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Top 44 Duck Dishes in the World

Last update: Thu Feb 13 2025
Top 44 Duck Dishes in the World
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01
Beijing kao ya
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The history of Peking duck goes back to China's Yuan Dynasty of the 13th century. Bianyifang, Beijing's oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament to the popularity of this succulent, tantalizing dish.


The duck is cooked until the skin turns golden and crispy and the meat becomes tender, slightly sweet, and moist. Both the meat and the skin are then folded in thin pancakes or steamed white buns. To make an authentic Beijing kao ya, the duck must be a white feathered American Pekin, hung for 24 hours, and pumped with air through a small puncture between the breasts and wings. 

MOST ICONIC Beijing kao ya

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02
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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. 

MOST ICONIC Magret de canard

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03
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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. 

MOST ICONIC Confit de canard

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04
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Fried duck is an Indonesian delicacy that is prized for its crispiness as well as its tender, succulent meat. The duck is usually cut into pieces, boiled or steamed, and then deep-fried until crispy. Before it is fried, the pieces are generously coated in spices such as garlic, ginger, turmeric, galangal, or coriander.


Bebek goreng is eaten throughout the country and is traditionally accompanied by rice, fresh vegetables such as cucumber or cabbage, and the spicy sambal served on the side.

MOST ICONIC Bebek goreng

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05
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Rață pe varză is a traditional dish originating from Romania. The dish consists of duck legs with baked sauerkraut, and it's usually made with a combination of duck legs, drained sauerkraut, onions, chicken stock, tomato paste and purée, thyme, oil, salt, and pepper.


The duck legs are drizzled with oil, seasoned with salt and pepper, and placed on a bed of thyme in a roasting dish, then roasted for about an hour. The onions are sautéed in oil, then mixed with the sauerkraut, stock, and tomato paste and purée. 
06
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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.

MOST ICONIC Arroz de pato

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07
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In the Czech Republic, roasted duck is known as pečená kachna. The duck is usually seasoned with caraway seeds and marjoram, then slowly roasted in the oven until golden brown and crispy. It is traditionally served alongside potatoes, bread dumplings, braised red cabbage, and occasionally a thick sauce made with reserved duck fat and flour.


This nutritious Czech classic is often found on the menus of traditional restaurants, and the homemade versions are usually prepared as a weekend meal or as a main dish served on special occasions.

MOST ICONIC Pečená kachna

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08
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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.

Serve with

MOST ICONIC Pappardelle all'anatra

09

Duck Dish

TRINIDAD AND TOBAGO
4.2
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Curry duck is a popular Caribbean dish, especially in Trinidad and Tobago. Duck used in this type of curry is the Muscovy, which is typically raised by many village folks on the island. The meat is traditionally marinated in a combination of salt, pepper, cumin, curry powder, hot peppers, cilantro, scallions, onions, and garlic.


Once prepared, curry duck is usually served with either rice or roti on the side. There are also numerous local curry duck competitions in the island, testifying to the popularity of this flavorful dish which is heavily influenced by Indian cuisine.

10
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Roasted duck with apples is a traditional dish that is mainly served as a restaurant specialty or a festive, home-cooked meal. The duck is generously seasoned before it is stuffed with grated, sliced, or whole apples, and is then baked until crispy.


The stuffing is either left out or served together with the duck, while additional accompaniments include boiled or mashed potatoes, stewed cabbage, beets, or separately prepared apples that are generously doused in meat drippings.

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Duck Dish
SICHUAN, China
3.7
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20
Salad
LANDES, France
3.7
21
Duck Dish
NORTHERN CROATIA, Croatia
3.7
22
Duck Dish
LOUISIANA, United States of America
3.6
23
Stew
BELÉM, Brazil
3.5
24
25
26
Stir-fry
WUHAN, China
2.6
27
Duck Dish
CHAOZHOU, China
n/a
28
Duck Dish
BALI, Indonesia
n/a
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Duck Dish
PROVINCE OF SEVILLE, Spain
n/a
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Stew
ZHEJIANG, China
n/a
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 44 Duck Dishes in the World” list until February 13, 2025, 1,727 ratings were recorded, of which 1,380 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.