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DUCK
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Ducks are large aquatic birds with a thick layer of fat under the skin. The Chinese were the first to raise and eat ducks, and the Pekin ducks available in the United States today are said to be descendants of a drake and three female ducks shipped over on a clipper ship in 1873. Duck was a popular main dish in colonial days; today many consider it gourmet fare.  VarietiesThe white Pekin duck, often sold under the name Long Island duckling, are the ones most often available in supermarkets today. Broiler or fryer ducks are young (under 8 weeks) and tender, roaster duckling (under 16 weeks) is starting to harden, and mature duck has tougher flesh. The leaner Muscovy variety, a red-meat duck, can be found in butcher shops. Duck can be bought whole or as single breast fillets, called margrets. Preparation, uses, and tipsCheck for any feathers and remove from skin. Wash duck thoroughly in cold water and pat dry with paper towel. Duck should always be cooked until well done. For best results, use a meat thermometer inserted in the meatiest part of the duck. Duck is done when internal temperatures read 180°F (82.2°C). To test for doneness without a thermometer, make sure a fork can be easily inserted, and that when the meat is pricked, juices run clear (not pink). Roasting Thoroughly prick the duck’s skin without piercing the flesh. Place duck on a rack in a shallow pan, breast side up. Pour a small amount of water or stock in the pan, and check occasionally during the roasting time. Place duck in an oven preheated to 450°F (230 °C) for 5 minutes and then lower the temperature to 350°F (180°C). Occasionally baste with pan liquids. If parts of the bird become too brown, shield them with foil. Roast for 20 minutes per pound (454g), or until internal temperature reaches 180°F (82.2°C). Let stand 15 minutes before carving. Braising Cut mature duck in pieces and trim off excess fat. Heat a skillet over a medium burner until hot. Add oil, and brown both sides of duck pieces at moderately high heat. Drain fat, add cooking liquid (water, wine, or broth with herbs, spices, and vegetables if desired), cover pan, and place in preheated 350°F (180°C) oven for one hour. Broiling Preheat broiler. Line broiler pan with foil for easy cleanup. Spray rack of broiler pan with nonstick cooking spray, if desired. Place duck halves, leg quarters, parts, or boneless, skinless duck pieces on rack set in broiler pan. Position oven rack so that duck pieces on broiler rack are 6 inches (15cm) from the heat source. To prevent released fat from smoking, check pan every two minutes and sprinkle salt directly on any fat in the bottom of the pan. Broil, turning over several times, until duck is golden, juices run clear, and internal temperatures reach 180°F (82.2°C). Boneless duck takes approximately four to five minutes per side; bone-in pieces, depending on the size, take about 20 minutes per side. Use tongs to turn over duck to prevent piercing the flesh and loss of juices during cooking. Nutritional HighlightsDuck (domesticated, meat and skin, roasted), 1
cup (227g) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. |
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