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Lola ducks: Anyone have any experience with one?

mnosyne Oct 8, 2011 10:25 PM

i'm interested in hearing any info on Lolas. Thanks.

  1. l
    littlegreenfrog6 Oct 9, 2011 06:21 AM

    I know I can't seem to find it where I am located, north of Boston MA. I am intrigued by what I have read about it though and would like to try cooking one.

    1 Reply
    1. re: littlegreenfrog6
      mnosyne Oct 10, 2011 10:08 AM

      D'Artagnon has them, but I'm really curious to know about flavor, etc.

    2. b
      Breezychow Oct 10, 2011 04:03 PM

      I have one from D'Artagnon in the freezer - will post when I cook it. I did also send one to my parents, who are huge duck fans. They said that to them, it didn't taste any differently than the regular Pekin ducks they normally roast.

      1. penthouse pup Oct 10, 2011 06:06 PM

        In NYC's Union Square Farmer's Marker, there's a purveyor who sells these on Mondays. I cut away the skin and do a 3 minute saute in a hot pan--with mushroom wine sauce: excellent indeed.
        The Lola differs from the usual magrets in that they are less dense, require quick cooking and have a delicate flavor.

        3 Replies
        1. re: penthouse pup
          Breezychow Oct 11, 2011 08:42 AM

          Oh, I could never do that. The crispier than crispy skin is one of the best parts of a well-roasted duck.

          And I'm assuming you're only talking about the breast, since there's no way "3-minute saute" would work for a whole duck, which is what I make.

          1. re: Breezychow
            The Professor Oct 11, 2011 09:15 AM

            Ditto here. The skin is actually better than the meat. :-)
            Seems to me that by cutting away the skin, one is also cutting away a fair amount of the flavor.

            I hope that penthouse pup at least saves the skin to make cracklings (which are a glorious addition to a salad).

            1. re: The Professor
              penthouse pup Oct 11, 2011 03:07 PM

              There are plenty of recipes (that work very nicely, thank you) involving young duck breast removed from skin (Julia Child has several, most notably in the Way to Cook and so does Barbara Tropp in the China Moon Cookbook.)

              Japanese uses for duck breast also involves removing the skin before cooking and then after searing, wrapping it rice paper, cutting it on the diagonal and served that way.

              The Lola duck breast is not the same as the moulard or pekin...and I should have written
              "pan- seared" rather than sauteed...And yes, duck skin is honking good but sometimes, there are variations on a theme worth knowing about.

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