Knowra Duck meat Duck meat Duck meat is the flesh of domesticated or wild ducks prepared as food. Its rich flavor and substantial fat content distinguish it from many other poultry meats.
Duck fat : The rendered or unrendered fat beneath a duck’s skin, used in cooking and food preservation. Its high fat layer bastes the meat and can be rendered for cooking.
Roast duck : A whole duck cooked by dry heat in an oven or over a fire. Roasting renders the skin’s fat and exposes the meat’s characteristic flavor.
Chicken meat : The flesh of chickens, widely eaten as a mild-flavored poultry meat. Chicken is usually leaner and milder, making duck’s richness especially noticeable.
Canard à la presse : A French dish of roast duck finished with a sauce made using the pressed carcass. The preparation extracts flavor from the duck’s bones and organs for a concentrated sauce.
Duck breast : The pectoral muscle of a duck, commonly cooked as a boneless cut. This leaner cut is often served pink, unlike the legs’ usual slow cooking.
Peking duck : A Beijing dish of roasted duck served with crisp skin, pancakes, and accompaniments. It showcases carefully dried, lacquered skin and thinly sliced duck.
Goose meat : The flesh of geese, often rich and fatty poultry meat. Goose is a close culinary counterpart, generally larger and richer than duck.
Tourtière : A savory Quebec meat pie, commonly filled with pork or a mixture of meats. Some versions use duck, showing how it enters regional pies and mixed-meat dishes.
Duck leg : The thigh and drumstick of a duck, sold together or separately. Its connective tissue and fat suit prolonged, moist cooking.
Confit de canard : A French preparation of duck legs salted and slowly cooked in duck fat. This classic method turns tough legs tender while preserving them in fat.
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