Western European Duck Dishes

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... READ MORE

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... READ MORE

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... READ MORE

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 fo... READ MORE

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 pappard... READ MORE

Civet de canard is a traditional duck stew. It's made with a combination of duck legs and breasts, bacon, flour, shallots, garlic, red wine, balsamic vinegar, stock, carrots, bay leaves, and thyme. The duck meat is coated in flour and browned, the... READ MORE

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, bac... READ MORE

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 dis... READ MORE

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 t... READ MORE

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, seaso... READ MORE

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 b... READ MORE

Anatra farcita alla novarese is a traditional Piemontese dish consisting of a baked duck filled with a delicious mixture of pork, veal, various sausages, rice, eggs, nutmeg, chopped parsley, salt, and pepper. During baking, every now and then the ... READ MORE

Papero alla frutta is a traditional dish originating from Veneto. This pairing of duck and fruit was popularized in the 17th century by a Bavarian-born Paduan cook Mattia Giegher. The dish is made with a combination of duck, lemon, pear, grapes or... READ MORE

Canard braisé aux Montmorency is a traditional dish originating from Val-d'Oise, just north of Paris. The dish is made with a combination of duck, leeks, carrots, onions, turnips, celery, cloves, juniper berries, cinnamon, red wine, chicken... READ MORE