Italian duck recipes

An aromatic duck ragù perfumed with orange, red wine, cinnamon and nutmeg. This delicious, rich meat sauce is a wonderful alternative to a traditional Bolognese. Serve it Bolognese-style with pappardelle or use it as a base for a tasty lasagna.

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This satisfying dish, which first appeared in our December 2013 issue with David McAninch's article The World of Duck, was adapted from Lidia Bastianich's cookbook Lidia's Italy (Knopf, 2007).

This was a big hit with the Dish team. They loved the combination of meltingly tender duck, juicy figs, zesty orange and a rich marsala sauce.

This Roast Chicken Piccata recipe is so delicious and unbelievably easy to make! Roast Chicken Piccata is a show-stopping dish that's perfect for entertaining or a cozy weeknight dinner. Crispy-skinned whole roasted chicken seasoned to perfection and smothered in lemon-caper (piccata) pan sauce.

Tender, moist duck breasts with a crisp, golden brown skin are served topped with a cherry port wine sauce in this easy recipe.

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Duck ragu is a delicious tomato sauce with shredded duck. Think bolognese sauce, but with duck meat! Duck legs simmered in tomato sauce.

This delicious braised duck recipe is one my mother regularly cooked when I was growing up. I’ve added shards of crispy pan-fried prosciutto to serve but this is optional.

Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus by-product: plenty of glorious duck fat.