Cooking with Duck

Earlier this year, my sister treated us to a fantastic meal at a Cantonese restaurant in Quezon City. We ordered the duck, of course! Now if I remember correctly, this was a duck served 3 ways (or was it 4)? Anyway, the duck found in Chinese restaurants are usually the pekin duck and not the muscovy or barbary duck.

Both pekin and muscovy are domestic duck breeds. The pekin breed is descended from the mallard (Anas platyrhynchos) and the muscovy duck breed is descended from the muscovy (Cairina moschata).

The meat of the pekin duck is probably what most people are familiar with since it is the staple in many Chinese restaurants. This duck meat is quite fatty and moist and imparts a taste and flavour that is typically associated with “duck” flavour. The meat of the muscovy duck, however, is quite different. It is not as fatty and it has a flavour much closer to that of sirloin steak or beef.

Anyway, here are a few photos of the meal at the Chinese restaurant. Typically, the duck is baked and the meat is carefully carved. The meat is used to prepare a number of dishes (such as chopped and mixed with vegetables and spices, and eaten by wrapping in lettuce; or wrapped in rice paper with onion leeks and hoisin sauce), and the bones used to make soup. The idea is to use the whole duck to serve a fantastic meal.

Here is a fantastic video I found on The Lexicon of Food (below), showing how duck can be prepared from beak to butt! – nothing wasted. This looks more like muscovy duck meat to me! I love it totally – definitely a must try!

Happy New Year! 🙂

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