Duck Recipes

About Duck

Many people consider duck an exotic entrée, but in reality, it is no more difficult to prepare than other poultry such as chicken or turkey. With its dark, moist flesh, duck can be far more flavorful and delicious than other fowl, but at the same time, it is less healthy and should be used sparingly.

Duck meat is high in both calories and fat. At the same time, it is high in good things like iron and potassium, both essential for good health. The low levels of sodium in duck may make it acceptable for certain diet plans; although its high levels of cholesterol should be taken into account as well.

Duck Preparation Tips

Most processed duck meat is actually duckling, which is slightly moister and more tender than adult birds. Duck can be prepared in a number of ways, including roasted, stuffed, smoked, grilled, and broiled, and it is often found in both salads and entrées.

Before cooking, duck can be seasoned with a rub or marinade; although many recipes call for additional sauces and glazes to be applied during or after cooking. If multiple seasonings are desired, be sure they are compatible flavors.

Because of duck’s natural moisture, basting is not necessary. In fact, most recipes will call for the skin to be pricked prior to cooking (pierced all over with a fork or knife without cutting into the flesh beneath) to allow the fat to drain while the meat cooks. Duck should never be cooked in a regular roasting pan – a rack is essential to allow the fat and oil to drain away.

A duck’s internal temperature should reach 180 degrees Fahrenheit during cooking for safety. Because the meat is very moist, it is wise to let it firm up for several minutes after cooking before slicing or serving.

In Conclusion

A delicious and flavorful fowl, duck is a favored meat for many elaborate dishes. At the same time, its preparation is easy and many cooks enjoy experimenting with new and innovative ways to prepare this delicious bird.