By Ujjainee Roy
February 20, 2024
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Duck is a rich and flavourful meat that needs a proper preparation which can unlock its flavour notes. From rendering fat to scoring the skin, there are several techniques that can enhance the flavour and texture of duck before it hits the pan or oven. Let's learn more about preparing duck for home cooking.
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Duck is known for its high-fat content. Rendering the fat before cooking helps to melt away excess fat and achieve crispy, golden skin. To render duck fat, score the skin with a sharp knife, being careful not to cut into the meat.
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Scoring the skin of duck helps to release excess fat and ensure even cooking while creating a crispy texture. Using a sharp knife, gently score the skin of the duck breast or legs in a crosshatch pattern, being careful not to cut into the meat.
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Brining or marinating duck before cooking can infuse it with flavour, tenderize the meat, and help lock in moisture. For a simple brine, dissolve salt and sugar in water and add aromatics such as garlic, herbs, and spices. Submerge the duck in the brine and refrigerate for several hours or overnight.
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Seasoning duck with salt and pepper is essential for enhancing its natural flavour, but you can also experiment with a variety of spice rubs to add depth and complexity to your dish. Common spices and herbs that pair well with duck include thyme, rosemary, sage, garlic, ginger, and citrus zest.
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Allowing duck to come to room temperature before cooking helps to ensure even cooking and prevents the meat from seizing up when it hits the heat. Remove the duck from the refrigerator 30 to 60 minutes before cooking and let it rest on the counter, loosely covered with foil.
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Ensuring that the skin of the duck is thoroughly dry before cooking is essential for achieving crispy and evenly browned results. Use paper towels to pat the skin dry, removing any excess moisture or brine.
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Trussing or tying the duck helps to maintain its shape during cooking and ensures even heat distribution for consistent results. Use kitchen twine to tie the legs together and secure the wings close to the body, forming a compact and uniform shape.
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