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    Kitchen Dictionary: duck


    Today's domestic ducks are all descendents of either of two species -- the mallard or the muscovy duck. The Chinese are credited with being the first to raise ducks for food. Since most ducks are marketed while still quite young and tender, the term "duck" and "duckling" are interchangeable. Broilers and fryers are under 8 weeks old and roasters are no more than 16 weeks old. Fresh duck is available from late spring through early winter. About 90 percent of the ducks that reach the market are frozen and available year-round. The USDA grades duck quality with the classifications A, B and C. Grade A is the highest grade and is usually what is sold in markets. Grade B ducks are less meaty and well finished. Grade C ducks are used for commercial purposes. Although higher in fat than other domestic birds, duck is a good source of protein and iron.


    Season: available year-round

    How to select: Choose a duck with a broad, fairly plump breast. The skin should be elastic, not saggy. If frozen, make sure the packaging is tight and unbroken.

    How to store: Fresh duck can be stored, loosely covered, in the coldest section of the refrigerator for 2-3 days. Giblets should be removed and stored spearately. Frozen duck should be thawed in the refrigerator. Do not re-freeze duck once it has been thawed.

    How to prepare: braise, roast

    Matches well with: apples, apricots, artichokes, bourbon, brandy, cabbage, cherries, chiles, chocolate, cider, cilantro, cloves, Cognac, corn, cranberries, currants, curry, figs, garlic, gin, ginger, hoisin sauce, honey, lemon, mint, molasses, mushrooms, mustard, nutmeg, olives, onions, oranges, parsley, peaches, pears, peas, pepper, peppers, pineapple, pistachios, plum sauce, pomegranate, port, prunes, red wine, rhubarb, rice, rosemary, sage, sauerkraut, scallions, shallots, sherry say sauce, spinach, star anise, stuffings, tarragon, thyme, tomatoes, turnips, vinegar, walnuts

    More Duck Recipes
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    Nutrition Facts

    Calculated for 1 duck
    Amount Per Serving %DV
    Calories 2561
    Calories from Fat 2244 (87%)
    Total Fat 249.4g 383%
    Saturated Fat 83.8g 419%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 32.2g
    Trans Fat 0.0g
    Cholesterol 481mg 160%
    Sodium 399mg 16%
    Potassium 1325mg 37%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 72.8g 145%

    How is this calculated?

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