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Fall is Duck Season! The Beauty of Duck + A Duck Magret Recipe

Albertina Roca
  |   September 20, 2014   |  

Duck is definitely an underrated meat option in America, where the chicken and turkey reign supreme at the dinner table. And that's just wrong! There are so many delicious possibilities with duck, from a crispy-skinned magret to a fall-of-the-bone duck leg confit.

Perhaps it's that people seem to think that cooking with duck is fussy, complicated and too "gourmet" for them, and nothing could be further from the truth; duck is simple and incredibly versatile, and all it takes is a pan, a little prep work and some tips to get the satisfaction of a beautifully browned, crackling crispy duck breast, every time. Right now is the perfect time to give duck meat it's fair time in the sun, and cook something different tonight!

Duck Magret

Although there are many different types of duck, the most common are Moulard and Muscovy, as well as the classic Peking so used in Chinese cooking. But there's something incredibly French about duck, and not in a sophisticated and exclusive cuisine sort of way, but more of a rustic, comforting and hearty type of cooking. The flavors of duck magret are earthy and rich, and when cooked, the rendered fat gives it a luxurious mouth feel that has little to do with the price of the dish.

Especially during the fall months, when we're veering away from grilling and salads, duck makes for a fabulous transition, adding richness without heaviness (which we won't need till the winter), and pairing wonderfully with orchard fruits like apples. When cooking duck magret, save that flavorful rendered fat - you can sauté the most amazing potatoes of your life with it!

Cooking and Recipes: Main Dishes
Holidays And Seasonal: Fall and Winter

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Author

Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Highlights

Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.

Experience

With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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