So a lot of people I know really love duck. If there’s duck on the menu, they order it without fail. I’ve tried it a few times, and I really want to like it, but I can’t seem to get into it. Now, obviously, there’s no accounting for taste - and it could be I’ll just never like it no matter what, but I really want to do it right…
The taste is ok I guess - but it’s just so greasy. Is this something I’ll never get around, or is there some way I might be able to enjoy this waterfowl.
Crispy fried shredded duck is pretty hard to dislike, in my experience, and isn’t going to be any more or less greasy than crispy fried shredded anything.
The very few times I’ve had duck, I’ve always gone for the breast meat. It’s the leanest part. You’re going to get grease no matter how you look at it – it’s just an inherent part of domesticated edible waterfowl.
I know what you mean about wanting to like something. I’m naturally not quite an adventurous sort when it comes to food, but the more you force yourself to explore new tastes, the more power to your palate. Like duck – the few times I’ve had it I’ve enjoyed it, but it’s something I wouldn’t go out of my way for.
Personally, I like roast duck. The crispy skin and the moist meat makes a good contrast. Greasy? Maybe a bit. But I’ve never really noticed it. Anyway, the flavour’s in the fat. Try eating it with good bread or dumplings.
While I never hated duck, I was never much of a fan of it until I had genuine Peking (or is it Beijing?) Duck. Oh my gosh, that is some seriously good stuff. It’s worth whatever trouble you have to go through to get it. It is GOOOOOD.
The point being, preparation is key.
Or maybe, HelloNinja, you just don’t like duck. That’s OK, too.
There is always a certain amount of fat with duck, but if cooked correctly it shouldn’t be particularly noticeable. Fruit sauce helps reduce any noticable greasyness as well. Try Duck a l’orange at your best French or Italian restaurant. I would warn that many Chinese restaurants in US seem to luxuriate in the use of duck fat in their duck dishes, which can take some getting used to for a westerner like myself.
Take a sharp knife and score the fat side of the duck breast in a diamond cross hatch, cutting through the skin an fat but not piercing the flesh. Salt & Pepper the breast and put the breast skin side down in a cold, non-stick pan. put the pan over medium heat. Once the fat starts rendering from the breast, take a spoon and spoon the hot fat over the top of the breast. Continue doing this until the breasts are medium - medium rare, then take out of the pan and let rest. Slice and serve with a sauce.
