The Best Air Fryer Duck Recipes You’ll Ever Try

Air fryers offer a healthier and more convenient way of cooking various dishes and with many intimidated to try cooking duck, Gressingham Duck is offering a simple way of enjoying duck dishes at home. 

From succulent duck breast with creamy mashed potatoes as a dinner for two, to a twist on a family favourite, duck and mango quesadillas, Gressingham has got an air fryer recipe for every occasion

Duck and Mango Quesadillas 

Serves 4 

Crispy aromatic duck, sweet mango, red onion, and coriander come together in these easy air fryer quesadillas. Ready in minutes. 

INGREDIENTS: 

• 1 pack Gressingham Crispy Half Aromatic Duck 

• 1/2 red onion diced 

• 1/2 mango cut into small cubes 

• Small bunch of coriander, finely chopped 

• 4 plain tortilla wraps 

• Cheese (optional) 

METHOD: 

1. Preheat your air fryer to 200°C on a crisp/air fry setting. Remove all the packaging from the duck. 

2. Place the duck in the air fryer, trying to keep as flat as possible with skin facing upwards. Cook for 25 minutes. 

3. Shred the skin and meat. Pop your pancakes back in the freezer to use for another recipe. 

4. On the bottom half of the tortilla wraps, evenly distribute the cheese if using, then the shredded duck, onion, mango and sprinkle some coriander on top. 

5. Fold the tortillas in half and gently press down to seal.  

6. In two batches, place these back in the air fryer at 180°C and cook for 6-7 minutes, flipping halfway through. 

7. Cut each quesadilla in half again and serve immediately.  

Notes: Drizzle the hoisin sauce on the tortilla wraps to have inside your quesadilla or squeeze in a ramekin and have as a side sauce for dipping. 

Perfect for a light lunch or serves two for a bigger meal. 

Duck Breast with Creamy Mash and Honey, Mustard and Peppercorn Sauce 

Serves 2 

Succulent air fryer duck breast served with creamy mashed potatoes and a rich honey, mustard, and peppercorn sauce. A perfect dinner for two that’s delicious and easy to cook together. 

INGREDIENTS: 

• Gressingham Duck Breasts 

• 3-4 medium potatoes suitable for mashing 

• 1 tbsp butter 

• Milk 

Sauce: 

• 50g butter 

• 1tsp light olive oil 

• 1 shallot, peeled and finely chopped 

• 1tsp green peppercorns 

• 150ml chicken stock 

• 50ml double cream 

• 50ml white wine 

• 1tsp Dijon mustard 

• 1tbsp clear honey 

Serve with vegetables. 

METHOD: 

1. Place a saucepan of salted water on the hob and bring to the boil for your potatoes. 

2. Preheat your air fryer to 180°C. 

3. Score the skin of the duck breasts and pat dry. Season both sides with salt and ground pepper. 

4. Place the duck breast skin side down in a hot non-stick pan on a medium heat without oil for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute. 

5. Place the duck breasts skin side up in your preheated air fryer for 10-12 minutes, depending on how you like your duck cooked. 

6. Place a small frying pan onto a low to medium heat and put in the butter and oil. When the butter has melted, add the shallots and peppercorns, frying them until softened. Crush a few of the peppercorns with the back of a spoon. Add the remaining ingredients and turn the heat up to full until the liquid becomes thickened, stirring occasionally to make sure nothing sticks to the pan. Take off heat. 

7. Remove your duck breasts out of the air fryer and leave to rest for 5 minutes before serving. Tip any juices into your saucepan. 

8. Whilst the duck is resting, drain your potatoes, add in the butter and milk and mash together until creamy. 

9. Gently reheat the sauce. 

10. Scoop the mash onto two plates, add your vegetables and place the duck breast on top. Pour the sauce over and around the duck. 

Notes: All machines vary, these instructions are guidelines only. 

Duck Burgers with Chilli Jam, Sweet Potato Fries and Shredded Slaw 

Serves 2 

Juicy air-fried duck burgers topped with chilli jam, alongside crisp sweet potato fries and a zesty homemade slaw. 

INGREDIENTS: 

• Gressingham Duck Burgers 

• 2 bread buns 

• Chilli jam 

• Lettuce 

• 1 sweet potato 

• 1tbsp olive oil 

Slaw 

• ½  small red cabbage thinly sliced 

• 1 carrot, peeled and grated 

• 1 small white onion, thinly sliced 

• Juice of 1 lemon 

• 2tbsp light olive oil 

• 1tsp white wine vinegar 

METHOD: 

1. Preheat the air fryer to 160°C. 

2. If you have a dual air fryer, preheat the other side to 200°C. 

3. Peel and slice the sweet potato into thin batons. Place these in the air fryer basket and drizzle with olive oil and season with salt and ground pepper. Cook for 15 minutes, shaking halfway through. (If you don’t have a dual air fryer, cook these in the oven at 180°C for 30 minutes.) 

4. Place the burgers into the other air fryer basket in a single layer and cook for 13 – 15 minutes. Turn halfway through cooking.  

5. Mix all the slaw ingredients together, season with salt and pepper. 

6. To build your burgers, place some lettuce leaves on the bottom, add your duck burger, spread some chilli jam on the other half of the bun and place on top. 

7. Serve with your sweet potato fries and shredded slaw. 

Notes: Burgers should always be cooked until piping hot, the juices run clear and there is no pink meat when cut open. All cooking appliances vary, these are guidelines only. Warning: may contain bones. 

Spatchcock Poussin with Roasted New Potatoes and Red Cabbage Slaw 

Serves 2  

Crispy air-fried spatchcock poussin served with garlicky roasted new potatoes and a red cabbage slaw. A fresh and flavour-packed meal. 

INGREDIENTS: 

• 1 Gressingham Spatchcock Poussin 

• Salt and pepper to taste 

• 10 baby new potatoes 

• 1 large garlic clove, crushed 

• 1 ½ tbsp olive oil 

• Chopped parsley 

Slaw 

• ½ small red cabbage, finely shredded 

• 2 carrots grated 

• ½ red onion peeled and finely sliced 

• 1tbsp mayonnaise 

• Chives, finely chopped 

METHOD: 

1. Preheat your air fryer to 180°C. Remove the poussin from the packaging and season with salt and pepper. 

2. Lay the poussin flat, skin side up in the air fryer and cook in the air fryer for 25 minutes.  

3. Mix together all of your slaw ingredients and set aside. 

4. In a bowl, toss your new potatoes with the olive oil, crushed garlic salt and pepper. 

5. Remove the meat from the air fryer and let it rest. 

6. Place the potatoes in the air fryer and cook for 20 minutes (shaking halfway through. If you have a dual air fryer, you can cook the poussin and the potatoes at the same time). 

7. Garnish the potatoes with parsley, serve and enjoy. 

Note: Warning: contains bones. All machines vary, these instructions are for guidance only. 

Bite Into Spring: Veggie & Feta Pizza Pockets Recipe