Jagaul.com Lifestyle Fashion 3 Exciting Duck Recipes To Try This Winter

3 Exciting Duck Recipes To Try This Winter

Hangzhou Style Duck from Chef Ram Bahadhur Budhathoki, Head Chef, Chowman

From duck spring roll to aromatic Hangzhou Style Duck, these recipes showcase the bird’s exquisite profile.

Duck is a delicacy, rich in succulent flavors, it’s known to bring finesse to a dinner table. Renowned for its distinctive taste and tender texture, duck presents a versatile canvas for culinary creativity. From duck spring roll to aromatic Hangzhou Style Duck, these recipes showcase the bird’s exquisite profile. Whether roasted, grilled, or braised, duck dishes promise a gourmet adventure, elevating dining experiences with each delectable bite. Unlock the culinary potential of duck and savor the indulgence it brings to your table with these recipes from Chef Ram Bahadhur Budhathoki, Head Chef, Chowman at the Chowman’s Oriental Duck Festival



Shredded roasted duck and vegetables wrapped in crispy wonton leaf, shallow fried for a crisp at first, followed by a mouth-melting juicy flesh in every bite.


  • 70gm roasted & boiled duck.
  • 1 tbsp oil
  • 2 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 1/2 cup sliced onions
  • 1/2 cup sliced capsicum
  • 1 cup thickly grated carrot
  • 1 cup shredded baby corn
  • 1 teaspoon chili paste
  • 1 teaspoon of Light soya sauce
  • 1 tsp- tomato ketchup
  • Salt to taste
  • Pepper
  • Spring roll wrappers


  • Heat oil in a pan and add the ginger and garlic. Sauté for a while
  • Add onions and sauté
  • Prior to this, roast the duck and steam them to soften the meat
  • Once the duck is cooked, shred them into pieces
  • Add the shredded vegetables, duck and sauté for about 3-4 mins
  • Add soy sauce, tomato ketchup, salt, pepper and chili paste and mix well
  • Keep the preparation aside
  • Now, lay out the spring roll wrappers on a clean and dry surface and fill with a portion of the stuffing
  • Brush the sides of the wrapper with cornstarch slurry and roll the wrapper and seal the edges completely
  • Heat oil in a non stick pan and deep fry the rolls till golden brown
  • Drain on absorbent paper and cut each roll diagonally
  • Serve hot

Preparation Time: 25 mins

Portion: 2 People



A unique preparation made with fresh orange slices and sesame seed, topped with red chillies, comes with a mild sweet and spicy blend; dominated with orange flavour.


  • Duck- 250gm
  • Butter- 100 gm
  • Ginger- 1 teaspoon
  • Diced Orange (deseeded)- 250 gm
  • Salt- to taste
  • Fresh Orange Juice- 500 ml
  • Tomato Sauce- 200 ml
  • Onion- Sliced
  • Red & Yellow Bell Pepper- ½ of each
  • Garlic- 1 tablespoon
  • Red chili paste- 4 teaspoon
  • Sesame seed- ½ table spoon
  • Sugar- to taste
  • Refined Oil.


  • First, roast the duck and steam it well to soften the meat
  • Now, in a preheated pan, pour in some refined oil till it heats up a little
  • Add in diced onion, Red and Yellow Capsicum
  • Once the veggies shrink a little, one by one keep adding ginger & garlic paste, Salt & sugar, Chilli paste, Tomato ketchup, fresh orange juice and sauté them to prepare the orange sauce
  • Then add the cooked duck into the pan and once again stir and cook the duck till the sauce penetrates well into the meat
  • Serve the duck hot and garnish it with sliced red chilies, and some sesame seeds on top.

Portion: 2-3 People

Preparation Time: 20 mins




Duck- 250gm


Ginger- 20gm

Dry Chilli-1gm

Tomato Ketchup- 95gm

Dark Soya- 40gm



Black Bean-5gm

Celery- 5gm

Pickle Onion-30gm




Chilli paste-10gm

Light Soya-5ml

Dark Soya-10ml


Potato starch-5gm


Fresh Red Chilli- 5gm


  • Take the whole duck and clean it thoroughly under cold water
  • Add a bit of grinded ginger, dry chilli, cardamom, chilli paste, salt, pepper, sugar and honey in small quantities to dress the meat surface
  • Now roast the duck for 1 hour, 30 minutes and cut them into 6 pieces when done
  • Now in a pre-heated pan pour in some refined oil
  • Put in the pickle onion and all the other ingredients
  • Toss them in the hoisin sauce together till oil releases
  • Add the duck pieces and cook together
  • Now pour in some luke warm water and potato starch and cook the preparation in medium to low flame
  • Check if the meat has softened
  • Once done, serve hot with a garnish of fresh red chilli and coriander

Cooking Time: 1hour, 45 mins

Portion: 2-3 People

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