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Aug 14, 2007 06:51 PM

King Cole Duck [moved from Ontario board]

I'd like to persue this. King Cole is a brand name, often available frozen in supermarkets, or fresh in butcher shops, but what breed?

Is there special breeding or feeding to get a tender, rare breast? Or is it the cooking?

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  1. Duck is like any other animal.. so yes breed and and feeding make a difference eg. Wagu or Kobe vs a Loblaws Steak / Farmed Salmon vs Wild Line Caught / Starkist vs Bluefin Tuna :-)

    And sometimes it is not a "fresher" animal that a cook wants like with beef proper aging of any meat emparts flavour and texture changes. Shopping at a proper butcher ensures you know what you are getting.

    6 Replies
    1. re: OnDaGo

      A lot of the more expensive duck breasts you'll see on market are "Magret", which means they should (in theory) come from ducks used in the production of foie gras.

      1. re: Blueicus

        And you all believe that when you go to these places that they are giving you a Magret duck breast?

        Case in point - I had Canada AAA rib steaks. beautifully marbled. as a result of an honouring of a previous price, the code that was entered into the system was for USDA Choice or Select for th price matching.

        After eating the steaks, I asked one of the eaters- so? what did you think? nice steaks. They said - "meh - I don't really like USDA Select". Meanwhile it was Canada AAA.

        All psychology. I can cook you a Magret, Peking, Muscovy, Mallard or High Park Special and I can assure you that you wouldn't be able to tell the difference. Only in the fine Red that I'd be serving with it for the $8/pound that I'd be saving from the hype.

        1. re: bluesbreaker1969

          I agree with you to a certain point, however, there are those who have palates that are more refined and can tell the difference between types of duck and between USDA and Canadian Beef, some can even tell between Alberta and Ontario beef, same is true with lamb, chicken...many factors such as feed. In many ways you can tell from colouring of the meat, the colouring of the fat, as well as the flavours that are imparted, how they are slaughtered, aged, cooked, seasoned... I could go on, but this is supposed to be a thread on where to purchase duck breasts. The fine red you would be serving could be another example of an lesser product with a greater label. I have had some terrible Amarones, cabs, pinots... as well as good ones. To each his/her own-enjoy it-it is food after all-not peace in the middle east.

          1. re: bluesbreaker1969

            So this "one" eater is an expert judge in fine steaks?... And I also have a story where I had a fine meal but could not get to the store for a bottle of wine so I served a $15 bottle that I had.. Everyone thought it was a great wine...

            people have different tastes and pallets... some more sensitive then others.. I do not like the USDA beef because it is corn fed not grain fed and I can taste the difference. but many things may affect that taste such as how it was prepared and what it was accompanied with. A bad wine pairing can make the meat taste bad or vice versa.

        2. re: OnDaGo

          A fresher bird is always better than aged, and safer, unless you are aiming for hung, feathers on flavour, from the hunter.

          1. re: bkling

            Thanks. I haven't found them to be as good as Brome Lake ducks, but they are easy to get in GTA.