18 Creative Leftover Duck Recipes Delicious

Got leftover duck from last night's feast? Don't let those rich, flavorful bites go to waste! Whether you're craving quick weeknight dinners, cozy comfort food, or something unexpectedly delicious, we've rounded up 18 creative ways to transform your leftover duck into mouthwatering meals. From crispy tacos to hearty soups, these recipes will make you glad you saved every last bite. Let's get cooking!

Duck Fried Rice with Vegetables

This rich and savory duck fried rice is a fantastic way to turn leftover roast duck into a quick, satisfying meal—packed with colorful veggies and just the right amount of smoky depth.

Ingredients:

• 2 cups cooked jasmine rice (day-old preferred)
• 1 cup shredded cooked duck meat
• 2 tbsp vegetable oil, divided
• 2 eggs, lightly beaten
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil
• 1/2 tsp freshly ground black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp oil to the wok. Stir-fry carrots for 2 minutes until slightly softened, then add the white parts of the green onions and peas. Cook 1 minute more.
3. Crumble in the duck meat and rice, breaking up clumps with a spatula. Stir-fry for 3 minutes until heated through.
4. Add soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything together. Fold in scrambled eggs and green onion tops. Cook 1 final minute.

The duck adds a luxurious richness to this fried rice, while the sesame oil and oyster sauce create layers of umami that’ll have everyone asking for seconds.

Tip: For extra crispy rice, press it into the hot wok in a thin layer and let it sit undisturbed for 30 seconds before stirring.

Spicy Duck Tacos with Avocado Salsa

These tacos pack a punch with tender, crispy-skinned duck and a cooling avocado salsa—perfect for when you want dinner to feel a little fancy without the fuss.

Ingredients:

• 2 duck breasts (about 1 lb total)
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil
• 8 small corn tortillas, warmed
• 1 ripe avocado, diced
• 1/2 cup diced cherry tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Pat duck breasts dry and score the skin in a crosshatch pattern. Rub evenly with 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne.
2. Heat 1 tbsp olive oil in a skillet over medium-low. Place duck skin-side down and cook for 8–10 minutes until fat renders and skin is crispy. Flip and cook 3–4 minutes for medium-rare. Rest 5 minutes, then slice thinly.
3. While duck cooks, mix avocado, cherry tomatoes, red onion, cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl to make the salsa.
4. Fill warm tortillas with duck slices and top generously with avocado salsa.

The magic here? Crispy-spiced duck against the creamy salsa—it’s a texture dream.

Tip: For extra-crispy skin, start with a cold skillet and let the duck render slowly.

Duck and Wild Mushroom Risotto

This rich, earthy risotto combines tender duck and wild mushrooms for a restaurant-worthy dish that’s surprisingly doable at home.

Ingredients:

• 2 duck legs (about 1 lb total), skin scored
• 1 tbsp olive oil
• 1 cup mixed wild mushrooms (like chanterelles or shiitakes), sliced
• 1 small shallot, minced
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 4 cups chicken stock, warmed
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat olive oil in an ovenproof skillet over medium. Place duck legs skin-side down; cook 5 minutes until golden. Flip, transfer skillet to oven, and roast 25 minutes until tender. Shred meat, discarding bones.
2. In a Dutch oven, sauté mushrooms and shallot over medium heat 3 minutes until softened. Add Arborio rice; toast 1 minute. Pour in white wine, stirring until absorbed.
3. Add warm chicken stock 1/2 cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total). Rice should be creamy but al dente.
4. Stir in shredded duck, butter, Parmesan, thyme, salt, and black pepper. Cook 2 minutes to meld flavors.

The duck’s crispy skin and the mushrooms’ umami depth make this risotto luxe without fuss. Tip: For extra silkiness, stir in a splash of stock just before serving.

Duck Confit Salad with Citrus Vinaigrette

This elegant yet approachable salad combines tender duck confit with bright, zesty flavors for a restaurant-worthy dish you can make at home.

Ingredients:

• 2 duck confit legs (about 6 oz each)
• 5 oz mixed baby greens (about 5 cups)
• 1/4 cup thinly sliced red onion
• 1/3 cup toasted pecans, roughly chopped
• 1/2 cup fresh orange segments (from 1 medium orange)
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place duck confit legs skin-side up on a baking sheet and roast for 15 minutes until skin is crispy. Let cool slightly, then shred meat into bite-sized pieces.
2. In a large bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, kosher salt, and black pepper.
3. Add baby greens, red onion, and orange segments to the bowl with dressing. Toss gently to coat.
4. Divide salad among plates, top with shredded duck confit and toasted pecans.

The magic here is in the contrast: rich, savory duck against the lively citrus dressing and crunchy pecans. It’s fancy enough for date night but simple enough for weeknights!

Tip: Save the rendered duck fat from the baking sheet – it’s incredible for roasting potatoes.

Duck and Sweet Potato Hash

This hearty hash brings together rich duck and caramelized sweet potatoes for a breakfast (or dinner!) that’s packed with savory-sweet flavor.

Ingredients:

• 2 cups diced sweet potatoes (½-inch cubes)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup shredded cooked duck (or leftover roasted duck)
• ½ cup diced yellow onion
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 large eggs (optional, for serving)

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and lightly browned.
2. Add onion and cook for 3–4 minutes until softened. Stir in duck, smoked paprika, garlic powder, salt, and black pepper. Cook for another 5 minutes, breaking up any clumps, until everything is crispy and heated through.
3. Remove from heat and sprinkle with parsley. For a complete meal, fry eggs sunny-side-up and serve on top.

The duck’s richness balances the natural sweetness of the potatoes, while smoked paprika adds a subtle smoky depth—no fancy techniques required!

Tip: For extra crispiness, press the hash down lightly with a spatula during the last few minutes of cooking.

Duck Pho with Fresh Herbs

This rich, aromatic duck pho brings a luxurious twist to the classic Vietnamese noodle soup, with tender meat and a fragrant broth that’s perfect for cozy nights in.

Ingredients

• 1 whole duck (about 4–5 lbs), cut into 8 pieces
• 8 cups water
• 1 large yellow onion, halved
• 1 (3-inch) piece ginger, sliced
• 3 star anise pods
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 8 oz dried rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 1 lime, cut into wedges

Instructions

1. In a large pot, add duck pieces and cover with 8 cups water. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top.
2. Add onion, ginger, star anise, and cinnamon stick. Simmer uncovered for 1.5 hours, until the duck is tender.
3. Remove duck pieces and strain the broth. Return broth to the pot and stir in 2 tbsp fish sauce, 1 tbsp sugar, and 1 tsp salt. Keep warm.
4. Shred duck meat, discarding bones and skin. Cook rice noodles according to package directions, then divide among bowls.
5. Top noodles with shredded duck, bean sprouts, Thai basil, cilantro, and green onions. Ladle hot broth over the top and serve with lime wedges.

The star anise and cinnamon infuse the broth with warmth, while the fresh herbs add a bright contrast to the rich duck—no two bites are the same!

Tip: For extra depth, char the onion and ginger in a dry skillet before adding them to the broth.

Duck and Spinach Stuffed Pasta Shells

These rich, savory stuffed shells are a showstopper—tender pasta filled with succulent duck and earthy spinach, all smothered in a creamy cheese sauce.

Ingredients:

• 12 jumbo pasta shells
• 1 cup cooked duck meat, shredded
• 1 cup fresh spinach, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. In a bowl, mix shredded duck, spinach, ricotta, Parmesan, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Stuff each shell with the duck mixture and arrange in a greased baking dish.
4. Drizzle shells with heavy cream and sprinkle mozzarella evenly on top.
5. Bake for 20–25 minutes until cheese is bubbly and golden.

The duck adds a luxurious depth to this cozy pasta dish, while the spinach keeps it fresh and balanced—perfect for impressing guests without fuss.

Tip: For extra crispiness, broil for the last 2 minutes (watch closely!).

Duck Shepherd’s Pie with Mashed Potatoes

This rich, savory twist on classic shepherd’s pie swaps ground beef for tender duck, topped with creamy mashed potatoes for the ultimate comfort food upgrade.

Ingredients

• 2 lbs duck breast, skin removed and diced
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken stock
• 1 tbsp Worcestershire sauce
• 1/2 cup frozen peas
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1/2 tsp salt (for potatoes)

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add diced duck and cook until browned, 5–6 minutes. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Sauté onion, carrots, and celery until softened, 5 minutes. Stir in garlic, tomato paste, thyme, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute.
3. Return duck to the skillet. Add chicken stock and Worcestershire sauce; simmer 10 minutes until slightly thickened. Stir in peas, then transfer to a 9×13″ baking dish.
4. Meanwhile, boil potatoes in salted water until tender, 15 minutes. Drain, then mash with butter, milk, and 1/2 tsp salt until smooth. Spread over the duck mixture.
5. Bake 25 minutes until potatoes are golden and filling is bubbly. Let rest 5 minutes before serving.

The duck’s richness pairs perfectly with the smoky paprika and sweet peas, while the buttery mashed potatoes add a luxurious finish.

Tip: For extra-crispy potatoes, broil the pie for the last 2–3 minutes.

Duck and Goat Cheese Flatbread

This decadent flatbread combines rich duck, creamy goat cheese, and a drizzle of honey for a sweet-savory bite that feels fancy but comes together in a flash.

Ingredients:

• 1 pre-made flatbread or naan (about 10-inch diameter)
• 1/2 cup shredded cooked duck (or duck confit)
• 1/4 cup crumbled goat cheese
• 2 tbsp fig jam
• 1 tbsp olive oil
• 1/2 tsp fresh thyme leaves
• 1 tbsp honey
• Pinch of flaky sea salt
• Fresh arugula, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Brush the flatbread evenly with 1 tbsp olive oil.
2. Spread 2 tbsp fig jam over the flatbread, leaving a small border around the edges. Sprinkle shredded duck and 1/4 cup crumbled goat cheese evenly on top.
3. Bake for 12–15 minutes until the edges are crisp and the cheese softens.
4. Remove from oven and drizzle with 1 tbsp honey. Sprinkle with 1/2 tsp fresh thyme leaves and a pinch of flaky sea salt. Top with arugula if desired.

The contrast of the crispy flatbread, tender duck, and tangy goat cheese makes this feel like a restaurant dish—but it’s ready before takeout would arrive!

Tip: For extra richness, warm the duck in a skillet with a splash of its rendered fat before adding it to the flatbread.

Duck and Lentil Soup with Rosemary

This rich, earthy soup combines tender duck with hearty lentils and fragrant rosemary—a cozy bowl that feels like a hug on chilly nights.

Ingredients:

• 2 duck legs (about 1 lb total)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 cup dried green lentils, rinsed
• 6 cups chicken stock
• 1 tbsp red wine vinegar

Instructions:

1. Heat olive oil in a large pot over medium-high. Sear duck legs, skin-side down, for 5 minutes until golden. Flip and cook 3 minutes more, then transfer to a plate.
2. In the same pot, sauté onion, carrots, celery, garlic, salt, and pepper for 5 minutes until softened. Stir in rosemary and cook 1 minute until fragrant.
3. Add lentils and chicken stock, scraping up any browned bits. Return duck legs to the pot, bring to a boil, then reduce heat to low. Simmer covered for 45 minutes, stirring occasionally.
4. Remove duck legs, shred meat (discarding bones and skin), and stir back into the soup. Finish with red wine vinegar and adjust seasoning if needed.

The duck’s richness balances beautifully with the lentils’ earthiness, while the rosemary and vinegar add just the right bright, herbal punch.

Tip: For extra depth, refrigerate the soup overnight—the flavors meld even better the next day!

Duck and Pear Pizza with Balsamic Glaze

This gourmet twist on pizza combines rich duck, sweet pears, and tangy balsamic for a showstopping meal that’s easier than it looks.

Ingredients:

• 1 pre-made pizza dough (12-inch)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled goat cheese
• 1 ripe but firm pear, thinly sliced
• 1 cup shredded cooked duck meat (or rotisserie chicken as a swap)
• 1/4 cup arugula
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a baking sheet.
2. Brush dough evenly with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Layer mozzarella cheese, duck, pear slices, and goat cheese. Drizzle with remaining 1 tbsp olive oil.
4. Bake for 15–18 minutes until crust is golden and cheese bubbles.
5. Top with arugula, drizzle with balsamic glaze, and sprinkle with fresh thyme before serving.

The contrast of juicy pears, savory duck, and peppery arugula makes every bite a little adventure—plus, that balsamic glaze ties it all together like a fancy restaurant dish.

Tip: For extra crispiness, pre-bake the dough for 5 minutes before adding toppings.

Duck and Kale Stir-Fry with Ginger

This vibrant stir-fry balances rich duck with earthy kale and a punchy ginger sauce—quick enough for weeknights but fancy enough to impress.

Ingredients:

• 2 boneless duck breasts, skin-on (about 6 oz each), thinly sliced
• 4 cups chopped kale, stems removed
• 2 tbsp vegetable oil, divided
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• ¼ tsp red pepper flakes
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Cook the duck: Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add duck slices in a single layer and cook 3–4 minutes per side until crispy and browned. Transfer to a plate.
2. Sauté aromatics: Add remaining 1 tbsp oil to the skillet. Stir in ginger and garlic, cooking 30 seconds until fragrant. Add kale and toss 2 minutes until slightly wilted.
3. Finish the sauce: Pour in soy sauce, honey, rice vinegar, and red pepper flakes. Stir to combine, then return duck to the skillet. Toss everything together 1 minute until glazed.
4. Serve: Garnish with sesame seeds and enjoy immediately.

The magic here? Crispy duck skin mingling with that sweet-spicy glaze—it’s a texture lover’s dream.

Tip: For extra tender kale, massage the leaves with a pinch of salt before chopping.

Duck and Cranberry Panini

This rich, savory-sweet panini pairs tender duck with tangy cranberry sauce for a gourmet twist on a pressed sandwich—perfect for using up holiday leftovers or treating yourself to something special.

Ingredients:

• 2 cups shredded cooked duck meat (skin removed)
• 1/3 cup whole-berry cranberry sauce
• 1 tbsp Dijon mustard
• 4 slices sourdough bread
• 1/2 cup shredded Gruyère cheese
• 2 tbsp softened butter
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, mix the shredded duck, cranberry sauce, Dijon mustard, salt, and black pepper until combined.
2. Heat a panini press or skillet over medium heat. Butter one side of each sourdough slice.
3. Layer the duck mixture and Gruyère cheese between the unbuttered sides of the bread, then close the sandwiches with the buttered sides facing out.
4. Press in a panini maker for 4–5 minutes until golden and crispy, or cook in a skillet for 3 minutes per side, weighing the sandwiches down with a heavy pan.

The melty Gruyère and sticky cranberry glaze create a luxurious bite, while the crispy sourdough holds everything together without getting soggy.

Tip: For extra depth, stir 1/2 tsp chopped rosemary into the duck mixture.

Duck and Butternut Squash Curry

This rich, aromatic curry balances tender duck with sweet butternut squash in a creamy coconut sauce—perfect for a cozy night in.

Ingredients:

• 1 lb boneless duck breast, skin-on, sliced into strips
• 2 cups cubed butternut squash (1/2-inch pieces)
• 1 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 cup chopped cilantro (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add duck breast, skin-side down, and cook for 5 minutes until crisp. Flip and cook 2 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, and 2 tbsp red curry paste; cook 1 minute until fragrant.
3. Pour in coconut milk, stirring to scrape up browned bits. Add butternut squash, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Simmer uncovered for 15 minutes, stirring occasionally, until squash is tender.
4. Return duck to the skillet and simmer 2 minutes to warm through. Garnish with cilantro and serve with lime wedges.

The crispy duck skin melts into the velvety sauce, adding a luxurious depth to every bite.

Tip: For extra heat, stir in a sliced Thai chili with the curry paste.

Duck and Quinoa Stuffed Peppers

These stuffed peppers are a gourmet twist on a classic, with rich duck and nutty quinoa making every bite irresistible.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 lb ground duck
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them in a baking dish.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic, smoked paprika, thyme, salt, and black pepper, and cook for 1 minute until fragrant.
3. Add the ground duck, breaking it up with a spoon, and cook for 6–8 minutes until browned. Stir in the cooked quinoa and parsley, then remove from heat.
4. Divide the duck-quinoa mixture evenly among the peppers, packing it gently. Top each with crumbled feta.
5. Bake for 25–30 minutes until the peppers are tender and the filling is heated through. Let cool for 5 minutes before serving.

The tender duck and earthy quinoa create a luxurious texture, while the feta adds a salty tang that balances the richness perfectly.

Tip: For extra crispiness, broil the stuffed peppers for the last 2 minutes to lightly brown the cheese.

Duck and Caramelized Onion Tart

This rich, savory tart combines tender duck with sweet caramelized onions in a buttery crust—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 duck breasts (about 6 oz each), skin scored
• 1 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tbsp unsalted butter
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled goat cheese
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 15 minutes until lightly golden, then set aside.
2. Heat olive oil in a skillet over medium. Place duck breasts skin-side down; cook for 6–8 minutes until crispy. Flip and cook 3 more minutes. Transfer to a plate, then slice thinly.
3. In the same skillet, melt butter over medium-low. Add onions, brown sugar, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 20 minutes, stirring often, until deeply golden.
4. Spread caramelized onions over the pre-baked crust. Arrange duck slices on top, then sprinkle with goat cheese and thyme. Bake at 400°F for 10 minutes until cheese softens.

The contrast of crispy duck skin, silky onions, and tangy goat cheese makes every bite irresistible. Serve warm with a simple green salad.

Tip: For extra flakiness, chill the puff pastry for 10 minutes before baking.

Duck and Apple Slaw with Honey Mustard Dressing

This elegant yet easy slaw balances rich duck with crisp apples and a tangy-sweet dressing—perfect for a light lunch or a standout side.

Ingredients:

• 2 cups shredded cooked duck breast (skin-on for extra flavor)
• 2 cups thinly sliced green cabbage
• 1 large Honeycrisp apple, julienned
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped toasted pecans
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp extra-virgin olive oil

Instructions:

1. In a large bowl, whisk together apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in olive oil while whisking until emulsified.
2. Add shredded duck, green cabbage, apple, and red onion to the bowl. Toss gently to coat everything evenly.
3. Let sit for 10 minutes to soften the cabbage slightly, then fold in toasted pecans just before serving.

The magic here? The duck’s richness plays off the juicy apples, while the pecans add a buttery crunch—no boring slaw vibes!

Tip: For extra texture, crisp the duck skin separately and sprinkle it over the top like croutons.

Duck and Black Bean Enchiladas

These rich, smoky enchiladas are a delicious twist on the classic, with tender duck and earthy black beans wrapped in warm tortillas.

Ingredients:

• 2 cups shredded cooked duck meat
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 (6-inch) corn tortillas
• 2 cups red enchilada sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced red onion and cook until softened, about 3 minutes.
2. Stir in shredded duck, black beans, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 2 minutes, then remove from heat and mix in 1/2 cup chopped cilantro.
3. Warm tortillas briefly to soften. Fill each with the duck mixture and a sprinkle of Monterey Jack cheese, then roll tightly.
4. Spread 1/2 cup enchilada sauce in a baking dish. Arrange rolled enchiladas seam-side down, then pour remaining sauce over the top. Sprinkle with remaining cheese.
5. Bake for 20 minutes until bubbly and lightly browned. Let rest 5 minutes before serving.

The duck adds a luxurious depth to these enchiladas, while the smoked paprika ties everything together with a subtle smokiness.

Tip: For extra richness, drizzle with crema and top with avocado slices.

Conclusion

With these 18 creative leftover duck recipes, you’ll never waste a bite! From hearty soups to crispy tacos, there’s something for every taste. We hope you find a new favorite—give them a try and let us know which one you love most in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious ideas too. Happy cooking!