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.