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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Pick a class and cook duck with just the right amount of flair. Our chefs show you how to make the best out of your duck!
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Your menu just levelled up.
With a versatile range designed for every kitchen, there’s a duck product to suit every style and service.
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.
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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.
Duck legs are leg-endary. Get your hands on our Confit Duck Legs on special this week at @woolworths_au
Tender, juicy, and packed with rich flavour — there’s zero fuss, just pure indulgence. Simply heat & eat in 15 minutes for a restaurant-quality meal at home.
#AustralianDuck #ProudlyAustralian #LuvADuck #LegendaryDuck
How to win on Game Day.
#PekingDuckPancakes #StateOfOrigin #AustralianDuck #ProudlyAustralian #LuvADuck
No matter who you’re backing, make sure everyone’s duckin’ into a good feed 🦆🏉
Our Confit Duck Legs - 15 mins from pack to plate and full of protein and iron 💪
Find us in the poultry sections at your local supermarket 🛒
