Choosing and Cooking Duck: What to Know

Duck is popular for its earthy flavor and dark, moist meat. The majority of ducks available in the supermarket are raised commercially and weigh between 3 pounds and 6 pounds. Duck can be frozen and fresh, in packages of duck parts or whole. If you are buying a duck, keep in mind that the lighter the flesh, the younger the duck. The best quality duck has a plump, firm, best.

Choosing Duck

When choosing a whole duck, pick one that has tender and meaty breasts covered with firm, wrinkled skin. Because the majority of ducks are frozen, depressing them can be hard; however, you can check for round, plump features. Also, you can find for sale duck for sale in hindquarters or breasts. Hindquarters include thigh and leg meat which can be roasted, grilled, pan-fried, or slow-cooked. Duck breasts include a boneless piece of meat which may be skinless or skinned. This meat can be prepared like chicken breasts by searing, roasting, slow-cooking, and sautéing with other ingredients. Check out Canards du Lac Brome’s roasted duck recipe for a delectable treat.

Typically, ducks have a big amount of fat in relation to meat that you can carve away before cooking. In addition, fat will drip from the duck while being roasted and may cause smoking. That is why you must take into account how to best roast duck meat before the excess fat burns. To deal with the smoking issue, you can siphon off the excess fat. Some people prefer to render the fat from the skin before roasting to allow for a crispier and leaner duck. When you compare the meat yield of a duck to a chicken, the duck has less meat than a chicken of the same weight.

Things to Keep in Mind when Cooking Duck

When you cook duck, keep in mind that domestic duck is fattier a wild duck and most kinds of poultry. Duck has a thick layer of fat under its skin, which makes it meat very moist. Ensure you choose the skin before roasting or grilling a duck so that the fat can escape. When cooking duck breast, score the meat in a diamond pattern before you season it and cook the skin side down. Wait until the duck is browned and skin before you turn it.  If you are roasting a 6-pound duck, do it at 350 degrees F for around 1 ¾ to 2 ½ hours. Also, a 6- to 8-ounce duck breast can be broiled for 15-18 minutes.