Chicken/Fowl 
Duck Types and Cooking Basics Duck entrees offer a rich flavor that your guests won't
soon forgot. Whether it's a roasted duck
with red currant or orange cranberry sauce, or charcoaled marinated duck breast
on the grill, duck meat can provide a delectable meal if cooked and seasoned
properly. As far as health benefits, duck contains plenty of
vitamin B, zinc and iron. But also be
aware that duck meat is fatty, with 11.2 grams of fat per 100 grams. It contains a lot of saturated fat, but cooking
methods such as grilling or roasting on a rack can help minimize the fat that
absorbs back into the meat. The domesticated ducks in America are the White Pekin duck (of China).
Less than a dozen of these ducks were brought to America by ship during
the 1870s. They are classified in
several categories based on age, gender and weight. The broiler duckling (also called fryer
duckling) is only eight weeks old or younger and may be either male or
female. It yields tender meat and weighs
about 3 to 6 1/2 pounds. The roaster duckling is a male or female that is under
16 weeks old. It also has tender meat
and weighs anywhere from 4 to 7 1/2 pounds.
The mature duck (old duck) is more than 6 months old of either gender,
and has toughened meat that is generally used in processed meat products. Types of Duck Cuts Duck has several retail cuts of meat, including a whole
duckling that can be roasted or baked.
There are bone-in breast quarters, whole legs and breasts. You can also buy duck breast that is boneless,
either skinless or with skin on. Duck
giblets include the heart, gizzard and liver.
These may be sold with a whole duck.
Duck liver is often imported to France.
Duck feet and tongues are mostly exported as a delicacy to Hong
Kong. Duck meat may also be used in
processed meat products such as sausage, smoked breast or hot dogs. Interesting Facts about Duck According to the U.S. Food and Drug Administration,
Americans eat an average of .34 pound of duck per individual each year. Duck is considered to be a white meat;
however, duck breast meat is usually slightly darker than turkey and chicken
breast. Duck meat's flavor is likened
unto chicken but with a much stronger flavor. Most ducks are raised indoors to keep them safe from
predators as well as to collect their manure for fertilizer. They are given soybean and corn as feed,
along with certain vitamins and minerals.
In the U.S., hormones are not allowed for ducks and very few are given
antibiotics. Duck down (often used for
bedding and pillows) is obtained during the slaughter process and is very
valuable. Cooking Duck When selecting duck meat for a meal, determine how many
guests you'll need to feed. Buy about 1
to 1 1/2 pounds of duck meat per person. Boneless duck meat (raw) will provide
about 3 servings per pound once cooked.
Just like chicken or turkey, duck can be thawed in the refrigerator, in
cold water or in the microwave. If
thawing in the microwave, be sure to cook it immediately after defrosting. Never partially cook duck meat and then
finish it later. The minimum cooking temperature for duck is 165 degrees
F. This can be measured using a meat
thermometer by inserting the thermometer into the thickest part of the duck
breast, and or the innermost part of the wing and thigh. Cooking times and temperatures vary according
to the type and weight of the duck as well as the cooking method being
used. Whole duck can be roasted or
smoked. Duckling breast can be roasted,
smoked, braised or grilled. Duck can be stuffed or marinated as well. Always marinate in a sauce or seasoning mix
recommended for duck meat, and place it in the refrigerator while
marinating. Bring the marinade to a boil
if planning to spread it over the cooked meat as a sauce. If cooking a stuffed duck, be sure to add
about 15 to 30 minutes to the recommended cooking time. You can cook duck over direct heat or
indirect heat (with dripping pan). You can also cook it with moist heat. *Hint: Duck meat
has a fat layer just beneath the skin that should be pricked all over with a
fork before cooking a whole duck. While
cooking, this layer should melt away to indicate doneness. And since there is
no marbling of the fat into the duck meat, the fat can easily be removed if
needed during preparation. Duck Recipes Try these delightful duck recipes for your next family
meal. DUCK
A L'ORANGE 2 ducks 6 slices bacon 6 oz. can frozen orange
juice, thawed, undiluted 1 clove garlic, minced 3/4 tsp. mustard 1/2 tsp. ginger 1/2 tsp. salt 1 tbsp. cornstarch 1 c. water Wipe ducks dry inside and out, season with salt and
pepper, and place in roasting pan close together, breast sides up. Cover with
strips of bacon. Roast at 400 degrees for 25 minutes or until
done to taste. Meanwhile,
heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and
salt. Remove from heat and, during the last 10 minutes of roasting,
remove bacon from birds and brush them with the mixture. Mix cornstarch with 1/4 cup of the water and add to
remaining orange sauce. Pour in remaining water and stir over low heat until
sauce thickens. Place ducks on heated platter, slice and serve with the orange
sauce. Serves 4. A
SIMPLE ROAST DUCK 1 duck, 4 to 5 lbs. Salt Freshly ground pepper 1/2 tsp. thyme 1 lemon 1 sm. onion, peeled Wash the duck, rub it with lemon, and rub salt and
pepper into the skin along with the thyme. Put additional thyme, lemon and
onion into cavity. Tie the legs together and twist the wings under the back.
Place the duck on a rack in a shallow roasting pan and roast 2 1/2 hours in a
preheated oven at 350 degrees. Remove from the oven, prick the skin thoroughly with a
fork, increase the heat to 500 degrees, and return the duck to the oven for
another 15 minutes to brown until the fat oozes out. Turn the duck once or
twice during this period. Serve with wild rice and glazed carrots. Serves 2. Copyright
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