Whole Duck

Name: Whole duck — an entire bird, usually 2 to 3 kg, with dark meat, a thick layer of skin and fat, and a rich flavour. The common breeds are Pekin (white Pekin), Muscovy, Moulard and Aylesbury, and it is roasted, braised or cooked in Peking style.

Description

Ducks were domesticated in China over 2,000 years ago, and are central to many cuisines, most famously Beijing (Peking) duck, which has crisp skin, thin slices of meat, pancakes and hoisin sauce. In Europe, roast duck with orange (canard à l'orange) is a classic of French cooking, and in Southeast Asia duck is braised, roasted and served in noodle soups.

A duck has more bone and fat than meat, so a 2.5 kg bird serves 3 to 4 people. The layer of fat melts during cooking, bastes the meat and gives a crisp skin, and is poured off and kept, as duck fat is prized for cooking.

Main nutrition value

Duck is a good source of protein, iron, selenium, niacin and B vitamins, but is considerably fattier than chicken or turkey, because of the thick layer of skin and fat.

How best to be consumed

Whole duck is roasted slowly, with the fat drained off.

1. Prick the skin all over, pour boiling water over it, and dry, for crisper skin.
2. Roast on a rack at 180°C for about 20 minutes per 500 g, plus 20 minutes, until the thigh reaches 74°C or more, and the juices run clear.
3. Pour off the fat during roasting, and save it for roast potatoes.
4. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy. Rest a whole duck for 15 to 20 minutes.
5. Serve with a sharp fruit sauce, red cabbage or a salad, to cut the richness.

Overconsumption could cause…

Whole duck is a rich bird, best in moderation.

1. High saturated fat and calories from the thick layer of duck skin and fat, which can be removed or drained off.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
3. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
5. Burn risks from handling a large amount of hot fat when roasting.

GroupsTurkey and DuckPoultry and game birdsHigh saturated fatLow sodiumFresh

Related foodsGooseQuailTurkey Mince / Ground TurkeyWhole TurkeyTurkey BreastDuck Breast

Wikipedia — Duck as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Duck_as_food