Duck

Appears in

Published 2000

About

My guests are delighted when I serve duck because it’s hard to get it well prepared in restaurants and people rarely serve it at home. Duck is also a delicious compromise between chicken and red meat.

Many cooks are afraid to prepare duck because they don’t know what to do with the thick layer of fatty skin. The advantage of cooking duck into a soup is that either the fat can be removed ahead of time or the soup can be cooked long enough so that the fat is rendered and can be skimmed off.

Although duck can be cut up and cooked in the same way as chicken, I prefer to use different methods for cooking the thighs and breasts. The thighs are somewhat tough and need to be cooked thoroughly or soaked in a marinade containing tropical fruits to tenderize them. The techniques for cooking a quartered chicken or the Asian method will work for cooking duck thighs. Duck thighs are also used to prepare hearty peasant soups with beans and cabbage. (See Gascon duck and vegetable soup, and duck and bean soup)

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Meat Soups

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