Rich, aromatic, and full of festive flair, duck dishes bring an unmistakable touch of luxury to any celebration – making them perfect for this New Year’s Eve. Across Asia, duck features in some of the most
beloved culinary traditions, from crispy-skinned Chinese roasts to fragrant curries made with oranges and spicy, flavourful meats. Its tender, flavourful meat pairs beautifully with spices, herbs, and sweet-savoury glazes, creating dishes that feel both indulgent and comforting. This story explores four standout Asian recipes that hero duck in all its glory – each one ideal for entertaining guests as the year winds down.
Whether you’re planning a sit-down dinner or a small gathering, these recipes promise vibrant flavours, stunning presentation, and a dash of sophistication to ring in the New Year deliciously.
Here are 4 recipes that make duck the hero ingredient and are perfect for festive feasting:
Smokey Chilli Duck
INGREDIENTS:
• Roasted Duck Meat – 5-6pcs
• Red Capsicum – 15gms
• Yellow Capsicum – 15gms
• Onion – 15gms
• Oil
• Garlic – ½ teaspoon
• Smokey Sauce – 2 tablespoon
• Salt – as per taste
• Tomato Sauce – 1 tablespoon
• Butter – 1 teaspoon
• Spring Onion – for garnish
METHOD:
1. Heat oil in a wok and add chopped garlic; sauté until lightly golden.
2. Add diced onion, red capsicum, and yellow capsicum. Stir-fry on high flame for 1–2 minutes.
3. Add the roasted duck pieces and toss well with the vegetables.
4. Add tomato sauce, smoky sauce and salt. Mix thoroughly so the sauces coat the duck evenly.
5. Add a small dollop of butter for richness and continue tossing on high flame.
6. Once the sauce thickens and becomes glossy, turn off the flame.
7. Garnish with chopped spring onion and serve hot.
Butter Chilli Garlic Duck Meat Noodles
INGREDIENTS:
• Duck Meat (Shredded)
• Noodles – 200gms
• Oil
• Egg – 1 pc
• Garlic – ½ teaspoon
• Butter – 1 teaspoon
• Salt – as per taste
• Sugar – as per taste
• White Pepper – ½ teaspoon
• Chilli Flakes – ½ teaspoon
• Vinegar – 1 tablespoon
• Spring Onion – for garnish
• Fresh Red Chilli (Julienned) – for garnish
• Burnt Garlic (for garnish ) – ½ teaspoon
METHOD:
1. Boil the noodles, strain, and set aside.
2. Heat oil in a wok and scramble the egg lightly; keep it soft and remove.
3. In the same wok, add garlic and sauté until aromatic.
4. Add Amul butter and let it melt, releasing the buttery aroma.
5. Add shredded duck meat and toss well on high flame.
6. Add the boiled noodles, scrambled egg, salt, sugar, white pepper, ajinomoto, and chilli flakes. Toss thoroughly.
7. Add vinegar and continue stir-frying for a balanced, spicy–buttery finish.
8. Add burnt garlic and fresh red chilli juliennes; toss once more.
9. Garnish with spring onion and serve hot.
Chinese Braised Duck With Young Ginger
INGREDIENTS:
• Roasted Duck Meat – 5-6pcs
• Red Capsicum – 10gms
• Yellow Capsicum – 10gms
• Green Capsicum – 10gms
• Shredded Ginger – 15gms
• Oil
• Celery Leaves – 5gms
• Salt – as per taste
• Sugar – as per taste
• White Pepper – ½ teaspoon
• Tomato Sauce – 1 tablespoon
• Devils Sauce – ½ tablespoon
• Dark Soya Sauce – 1 teaspoon
• Light Soya Sauce – 1 teaspoon
• Hoisin Sauce – 1 teaspoon
• Wine – 1 tablespoon
• Vinegar – 1 tablespoon
• Spring Onion – for garnish
METHOD:
1. Heat oil in a wok and sauté chopped ginger until aromatic.
2. Add red, yellow, and green capsicum; stir-fry on high flame for 1–2 minutes.
3. Add the roasted duck pieces and toss well with the vegetables and ginger.
4. Add tomato sauce, devils sauce, dark soya sauce, light soya sauce, hoisin sauce, wine, vinegar, salt, sugar & white pepper.
5. Toss continuously to coat the duck evenly and allow the sauces to reduce to a rich, glossy texture.
6. Add celery leaves and stir briefly to release flavour.
7. Once the sauce clings to the duck and becomes thick, turn off the flame.
8. Garnish with chopped ginger and spring onion and serve hot.
Schezwan Orange Roasted Duck
INGREDIENTS:
• Roasted Duck Meat – 5-6 pcs
• Diced Green Capsicum – 10gms
• Diced Red Capsicum – 10gms
• Diced Yellow Capsicum – 10gms
• Oil
• Ginger – ½ teaspoon
• Garlic – ½ teaspoon
• Dry Chilli – ½ teaspoon
• Orange Squash – 2 tablespoon
• Tomato Sauce – 1 tablespoon
• Chilli Paste – ½ teaspoon
• Salt – as per taste
• Sugar – as per taste
• White Pepper – ½ teaspoon
• Vinegar – 1 tablespoon
• Potato Starch – 1 tablespoon
• Schezwan Pepper Powder – ½ teaspoon
• Orange Pulp – 2 pulps
METHOD:
1. Heat oil in a wok and add ginger, garlic, and dry chilli; sauté until aromatic.
2. Add the diced green, red, and yellow capsicum and stir-fry on high flame for a minute.
3. Add the roasted duck pieces and toss well with the vegetables.
4. Add orange squash, tomato sauce, chilli paste, salt, sugar, white pepper, and vinegar.
5. Toss continuously so the duck absorbs the sweet–spicy orange flavour.
6. Add a slurry of potato starch to thicken the sauce and coat the duck evenly.
7. Sprinkle schezwan pepper powder and toss once more for the signature numb–spicy kick.
8. Finish with orange pulp on top as garnish.
9. Serve hot.
