Top 16 Western European Duck Dishes

This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside. The cut of the breast usually comes from the mulard duck, a cross between the Pekin and the Muscovy duck. This breed is raised for foie gras, so its breast meat is thicker and more flavorful than that of other duck breeds. In the mid-1960s, rare duck breast became extremely popular in the United States thanks to Robert Daley, an American journalist who praised Daguin’s specialty in The New York Times. Today, magret de canard can be found on tables throughout France, both in restaurants and private homes.Expand

This French classic is made by slow-roasting duck meat in its own fat. What was once used as a method of preserving meat in times before refrigeration is nowadays enjoyed as a rich and flavorful dish of its own. The meat is typically seasoned with salt, pepper, and fresh herbs and spices such as thyme and bay leaves. Traditionally, duck confit is cooked in a copper pot over a fire for up to 24 hours, in order for the fat to render and cover the meat. After cooking, while still hot, the meat and the fat are poured into jars and sealed tightly so that the dish can be stored for later use. The name confit stems from the past participle of the French verb confire, meaning to preserve. Duck confit is so rich and savory that it is usually served on its own, without sauce. However, a side of puy lentils makes an excellent accompaniment to this dish.Expand

Arroz de pato is a traditional dish consisting of a combination of flavorful duck meat and rice. Primarily, the whole duck is cooked in a seasoned stock alongside smoked meat and sausages. Shredded meat is then placed in a clay pot and topped with rice which was cooked in the same broth. Before baking, the dish is usually topped with sliced sausages or pieces of smoked meat. Arroz de pato is a popular lunch option in many traditional restaurants, and a common main course that is reserved for special occasions.Expand

Pappardelle all'anatra is a traditional dish that's especially popular in Tuscany. The dish is prepared with a combination of duck meat, garlic, tomatoes, red wine, stock, onions, carrots, celery, olive oil, sage, rosemary, bay leaves, and pappardelle pasta. The hearty meat sauce is simmered until reduced, and it is then combined with the pappardelle pasta. When served, the dish is traditionally garnished with lashings of grated parmesan.Expand

Canard aux cerises is a traditional dish made with duck and sour cherries as the main ingredients. Other ingredients include carrots, onions, duck fat (or lard), white wine, seasonings, and aromatic herbs such as bay leaves, parsley, celery, and thyme. The duck is browned in fat with the carrots and onions over very low heat. The wine, herbs, and seasonings are added to the pot, followed by water, until the duck is fully immersed. The dish is simmered until the meat becomes tender, and the duck is then removed, the fat and the juices are skimmed and strained, then returned to the pot with sour cherries. Before serving, the duck is carved, while the sauce and the cherries are ladled over the meat. Expand

Canard à l'orange is a traditional dish in which a duck is roasted, then served with a rich brown sauce that's flavored with sugar and orange juice. The dish is typically made with a duck breast known as Magret – which comes from a force-fed duck that was raised for the production of foie gras. This type of duck breast is a bit bigger, about twice the size of a normal duck breast. The duck should be cooked so that it still remains pink on the inside, and the accompanying sauce consists of red wine vinegar, orange juice, sugar, chicken stock, and sugar. The dish is usually garnished with orange pieces on the side. It is believed that canard à l'orange was exported to France by Catherine de Medici. However, some believe that the dish goes back to ancient Middle East, as typical meals from that area often pair meat with fruit.Expand

Salade Landaise is a traditional salad originating from the Landes area, famous for its duck and walnuts. The salad is beloved for its contrast of temperatures of the ingredients. It's made with duck breast, gizzards or confit, lettuce leaves, bacon, cherry tomatoes, walnuts, and croutons. The meat is roasted and cut or shredded, then combined with the other ingredients and dressed with a combination of mustard, vinegar, honey, onions, olive oil, and chives. The duck pieces are traditionally arranged on top of the salad, which should be served immediately while the meat is still warm.Expand

Canard à la presse, also known as pressed duck, is a traditional dish that is known for its unique and elaborate preparation. It's a specialty of French cuisine, particularly associated with the Parisian restaurant La Tour d'Argent. The dish usually uses a specific type of duck, often from a particular breed known for its rich flavor. The duck is partially roasted. The most distinctive feature of this dish is the use of a special press. After the duck is partially roasted, certain parts (like the breast and legs) are set aside. The remaining carcass, containing the liver and other internal parts, is placed in a specially designed silver press. This press is used to squeeze out the blood and other juices from the carcass. The extracted juice is then cooked with ingredients like duck stock, wine, and seasonings to create a rich, flavorful sauce. This sauce is typically thickened and enriched with butter. The reserved parts of the duck (breast and legs) are then sliced and served with the sauce.Expand

Pato con aceitunas is a traditional duck dish originating from Spain. The dish is usually made with a combination of olives, duck meat, onions, garlic, flour, butter, white wine, carrots, parsley, black pepper, and salt. The duck is cleaned, seasoned with salt, brushed with butter, and baked in the oven for half an hour. Next, a broth is made with a mixture of onions, garlic, carrots, parsley, and white wine. Once the duck is done, the roasting juices are mixed with the broth, flour, and butter in order to create a sauce for the meat. The olives are mixed into the sauce, and the sauce is then poured over the duck before serving.Expand

Pato a la sevillana is a traditional dish originating from Sevilla. It’s made with a combination of duck, bacon, garlic, white wine, oranges, olive oil, cinnamon, cloves, and olives. The duck is seasoned with salt and pepper and fried with bacon cubes, garlic, spices, and olives. White wine is added to the earthenware casserole along with orange zest, and the dish is simmered until the duck becomes tender. Before serving, orange pieces are added to the sauce. It’s recommended to serve pato a la sevillana with a fresh endive-and-tarragon-based salad on the side.Expand