Foie Gras Guide by Marky's
What do I know about duck meat products?
A properly cooked duck is always tasty and nutritious. This bird entered culinary books many centuries ago. The Peking duck, for example, was known in China even during the Yuan dynasty. The taste and nutritional benefits of this bird were valued at all times: when food was abundant, and during periods of food shortages. Today, its meat is still popular. Restaurants offer the duck in fried, stewed or baked form.
Duck meat is regarded as the most valuable source of protein (100 grams of the product = about 16 grams of protein), as well as vitamins of groups A (for this group it is universally recognized as a champion), B1, B3, B6, B12, riboflavin, folic acid. In the list of the most valuable elements, that its meat contains, can be found selenium, phosphorus, copper, potassium, iron, manganese, sodium and many other necessary elements to ensure the health of our bodies.
It is proved that the meat of ducks:
- has beneficial effects on brain activity,
- strengthens the nervous system,
- helps to overcome stress,
- normalizes metabolism,
- increases men’s virility power.
By its nutritional composition, the duck meat is very similar to other types of meat. The thigh, shin and duck breast without skin are the most dietary parts. They contain less fat and calories than chicken or turkey. For this reason, it is an excellent ingredient in any diet. If after reading this information you immediately have a question where to buy a duck breast, then do not worry, you will soon receive an answer.
All these factors form a range of advantages that are worthy enough to buy duck meat.
Why should I choose duck magret & how to cook it? Duck breast is considered the best part of the meat of ducks. It has a very "meaty" flavor, reminiscent of juicy beef. For this reason, it should be cooked similar to a beef steak – seared, grilled or roasted. The thing to remember is that you should never cook raw duck breast past medium-rare, as well done breast becomes dry and completely uninteresting in terms of texture and taste.
Perhaps the most delicious duck recipes – this is the work of the Chinese. And there is nothing strange about it, because they were the first to "tame" ducks and brought out the most popular meat breed of birds – Peking one. For centuries, every Chinese family kept its recipe for the most delicious duck and prepared the house specialty for the holidays. Today, there are thousands of recipes for delicacies of this poultry.
Today, there are more than one hundred species of ducks; ones that can be used for meat dishes are Pekin, Aylesbury, Muscovy, Rouen, Buff, Cayuga, Swedish. Their meat is of a dark color, very tender, fatty, and healthy. Nevertheless, there is one more species to surpass other ones – a hybrid of Muscovy and Pekin ducks – Moulard duck. It appears by means of the artificial insemination method, and is raised in order to produce foie gras, because of having a special ability to store fat in liver. However, being the ideal breed for foie gras products, this species is also valuable for another reason, we can use moulard duck breast to prepare unforgettable meat dish as well. It weighs more than breast of an usual breed, that is why it is completely enough to serve for two people.
If you find magret of duck somewhere, be sure that it is breast of that specific kind, and this fact only adds benefits. Rich and tender, this delicious product is a masterpiece of haute cuisine. Magret duck breast recipe does not have any specific differences if compare with other types, but the method of pre-salting a day before cooking is particularly helpful with this variety, as it really helps the product to stay tender and juicy. There are some other tips for cooking:
- Preheated your oven to 220oc, Fan 200oc, Gas Mark 7;
- Remove all packaging and pat the skin of the duck breast with a kitchen towel;
- Score the skin, and season breast with ground pepper and salt;
- Place it skin side down in a pan on a medium heat without oil until golden brown (about 6-8 minutes), seal the other side for 30 seconds, pouring off the fat;
- Place skin side up in a roasting tin in an oven (for 10 minutes/15 minutes, you will get Rare/Medium; for Well Done preparation you need about 18 minutes);
- When it is ready, rest in a warm place for 10 minutes.
Where can I buy duck breast? Cannot find duck breast for sale and do not buy it because the price is pretty expensive? In this case, Marky’s Gourmet is a perfect place where to buy duck breast. We keep loyal pricing policy, so that you are always able to afford varieties of out culinary treasures. Visit our store for delicious suggestions!