(10) Facts About Cooking with Duck Meat

Duck is a wonderful protein that can amplify any meal. Rich like other red meats, but versatile like your favorite poultry, duck offers the best features of your favorite meat. And, while duck sometimes gets a bad rap for being difficult to prepare, we are here to dispel this misconception and share 10 tips that will make cooking with duck simple and successful.

Plan Ahead

To prepare a whole duck, make sure you begin defrosting the duck two to three days before cooking it. For faster thawing, submerge the duck in its unopened original packaging in cold water. Change the water every 30 minutes until it is thawed.

Refrigerate if Your Plans Change

Frozen duck that has been thawed can be safely stored in the refrigerator for about a week. It should not be refrozen.

Score The Skin

To render fat out of the skin and create a deliciously crispy skin, be sure to score the skin before preparing it. For duck breast, be sure to place it in a cold skillet over medium heat to slowly render out the fat. For whole duck, you can prick the skin and place the duck in a stock pot of boiling water for 10 minutes to render out the fat.

Cook Duck Breast in a Cool Pan

Although you may preheat your pan when searing other meats, you’ll want to start your scored duck breast in a cold pan. By doing this, you can ensure that you slowly render out the duck fat and can enjoy the crispy skin.

Treat Duck Breast Like Steak

Since duck is a red meat, duck breast cooks more similarly to steak than chicken. A duck breast cooked to a food safe temperature will still be pink in the center much like a medium steak.

Cook Duck Legs Low and Slow

Treat duck legs differently than duck breast. To achieve a tender, flavorful dish be sure to cook them low and slow.

Serving a Crowd? Roast Two Ducks at the Same Time

To prepare two ducks at one time, simply follow the cooking instructions for the larger of the two ducks and then add 15 minutes cooking time. Always check the internal temperature with a meat thermometer at the leg and thigh joint to ensure doneness.

Add Duck Fat to Make Everything Taste Better

Whether you are roasting a whole duck or searing a duck breast, make sure to save the duck fat! You can use it to create appetizers or sides such as Garlic Duck Fat Mashed Potatoes or Duck Fat Popovers or you can freeze it for later use.

Save the Duck Carcass

If you roast a whole duck, be sure to save the frame after it has been carved to create delicious soup stocks.

Don’t Discard the Giblets

Whole ducks usually come with giblets, including a liver, heart and two gizzard pieces, and a neck stuffed inside. Remove the giblets and neck before cooking the duck. Use the giblets to make broth for soup or gravy.