Whole duck

Description

A whole duck has an intense, slightly gamey flavor and dark pink, firm meat surrounded by a thicker layer of fat and crispy skin after roasting, which gives a distinct, aromatic texture and an impressive appearance on the plate. Duck meat is rich in protein, iron, B vitamins, and zinc, while the fat provides energy and helps absorb fat-soluble vitamins; however, one should keep in mind its caloric content and the presence of saturated fatty acids. Duck is excellent for roasting whole with aromatics, for confit, for braising, and in oriental cuisines, as well as in combinations with sweet and sour fruits and spicy seasonings. Raw duck can be stored in a cool place for 1–2 days, cooked for 3–4 days in an airtight container, and frozen for about 6 months; it should be thawed slowly in the refrigerator and avoid refreezing multiple times.