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| How to Cook | | | Roasted | Time: 1 hour
Seasoning: sea salt flakes and freshly grounded black pepper to taste
Oil: extra virgin olive oil
Fresh Vegetables:
-carrot, 1 piece, diced
-celery, 4 stems, diced
-fennel, 1/2 piece, finely sliced
-onion, 1 piece, finely sliced
garlic, 1 clove, cut in half
Fresh Herbs :
-rosemary, 10g
-thyme, 10g
Method: based on 1 whole duck
1.Preheat oven to 180°C.
2.Salt and pepper inside and outside of duck.
3.Stuff it with 1/2 of the vegetables and herbs and leave the other 1/2 in the tray. Put the Duck on top, drizzle with olive oil
4.Roast for 1 hour. Let it rest for 20 minutes before craving. |
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| | | Pan Fried | Time: 30 minutes
Seasoning:sea salt flakes and freshly grounded black pepper to taste
Oil:olive oil
Wine:white wine
Method: based on 2 duck legs
1.Heat a pan under medium heat.
2.Season the legs with salt and pepper.
3.Add oil to pan, fry skin side first for 4-5minus or until golden, turn it around and cook the other side for 8 minutes with cover or until fully cooked.
4.Remember to remain the heat between medium and medium low to avoid burning. |
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| | | Stew | Time: 1 hour and 30 minutes
Seasoning: sea salt flakes and freshly grounded black pepper to taste
Oil:grape seed oil
Fresh Vegetables:
-carrot, 1 piece, diced
-fennel, 1/2 piece, diced
-onion, 1 piece, diced
-garlic, 1 clove, roughly chopped
Fresh Herbs:thyme, 10g
Wine:
-red wine, 1 cup
-white wine, 1 cup
Method: based on 1 whole duck
1.Chop the duck into bit size and brown them in a hot skillet with oil.
2.In another heavy bottom pot, sauté the vegetables with herbs adding the browned duck, season with salt and pepper. Pour in the wine.
3.Lower the heat to medium low, let it slow cook for 1 hour and 30 minutes. |
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 | Meat |
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Duck |
Duck is a richly flavoured meat that can be used in many dishes. Sourced from prestigious farms in Canada and France, city'super has the very best selection.
Duck is a water bird prized by connoisseurs for its rich flavour. The Chinese are credited with being the first to raise ducks for food. An extremely versatile meat, duck pairs beautifully with a large range of ingredients, both sweet and savoury, and can be roasted, braised, or made into confit (cooked and preserved in its own fat). Ducks, along with other migratory birds, naturally gorge themselves till they double in weight, creating a thick layer of fat to help them during their seasonal voyages. |
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| | Canada | -Free Range Duck (Young Duck) - Wingtat Game Bird Packers
Wingtat's Free Range Duck is a white feathered duck (called Pekin) raised on spacious farmlands. The meat is tasty with a fine texture and an extremely low fat content.
-Specialty Duck (Mallard Duck) - Wingtat Game Bird Packers
The Mallard duck is a shallow water wild duck. Mallard duck is a popular main ingredient for dishes such as nutritional soups, which are thought to help restore health and energy. The meat of young mallard duck is sweet and low in fat. | | | France | -Barbarie Duck
Bred in large quantities in the Landes region of France, Barbarie ducks are intensively reared for 10 to 12 weeks. Barbarie ducks are less fatty than many other breeds, with a thin skin and no layer of fat underneath. It needs careful basting when cooking so that it doesn't dry out.
-Duck Breast / Duck Liver – Rougié
Rougié was founded as a gourmet shop in France in 1875. Today the company is known for its fine selection of duck products, particularly foie gras. Rougié prides itself on being able to trace back 100% of the production process - from the duck eggs to the finished product. Rougié also guarantees meat selections are from ducks raised and fattened exclusively on grains, minerals and vitamins.
The high grade duck breast comes from fattened Mulard ducks raised on Rougié's Canadian farm. Each duck is raised with 100% corn according the traditional Rougié French process. Mulard ducks have a succulent breast which is great grilled or smoked.
Ducklings for foie gras are all male Mulard ducks, hatched by Rougié and raised for 12 to 17 weeks on free range farms in France. The feeding stage begins with adult ducks when breeders replicate these birds' natural tendency to overeat. Fattening is a feeding process practiced by breeders and consists of filling the birds crop without reaching the digestive system. | | | Characteristics | | Most ducks sold now are actually ducklings, or young ducks. In general, duck breast is finely textured and milder in flavour than the leg meat. Because ducks fly, their breast meat is dark – more oxygen is needed by working muscles, which is delivered by the red blood cells, giving the meat colour and a stronger flavour. Minimal connective tissue makes duck meat particularly tender and easy to digest when most of the fat is trimmed. | | | Nutrition | -This rather tender meat is a good sources of easily absorbed iron and B vitamins which help assimilate glucides and contribute to neuromuscular balance.
-Though higher in fat than other domestic birds, duck is a good source of protein - in fact, duck provides as much protein as beef.
-Duck meat is particularly rich in healthy protective unsaturated fatty acids. | | | Shopping Tips | | When buying fresh duck, choose one with a broad, fairly plump breast; the skin should be elastic, not saggy. For frozen birds, make sure the packaging is tight and unbroken. | | | Storing Tips | -Fresh duck can be stored, loosely covered, in the coldest section of the refrigerator for 2 to 3 days.
-Remove any giblets from the body cavity and store separately.
-Frozen duck should be thawed in the refrigerator; it can take from 24 to 36 hours for defrosting, depending on the size of the bird.
-Do not refreeze duck once it's been thawed. | | | Wine Pairing Suggestion | La Crema Sonoma Coast Pinot Noir 2006, Sonoma, USA
Lots of ripe black cherry fruits, with whiffs of wild mushrooms on the nose – a very generous long finish.
Item no: 00115699
Louis Jadot Mercurey Rouge 2004, Burgundy, France
Pleasant cherry and redcurrant fruits with some gently peppery oak, ending with very silky smooth tannins.
Item no: 300236592 |
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