||Cooking with Duck
- Make something old, new! Just take your favorite recipe and use duck in place of pork, beef or chicken. Duck's flavor can stand up to any spice, seasoning or ethnic profile.
- Confit duck comes from an old method of preserving meat by seasoning it and slowly cooking it in its own fat. The cooked meat was then packed into a crock and covered with its cooking fat which acted as a seal and preservative. This method produces a particularly tender meat.
- Duck cracklings can be easily made by cutting duck skin into thin strips and frying them until they are crisp. They are great on duck dishes or salads.
- Duck, like all meats and poultry, should rest after cooking to allow the juices to settle in the meat.
- Don't be afraid to serve duck with everyday sides, like mashed potatoes, green bean casserole, corn on the cob, macaroni and cheese, fruit salad or broccoli with cheese.
- If you like to grill over wood, cherry wood is an excellent choice for duck.