Expert tips banner

Expert Tips

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 created 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.

Farm to fork duck breast plate
Quick Tip: Render That Fat
By scoring a duck breast then searing it on the scored side, you can eliminate up to 70% of the fat, while also crisping up the skin nicely.
““In all of my years of cooking, I discovered that if you use only the finest ingredients, it will help make you a better chef! That is why as a WACS Global Master Chef, I exclusively use Maple Leaf Farms duck products! No other duck provides better quality, flavor, consistency or guest satisfaction!””
Dale Miller | Master Chef & Maple Leaf Board Member
Dale miller chef
“My favorite part of the duck would be the legs. The richness and tenderness of the meat lends itself to be prepared in countless ways.””
Executive Chef Jacques Wilson | CEC, AAC, CDM, Certified American Culinary Federation Chef
Chef jaques wilson

Duck Breast

Always place duck breast in a cool pan, then turn the heat on 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 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.

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 here.

Whole Duck

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 here.

To cut up a raw duck, we recommend starting with the legs then cutting off the breast. Follow along here 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.

Butterfly a whole duck for faster cooking on the grill or in the oven! Check out our method here. Brick not required.

Duck Legs

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.

Scoring Duck Breast
Grilling Duck Breast
Carving Whole Duck
Cutting Up Whole Duck
Butterfly a Whole Duck
Cracklings

MORE WAYS TO LEARN

Cooking duck instructional videos highlight

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 duck holiday meal or simple family meal!

Maple leaf farms boneless duck breast home banner

QUICK FAQS

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.