As winter graces Bangladeshi landscapes, the culinary tapestry unfolds with the seasonal bounty of duck recipes. A tradition deeply rooted, the demand for duck meat peaks during this time, aligning with increased production. 

Beyond the practical, there is a culinary secret – the meat quality reaches its zenith in winter. So, while chicken and beef are the most popular in other seasons, in winter, duck is the most hyped.

Health Benefits of Duck Meat

High Protein Content

Duck meat boasts a high protein content, crucial for muscle development and repair. Incorporating it into winter meals ensures fueling the body with the building blocks it needs.

Rich in Iron

Iron plays a vital role in oxygen transport within the body. Duck meat is rich in iron. It becomes a valuable addition, especially during the winter when our bodies crave increased energy levels.

Abundant in Zinc

Zinc is an excellent mineral to support the immune system. By indulging in duck dishes, you are not only treating your taste buds but also giving your immune system a boost.

Read more: Popular Winter Breakfasts in Bangladesh

7 Tasty Duck Recipes to Try at Home

Kerala Duck Curry 

Ingredients

2 tablespoons coconut oil, 6 garlic cloves (crushed), 1 ½ inch fresh ginger (crushed), 4 green chillies (slit), 3 large onions (sliced), 2 sprigs of curry leaves, 1/2 teaspoon turmeric powder, 2 tablespoon coriander powder, 2 tablespoon garam masala, 1 teaspoon red chilli powder, 1 tablespoon chicken masala, 1 kg duck (cut into medium-sized pieces), 1 tablespoon lightly crushed black pepper, 1/2 cup thick coconut milk (coconut cream), water, and salt to taste.

Instructions

First, heat oil in a big frying pan over medium heat. Sauté garlic, ginger, and green chillies for a delightful minute. Then add onions and a sprig of curry leaves, sautéing for 3-4 minutes. After that add turmeric powder, coriander powder, garam masala, red chilli powder, and chicken masala, stirring the spices for another minute. 

Next, add duck, fry for 3-4 minutes, then cover with water, add curry leaves, and season with salt. Cook covered for 45 minutes or use a pressure cooker for 4-5 whistles. Finish by stirring in thick coconut milk, and black pepper, and heating through. Relish the rich, spiced symphony of flavours!

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Honey & Soy Duck Salad

Ingredients

2 duck breasts (skin on), 100g bag salad, 250g cherry tomato (halved), a bunch of spring onion (sliced diagonally), 

For dressing: 1 garlic clove (grated), 1 teaspoon fresh grated root ginger, 2 tablespoons soy sauce, and 3 tablespoons honey.

Instructions

First, preheat the oven to 180°C. Score the duck breast skin and season generously. In a hot non-stick frying pan, sear the duck, skin-side down, for 4 minutes until crisp. Flip and brown the underside, then transfer to a baking tray. 

Then, combine the dressing ingredients. Spoon the majority over the duck, reserving 2 tablespoons. Roast for 10 minutes for a pink finish. Rest for 4 minutes, then slice into strips. Toss the salad, tomatoes, spring onions, and duck slices, and drizzle with the remaining dressing. A succulent delight awaits!

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Duck Biryani 

Ingredients

4 duck legs, 3 cups duck stock, 2 tablespoons duck fat, 1⁄2 cup tikka masala curry paste, 2 onions (sliced), 300g basmati rice (rinsed under cold water), 1⁄3 cup sultanas, 2 tablespoons flaked almonds (toasted), and 1⁄2 cup fresh coriander leaves.

Instructions

First, in a saucepan, melt the duck fat over medium heat, adding and browning the roast duck legs. Set aside. Then add onions and curry paste, stirring for 5 minutes until the onions are soft and the curry paste releases its fragrance. 

Next, add rice, and sultanas. After that add the duck legs to the pan, pour in the stock, cover, and bring to a boil. Simmer on low for 10 minutes until the rice is tender. Stand for 5 minutes, then serve, garnished with almonds and coriander. Enjoy this flavourful creation!

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Crisp Roast Duck

Ingredients

2 kg duck, 2 cups boiling-hot water, 1 tablespoon kosher salt, and 1 teaspoon black pepper.

Instructions

First, preheat the oven to 425°F with the rack in the middle. Trim wing tips if needed, remove giblets and excess fat, then rinse the duck inside and out. Prick the skin with a fork, fold the neck skin under the body, and place the duck breast-side up on a rack in a roasting pan. 

Then, pour boiling water over the duck to tighten the skin. After cooling, pat the duck dry, reserving the water in the pan. Rub the duck inside and out with kosher salt and pepper. Roast breast-side up for 45 minutes, then turn and roast for another 45 minutes. 

After that, turn again for the final 45 minutes until the skin is brown and crisp. Let it rest for 15 minutes before carving, reserving pan juices for later use. Indulge in the succulent result of this 2¼-hour roast.

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Garlic Duck

Ingredients

1 whole duck (cut into small pieces), 10 cloves of garlic, ½ teaspoon garlic paste, 1 tablespoon ginger paste, ½ cup onion slice, ½ teaspoon cumin powder, 2 teaspoons red chilli powder, 1 teaspoon turmeric powder, 2 bay leaves, ½ tsp garam masala powder, ½ cup oil, and salt to taste.

Instructions

First, prepare the duck by cutting and washing it, keeping the skin intact. In a bowl, combine the duck with all ingredients except sliced onions, garlic cloves, and oil. Set aside. Then, heat oil in a pan, add bay leaves and let them crackle. Fry sliced onions until golden brown. 

Next, introduce the marinated duck, stir-frying on high heat for 3 minutes. Pour water, cover with a lid, and cook until the meat is tender. After that add garlic cloves and simmer on low heat for 5 minutes. Once the gravy reaches a medium-thick consistency, remove the pan. Serve this flavourful dish with rice, pulao, or roti.

Read more: 15 Tips to Make the Most of Buffet Dining

Duck Fried Rice 

Ingredients

3 tablespoons duck fat, 3 scallions (chopped, white and green parts separate), 3 cloves garlic (chopped), 1 to 3 small hot chillies (chopped), 1/2 pound shredded duck meat, 3 cups rice (cooked, cooled, jasmine if possible), 2 carrots (peeled and diced small), 1 cup peas, 2 eggs (lightly beaten), 2 tablespoons soy sauce, and 1 tablespoon sesame oil.

Instructions

First, in a large frying pan, heat duck fat until smoking. Quickly add garlic, chillies, and the white part of scallions, stir-frying for about 30 seconds. Then add duck meat, rice, carrots, and peas, stir-frying for 2 minutes. 

Next, push the mixture to one side, pour in the beaten egg, swirl until it sets, and then integrate it into the rice. Allow the stir fry to sit untouched for 1 minute, fostering a golden brown crispiness. Now, pour soy sauce around the edges, mix well, and turn off the heat. Finish by drizzling sesame oil, delivering a delectable and textured duck stir fry.

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Duck Grill

Ingredients

1 young duck, 1 small orange, 1 small lemon, and kosher salt.

Instructions

First, remove the neck and giblets from the duck and reserve them for potential future use in stock or gravy. Delicately pierce the skin over the fattiest parts, around 10 times, avoiding the meat. Then, boil the duck in salted water for 4-5 minutes on each side. 

Meanwhile, heat the grill for high, two-zone cooking, with coals on one side and a water-filled foil pan on the other. After boiling, pat the duck dry, insert halved orange and lemon into the cavity, secure legs with twine, and generously salt. 

Now, grill at 450-475°F, breast side up, over the water pan for 120-135 minutes, replenishing coals as needed. Finally, you will achieve a perfectly crisp skin, ensuring a succulent and delicious roast duck.

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Bottom Lines

Amid winter, Bangladeshi kitchens find warmth and joy in the preparation and indulgence of these delectable duck recipes. Each dish narrates a tale of seasonal celebration through the artistry of culinary craftsmanship. 

In the chill of winter, these recipes become more than just meals—they are a testament to the spirit of the vibrant stories told through the blend of ingredients and traditions in every bite.

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