New Thai Red Duck Curry!
Our latest heat & eat offering! Slow cooked duck in a classic Thai Red Curry sauce. Ready in 15 minutes.
Ducking Good Recipes.
Simple to prepare, delicious to enjoy. A feast made easy (with barely any effort).
Heat and eat for indulgence at home.
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The Space to Make It Happen
A fully equipped venue for your next event, or shoot. Duck in for culinary events, corporate sessions, or content creation.
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.
There’s so much more to discover.
We’re constantly stirring the pot. Stay updated on all things duck by following us on social.
Duck on pizza? Trust us - it works 🔥
Our Duck à l’Orange adds a rich, citrusy twist to your next homemade pizza. Paired with melty cheese and a crispy base, it’s an easy way to elevate a weeknight classic ✨
Want to try it for yourself? Find them in the poultry and ready to eat meal section at your local @woolworths_au
Our premium duck legs bring bold flavour to this Green Curry of Duck recipe by Chef Adam D’Sylva — fragrant, vibrant, and packed with heat. 🦆🌶️
Simmered in a rich green curry sauce with Thai eggplant, basil, and bamboo shoots, it’s a flavour-forward winter warmer perfect for chefs and venues wanting to serve something unexpected.
🍽️ Explore more chef-driven duck recipes on our website.
🍯 Honey Soy Glazed Duck with Spring Onion Sauce 🦆
As seen on @everydaygourmettv with @justineschofield — this dish is packed with punchy flavour and perfect for an elevated weeknight dinner.
Golden, crispy duck breast glazed in a sweet, savoury sauce and topped with a warm spring onion, ginger and garlic relish. Yes, please.
🛒 Ingredients
• 2 Luv-a-Duck fresh duck breasts
• Spring onions, ginger, garlic
• Soy, honey, Shaoxing wine, white vinegar, sesame oil
• Cornflour, salt
• Steamed jasmine rice, to serve
👩🍳 Method
Bring duck to room temp. Preheat oven to 190°C.
Mix spring onions, ginger, garlic & salt in a bowl.
In another bowl, combine glaze: soy, honey, Shaoxing wine, vinegar & sesame oil.
Score duck skin, season with salt. Place skin-side down in a cold pan, then slowly bring to medium heat to render fat & crisp the skin (5–8 mins).
Flip, drain fat, and pour 1 Tbsp hot duck fat over spring onion mix to wilt. Set aside.
Roast duck in oven for 6–8 mins, then rest for 10 mins.
Pour glaze into the pan, bring to boil, then whisk in cornflour slurry to thicken.
Slice duck, serve over rice, spoon over glaze, and top with spring onion relish.
✨ Crispy, glossy, saucy — this one’s a keeper. Find the full recipe on our website!
#LuvADuck #JustineSchofield #EverydayGourmet #HoneySoyDuck #DuckBreast #DinnerInspo #WeeknightGourmet #AustralianDuck
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.
