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Discover the World of Duck

 

While many people may have tried a duck selection from the menu at a restaurant, it seems they are hesitant to prepare it in their kitchens. Serving duck at home doesn't have to be complicated, especially with the convenience of fully cooked duck products

 

While many people may have tried a duck selection from the menu at a restaurant, it seems they are hesitant to prepare it in their kitchens. Serving duck at home doesn't have to be complicated, especially with the convenience of fully cooked duck products available at many grocery stores.

The distinct flavour and taste of duck means that it can be cooked with fruits or other sweet and spicy ingredients to create a delicious and exotic tasting meal, which can be an exciting alternative to traditional turkey or chicken dishes.

The "SKINNY" on duck fat Many believe duck to be a very fatty food choice. Being waterfowl, ducks have a layer of heat-insulating fat between the skin and the meat. However, duck has a higher percentage of mono-unsaturated fat is believed to lower cholesterol and many assist in reducing heart disease. It provides essential fatty acids for healthy skin and the development of body cells.

The fat enhances the flavour which is why duck has a delicious, rich meat unlike any other poultry. The fat immediately below the skin helps baste the bird resulting in a crisp skin with rich, moist, lean meat.

Duck is a natural source of protein, and is also a great sauce of iron and selenium.

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Pekin Duck The Pekin breed is of Chinese origin, a country in which duck raising is extensively followed. The first Pekin ducks were imported to North America in 1873, and today, and the Pekin breed is the most Popular breed of duck raised for consumption in North America.

Fresh Whole Duck Fresh whole ducks have been a long time favourite. Great for roasting, the whole duck is a rich tasting alternative to roasted chicken or turkey. Baste occasionally and roast until the internal temperature of the breast meat exceeds 165 F.

Roasted Duck One of the world's most recognized duck entrees. The duck "a l orange" offers a sweet ad tangy flavour, complementing the moist duck meat perfectly. This product is fully cooked for your convenience and only requires 15 minutes to prepare in the oven.

BBQ Half Duck Great for any occasion, the BBQ half duck offers a slightly smokey taste which blends well with the rich, moist duck meat. This product is fully cooked and requires only 15 minutes to prepare in the oven. Create an additional flare by preparing your favourite fruit sauce and drizzling it over the duck.

Smoked Duck Breast The duck breasts are hand selected and trimmed. They are then smoked using hard-rock, resulting in a rich moist meat with just the right hint of smoke flavour. Extremely versatile, smoked duck breast can be used in a wide variety of dishes. Serve it hot or cold for hors d oeuvres and in salads and soup. Try is as a gourmet pizza topping, a filling wraps, omelettes, eggs benedict and in your favourite pasta dish.

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Cooking and Serving Duck preparation is actually quite simple. Here are a few pointers we think may help: Properly prepared duckling breast is cooked to just pink, When cooked, the internal temperature should register between 150 F for rare and 165 F for well done.

Before slicing, allow the duck to rest 3 to 4 minutes. This allows the meat temperature to equalize, preventing excess moisture loss when cut.

Do not carve. Quarter a duck by cutting it in half down the breast and in quarters between the leg and the wing.

The meat of a duck is mostly on the breast and the legs. The meat of the legs is darker and somewhat fattier than the meat of the breasts. The breast meat of a duck is darker than the breast meat of a chicken or turkey. A duck has less meat than a roasting chicken of the same overall size. Chefs, when portioning roast duck should give a quarter of a duck per portion.

To cook a whole duck Wash and drain duck. Salt duck cavity and stuff with 1 onion halved, 1 apple quartered and 3 celery stalks, chopped. Sprinkle skin with seasoned salt. Place breast side up on a rack in a roasting pan. Roast uncovered for 2 1/2-3 hours, at 325 F. Duck is done when skin is golden brown and leg moves freely.

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