Duck – Interesting Facts

Duck is best known for its aromatic and unusual flavour. It goes well with dark sauces, potatoes, rice and steamed vegetables. It has a higher fat content than chicken but lower than that of a goose. The thick layer of fat is located between the skin and the meat. When cooked, the fat protects the meat from drying out and the skin then becomes wonderfully crispy. Duck is a great source of protein and contains vitamins B1 and B12. 

Food Facts Food Facts

Duck

Class

anas

Calories

225 kcal per 100g

Nutrients

0g carbohydrate, 0g fibre, 17.2g fat, 18.1g protein per 100g 

Season

available year-round; wild duck from September - January

Storage

refrigerate

Shelf life

1-2 days

Duck – Interesting Facts

The domesticated ducks that we eat today – across North Asia, North America, North Africa and Europe - are derived from the mallard. The exact origins of duck farming are not entirely known but both the Chinese and the Greeks kept ducks as farm animals as early as 1,000 BC. Since then, there has been a lot of cross breeding.

Today, ducks are mostly bred in Southeast Asia and China, Malaysia, Vietnam and Thailand are some of the largest duck producing countries in the world, while the only European countries to produce duck are France and Germany. There is a large gap between the amount produced by Europe and Asia. This is largely due to the fact that duck is firmly rooted in Asian cuisine, while in Europe it is more expensive than chicken and therefore tends to only appear on the menu during special occasions. 

Duck – Preparation and Cooking

Fresh duck can be found at the meat counter and frozen duck is located in the frozen goods aisle. Supermarkets offer whole duck, which is great for a roast, and breast or legs, which are both suited to a variety of side dishes and starters. The aromatic meat and the crispy skin both require very little effort to achieve great taste – usually a pinch of salt and pepper is enough for delicious flavour.

To achieve a succulent and juicy breast or leg and a crispy skin, try lightly searing the duck meat on each side and then placing it in the oven at a low temperature to cook through. This is similar to roasting beef except it takes much less time. Roast duck legs go well with rosemary potatoes, dumplings or even figs and thyme. Duck breast combined with rice and steamed vegetables makes for a delicious and well-balanced meal. The aromatic meat is a perfect match for a sweet and sour sauce, soy sauce and curries. Discover our duck recipes for further inspiration.

 

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Saving failed!