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Cook once, eat all week: Roasted duck recipe turns into soup and salad leftovers

Duck is one of the most underused and underrated meats on the market today. Either it’s hard to find, too expensive or there aren’t enough recipes floating around, and most home cooks I know shy away from this tender, bold-flavored poultry. Well, I’m here to bring the duck dinner back! And I’m doing it in a big, absolutely delicious kind of way.

Not only am I sharing a recipe for the world’s best roast duck, but I’m also sharing two other recipes you can whip up with the sultry leftovers. From a slurp-worthy soup to a crispy salad, you now have no reason to skip that duck breast on your next grocery visit.

1. Roast duck with herb-infused compound butter recipe

Roast duck with herb infused compound butter

Serves 4-6


For the compound butter
  • 1 stick unsalted butter, softened
  • 2 tablespoons chopped cilantro leaves
  • 1 tablespoon poultry seasoning
  • 3 tablespoons chopped walnuts

For the duck

  • 1 (5 pound) whole duckling
  • 2 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 2 teaspoons Italian seasoning
  • 1 small onion
  • 1 lemon, sliced in half


  1. To make the compound butter, mix together the softened butter, cilantro, poultry seasoning and walnuts. Place the butter onto one side of a sheet of parchment paper. Like you would to make a jelly roll, roll the butter so it forms a log. Cover with the remaining parchment paper, and chill the butter for about 1 hour.
  2. Preheat the oven to 375 degrees F. Grease a broiler pan and roasting rack with nonstick cooking spray.
  3. Pat the duck with towels to dry it, and then liberally add the salt, pepper and Italian seasoning on both sides. Stuff the onion and lemon into the cavity of the duck. Slice off a piece of the compound butter, and stick it into the cavity as well.
  4. Cut off another pat of butter, and spread it over the top of the duck.
  5. Bake for about 1 hour. After baking, use a turkey baster to baste the duck breast. Place another pat of butter on the top of the duck, and bake for another 45 minutes. Baste again, every 15 minutes, and then add another pat of butter to the top of the bird. Bake for another 10 minutes.
  6. Let the roast duck rest for about 10 minutes, and then slice it into pieces.

2. Duck noodle soup recipe

Duck and noodle soup

Serves 4


  • 1/2 pound rice noodles
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 small bell pepper, chopped
  • 3 cups low-sodium chicken broth
  • 2-1/2 cups water
  • 1 star anise
  • 3 chives, chopped
  • Salt and pepper
  • 2 cups sliced roasted duck breast
  • 2 cups broccoli rabe


  1. Fill a large mixing bowl with hot water. Add the rice noodles, and let them sit for about 15 minutes, until they soften.
  2. Meanwhile, in a Dutch oven over medium heat, add the olive oil. When the oil is hot, add the onion, carrots and bell pepper, and cook until softened, about 5 to 6 minutes. Add the chicken broth, water, star anise, chives, salt and pepper. Bring the mixture to a boil, and then cover. Mix in the duck, broccoli rabe and noodles. Reduce the heat to low, and let simmer for about 10 to 12 minutes.
  3. Remove the star anise, and serve warm.

3. Asian roasted duck salad recipe

 Asian roasted duck salad

Serves 4


For the dressing

  • 4 tablespoons soy sauce
  • 6 tablespoons honey
  • 2 garlic cloves, minced
  • 2 teaspoons grated ginger
  • 1 teaspoon lemon juice
  • Salt and pepper
For the salad
  • 12-16 slices roasted duck breast
  • 4 cups mixed greens
  • 1 cup sliced cherry tomatoes
  • 4 tablespoons wasabi peas
  • Shaved Parmesan cheese


  1. To make the dressing, whisk together the soy sauce, honey, garlic cloves, ginger, lemon juice, salt and pepper.
  2. In a large mixing bowl, toss the greens and tomatoes together. Separate the salad into 4 bowls, and garnish each with 3 to 4 slices of duck breast, 1 tablespoon of wasabi peas and shaved Parmesan.

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