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Complement duck's gamy flavor with a robust sauce of herbs, fruit and wine.
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Rich and robust in flavor, duck is an elegant departure from your
everyday
chicken or
turkey. It can be prepared in many styles and
manners, including roasting,
braising,
broiling and
grilling.
Duck meat is all dark and slightly gamy in taste. It is
wonderfully complemented by herbs such as
marjoram,
rosemary and
thyme, as
well as fruits such as
oranges, green
apples and
pineapples. Ideally,
cooked duck has little or no fat left in it, and the skin is thin and
crispy.
Varieties
There are three major duckling breeds available in the United States:
White Pekin
Comprising almost 95% of national consumption, White Pekin is raised to
seven weeks for mild flavor and optimal leanness and tenderness.
Muscovy
This breed is raised to 11 weeks, allowing the breast to fully mature.
It is most often selected for its breast meat and liver, which is used
to make
foie gras.
Moulard
This cross between a male Muscovy and female White Pekin is most often used to make foie gras.
Duck lovers enjoy several other types, including the
Aylesbury and the
Long Island (known for its full breast and dark, succulent flesh). The most common and best of the wild ducks is the
Mallard. Somewhat tougher and gamy in taste, they are now being farm-raised by some producers.
Retail Cuts
Since most ducks are sold when quite young and tender, the terms "duck"
and "duckling" are used interchangeably. Whole ducklings, including the
giblets and neck, are sold as
:
Broilers and
Fryers—Less than eight weeks old; 3 to 6½ lbs.
Roasters—No more than 16 weeks old; 4 to 7½ lbs.
Other retail cuts include:
• Bone-in parts such as legs, breasts and breast quarters.
• Boneless breasts, either skin-on or skinless.
• Giblets (liver, heart and gizzard).
• Tongues and feet (a delicacy mostly exported to Hong Kong).
• Processed products including smoked breasts, sausages and hot dogs.
Buying Tips
Fresh duck is available from late spring through early winter, but
generally only in regions where ducks are raised. About 90% of the
ducks that reach the market are frozen, and these are available
year-round.
When buying fresh, choose one with a broad, plump breast. The skin
should be elastic, not saggy. For frozen birds, make sure the packaging
is tight and unbroken.
Storage Tips
Fresh: Loosely cover and refrigerate for up to two or three days. Remove the giblets from the cavity and store separately.
Frozen: Defrost in the refrigerator. This will take 24 to 36 hours depending on bird size.
Cooking Tips
• Farm-raised ducks are fattier than wild. To cut down on
fat and
create a crispy skin, first rinse the duck and blot dry with paper
towels. Remove the excess fat in the body cavity and prick the skin all
over (do not pierce the skin). The punctures allow the melted fat to
drain out during roasting.
• To reduce the gamy flavor, rub your duck inside and out with
lemon
juice, fill the cavity with chunks of
onions,
celery and citrus fruits,
or serve with a robust sauce.
• After roasting, cover the bird with foil and let rest for 15 minutes.
This will allow the natural juices to redistribute throughout the flesh.
Try one of our favorite duck recipes:
Duck a L'Orange
Crispy Roast Duck
Duck Breast in Port Sauce
