What is
Duck?

Duck is a type of poultry that is commonly used in various cuisines around the world. It is known for its rich flavor, tender meat, and higher fat content compared to chicken or turkey, which can lead to a succulent end product when cooked correctly. Duck can be prepared in various ways, including roasting, pan-searing, and confit, and is often served with fruit-based sauces or accompaniments.

Origins & History

Duck has been consumed by humans for thousands of years, with records of its domestication dating back to ancient China. It's a staple in many cuisines, particularly in French, Chinese, and Southeast Asian dishes. Peking Duck is one of the most famous Chinese duck recipes, while the French dish canard aux cerises (duck with cherries) showcases the ingredient's versatility.

Taste & Texture

Duck has a rich, savory flavor that is often described as more robust than chicken or turkey. The meat can be juicy and tender, while the fat provides a layered richness. It pairs well with sweet, tangy, and umami flavors, making it suitable for a variety of sauces and sides.

Ingredients

Duck Breast

The lean meat cut from the breast of the duck, known for its tenderness and rich flavor.

Duck Fat

Rendered fat from the duck, prized for its flavor and used in cooking for frying and roasting.

Peking Sauce

A sweet and tangy sauce typically served with Peking Duck, made with hoisin sauce, sugar, and various seasonings.

Fruit Purée

Often used as a sauce or glaze for duck dishes, common fruits include cherries, oranges, or berries.