Cookbook:Duck

Ducks are a variety of poultry used for meat and eggs.

Characteristics
Both wild and domesticated ducks can be consumed as meat. Domesticated ducks include the mild White Pekin, the gamier domestic Muscovy, and the Moulard, which is a hybrid cross between the two. Other specialized breeds are also raised.

Overall, duck meat itself is dark and fairly lean, without much intramuscular fat. The breast is more tender than the leg, which also has tendons running through it, though no part of the duck is as tender as chicken. The flavor of duck is richer than that of chicken, and wild duck meat can have a somewhat gamey flavor. Domesticated ducks have a significant amount of fat in the skin

The breast or magret of Moulard ducks is large and rich, and it is sometimes aged like beef. Magrets also tend to have a thick fat layer on them.

Ducks sold in the West are often classified into the following primary types according to age—note that younger birds tend to be called "ducklings", and older ones "ducks", though terminology is not always consistent:


 * Broiler/fryer: usually <6–8 weeks of age; very tender with soft bill; 3–6 pounds
 * Roaster: usually <16 weeks of age; tender with somewhat soft bill; 5–8 pounds.
 * Mature/old: usually over 6 months of age; toughened flesh and a hardened bill; usually used in processed products

Selection and storage
When selecting duck, air-chilled is the best option, as the texture is less watery and the flavor is more concentrated. You'll want to make sure that the skin is smooth, with no discoloration, and the meat should smell fresh. Store duck in the fridge for up to a couple days or in the freezer for up to a couple months.

To estimate how much duck will feed a given number of people, you'll want to consider the fact that duck has a higher proportion of bone/fat to meat, compared to chicken, for example. A good general guideline is to purchase 1.5–2 pounds of raw duck per individual, which will ultimately yield about half as much final meat.

Preparation
Preparing a whole duck is largely the same as preparing any other whole poultry carcass. Make sure to trim away any excess skin that is not covering the meat. Additionally, because you want to render out all of the fat in the skin during cooking, it is recommended to score the skin with a knife or prick it all over, which will facilitate the rendering process.

Use
Duck can be prepared in a variety of ways, such as smoking, curing, roasting, and poaching. For example, whole ducks are often slow-roasted to tenderize and slowly render out fat. Domestic duck legs can be slowly poached in fat, which is called "confit", but wild duck legs are best braised. Either way, duck tends to benefit from low-heat cooking methods. Duck breast is best started in a pan over low heat, which renders out the fat, and then cooked to medium rare. Duck wings and bones are best used in stock.

Note that, due to its leaner meat, wild duck often needs to be cooked with an additional layer of fat to protect it from drying out—bacon is one good option here.