Expert Tips

Cook Like a Pro

When duck is cooked the right way, it's as easy as cooking chicken or steak. It can be as simple as throwing a whole duck in the oven for a few hours or air frying a roast half duck for a weeknight meal. We have products that can fit everyone's comfort level in the kitchen.

Looking to go the extra mile with your duck dish? We've worked with hundreds of creative chefs over the years, and we are happy to bring their tips and tricks to you.

Our Quack Hacks are curated from duck tips used throughout the culinary industry for years and from our own Research & Development kitchen. Perfect your duck skills with these easy to use tips, and get ready for a fantastic meal.

Duck Culinary Tales

Duck Culinary Tale: Oakley's Bistro

Duck Culinary Tale: Steak & Main Restaurant

Duck Culinary Tale: Asian Mint

Duck Culinary Tale: Morris Salemo

Duck Culinary Tale: Bonge's Tavern

Quack Hacks

Duck Breast

1. Use a Cool Pan

Always place duck breast in a cool panskin 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.

2. Score & Render

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.

3. Duck Fat Sides

Save the rendered duck fat! You can use it to roast vegetables or add to mashed potatoes. Check out our recommended sides.

4. Grilled Duck Breast

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.

5. Duck Cracklings

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.

Whole Duck

1. Carving

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

2. Cut Up

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.

3. Crispy Skin

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.

4. Short on time?

Butterfly a whole duck for faster cooking on the grill or in the oven! Check out our methodin the video section below. Brick not required.

Duck Legs

1. Confit

Make your own confit by slowly cooking our duck legs in their own fat. Try it out in the crock pot or low and slow in the oven like we do in this recipe.

How To Cook Duck

How to Cook a Whole Duck

How to Cook Duck Legs

How to Prepare Roast Half Duck in the Air Fryer

How to Cook Roast Half Duck in the Oven

How to Prepare Fully Cooked Duck Leg Confit

How to Prepare a Fully Cooked Duck Breast

How to Prepare Sous Vide Duck Breast

How to Air Fry Fully Cooked Duck Wings

How to Deep Fry Fully Cooked Duck Wings

How to Cook a Ground Duck Burger

How to Cook Duck Bacon Wontons

How to Make Duck Fat Fries

How to Make Duck Cracklings

Learn how to use extra duck skin with this easy method for duck cracklings. Perfect for a snack or recipe topper.

How to Debone a Whole Duck

How to Carve a Whole Duck

How to Cook a Duck Breast

How to Grill a Duck Breast

Try our 'quack hack' for grilling duck breast with fewer flare-ups.

How to Deep Fry a Whole Duck

We show you step-by-step how to deep fry a whole duck using a turkey fryer. Deep frying a Maple Leaf Farms Duck will give it extra-crispy skin with moist meat.

Cooking Tips

Cook Like a Pro

Duck Culinary Tales

Quack Hacks

Duck Breast

Whole Duck

Duck Legs

How To Cook Duck

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