Duck

Rising demand for poultry dark meat is creating an outgrowth of consumer cravings for bigger, richer, flavor is increasing duck’s meat popularity.  Distinctive and delectable duck dishes create differentiation and win customers. The right preparation makes the duck perfect. Duck legs are so lean and have such strong muscles they need to be fully cooked, braised or confit to be tender.

The following cooking procedures can create delicious results.

Salt curing. Salt-curing concentrates and enhances duck flavor and leaves it moist and tender. Rub duck leg and thigh quarters with salt, cure for a day or two, and then drain on a rack placed over a hotel pan to catch any moisture that leaches out—which should be minimal.

Confit. Rub duck meat with ground spices and slowly braise it immersed in duck fat for incredibly rich flavor.

Oven-roast. This is the preferred method for duck breasts. Slow-roast seasoned duck legs at a low temperature, then finish at a high temperature to crisp up the skin.

Deep-fry. Finish pre-roasted duck portions briefly in the deep-fryer for a crackly, crunchy, craveable mouthfeel.

Pull. Hand-pull and finely shred roasted or braised duck meat or leave in chunkier portions. Season or sauce for multiple applications.

These methods create duck that is ready to enjoy as bar snacks, fillings for tacos, sandwiches and buns, toppings for poutines and even salads.

Available cuts:

• Mulard duck legs
• Peking duck legs
• Duck drum stick
• Duck breast supreme
• Duck Neck
• Duck Heart
• Duck inner filet IQF
• Whole duck without giblets