- Duck (food)
Types of ducks
The most common duck meat consumed in the United States is the Pekin duck. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called "Long Island" ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the Moulard duck (a sterile hybrid of Pekins and Muscovies). Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards.
Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Magret refers specifically to the breast of a mallard or Barbary duck that has been force fed to produce foie gras.
Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Notable duck dishes include:
- Bebek Betutu: a famous traditional dish from Bali, Indonesia. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. Chicken is also used to prepare Betutu.
- Confit: duck legs that have been cured (partly or fully) in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means "preserved", and the French name for duck confit is "confit de canard."
- Czernina: a sweet and sour Polish soup made of duck blood and clear poultry broth. It was once considered a symbol of Polish culture until the 19th century, customarily served to young men and is even featured as a plot device in a famous epic poem called Pan Tadeusz.
- Duck à l'orange: a classic French dish in which the duck is roasted and served with an orange sauce.
- Foie Gras: a specially fattened and rich liver, or a pâté made from the liver, sometimes taken from a duck but usually from a goose.
- Oritang: a variety of guk, Korean soup made with duck and various vegetables.
- Peking Duck: a famous Chinese dish originating from Beijing, prepared since the Ming Dynasty era. It is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, and eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce.
- Pressed duck: a complex dish originally from Rouen, France.
- Turducken: an American dish that comprises a turkey, stuffed with a duck, which is in turn stuffed with a chicken.
- Zhangcha duck: a quintessential dish of Sichuan cuisine. It is first prepared by smoking a marinated duck over tea leaves and twigs of the camphor plant, then steamed, and finally deep fried for a crisp finish. Also called tea-smoked duck.
- Long Island roast duckling: This is a whole roasted bird, sometimes brined previously. When done properly, most of the fat melts off during the cooking process, leaving a crispy skin and well-done meat. Some restaurants on Long Island serve this dish with a cherry sauce.
- Rombauer, Irma S., et al. Joy of Cooking, Scribner, 1997. ISBN 0-684-81870-1.
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