Duck is a water bird belonging to the Anatidae family which is also comprised of geese and swans. Ducks have been widely domesticated all over the world for more than 4000 years, and are most commonly used for their meat, eggs, and feathers.
Breeds of Duck
Almost all the breeds of ducks found today can descend from wild Mallard, Anas Platyrhynchos species. The name is derived from a combination of the Greek and Latin words anas (duck), platus (broad), and rhynchos (bill).
The Pekin duck scientifically referred to as Anas Domesticus has a large build with orange feet and beak, and creamy white feathers. This breed was developed in China during the rise of the Mongols civilization and it is the chosen breed for wholesale meat production in Australia, mainly because of its speedy growth rates. Pekin duck is considered to be a multi-functional breed since it has a high rate of egg production and it does not display broody behaviors.
The Muscovy duck is also known as Cairina moschata is a large, heavy duck originating in South America. The Muscovy is the only domesticated breed that is not a descendant of the Mallard and its distinctive features are its naked face and the red appendages located near the eyes and beak.
Mulard or Mule ducks are commonly known in the scientific world as Anas platyrhynchos x Cairina moschata are created from the hybridization of Muscovy ducks with common ducks. These are sterile crossbreeds, produced primarily for meat and fat liver generation. The lean meat usually fabricated from Mule ducks is preferable for health-conscious individuals.
How To Cook Duck
Ducks can be sold as whole or fabricated into breasts, legs, and wings, the breast can be skin on or skinless and the bones may be frenched. Additionally, it can also be sold as foie gras or smoked duck breast.
Whole ducks have evenly balanced carcasses that produce tender breast meat covered with a layer of sweet melting fat, in addition to the hearty, intensely flavoured dark leg meat and extremely crispy skin when roasted at 425℉ for two hours.
Duck Breast can be seared in a hot skillet to render the fat then quickly roasted to 135 ℉. The meat will be tender and juicy along with the rich-sweet fat that melted during the cooking process creating a soft layer of fat covered with crispy skin.
The duck leg is filled with flavour and has a hearty texture, making them the perfect candidate to be seasoned with aromatic spices, roasted, and drizzled with fruity sauces. Moreover, the leg can be braised, used in stir-fries, or used to make duck confit which is often cooked using sous-vide techniques to seal in flavour and guarantee tender decadence.
Offal and the Wing
Although the breast and legs receive a lot of recognition, don’t count the fragile organ meats, flavour-ridden bones, and versatile wings out. The duck neck, liver, and heart can be used as a delicious addition to stocks and broths or can be lightly pan-fried in butter for a mouth-watering treat. Additionally, the bones and connective tissues can be used to make stock as the meaty bits left on the carcass will add additional flavour to broth.
The liver has a delicate and unique flavour that should be quickly cooked and is a staple ingredient in pâtés and parfaits. The duck's wings are meaty and it contains all of the flavour of the leg that produces a tasty delectable dish when it is marinated and roasted slowly in duck sauce.
Duck lake Kelowna is a delicacy that can be cooked in several ways. From duck confit to froe gras and whole roasted duck, no matter which cooking method you choose it will be equally tender, delicious, and juicy.