Duck
Introduction
Nutrition
Contrary to popular belief, duck is not fatty or greasy when properly cooked. The layer of fat beneath the skin dissolves during cooking, leaving the dark meat moist and tender with a rich flavour.
The key to success when roasting duck is to place the bird on a rack above the roasting pan to catch all the fat.
Don't throw out the duck fat! Its rich flavour and higher smoke-point make it a favourite among European chefs. They use it to fry potatoes and onions, even omelettes. Or use it to enrich a stew.
Find out more about Duck
Visit: www.kingcoleducks.com
Information Source: Foodland Ontario
