Duck

Preparation, uses, and tips

Check for any feathers and remove from skin. Wash duck thoroughly in cold water and pat dry with paper towel. Duck should always be cooked until well done. For best results, use a meat thermometer inserted in the meatiest part of the duck. Duck is done when internal temperatures read a minimum of 165°F (74°C). To test for doneness without a thermometer, make sure a fork can be easily inserted, and that when the meat is pricked, juices run clear (not pink).

Roasting

Thoroughly prick the duck’s skin without piercing the flesh. Place duck on a rack in a shallow pan, breast side up. Pour a small amount of water or stock in the pan, and check occasionally during the roasting time. Place duck in an oven preheated to 450°F (230 °C) for 5 minutes and then lower the temperature to 350°F (180°C/gas mark 4). Occasionally baste with pan liquids. If parts of the bird become too brown, shield them with foil. Roast for 20 minutes per pound (454g), or until internal temperature reaches at least 165°F (74°C). Let stand 15 minutes before carving.

Braising

Cut mature duck in pieces and trim off excess fat. Heat a skillet over a medium burner until hot. Add oil, and brown both sides of duck pieces at moderately high heat. Drain fat, add cooking liquid (water, wine, or broth with herbs, spices, and vegetables if desired), cover pan, and place in preheated 350°F (180°C/gas mark 4) oven for one hour.

Broiling

Preheat broiler. Line broiler pan with foil for easy cleanup. Spray rack of broiler pan with nonstick cooking spray, if desired. Place duck halves, leg quarters, parts, or boneless, skinless duck pieces on rack set in broiler pan. Position oven rack so that duck pieces on broiler rack are 6 inches (15cm) from the heat source. To prevent released fat from smoking, check pan every two minutes and sprinkle salt directly on any fat in the bottom of the pan. Broil, turning over a few times, until duck is golden, juices run clear, and internal temperatures reach at least 165°F (74°C). Boneless duck takes approximately four to five minutes per side; bone-in pieces, depending on the size, take about 20 minutes per side. Use tongs to turn over duck to prevent piercing the flesh and loss of juices during cooking.

Buying and storing tips

Check the “Sell By” date on the packet. This date indicates the last day the duck should be offered for sale. Meat and poultry should be prepared as soon as possible after the date of purchase, and used beyond the Sell By date only occasionally, if at all. Fresh duck should be odour-free and have clean skin with no pinfeathers. Frozen duck should have a plump breast and be wrapped in an airtight packet.

Store fresh duck in is original wrapping, over-wrapped with aluminium foil to prevent leakage. Store in the coldest part of the refrigerator. Raw duck can be kept refrigerated for two days. To store cooked duck, remove meat from the bone, wrap in plastic or foil, and keep meat in the coldest part of the refrigerator for no more than three days.

Freeze fresh duck if you do not plan to cook it within two days of purchase. Store in original wrapping over-wrapped with foil, or wrap in foil or freezer bags. Be sure to press the air out of the packet before freezing. Frozen duck can be stored in the freezer for three months. Cooked duck may be frozen in the same manner unless the dish is made with sauce or gravy. In that case, pack the meat tightly in a rigid container and freeze.

Thaw duck in the refrigerator in its original wrapping; never thaw at room temperature. In the refrigerator, a whole duck (5 pounds or 2.25 kg) will thaw within 24 to 36 hours. Duck may also be thawed by immersing it (in a watertight plastic bag or original unbroken wrappings) in cold water; change the water every 30 minutes. Duck will thaw in about three hours.

For quick-thawing of raw or cooked duck, use the microwave at the Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn the duck as it thaws, between zaps; take care the duck does not begin to cook.

If it is not served immediately, keep cooked duck either hot, between 140°F and 160°F (60 and 71°C), or refrigerate at 40° F (4.4°C) or lower. When transporting cooked duck to another dining site, place it in an insulated container or ice chest until ready to eat.

Varieties

The white Pekin duck, often sold under the name Long Island duckling, are the ones most often available in supermarkets today. Broiler or fryer ducks are young (under 8 weeks) and tender, roaster duckling (under 16 weeks) is starting to harden, and mature duck has tougher flesh. The leaner Muscovy variety, a red-meat duck, can be found in butcher shops. Duck can be bought whole or as single breast fillets, called margrets.

Nutrition Highlights

Duck (domesticated, meat and skin, roasted), 1 cup (227g)
Calories: 472
Protein: 26.6g
Carbohydrate: 0.0g
Total Fat: 39.7g
Fiber: 0.0g
*Excellent source of: Iron (3.8mg), Selenium (28mcg), and Riboflavin (0.37mg)
*Good source of: Thiamine (0.24mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.