Duck
Duck
The tasty meat from this waterfowl lends itself to countless recipes.
As well as its prized meat, duck gives us other delicious products such as magret, duck ham, foie gras, pate or confit.
The duck is a waterfowl with a short neck, flat beak and short wings that allow short flights. In the market you can buy wild duck or domestic (farm-raised). In both cases, the most common varieties are the Pekin or Long Island Duck (of Chinese origin and one of the most consumed worldwide), drink it (for superior eating quality) and the Mulard (widely used for the production of foie gras). It is one of the highest calorie meats, especially if consumed with its skin. Its flesh is rich in B vitamins and minerals like phosphorus, iron and zinc.
Season. Duck meat can be found all year round, either fresh or frozen. However, the hunting of wild duck starts in late summer, so September is a good time to find this variety in the markets.
How to buy. You’ll find duck sold fresh and in various products like magret (duck breast), ham (duck breast seasoned and dried), confit (thighs, wings and gizzards subjected to long cooking time in the bird's own fat), foie (foie gras), etc. If you buy fresh duck, check if it is wild or domestic (farm-raised). The latter has up to 30% more fat, which accumulates specifically under the skin of the animal. If we remove the skin, the fat intakewill be similar to other lean meats (chicken, turkey ...). Make sure your meat is firm and gives off a pleasant fresh smell. The meat of the young female is usually more tender and tasty than the male adult duck.
In the kitchen ... Duck meat lends itself to a wide number of preparations (fried, grilled, stewed, baked ...). Its texture and delicate flavor blends well with fruits that provide a touch of acidity and sweetness such as oranges, apples, pears or plums. It is advisable not to cook for too long as it can become dry.
Keeping duck. Fresh meat should be eaten within 2-4 days. It should be placed on the shelves closest to the freezer where the temperature is about 2 º C. You may freeze it and for approximately 4 months.
Did you know? While foie gras is made only from liver (goose, goose or duck), pate is a mixture of ingredients: liver, meat, spices, flour, spices ...
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