Duck Breast, Confit and Specialties

Duck Breast, Confit and Specialties
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Goose and Duck Specialities

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Foie Gras Specialties, this exact category of Marky’s online store, include many deli products for you to review, order and taste. However, there is one section that deserves your greatest attention, as the gourmet item represented here is indeed rare product to find. What are we talking about? No hesitations – it is Marky’s Gourmet duck breast subcategory, where you are always welcomed. That rare product, we have mentioned before, is actually magret duck breast – a dish that became truly classic in terms of gastronomic delights of French cuisine long ago.
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!
French cooking technology, with the purpose of long-term storage of the products, confit is a great way to prepare fatty meat (pork) and poultry (duck, goose) in advance. After stewing in its own fat for a few hours, confit of duck can be stored for a long time (about half a year). It should be completely covered with fat, so that to provide all the necessary conditions for the proper preservation of the dish. However, it is not the main duck confit advantage; the best point is its taste and universality. Traditionally, this method of cooking has been used from generation to generation, but only in the end of the XX century, the dish became a real "brand" of France, a top delicacy and a true love of millions of people around the world. So, if you have ever been interested in question – what is duck confit – now you can be absolutely sure of calling it a classic dish of French cuisine, which, by the way, has had an influence on the cooking traditions of other nations.
What is confit of duck from Marky’s? First of all, it is a great combination of golden brown crispy skin of duck leg confit (absolutely not dry, but with a thin layer of fat) and the tenderest meat you have ever tried in your life. If you cannot wait to taste this special product, do not waste your time, buy duck confit right now! After ordering it, the only thing you should do is simply heat the canned duck confit on the pan and be ready to enjoy the process of satisfying not only appetite, but also all the expectations of yours, receiving even more than you could imagine. We are really glad to be able to present to your attention the best products in the USA.
How to use the duck legs confit hot? Take the legs out of a refrigerator; remove excess fat from it, and slowly warm up on a frying pan: lay confit duck leg skin-side down, then turn, so that it warm. To cook a side dish, the removed excess fat should be used. A classic variant would be potatoes, fried in duck fat, nevertheless, seasonal vegetables, apples with honey and mashed potatoes are perfect side dishes for confit leg of duck, too. Another way to cook the dish is to put potatoes/vegetables/apples with duck fat to the oven, transferring the main ingredient after frying, and to leave this great combination of products until the skin becomes perfectly crisp. The hot meal is ready to be served to the family.
How to use the confit duck cold? First and foremost, it is an ingredient for a very tasty sandwich: you can spread bread with it as a paste, as a stew, also adding berries to be a nice accent of the appetizer. Second option is to use leg confit in a salad. Removing its fat by means of warming and then cooling the product, you get a wonderful ingredient for leafy greens salads with fruit/citrus/berry sauces.
Another possibility of yours is to make a kind of foie gras & confit dish. It is necessary to put duck legs stuffed with Foie Gras on the disks of pastry, and, glazing its borders with egg yolks, prepare in a warm oven during 20 minutes until it is brown. After that, you should blind cooked beans with duck juice, making the stew. Add the seasoning and serve Chausson of duck Confit with Foie Gras according to your taste. Remember that you will not only get a nice dish for your dinner but also obtain great health benefits from this combination of the products. It is proved by the fact that in the regions where they are in demand life expectancy is the highest.
Thus, there are many variants to present confit duck legs. This scrumptious meal will definitely pervade a sense of pleasure to all our customers! So the decision of where to buy duck confit should not be postponed any longer. Catch the moment and purchase duck legs for sale at Marky’s Gourmet online store.