Just like chicken and turkey, Duck is a type of meat called poultry. Duck Meat generally refers to the breast and legs of the bird, though the liver is also enjoyed as the famous foie gras. Duck Meat is significantly darker in color and consequently higher in myoglobin and iron content compared to chicken meat. Due to this, duck is often considered to be culinary red meat.
Duck Meats have a layer of fat between the outer skin and meat giving it extra rendering power and soaking the meat with flavor when cooked. These tasty features also rely on its type. Duck Meat’s varieties depend on the species of the bird. The most commonly consumed duck in the US is the White Pekin. This breed tends to be lower in fats and higher in protein than the other variants. The other, less common breeds include the Mallard, the Muscovy, and the Moulard.
Besides its distinctive flavor, Duck Meats are healthy and an excellent source of protein. Around 75 grams of cooked meat will provide more than 25% of your necessary daily protein intake. Protein is necessary for keeping your skin, muscles, and blood healthy, so Duck Meats could be your next item on your list when buying food in the supermarket.
Now, the question is “How to serve Duck?” and the answer is let’s serve it with Caviar. Duck Meats and Caviar may not sound like the most common combo but have you tried it before? If not, take notes of the following recipes Caviar Lover is sharing with you. Add your personal touch by choosing your favorite type of Caviar and get ready to surprise your guests or yourself with the mix of two exquisite flavors.
Including Caviar in any of your recipes will elevate your preparations. However, don’t freak out! Buying Caviar doesn’t mean you’re going bankrupt. Although Caviar is recognized as one of the most luxurious meals in the world, there are many options to choose from. These options vary in colors, flavors and of course, budgets.
Caviar is divided in two main categories: Imported and Domestic. Furthermore, there are other products considered as “Caviar substitutes” that provide you the Caviar experience with a small budget. By visiting our Caviar section in caviarlover.com you’ll find a great variety of products. See them all and make your pick.
Now you know more about today’s star ingredients, these are two recipes with Duck Meats and Caviar to try at home:
Pesto, Tomato and Duck Hors D’oeuvres
1 Lb magret duck breast
2 tsp pesto
12 red cherry tomatoes, halved
72 baby arugula leaves
1 tbsp Parmesan cheese, freshly grated
Lemon wedges (for serving)
With a sharp knife, remove some fat from the duck breast, leaving only a thin layer. Season with salt and pepper.In a skillet, brown the duck breast over low heat, fat side down, for 15 minutes or until the fat is crisp and golden brown. Turn the duck over and cook until the desired doneness. Let cool for 20 minutes.On a work surface, thinly slice the cooled duck breast and spread out the slices. With a brush, spread the pesto over the duck slices. With toothpicks, prick each slice with a tomato half and three leaves of arugula. Sprinkle it with cheese. Season with salt and pepper. Serve with lemon wedges.
Caviar and Cream-Topped Potato Rösti
6 medium Yukon Gold potatoes
Kosher salt and freshly ground black pepper
½ cup duck fat
¼ cup clabber cream
2 ounces Paddlefish Caviar (Optional)
1 tablespoon finely sliced chives
Preheat the oven to 450°F. Place either four mini frying pans or one small cast-iron skillet in the oven to preheat. Shred the potatoes into about 1/16-inch pieces on a mandoline with a julienne attachment. Season the potatoes generously with salt and pepper. Let the potatoes sit at room temperature for about 10 minutes. In a small saucepan, melt the duck fat. Drizzle about ¼ cup of the melted fat over the potatoes. Mix well to incorporate. Place about 1 tablespoon of the remaining duck fat in each mini frying pan, or the full remaining ¼ cup if using a cast-iron skillet. Divide the potatoes evenly among the mini pans, or spread them all evenly in the cast-iron skillet, and place the skillet(s) back in the oven.In a small saucepan, melt the duck fat. Drizzle about ¼ cup of the melted fat over the potatoes. Mix well to incorporate. Place about 1 tablespoon of the remaining duck fat in each mini frying pan, or the full remaining ¼ cup if using a cast-iron skillet. Divide the potatoes evenly among the mini pans, or spread them all evenly in the cast-iron skillet, and place the skillet(s) back in the oven. Serve the röstis with a generous amount of clabber cream, caviar, and a sprinkling of chives.
Now you’re ready to start cooking! If you’re wondering where to buy Duck Meats, Caviar Lover is your place. Visit our online store and discover everything we have for you in the tag Meats. And what about Caviar? You’ll find it all here! Whether Imported or Domestic is the type you’re looking for, Caviar Lover is your trusted store for fine foods and Caviar.
Everything you need is just a click away from you. Come visit us. We’ll be more than glad to have you!