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.
Try our Cooking classes.
Pick a class and cook duck with our chefs for just the right amount of flair.
Hire Our Venue.
Fully equipped facilities for your next event or photoshoot. Ducking great for culinary events, corporate sessions, and 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.
We’re proud to share that Luv-a-Duck has been named a finalist in the 2025 Federation University Australia Commerce Ballarat Business Excellence Awards, nominated for the Nevett Wilkinson Frawley Large Business Award! ✨
This recognition reflects the dedication of our passionate team, the strength of our partnerships, and our commitment to quality from paddock to plate. We’re honoured to be recognised alongside so many outstanding local organisations.
Thank you to Commerce Ballarat and Nevett Wilkinson Frawley for this opportunity — and congratulations to all our fellow finalists!
This week on @everydaygourmettv, @justineschofield served up a sweet, savoury and ultra-satisfying Honey Soy Glazed Duck with Spring Onion Sauce - perfect for a cosy dinner for two 🍯🧄🦆
Here’s how to make it
Recipe by: Justine Schofield
Time: 30 minutes
Serves: 2
Ingredients
2 duck breasts
1 tsp cornflour mixed with 3 tbsp of water
Pinch salt
4 spring onions, finely chopped
1 x 2 cm piece of ginger, finely chopped
1 garlic clove
Steamed jasmine rice, to serve
Honey Soy Glaze
¼ cup soy
⅓ cup honey
⅓ cup Shaoxing wine
2 tbsp white vinegar
1 tsp sesame oil
Method
Preheat the oven to 190°C and remove the duck from the fridge for at least 30 minutes before cooking.
Place the spring onions, ginger and garlic in a bowl with a pinch of salt.
In another bowl, combine the glaze ingredients.
Pat the duck skin dry, score it, then season with salt. Place the duck skin-side down in an oven-safe pan—no oil needed.
Slowly bring the heat to medium to render the fat and create a crispy golden skin (5–8 mins). Turn the duck over and drain the fat. Pour 1 tbsp of hot duck fat over the spring onion mix to wilt, then set aside.
Roast the duck in the oven for 6–8 minutes, then rest for 10.
Pour the glaze into the pan and bring to a boil. Whisk in the cornflour mix and simmer until thickened.
Slice the duck and serve over jasmine rice. Drizzle with glaze and top with spring onion relish.
Duck into your local supermarket for the ultimate quick and easy comfort meal 🛒
Our Heat & Eat Duck Legs are ready in just 15 minutes. Find us in the poultry section!
Happy Bastille Day 🇫🇷 Vive la France!
Celebrate with a dish that’s French-inspired and effortlessly easy.
Elegant, flavour-packed, and a total showstopper—simple enough to whip up at home, fancy enough to feel très chic!
✨ Ingredients
1 pack (500g) Luv-a-Duck A L’Orange Duck Legs
400g Kent pumpkin, cut into large chunks
1 red onion, cut into large wedges
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tbsp extra virgin olive oil
400g tin brown lentils, drained
1 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp lemon zest
150g crème fraîche
✨ Method
1️⃣ Preheat oven to 200°C.
2️⃣ Spread pumpkin and red onion on a large baking tray. Drizzle with balsamic vinegar, maple syrup & olive oil. Roast for 30 mins until caramelised and golden.
3️⃣ Add the Luv-a-Duck A L’Orange Duck Legs to the tray. Return to oven for 15 mins until heated through and skin is crisp.
4️⃣ Remove duck legs and let them rest for 5 mins. Toss lentils through the roasted pumpkin and onion.
5️⃣ Meanwhile, mix crème fraîche with lemon zest, dill & parsley.
6️⃣ To serve: spread the herby crème fraîche on a large plate, top with the warm lentil salad, and finish with the duck legs.
✨ Vive la fête! Pair with a glass of crisp French white wine and a baguette to truly channel those Parisian vibes.
🇫🇷✨ Celebrate Bastille Day in Style: French-Inspired Confit Duck Legs with Pumpkin, Apple & Cabbage
Bring a touch of Paris to your table this Bastille Day with our deliciously comforting and EASY recipe. This dish is rustic, rich, and oh-so-French - the perfect way to celebrate liberté, égalité, gourmandise!
✨ Ingredients
2 tbsp extra virgin olive oil
6 small shallots, roughly chopped
5 garlic cloves, roughly chopped
1 bunch fresh oregano
3–4 sprigs thyme, leaves picked
3–4 sprigs tarragon, leaves picked
2 tbsp butter
Salt & pepper
4 cups shredded cabbage
1½ cups butternut pumpkin, diced
3 apples, peeled, cored & chopped
½ cup white wine
¼ cup apple cider
1 tbsp sugar
2 x 500g packs Confit Duck Legs (plus any duck fat or juices from the tray)
✨ Method
1️⃣ Preheat oven to 160°C.
2️⃣ In a large oven-proof pan, heat olive oil over medium-high heat. Add shallots, garlic & herbs, stirring until fragrant.
3️⃣ Add butter, cabbage, pumpkin, apples, sugar, white wine & apple cider. Season generously with salt & pepper.
4️⃣ Stir well, then place the confit duck legs (with any juices) on top. Let simmer for 2–3 mins.
5️⃣ Transfer the pan to the oven (uncovered) and cook for 30–45 mins, until veggies are tender & duck is golden.
6️⃣ Serve with fresh parsley and crusty bread for the perfect cosy meal.
