Date published

August 20, 2024

Although not as commonly used as chicken or turkey, duck is a delicious option for those seeking a unique and indulgent dining experience. Duck pairs beautifully with fruity sauces like cherry or orange, as well as savory choices like balsamic reduction. Its versatility makes it a perfect fit for both traditional and modern culinary techniques.

Duck Cuts to Explore:

  • Breasts: A popular cut known for its tender, juicy meat and crispy skin when cooked. Duck breast is excellent when pan-seared, roasted, or grilled.
  • Legs: Ideal for pairing with rich, savory sauces like a red wine reduction and aromatic spices like star anise and cinnamon. Duck legs are often used in confit, a traditional French preparation that involves slow-cooking in duck fat, or in slow-cooked stews and casseroles.
  • Wings: Glazed duck wings are an exciting appetizer or party dish, pairing well with spicy glazes or sweet and sour sauces.
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