Duck

Considered a delicacy in many cultures, duck meat is favored for its rich, distinct flavor profile. A fixture of fine dining establishments, when prepared to enhance and highlight its singularly delicious characteristics, it provides a truly unparalleled dining experience.

Types of Duck Meat

Peking: Known for its crisp skin and succulent interior, you’ll see this variety of bird commonly served atop mandarin-style pancakes drizzled with sweet hoisin sauce and scallions.

Muscovy: Less fatty than other types: Muscovy is characterized by its mild profile and tender meat. These qualities make it one of the most versatile choices, pairing seamlessly with an array of flavors and culinary techniques.

Mallard: For those who love the distinct taste of game meat, Mallard is the ideal choice. Generally hunted wild but also available through some gourmet retailers, its singular flavor and large size make it a favorite among many.

Best Ways to Cook Duck

Seared Breast

Seared duck breast is a popular preparation method that highlights the rich, flavorful meat while achieving a crispy skin. Chefs score the skin to render the fat and then sear the breast to medium-rare, then with sweet fruit-based sauces like cherry or orange to balance the robust flavor.

Confit

Confit is a traditional French technique where legs are slow-cooked in their own fat until tender and flavorful. The meat is then crisped up before serving. In high-end restaurants like Le Bernardin in New York City, confit is often paired with earthy sides like lentils or root vegetables, providing a harmonious balance of textures and flavors.

Roasted Whole

Roasting a whole duck allows for a dramatic presentation and evenly cooked meat. It’s typically seasoned then roasted until the skin is crispy and the meat is tender. The Duck House by Jean-Georges in Shanghai serve it with intricate carving at the table, often accompanied by rich, savory sauces and delicate sides like steamed buns or sautéed greens.

Sous Vide

Sous vide cooking ensures that duck meat is cooked evenly and retains its moisture. The duck is vacuum-sealed with herbs and spices and then cooked at a low, precise temperature in a water bath. This method is followed by a quick sear to crisp the skin. At Alinea in Chicago, sous vide duck is often paired with innovative accompaniments like molecular gastronomy elements to enhance the dining experience.

à l'Orange

This classic French preparation involves roasting and serving with a sweet and tangy orange sauce. The combination of rich meat and citrus sauce creates a balanced and elegant dish. La Tour d'Argent in Paris, famous for its duck dishes, presents duck à l'orange as a signature offering, showcasing the timeless appeal of this preparation method.

Health Benefits

For the health-conscious gastronome, this is the ideal choice. Offering the best of both worlds, this delicious bird is lower in fat and cholesterol than pork or beef but boasts red meat's rich, bold flavor and texture. Extremely versatile, it can be seamlessly incorporated into a wide range of cuisines. So, if you’re looking for a way to include more of this gourmet bird into your recipes, look no further than Gourmet Food Store! Offering a wide selection of duck in all its delicious forms, you’ll find everything from fresh sold by the pound to confited and canned varieties for quick no-cook meals.

Ordering From Gourmet Food Store

For the highest quality and the best prices on the market, look no further than the Gourmet Food Store website! We have a wide selection of your favorites in a range of preparations. Sourced from some of the most reputable producers. When you order from us, you’re getting the best. Along with our excellent shopping options, you’ll find gourmet products that don’t cost a fortune, along with helpful info articles, chef-tested recipes, and honest customer reviews. Your one-stop for a taste of the finer things in life, be sure to explore our entire selection.