Luv-a-Duck – Australia’s Favourite Duck

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Simple to prepare, delicious to enjoy. A feast made easy (with barely any effort).

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Good duck takes patience and care. We’ve spent over 50 years perfecting it, bringing the finest duck from Victoria’s Wimmera region to tables across Australia—and beyond.

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Duck Diane, as seen on @everydaygourmettv 🍽️ @justineschofield cooked up this rich, restaurant-worthy dish using our premium fresh duck breast—and it’s as good as it looks. Find us in the poultry section of your local supermarket!

Here’s how to make it at home:
🛒 Ingredients
2 duck breasts
1 French shallot, finely sliced
1 garlic clove, finely chopped
1 tsp tomato paste
2 tbsp brandy
150ml chicken stock
1 tbsp Worcestershire sauce
150ml cream
4 sprigs parsley, finely chopped
Sea salt & freshly ground black pepper
Crispy fries, to serve

👩‍🍳 Method
Prep & Preheat
Take the duck breasts out of the fridge 30 minutes before cooking to bring them to room temperature. Preheat your oven to 190°C (fan-forced if you have it).

Render That Fat
Pat the duck skin dry, score it with a sharp knife, and season generously with salt. Place skin-side down in a cold, oven-safe pan — no oil needed. Slowly bring the heat up to medium, letting the fat render out and the skin crisp up (about 5–8 minutes).

Roast & Rest
Flip the duck breasts, drain off the fat (save it — it’s liquid gold for roast potatoes!), and transfer the pan to the oven. Roast for 8–10 minutes, then remove and rest the duck for 10 minutes.

Make That Saucy Magic
Discard most of the duck fat from the pan, keeping just a slick behind. Over medium heat, sauté the shallots and garlic until just golden. Stir in the tomato paste and cook briefly before deglazing the pan with brandy.

Simmer & Swirl
Add chicken stock and let it bubble away, reducing by about a third. Stir in Worcestershire sauce, then swirl through the cream. Let it thicken slightly, season to taste, and finish with chopped parsley.

Slice & Serve
Thickly slice the rested duck, arrange over crispy fries, and drizzle generously with that creamy, brandy-laced sauce.

✨ Find this and more recipes at luvaduck.com.au

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Open post by luvaduck with ID 18081656932857304
Duck Diane, as seen on @everydaygourmettv 🍽️ @justineschofield cooked up this rich, restaurant-worthy dish using our premium fresh duck breast—and it’s as good as it looks. Find us in the poultry section of your local supermarket! Here’s how to make it at home: 🛒 Ingredients 2 duck breasts 1 French shallot, finely sliced 1 garlic clove, finely chopped 1 tsp tomato paste 2 tbsp brandy 150ml chicken stock 1 tbsp Worcestershire sauce 150ml cream 4 sprigs parsley, finely chopped Sea salt & freshly ground black pepper Crispy fries, to serve 👩‍🍳 Method Prep & Preheat Take the duck breasts out of the fridge 30 minutes before cooking to bring them to room temperature. Preheat your oven to 190°C (fan-forced if you have it). Render That Fat Pat the duck skin dry, score it with a sharp knife, and season generously with salt. Place skin-side down in a cold, oven-safe pan — no oil needed. Slowly bring the heat up to medium, letting the fat render out and the skin crisp up (about 5–8 minutes). Roast & Rest Flip the duck breasts, drain off the fat (save it — it’s liquid gold for roast potatoes!), and transfer the pan to the oven. Roast for 8–10 minutes, then remove and rest the duck for 10 minutes. Make That Saucy Magic Discard most of the duck fat from the pan, keeping just a slick behind. Over medium heat, sauté the shallots and garlic until just golden. Stir in the tomato paste and cook briefly before deglazing the pan with brandy. Simmer & Swirl Add chicken stock and let it bubble away, reducing by about a third. Stir in Worcestershire sauce, then swirl through the cream. Let it thicken slightly, season to taste, and finish with chopped parsley. Slice & Serve Thickly slice the rested duck, arrange over crispy fries, and drizzle generously with that creamy, brandy-laced sauce. ✨ Find this and more recipes at luvaduck.com.au

Our premium duck legs are the hero in this rustic Duck Cacciatore by @chefadamdsylva — rich, hearty, and packed with flavour. 🦆🍅

Slow-cooked with tomato, olives, garlic, and herbs, it’s a bold twist on a classic Italian dish — perfect for chefs and venues looking to warm up their winter menu.

🍽️ Explore more chef-driven duck recipes on our website.

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Open post by luvaduck with ID 18016170896769440
Our premium duck legs are the hero in this rustic Duck Cacciatore by @chefadamdsylva — rich, hearty, and packed with flavour. 🦆🍅 Slow-cooked with tomato, olives, garlic, and herbs, it’s a bold twist on a classic Italian dish — perfect for chefs and venues looking to warm up their winter menu. 🍽️ Explore more chef-driven duck recipes on our website.

Golden, crispy, and so easy 🧑‍🍳

Our Confit Duck Legs come pre-cooked and full of flavour — just pop them in the oven to crisp and you’ve got a restaurant-quality dinner at home. No stress, all the wow.

Find them in the poultry and ready to eat meal section at your local @Woolworths @Coles

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Open post by luvaduck with ID 18080342974917527
Golden, crispy, and so easy 🧑‍🍳 Our Confit Duck Legs come pre-cooked and full of flavour — just pop them in the oven to crisp and you’ve got a restaurant-quality dinner at home. No stress, all the wow. Find them in the poultry and ready to eat meal section at your local @Woolworths @Coles

🛒 On special this week at IGA — Duck legs with a leg-endary taste and flavour!

Choose from five delicious flavours to suit every craving:
✨ Roasted
✨ Peking
✨ Honey Soy
✨ À L’Orange
✨ Confit

All ready in just 15 minutes — simply heat & eat for an effortless gourmet meal at home.

Don’t miss out — stock up while they’re on special!

#LuvADuck #ProudlyAustralian #HeatAndEat #EasyMeals

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Open post by luvaduck with ID 18475663369078328
🛒 On special this week at IGA — Duck legs with a leg-endary taste and flavour! Choose from five delicious flavours to suit every craving: ✨ Roasted ✨ Peking ✨ Honey Soy ✨ À L’Orange ✨ Confit All ready in just 15 minutes — simply heat & eat for an effortless gourmet meal at home. Don’t miss out — stock up while they’re on special! #LuvADuck #ProudlyAustralian #HeatAndEat #EasyMeals

Our premium duck legs take centre stage in this Coconut-Braised Duck Legs with Pumpkin recipe by @chefadamdsylva — creamy, comforting, and full of flavour. 🦆🥥

Slow-cooked in spiced coconut cream and paired with roasted pumpkin, it brings a rich Southeast Asian twist to winter menus. A hearty, fragrant dish that’s ideal for chefs and venues looking to serve something unexpected and unforgettable.

📄 Find the full food service recipe and more recipes on our website.

#LuvADuck #FoodService #ChefInspired #DuckLegs #HospitalityChef #DuckRecipes #WinterMenu

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Open post by luvaduck with ID 18067040471127107
Our premium duck legs take centre stage in this Coconut-Braised Duck Legs with Pumpkin recipe by @chefadamdsylva — creamy, comforting, and full of flavour. 🦆🥥 Slow-cooked in spiced coconut cream and paired with roasted pumpkin, it brings a rich Southeast Asian twist to winter menus. A hearty, fragrant dish that’s ideal for chefs and venues looking to serve something unexpected and unforgettable. 📄 Find the full food service recipe and more recipes on our website. #LuvADuck #FoodService #ChefInspired #DuckLegs #HospitalityChef #DuckRecipes #WinterMenu