Choosing and Cooking Duck: What you Should Keep in Mind

People eat duck for its earthy flavor and dark, moist meat. You can get duck meat from supermarkets, specialty stores, or online stores. Most ducks you can buy from a supermarket are raised commercially and do not weigh more than 6 pounds. You can get them fresh or frozen in packages of whole ducks and duck parts. Often, the lighter the duck met the younger the duck. High-quality ducks have firm and white meat instead of yellow.

What Makes the Perfect Duck Meat?

A good whole duck meat has tender and meaty breasts covered with firm, wrinkled skin. You can also purchase ducks for sale in hindquarters or breasts. When you buy hindquarters, you will be able to get thigh and leg meat that you can roast, grill, slow cook, or pan fry. Duck breasts include a boneless piece of meat that can be skinned or skinless. There are many ways to prepare duck breasts including searing, slow-cooking, roasting, and sautéing them with other ingredients. You can find a good roasted duck recipe online.

Usually, ducks have a huge amount of fat that that you can remove before cooking. When roasting the bird, the fat will drip from it and may cause smoking. This is the reason you need to consider how to best roast duck meat before the fat burns. You can deal with the smoking issue by rendering the fat from the skin before roasting. This will yield a crispier and leaner duck. Because of the excess amount of fat in duck, it is not surprising to know that the meat yield of this poultry is less than the meat of a chicken of the same weight.

Important Duck Cooking Reminders

Although any duck is fattier than other kinds of poultry, domestic duck is especially fattier than other duck varieties. The thick layer of fat under their skin makes them quite moist. That is why the skin of the duck must be pricked before you roast or grill the duck to allow the fat to escape. When you cook duck breasts, score the duck in a diamond pattern before seasoning it. Also, make sure to cook the skin side down. Do not turn the duck unless it is browned. A six-pound duck should be roasted at 350 degrees F for about 1 ¾ to 2 ½ hours. Also, you will need 15 minutes to 18 minutes to perfectly broil a 6- to 8-ounce duck breast.

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