Duck
Duck has lots of fat, great for juicy dishes.
Flavor
warm
sweet
pungent
bitter
floral
earthy
citrus
smoky
How to use it
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.
Common mistakes
- Cooking too fast makes it chewy.
- Skipping resting time doesn't let juices redistribute.
What goes with duck
- Orange. Orange's acidity cuts through duck's fat, a classic balance.
- 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.
- Thyme. Thyme’s herbal aroma echoes with duck's natural gaminess.
- Ginger. Ginger brings a spicy brightness that pairs well with duck's richness.
Try tonight
- Roast a duck with orange glaze.
- Prepare a duck confit.
- Grill duck breast with a cherry reduction.
Storage
Keep refrigerated and consume within a few days, or freeze for longer shelf life.