Duck meat is deliciously moist and very rich, but many people shy away from cooking it at home. Maybe you've ended up with meat that was too greasy or too fatty when you've made it before, but with just a little bit of information under your belt (or your chef's hat, if you prefer) you can dish up a wonderful serving of roast duck. Duck isn't any more difficult to cook than any other kind of meat, but it does take a little bit of knowledge. Take a look at the tips below to make sure that the next time you try cooking this delicious fowl that things go smoothly!
1.Be aware of the fat.
Duck is far fattier than chicken or even turkey, and when you go to cook it, this needs to be taken into consideration. When you get duck breast from the store, for example, you'll find that there's a thick layer of fat that covers one side. Be aware that this fat, rather than just sitting on the meat when you go to serve it, needs to go somewhere. If you are cooking it in a pan or a skillet, set the duck fat-side down and let the fat cook off, draining it regularly.
2.Save the skin
Many people decide that the duck skin is simply too chewy or too much to deal with when you take into account the layer of fat that is there. In actuality, duck skin is quite flavorful and you certainly do not need to give it up. The key here is to cook it skin-side down. This gives the fat a chance to render and to melt out of the skin. Be aware that this might take some time, but that it is well worth doing. You'll find that after the fat has been mostly removed from the skin that the skin is quite crispy and delicious.
3.Take two!
Be aware that cooking duck is a two stage process. If you've removed the fat from underneath the skin in the method used in step two, then you will need to grill or pan-fry it. Either of these options turn out quite tasty and at this stage, even if the duck has already been seasoned, you can throw in a little more in the way of spices and flavorings.
4.Cooking time
Be aware that cooking time will vary from duck to duck. Younger, smaller ducks, for example, should roast for about half an hour before they are considered done. Conversely, full-grown ducks can cook for an hour or more. Remember that the moisture is key with this dish, and that you should baste it frequently.
There are lots of tips to keep in mind while you are cooking duck, but remember that it is far from impossible. Think about what you want, and then make sure you know how to get it!