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Here's the stuff that we know about Duck... |
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 Rich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B vitamins and minerals such as zinc, potassium, magnesium and iron. Weight for weight, it has less meat than chicken and turkey but, because its flavour is strong, a little goes a long way. If you're cooking duck breast its comparatively high fat content can be reduced by removing the skin, and the layer of fat that sits beneath it, before cooking.
Farmed duck, domesticated from the wild mallard, is the most commonly available, but wild duck is also available in season. Duck is popular in Chinese and Thai cuisine, as well as in European cookery, which often pairs it with fruits such as oranges, raspberries, cherries, cranberries and blueberries. |
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How do I get Duck ready to use? |
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As farmed duck meat is so richly flavoured, with a fattier texture than other poultry, cuts such as breasts don't need to be marinated. However, wild duck breasts, while having just as a strong flavour, can be dry, so will benefit from being marinated for between 4-24 hours; slash the skin a couple of times to help the marinade penetrate further.
Before it goes in the oven, both whole and cuts of duck should be at room temperature, so take it out of the fridge (1 hour for a whole duck; 30 minutes for a cut) before cooking. Keep it covered, in a cool place. |
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What about keeping Duck? |
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Duck should be stored in the fridge as soon as you get it home. Take off all the wrappings, then wipe it all over (and inside the cavities) with kitchen paper. Put the duck on a tray or a plate wide and deep enough to contain any blood or juice that might seep out. Cover loosely with foil.
Make sure the duck doesn't touch any over food in the fridge that's to be eaten raw, or meat that is already cooked. Whole birds and pieces of duck will keep for up to 2 days. |
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How do I cook Duck? |
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Roast (whole duck: 2 ¼ hours for ducks weighing 1.75-2 kg, 2 ¾ hours for ducks weighing 2.5-3 kg; breasts, 30 minutes). Dry fry, grill or barbecue (3-4 minutes on each side). Stir fry (cubes or strips, 5-7 minutes). |
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What happens if I don't have Duck? |
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Try chicken, goose or turkey. |
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