Duck
Duck has lots of fat, great for juicy dishes.
Flavor profile
Aroma: rich
Good to know
Origin: China
Forms: whole, breast, leg, frozen
Storage: Keep refrigerated and consume within a few days, or freeze for longer shelf life.
How to use duck
Render Fat for Crisp Skin
Score and slowly cook duck breast to melt the fat. It crisps the skin and contrasts with tender meat.
Braised for Tenderness
Braising duck legs breaks down connective tissues, making them tender and ready for stews.
What goes with duck
- Orange. Orange's acidity cuts through duck's fat, a classic balance.
- Thyme. Thyme’s herbal aroma echoes with duck's natural gaminess.
- Ginger. Ginger brings a spicy brightness that pairs well with duck's richness.
- Soy Sauce. Soy sauce's umami boosts duck's savory richness.
- Black pepper. Pepper's pungency cuts the rich fat of seared duck.
- Honey. Honey's sugar caramelizes on duck's skin and balances its richness.
- Lentil. Earthy lentils soak up duck's rich fat.
- Red Wine. Red wine's acid and tannins cut duck's rich fat.
- Scallion. Scallion's fresh bite cuts duck's richness in Peking-style dishes.
- Star Anise. Star anise's sweet anise notes flavor rich duck in braises.
Mistakes to avoid
- Cooking too fast makes it chewy.
- Skipping resting time doesn't let juices redistribute.
Ideas for tonight
- Roast a duck with orange glaze.
- Prepare a duck confit.
- Grill duck breast with a cherry reduction.
Duck: questions
What does duck taste like?
Duck has lots of fat, great for juicy dishes. Its strongest notes are warm, with an aroma that is rich.
What goes well with duck?
Duck pairs best with orange, thyme, ginger, soy sauce, black pepper. Orange's acidity cuts through duck's fat, a classic balance.
How do you use duck in cooking?
Render Fat for Crisp Skin: score and slowly cook duck breast to melt the fat. It crisps the skin and contrasts with tender meat.
How should you store duck?
Keep refrigerated and consume within a few days, or freeze for longer shelf life.
What is the most common mistake with duck?
Cooking too fast makes it chewy.
