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"Magret" redirects here. For the wine grape
also known as Magret, see Malbec
Duck breast with apple-honey sauce and wild rice
Duck refers to the meat of several species of
bird in the Anatidae
family, found in both fresh and salt water. Duck is eaten in many cuisines around the world.
The most common duck meat consumed in the United States is
the Pekin duck.
Because most commercially raised Pekins come from Long Island, New York, Pekins are also
sometimes called "Long Island" ducks, despite being of Chinese
origin. Some specialty breeds have become more popular in recent
years, notably the Muscovy duck, and the Moulard duck (a sterile hybrid of Pekins and
most other domesticated ducks, Muscovy ducks are not descended from
According to the USDA, nearly 26
million ducks were eaten in the U.S. in 2004.
Duck meat is derived primarily from the breasts
and legs of ducks. The meat of the legs is darker and somewhat
fattier than the meat of the breasts, although the breast meat is
darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of
heat-insulating subcutaneous fat
between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on.
Magret refers specifically to the breast of a mallard or Barbary
duck that has been force fed to produce foie gras.
Internal organs such as heart
and kidneys may also be eaten;
the liver in particular is often
used as a substitute for goose liver in foie gras.
Duck is used in a variety of dishes around the world, most of
which involve roasting for at least part of the cooking process to
aid in crisping the skin. Notable duck dishes include:
- Bebek Betutu: a famous
traditional dish from Bali, Indonesia. The duck is
first seasoned with pungent roots and various herbs, wrapped with
banana leaves, and roasted. Chicken is also used to prepare
- Confit: duck legs that
have been cured (partly or fully) in
salt, then marinated and poached in
duck fat, typically with garlic and other herbs. The French word
confit means "preserved", and the French name for duck
confit is "confit de canard."
- Czernina: a sweet and
soup made of duck blood and clear poultry broth. It was once
considered a symbol of Polish culture until the 19th century,
customarily served to young men and is even featured as a plot
device in a famous epic poem called Pan Tadeusz.
à l'orange: a classic French dish in which the duck is roasted
and served with an orange sauce.
- Duck sauce :
a fruit-based dipping sauce for
deep fried dishes in Chinese
Gras: a specially fattened and rich liver, or a pâté made from the liver, sometimes taken from a
duck but usually from a goose.
- Oritang: a variety of
guk, Korean soup made
with duck and various
- Peking Duck: a
dish originating from Beijing, prepared since the Ming Dynasty era. It
is prized for the thin, crispy skin, with authentic versions of the
dish serving mostly the skin and little meat, and eaten with pancakes, spring onions, and hoisin sauce or sweet bean
- Pressed duck:
a complex dish originally from Rouen, France.
- Turducken: an American dish that
comprises a turkey, stuffed with a duck, which is in turn stuffed
with a chicken.
duck: a quintessential dish of Sichuan cuisine. It
is first prepared by smoking a marinated duck over tea leaves and twigs of the camphor
plant, then steamed, and finally deep fried for a crisp finish.
Also called tea-smoked duck.
- Long Island
roast duckling: This is a whole roasted bird, sometimes brined
previously. When done properly, most of the fat melts off during
the cooking process, leaving a crispy skin and well-done meat. Some
restaurants on Long
Island serve this dish with a cherry sauce.
- Rombauer, Irma S., et al. Joy of Cooking, Scribner,
1997. ISBN 0-684-81870-1.