Duck
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Duck is especially known for its dark and delicious breast meat. Ducks are usually consumed when they are between six and sixteen weeks old and weigh between 1.6 and 3.2 kilograms. Older ducks have tougher meat that is more suited for use in soups and ragouts. Duck aficionados swear by the more intense flavour of wild duck which is also less fatty than the meat of farmed duck. But if you prefer a milder taste, opt for the domestic duck.
Basic techniques: boiling, roasting, grilling, poaching, barbecuing, confiting, marinating, deep-frying.
Taste combinations: almonds, apricot, honey, ginger, sweet potato, hazelnut, hibiscus, hoisin, five spice, hay, soy sauce.
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Become a memberGolden nuggets of duck liver with spices
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Become a memberDuck and lentil croquettes
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Become a memberDuck and hibiscus bombe
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Become a memberDuck skin crisps
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Become a memberRoast duck
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Become a memberDuck leg confit
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Become a memberDuck leg confit with crispy skin
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Become a memberGrated duck liver
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Become a memberDuck gyros
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Become a memberDuck breast cooked in hay
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Become a memberDuck krupuk
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Become a memberPeking duck spring roll
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Become a memberAsian duck tongues
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Become a memberDuck breast smoked on hay
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Become a memberPeking duck
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Become a memberPulled duck
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