Dive in to our latest and greatest Quack Hacks and expert tips to make the most out of our products! Find our best duck advice from our kitchen and from chefs all over the world here.
COOK LIKE A PRO
Looking to go the extra mile with your duck dish? We've worked with hundreds of fantastic and creative chefs over the years, and we are happy to bring their tips and tricks to you.
Embrace your adventurous side in the kitchen with tips from duck experts like Chef Steve Oakley and Master Chef Dale Miller, or check out our latest Quack Hacks to bring our products to the next level. Our Quack Hacks are curated from duck tips used throughout the culinary industry for years and from our own Research & Development kitchen. We have used these tips to take our duck to the next level for many years. Perfect your duck skills with these easy to use tips, and get ready for a fantastic meal.
Always place duck breast in a cool pan skin side down, then turn the heat to medium low to start rendering the fat for 10 minutes. This low and slow method gives the perfect crispy skin.
Score the skin by cutting it into 1/4 inch intervals in a crisscross pattern on the duck breast. This will ensure the fat is rendered evenly. You can render off up to 70% of the fat this way. Steve Oakley from Oakley's Bistro recommends making 21 cuts across the average breast.
Save the rendered duck fat! You can use it to roast vegetables or add to mashed potatoes. Check out our recommended sides.
Finish duck breast on the grill for a faster finish with less flare ups. We recommend grilling over cherry wood for a great smoky, savory flavor.
Use any leftover skin or remove the skin from the breast to create a yummy duck cracklings side. Simply cut into strips and pop in the oven or fry. Follow along with our how-to in the video section below.
To carve a whole duck, we recommend starting with the wings then carving the legs next. Carve the breast last and save the carcass for making duck stock. See our favorite method in the video section below
To cut up a raw duck, we recommend starting with the legs then cutting off the breast. Follow along step-by-step in our video section below to see our favorite method. Save the carcass after you are done to make delicious soups or duck stock.
For extra crispy skin, rub the skin of the raw duck with paprika prior to cooking and put the duck under the broiler for the last few minutes of cooking - watch it closely so it does not burn/char.
MORE WAYS TO LEARN
COOKING DUCK HOW-TO VIDEOS
Cooking Duck is easy with our step-by-step how-to videos! Learn to deep fry, roast or pan sear your favorite duck products in under 5 minutes. Easy preparations for a holiday duck dish or simple family meal!
Questions about how to use our products? Check out our FAQ section for quick tips on duck and information on how Maple Leaf Farms raises our birds.