fig Jam

Brace yourself for a flavor explosion! This duck with caramelized onion and fig jam is the kind of impressive-but-easy dish that’ll make you feel like a gourmet chef. You get crispy-skinned duck, sweet onions, and that tangy fig jam all coming together in perfect harmony.

Ingredients

• 4 duck breasts (about 6 oz each) – look for ones with nice, thick fat caps
• 2 large yellow onions, thinly sliced – I like using sweet onions when they’re in season
• 1/2 cup fig jam – the good quality stuff makes all the difference here
• 2 tbsp olive oil – extra virgin is my kitchen workhorse
• 1/4 cup red wine vinegar – adds that perfect tangy kick
• 2 tbsp brown sugar – helps with that beautiful caramelization
• 1 tsp salt – I prefer coarse sea salt for better texture
• 1/2 tsp black pepper – freshly ground, always
• 2 sprigs fresh thyme – dried just doesn’t give the same floral notes

Instructions

1. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.
2. Pat the duck breasts completely dry with paper towels – this is key for crispy skin.
3. Season both sides of the duck breasts generously with salt and pepper.
4. Place the duck breasts skin-side down in a cold, dry skillet over medium heat.
5. Cook for 8-10 minutes until the fat renders and the skin is golden brown and crispy.
6. Flip the duck breasts and cook for 3-4 minutes on the other side for medium-rare.
7. Transfer the duck to a cutting board and let it rest for 8 minutes – don’t skip this step!
8. While the duck rests, heat olive oil in a separate pan over medium-low heat.
9. Add the sliced onions and cook slowly for 20 minutes, stirring occasionally.
10. Sprinkle the brown sugar over the onions and continue cooking for 10 more minutes.
11. Stir in the fig jam, red wine vinegar, and fresh thyme sprigs.
12. Simmer the onion-fig mixture for 5 minutes until thickened and glossy.
13. Remove the thyme sprigs from the sauce before serving.
14. Slice the rested duck breasts against the grain into 1/2-inch thick pieces.
15. Plate the sliced duck and top generously with the caramelized onion and fig jam mixture.

Seriously, that crispy duck skin against the sweet-tangy jam is pure magic. The onions melt into this incredible savory-sweet base that complements the rich duck perfectly. I love serving this over creamy polenta or with roasted potatoes to soak up all those amazing juices.

Pomegranate Molasses Glazed Duck

A perfectly glazed duck might sound fancy, but trust me, this pomegranate molasses version is totally doable for a cozy dinner. You’ll love how the sweet-tart glaze caramelizes into a gorgeous, sticky crust that makes the duck incredibly tender and flavorful.

Ingredients

– 1 whole duck (4-5 lbs), I like to pat mine extra dry for crispier skin
– 1/2 cup pomegranate molasses, my secret weapon for that deep fruity tang
– 2 tbsp honey, local if you have it for a floral note
– 3 cloves garlic, minced fine so it melts into the glaze
– 1 tsp smoked paprika, it adds a subtle warmth without being spicy
– 1/2 tsp salt, I use coarse sea salt for better texture
– 1/4 tsp black pepper, freshly ground if possible
– 1 orange, sliced thin to tuck under the skin for extra moisture

Instructions

1. Preheat your oven to 375°F and place a rack in the middle position.
2. Pat the duck completely dry inside and out with paper towels—this helps the skin crisp up beautifully.
3. Use a sharp knife to score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. In a small bowl, whisk together pomegranate molasses, honey, minced garlic, smoked paprika, salt, and black pepper until smooth.
5. Rub half of the glaze mixture all over the duck, making sure to get it into the scored cuts.
6. Gently lift the skin on the breast and slide thin orange slices underneath—this infuses the meat with citrus as it cooks.
7. Place the duck breast-side up on a rack in a roasting pan and roast for 1 hour at 375°F.
8. Brush the duck with the remaining glaze every 20 minutes during cooking to build up layers of flavor.
9. Check the internal temperature with a meat thermometer—it should read 165°F in the thickest part of the thigh.
10. Let the duck rest for 15 minutes before carving to allow the juices to redistribute.

Resting this duck gives you the most succulent, fall-off-the-bone meat with that crackly, sweet-and-savory glaze. Rich and glossy, the pomegranate molasses creates a beautiful balance against the rich duck fat—try serving it over wild rice or with roasted root vegetables to soak up every bit of that incredible sauce.

Thai-Inspired Thanksgiving Duck Curry

Zesty doesn’t even begin to describe this Thai-inspired Thanksgiving duck curry. You’re going to love how the rich, savory duck pairs with those bright, aromatic Thai flavors—it’s the holiday upgrade you didn’t know you needed. Trust me, this will become your new favorite twist on tradition.

Ingredients

• 1 whole duck (about 5 lbs), I like to pat it super dry for crispy skin
• 2 tbsp vegetable oil, my trusty neutral oil for high-heat searing
• 1 large yellow onion, thinly sliced – the sweet kind works wonders here
• 4 cloves garlic, minced fresh (none of that jarred stuff!)
• 1 thumb-sized piece ginger, grated – about 2 tbsp worth
• 2 tbsp red curry paste, my favorite brand is Mae Ploy for that authentic kick
• 1 can (13.5 oz) coconut milk, full-fat please for that creamy richness
• 2 cups chicken broth, homemade if you’ve got it
• 2 tbsp fish sauce, this is your salt so don’t skip it
• 1 tbsp brown sugar, just enough to balance the heat
• 1 red bell pepper, sliced into strips for color and crunch
• 1 cup bamboo shoots, drained and rinsed to remove that tinny taste
• 1/4 cup fresh basil leaves, Thai basil if you can find it
• 2 tbsp lime juice, fresh squeezed right before serving

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the duck completely dry with paper towels, including inside the cavity.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Season the duck generously inside and out with salt and pepper.
5. Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat until shimmering.
6. Sear the duck breast-side down for 6-8 minutes until the skin is golden brown and crispy.
7. Flip the duck and sear the other side for 4-5 minutes until browned.
8. Transfer the duck to a plate and pour off all but 2 tablespoons of the rendered fat.
9. Add sliced onion to the pot and cook for 5 minutes until softened and translucent.
10. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
11. Add red curry paste and cook for 2 minutes, stirring constantly to toast the spices.
12. Pour in coconut milk, scraping up any browned bits from the bottom of the pot.
13. Add chicken broth, fish sauce, and brown sugar, stirring to combine.
14. Return the duck to the pot breast-side up, making sure it’s partially submerged.
15. Cover the pot and transfer to the preheated oven for 1 hour and 15 minutes.
16. Remove the pot from oven and check that the duck reaches 165°F in the thickest part.
17. Transfer the duck to a cutting board and let rest for 15 minutes.
18. While the duck rests, place the pot back on the stove over medium heat.
19. Add red bell pepper and bamboo shoots to the curry sauce.
20. Simmer for 8-10 minutes until the peppers are tender-crisp.
21. Stir in fresh basil leaves and lime juice just before serving.
22. Carve or shred the duck meat, discarding the bones.
23. Return the duck meat to the curry sauce, stirring gently to combine.

Every spoonful delivers that incredible contrast between tender, falling-apart duck and the vibrant curry sauce. The crispy skin bits that stayed crunchy add this wonderful textural surprise throughout. Honestly, serving this over jasmine rice or with some crusty bread to soak up every last drop is the only way to go.

Duck with Savory Bread Pudding

Venturing into duck territory might seem fancy, but this recipe makes it totally approachable. You’ll love how the rich duck pairs with that cozy bread pudding—it’s perfect for impressing guests or treating yourself on a chilly evening.

Ingredients

• 4 duck legs (I like getting them from a trusted butcher for better flavor)
• 3 cups day-old bread cubes (a rustic loaf works best here)
• 1 ½ cups whole milk (don’t skimp—the richness matters)
• 2 large eggs (I prefer room temp eggs here for smoother mixing)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced (fresh is always my go-to)
• ¼ cup fresh parsley, chopped
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat the duck legs completely dry with paper towels—this helps the skin crisp up beautifully.
3. Season both sides of the duck legs evenly with ¼ teaspoon salt and ⅛ teaspoon black pepper.
4. Place the duck legs skin-side down in a cold oven-safe skillet.
5. Turn the heat to medium and cook for 8-10 minutes until the skin is golden brown and crispy.
6. Flip the duck legs and cook for another 3 minutes.
7. Transfer the skillet to the preheated oven and roast for 25 minutes.
8. While the duck roasts, melt the butter in a separate pan over medium heat.
9. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
10. Stir in the minced garlic and cook for 1 more minute until fragrant.
11. In a large bowl, whisk together the milk and eggs until fully combined.
12. Add the bread cubes, cooked onion mixture, parsley, thyme, remaining ¼ teaspoon salt, and ⅛ teaspoon black pepper to the bowl.
13. Gently fold everything together until the bread is evenly coated—don’t overmix to keep some texture.
14. Transfer the bread mixture to a greased 8×8 inch baking dish.
15. Remove the duck from the oven and place the legs directly on top of the bread pudding.
16. Return the baking dish to the oven and bake for 30-35 minutes until the pudding is set and golden brown on top.
17. Let it rest for 5 minutes before serving—this allows the flavors to settle and makes slicing cleaner.

Here’s what makes it special: the bread pudding soaks up all those incredible duck juices while staying wonderfully moist inside. That crispy duck skin against the soft, savory pudding creates the perfect texture contrast. Try serving it with a simple green salad to cut through the richness, or make it the star of your next dinner party—it’s guaranteed to impress.

Balsamic and Basil Roast Duck

After a long day, sometimes you just need a showstopper dinner that feels fancy but isn’t too fussy. This balsamic and basil roast duck delivers exactly that—it’s rich, tangy, and fills your kitchen with the most incredible aroma.

Ingredients

• 1 whole duck (about 5 lbs), thawed if frozen—I like to pat it super dry for extra crispy skin
• 1/2 cup balsamic vinegar (the good, syrupy kind makes a difference)
• 1/4 cup extra virgin olive oil, my go-to for dressings and marinades
• 1/4 cup fresh basil leaves, chopped (don’t use dried here, trust me)
• 4 cloves garlic, minced—fresh is best for that punchy flavor
• 1 tsp kosher salt, I prefer it over table salt for seasoning meat
• 1/2 tsp black pepper, freshly ground if you have it

Instructions

1. Preheat your oven to 375°F.
2. Pat the duck completely dry inside and out with paper towels—this is my top tip for getting that skin crispy.
3. Use a sharp knife to score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Whisk together the balsamic vinegar, olive oil, chopped basil, minced garlic, salt, and pepper in a small bowl.
5. Rub this marinade all over the duck, making sure to get it into the scored cuts and inside the cavity.
6. Place the duck breast-side up on a rack in a roasting pan.
7. Roast for 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
8. Every 30 minutes, baste the duck with the pan juices—this keeps it moist and builds flavor.
9. Let the duck rest on a cutting board for 15 minutes before carving; this is crucial for juicy meat.

Unbelievably tender and packed with savory-sweet flavor from the balsamic glaze, this duck has skin that shatters with each bite. I love serving it sliced over a bed of creamy polenta or with roasted root vegetables to soak up all those incredible pan juices.

Classic French Duck à l’Orange

Tired of the same old chicken dinners? This classic French duck à l’orange will transport your taste buds straight to a cozy Parisian bistro. You’ll be amazed how approachable this fancy-sounding dish really is.

Ingredients

– 4 duck breasts (I look for ones with nice crispy skin)
– 1 cup fresh orange juice (squeeze it yourself for the best flavor)
– 1/2 cup chicken broth (low sodium gives you better control)
– 2 tbsp honey (local honey adds lovely complexity)
– 1 tbsp white wine vinegar
– 2 garlic cloves, minced (fresh is always better here)
– 1 tsp orange zest (use a microplane for fine zest)
– 1/2 tsp dried thyme
– 2 tbsp unsalted butter (cold butter makes the sauce silky)
– Salt and freshly ground black pepper (I’m generous with both)

Instructions

1. Pat the duck breasts completely dry with paper towels and score the skin in a crosshatch pattern.
2. Season both sides generously with salt and pepper, pressing the seasoning into the skin.
3. Place the duck breasts skin-side down in a cold, dry skillet over medium heat.
4. Cook for 8-10 minutes until the skin is deep golden brown and crispy, pouring off excess fat as needed.
5. Flip the duck breasts and cook for 4-5 minutes on the other side for medium-rare.
6. Remove the duck from the skillet and let it rest on a cutting board for 8 minutes.
7. Pour off all but 1 tablespoon of duck fat from the skillet.
8. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
9. Pour in the orange juice, chicken broth, honey, vinegar, and thyme.
10. Bring the sauce to a simmer and cook for 8-10 minutes until reduced by half.
11. Whisk in the cold butter until the sauce becomes glossy and slightly thickened.
12. Stir in the orange zest and season the sauce with salt and pepper.
13. Slice the rested duck breasts against the grain into 1/2-inch thick slices.
14. Arrange the sliced duck on plates and spoon the orange sauce over the top.

Perfectly cooked duck should be pink in the middle with that incredible crispy skin that crackles when you cut into it. The orange sauce balances sweet and tangy notes that cut through the rich duck fat beautifully. Try serving it over creamy polenta or with roasted root vegetables to soak up every last drop of that glorious sauce.

Szechuan Peppercorn Duck for Thanksgiving

Ready to shake up your Thanksgiving tradition? This Szechuan peppercorn duck brings exciting, tingly heat to the holiday table. You’ll love how the rich, gamey duck pairs with those citrusy, numbing peppercorns—it’s a conversation starter that still feels cozy and festive.

Ingredients

• 1 whole duck (about 5-6 lbs), patted dry—I find this helps the skin get super crispy
• 3 tbsp Szechuan peppercorns, lightly toasted to wake up their aroma
• 1/4 cup soy sauce, the good kind—it makes a difference in the marinade
• 2 tbsp honey, for that sweet glaze that balances the spice
• 4 garlic cloves, minced—fresh is best here, not the jarred stuff
• 1 tbsp grated ginger, I keep mine in the freezer for easy grating
• 1 tsp five-spice powder, my secret weapon for depth
• 2 tbsp vegetable oil, for searing
• 1 cup chicken broth, to keep things moist while roasting

Instructions

1. Preheat your oven to 375°F.
2. Toast the Szechuan peppercorns in a dry skillet over medium heat for 2 minutes, until fragrant.
3. Crush the toasted peppercorns coarsely with a mortar and pestle.
4. Whisk together soy sauce, honey, minced garlic, grated ginger, and five-spice powder in a small bowl.
5. Stir in the crushed Szechuan peppercorns.
6. Pat the duck completely dry with paper towels inside and out.
7. Rub the marinade mixture all over the duck, including inside the cavity.
8. Let the duck marinate at room temperature for 30 minutes—this helps the flavors penetrate.
9. Heat vegetable oil in a large oven-safe skillet over medium-high heat.
10. Sear the duck breast-side down for 5-7 minutes until golden brown.
11. Flip the duck and sear the other side for another 5 minutes.
12. Pour chicken broth into the skillet around the duck (not over it).
13. Transfer the skillet to the preheated oven.
14. Roast for 1 hour 15 minutes, basting every 20 minutes with the pan juices.
15. Check for doneness—the internal temperature should reach 165°F in the thickest part of the thigh.
16. Remove from oven and let rest for 15 minutes before carving—this keeps the juices in.

The duck emerges with crackling-crisp skin that gives way to incredibly tender, aromatic meat. That signature Szechuan tingle builds slowly with each bite, making it perfect alongside creamy mashed potatoes or even in tacos with quick-pickled veggies for a fun twist.

Duck with Apple Cider Reduction and Brussels Sprouts

Fall is the perfect time to cozy up with something special in the kitchen. You’ll love how the sweet-tart apple cider reduction pairs with the rich duck and those crispy Brussels sprouts. It’s a restaurant-worthy meal that’s totally doable at home.

Ingredients

• 2 duck breasts, skin-on (I always pat them super dry first for maximum crispiness)
• 1 lb Brussels sprouts, trimmed and halved (the smaller ones are sweeter, in my opinion)
• 2 cups apple cider (go for the unfiltered kind—it has more flavor)
• 2 tbsp apple cider vinegar (a splash really brightens everything up)
• 3 tbsp unsalted butter, cold (I like to cut it into small cubes so it melts evenly)
• 2 tbsp olive oil (extra virgin is my go-to for roasting)
• Salt and black pepper (be generous with the seasoning!)

Instructions

1. Preheat your oven to 400°F.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of the duck breasts liberally with salt and pepper.
4. Place the duck breasts skin-side down in a cold, oven-safe skillet.
5. Turn the heat to medium and cook for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the duck and cook for 2 minutes on the other side.
7. Transfer the skillet to the preheated oven and roast for 8-10 minutes until the internal temperature reaches 135°F for medium-rare.
8. Remove the duck from the skillet and let it rest on a cutting board for 10 minutes.
9. While the duck rests, toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
10. Roast the Brussels sprouts in the 400°F oven for 20-25 minutes until tender and edges are crispy.
11. Pour off all but 1 tablespoon of duck fat from the skillet.
12. Add the apple cider and apple cider vinegar to the skillet over medium heat.
13. Simmer for 10-12 minutes until reduced to about ½ cup and slightly thickened.
14. Whisk in the cold butter, one piece at a time, until the sauce is glossy and emulsified.
15. Slice the duck breasts against the grain into ½-inch thick pieces.
16. Plate the duck alongside the roasted Brussels sprouts and drizzle with the apple cider reduction.

Zesty and rich, this dish balances the crispy-skinned duck with sweet-tart sauce and earthy sprouts. The reduction clings beautifully to each component, making every bite a perfect harmony. Try serving it over creamy polenta or with a simple arugula salad to round out the meal.

Conclusion

Versatile and flavorful, these 23 duck recipes offer exciting alternatives to traditional Thanksgiving fare. We hope you find inspiration to create memorable holiday meals! Try your favorites, leave a comment sharing which recipes caught your eye, and don’t forget to pin this article on Pinterest to save these delicious ideas for future celebrations. Happy cooking!