Many cooks are inexplicably afraid of duck and wary of duck recipes. Perhaps its price or the fact it renders when it’s cooked is off-putting, or the rich, fatty, luxuriant taste isn’t something they’re used to. The most popular ducks are the Long Island duckling, which is descended from the Imperial Peking duck, which was once reserved for the table of the Emperor, and the Muscovy duck, which has a stronger flavour. The Muscovy is good for roasts, and the Long Island duckling fares a little better if it’s cut up.
The most popular parts of the duck are the legs, thighs and the breast, which have the most meat. The Moulard duck is specially bred for its fatty liver, which is consumed as foiegras. It’s also prized for the breast, which is called Magret and cooked like steak in some recipes. Ideally, a duck should be bought whole so that the cook can check that its bill and feet are still pliable and that it has a nice bit of meat on the breast.
Unlike chicken, duck can be served rare in some recipes, especially the breast. Some cooks will roast a duck till the breast is just done, take the duck out of the oven, carve off the legs and return them to the oven till they’re fully cooked. Other cooks cut the duck up before it’s cooked, then saute the breast and braise the legs.
Ingredients That Go With Duck
The rich taste of hot duck is especially compatible with fruit like cherries, oranges, pineapple or apples. A duck can also be simply rubbed down with oil or softened butter, and seasoned with salt and pepper. Cold duck is also good in salads.
Hot Duck Recipes
Duck is best served hot and we have some fantastic hot duck recipes that you can easily cook in your own home.