Know Your Meat Cuts - Duck?
With chickens, duck meat is arguably the most popular poultry dish that many have come to love and enjoy. There is more to ducks than just their similarities to chicken.
Ducks, swans or geese? They are different, but all belongs to the bird Anatidae family which explains the almost similar features of these birds. Different species of ducks are found worldwide, including in Indonesia. Several types that are common and locally bred include:
- Peking Duck: A popular type of duck that can weight up to 5 kg. Good quality meat, flavourful and tender.
- Serati Duck: Big posture with about 2.5-3 kg in weight.
- Hybrid Duck: A hybrid of Mojosari and Alabio ducks, weight up to 1.5 kg. Also known as “Bebek Raja”
- Balinese Duck: A native to Bali, Lombok and Nusa Tenggara, may reach about 1.6kg.
Many would say that duck has a stronger flavor, but not too overpowering. Ducks are known to have amazing, full and rich taste compared to chicken and can be a classy alternative to a more common chicken meat.
Duck is a lean meat filled with protein. It is also comparable in fat and calories to a skinless chicken. Duck has an excellent selenium and zinc content, which encourages metabolism. This doesn’t mean that chicken doesn’t have its benefits, since it contains less fat and also has lean portion that can be good for your diet.
One important thing to remember about duck legs is that, unlike chicken, it is not worth separating it from the thigh.
Without a doubt, many will say that these are the most highly prized parts of the duck, and are perfect for the grill, pan or oven cooking.
Be it legs or breasts, any excess fat is going to make your dishes a little unhealthier than they should be, but these trimmings are perfect source for duck fat for rendering.