Duck

Duck is poultry with dark, firm meat and a rich, savoury flavour. Its flavour is more pronounced than chicken, and domestic duck in particular often has a characteristic layer of fat beneath the skin. Duck is suitable for roasting, pan-frying, braising and slow cooking.

Product type: Poultry
Varieties: Domestic duck and wild duck
Cuts used: Breast, legs and whole duck

Description

In cooking, a distinction is made between domestic and wild duck. Domestic ducks are raised for their meat and generally contain more fat than wild ducks. The meat ranges from dark red to reddish-brown and has a firm texture that becomes tender when properly cooked.

Wild duck is usually smaller and leaner. Its meat has a stronger, sometimes slightly gamey flavour. The flavour and texture can vary depending on the species, age and diet of the bird.

Duck breast, also known as duck fillet, is one of the most popular cuts. Domestic duck often has a thick layer of fat beneath the skin, which can be slowly rendered during cooking. Duck legs contain more connective tissue, making them particularly suitable for long, slow cooking. A whole duck can be roasted in the oven.

In the kitchen

Duck pairs well with both savoury and fruity flavours. Orange, cherries, plums and apples provide a fresh or sweet contrast to the rich meat. Thyme, rosemary, bay leaves, garlic and black pepper also work particularly well.

When cooking skin-on duck breast, it is important to render the fat slowly. Place the breast skin-side down in a cold or moderately warm pan and gradually increase the heat. This allows the skin to become crisp without the fat burning too quickly. Continue cooking the meat afterwards.

Duck legs are ideal for slow braising or confit. For confit, the meat is cooked at a low temperature in fat, making it tender and allowing it to come away easily from the bone.

In Asian cuisines, duck is often combined with ginger, star anise, soy sauce and five-spice powder. Roast duck with crispy skin is also a well-known preparation.

Domestic duck is generally available throughout the year. In the Netherlands, wild duck is mainly sold as a seasonal product.

Storage & preparation

Store raw duck well covered in the bottom of the refrigerator at 4 °C. Follow the use-by date and storage instructions on the packaging. If necessary, freeze the meat before its use-by date.

Thaw frozen duck covered in the refrigerator. Do not wash raw poultry, as splashing water can spread bacteria. Use separate chopping boards and thoroughly clean knives and work surfaces after contact with raw meat.

For food safety, cook duck thoroughly all the way through. It is especially important for pregnant women, young children, older people and those with weakened immune systems to avoid raw or undercooked meat.

Do not leave cooked duck out of the refrigerator for more than two hours. Store leftovers in a sealed container in the refrigerator for no longer than two days.