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What happened to duck

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Two nice legs I purchased.Then I rendered them slowly with a little salt and pepper. And put them into a 375 degree oven for a liittle over a hour with some cut up potato with a little fresh rosemary. I covered the pan for the first half hour. Tasted great, moist with some nice potato. But the duck. It tastes like chicken to me.Not that it is bad. But has the fat and flavor been bred out of farm raised ducks? Sorta like the pork. This is not the first time. I think I'm gonna give up.

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  1. Maybe do a whole muscovy duck? I have been eating about 3 per month and loving them, including today.

    1. I've had duck cooked in different ways.....roasted, deep fried, grilled, confit and etc.....in many different international styles. It doesn't matter if it is breast or leg meat. Most I find very bland, unless the duck is smoked or Cantonese Style Roasted.

      1. muscovy is more flavorful

        1 Reply
        1. re: magiesmom

          Do you braise M. ducks? The ones I've had not braised are pretty tough.

        2. What breed? I buy Moulard magrets and legs, and only use P├ękin when I'm deboning and stuffing whole.

          1 Reply
          1. re: wattacetti

            It's a Pekin. Thats all I can find. I would like to find muscovy or moulard.

          2. The only time I had duck was at a restaurant in Columbia, Missouri. It was a duck breast that had been marinated in tea and then roasted. Utterly fantastic. I pine for it to this day.

            7 Replies
            1. re: Perilagu Khan

              PK, ducks are so easy to prepare, affordable, and tasty that you really should do one and surprise yourself. I was late to discover them but I'm playing a good game of catch-up.

              1. re: Veggo

                I would like to do this, although to be honest, I don't recall ever seeing duck in my local grocery stores. Then again, I haven't made an effort to seek them out. Are they typically found with the other poultry, or are you more likely to find them in a special section?

                1. re: Perilagu Khan

                  My Kroger store has a few frozen ducks and geese in a bin with mostly frozen turkeys.

                  1. re: Veggo

                    I shall see what I can see, Veggo.

                    1. re: Veggo

                      I found a reasonably priced duck at my grocery store this morning. Now it's just a matter of finding the perfect recipe and convincing my better half to give it a whirl. She's never expressed much interest at all in duck, I'm afraid.

                      1. re: Perilagu Khan

                        Google "5 hour duck" for a popular recipe. I used it at Thanksgiving, but I reduced the cooking time by an hour based on some comments I read. Pikawicca did one recently for the whole 5 hours and liked it. She had to go mail order for her duck, so I guess they are not in every grocery. Good luck.

                    2. re: Perilagu Khan

                      It's seasonal, in my local whole foods. The asian grocery stores carry frozen duck and rabbit all year round. The local artisanal foods service I subscribe to also carries game meats.

                2. Most of the ducks I find at grocery stores have a "solution" injected into them. These ducks have an unpleasant smell in their rendered fat and they are too mushy. I sought out a non-brined duck for Thanksgiving and it was delish. Quite pricey, though, at $30 for a smallish bird. Not easy to find, either.

                  1. Tough to source but you might enjoy wild duck. Know any hunters? Watch out for the shot pellets...

                    5 Replies
                    1. re: Pzz

                      Indeed... and the steel shot are less forgiving on the tooth than the lead.

                      1. re: Pzz

                        Agreed about wild mallards. Lovely gamey taste and readily available at the farmers markets near me. Much better than the birds in all the supermarkets, which are rarely organic or free-range, although I do keep my eye open for Gressinghams.

                        1. re: Harters

                          My local Sainsbury's has Gressinghams quite regularly - whole and as legs. Superior to the usual stuff you would get in the supermarket.

                          1. re: Harters

                            Okay, Brits, stop gloating! We on this side of the Puddle may neither buy nor sell any wild game, except for creatures raised in captivity and killed/butchered according to government regulations. I've had hunter friends who've shared their bounty in Alaska and Tennessee, everything from doves to ducks to moose, but making a financial transaction out of it is a big fat no-no.

                            1. re: Will Owen

                              Not often we get the chance for a gloat, Will. Gotta take full advantage of the opportunity :-0

                              Which, by the by, involves now mentioning a local bistro having squirrel pie on the menu in recent weeks. And, currently, hare.

                        2. I may be a late comer to the OP, but I would suggest stopping into a busy Asian market and buying a whole fresh duck and cutting it up yourself. You will be amazed at what a giving creature it is. Legs for confit. Breasts for quick seared. Fat for everything (forget olive oil) and bones for stock.
                          Keep and freeze the livers until you have enough to make a terrine. Forget the frozen stuff, be adventerous and go for it. You'll be glad you did.

                          2 Replies
                          1. re: teflontom

                            I would love to do that. But there are no Asian markets in Santa Cruz that sell fresh duck. So I have to go with the Marys duck. Frozen.... I did happen to come across some duck from a freind who hunts. Just look at the color of that meat ! Tasty.

                            1. re: emglow101

                              If you can't locate fresh duck in a market, then don't lose track of that friend. That may be even fresher than the market. Just get a good boning knife and expect to make a mess in your kitchen ( not really too bad ). Oh, and learn how to remove shot from the dead bird. Your hunter friend can help you with that. Not a very glamorous process, but worth it. But honestly, there must be an Asian market somewhere nearby, geez, I live in the Adirondacks in upstate New York and we have a few, not many, choices. Search around, or talk to your local meat guy. Of course if his price gets too high, stick with your hunter friend (offer to pay for his shot and maybe a six pack) Good luck.