DUCK. SO ELEGANT AND, TO MANY HOME COOKS, SO DAUNTING. It has a definite wow power when you serve it to guests, but unfortunately, many of us think it’s harder than it really is to get right. Here are some tips for doing duck right.
First, think of it more like beef. Unlike chicken or turkey, duck is essentially all dark or red meat, including the breast. And like beef, different parts need cooking differently. Think of the breast meat as a nice steak, best served medium-rare. Cook it quickly and you’re rewarded with juicy, tender, slightly pink deliciousness. Duck legs are more like the tougher cuts of beef. Like chuck roast, for instance, they become tender and release their flavors best with slow, moist cooking.
Divide and conquer. One simple approach is to cook only duck breasts or duck legs. The Red Wine-braised Duck Legs above oven-braise in reduced red wine with shallots, carrots, parsnip, garlic and thyme for about two hours to become tender and elegantly delicious. As straightforward as cooking a beef stew. You’ll find the recipe here.
For a quick and very impressive dinner, try duck breasts. Total cooking time for the duck in our Duck Breasts with Pears and Shallots, for instance, is under 20 minutes. And the pears and shallots quickly cook while the cooked breasts are resting.
Or go all in. Roasting a whole duck is not unlike roasting a chicken, and the flavor is richer, meatier and more intense than said chicken. Marion shows how with Roast Duck with Apples, Pears and Potatoes.
So don’t be afraid. Go ahead and cook some duck. Show off, if even just for yourself.
I’ve only ever had duck breast. The Duck Breasts with Pears and Shallots looks so elegant! I’m thinking it would be lovely for New Year’s Eve.
Thanks for all the info, recipes and encouragement!
Thanks, Dani! Hope you give it a try.