Become a Luv-a-Duck Creator!
Join the Luv-a-Duck Creator Collective.
Love duck? We do too.
Whether you’re a chef, content creator, food group, or community club, we’d love to collaborate. Let’s create something delicious together.
Contact Us
How it works
1. Apply to collaborate
We partner with a diverse range of creators and organisations—from chefs and recipe developers to sporting clubs, cultural groups, and lifestyle content creators.
2. Collaborate, create, and get paid
From social content and campaigns to events, recipe co-creation or giveaways, we tailor partnerships to fit your strengths—whether that’s on camera, in the kitchen or out in the community. We’ll work with you to co-create a campaign brief and align on deliverables. You’ll receive a flat fee for your work.
3. Cook, shoot, share
Create engaging content that shows how duck can elevate any dish. Post it on your channels, share your recipe ideas, or bring our brand to life in your unique style. Whether you’re into quick midweek meals or gourmet get-togethers, we want to hear from you.
How we collaborate
From product launches to seasonal campaigns, we often invite creators to:
- Collaborate on hero recipes featured across our socials, website and PR
- Join us in-studio at our Port Melbourne Cooking School to film or photograph content
- Co-host events or demos, like chef masterclasses or recipe walkthroughs
- Community activations and club events – local sporting clubs creating fun family-friendly content
- Contribute to campaign storytelling, whether it’s a Reel, a blog post or a behind-the-scenes kitchen moment
Creator Perks
- Paid partnerships for approved collaborations
- Creative freedom to produce content that suits your tone and audience
- Professional briefs and clear expectations—we respect your time and process
- Opportunities to be featured across Luv-a-Duck’s social media, website, and marketing
- Ongoing collaborations—we love building long-term relationships
Check out some of our socials
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 🛒
Contact Us
Ready to cook up something great?
Apply now to join the Luv-a-Duck Creator Collective. Whether it’s a reel, a recipe, or a Cooking School cameo—let’s make duck the hero.
Creator Enquiry
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