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It's a wonderful meat. I made it a lot in England and France, where it was way cheaper than here, and more accessible. I am not taking too much notice of the prices now because I actually can't afford too. I need to get types of protein I can eat without triggering D. One thing I am really enjoying is eating the fat on meat. I always loved it, but have eschewed it for years for health reasons. Today I made my potatoes with duck fat. Delicious!
I used to cook it with oranges of course, but also with cherries, or apple. Duck pairs well with fruit.
Whole Foods had geese as well as turduckens, which, I have heard, are horrible. Both a goose AND a duck have too little meat to feed a big crowd cheaply. But they do render lovely, tasty fat for cooking.
Friends do a Christmas goose each year (neighbors did one for Thanksgiving). They are a lot less 'useful' than a duck (harder to carve, more weird/stringy parts), but very tasty.
I want to try duck again, but I'm unlikely to cook it myself. Around here the vietnamese markets are well-known for making excellent peking duck. You can see them hanging up at store, all golden and roasted. Anyone know if peking-style duck is marinated in no-no ingredients like soy sauce?
Z, I believe you would have to check the individual provider, to be sure. I realize you're looking at a language issue, but - if some folks do it without, and some with... just as some soy sauce has gluten, and some doesn't, for safety you have to go case by case. As you know, this is kind of a mantra with me - but I would not trust a general rule about a food like that.
Hope you find some that's safe!
My feeling is, the less they do to duck, the better. Our greenmarket has a duck farmer, and their duck salami (of course) has dried nonfat milk (and btw, that would skeeve me out even if I could eat dairy); their duck pate has butter; their duck prosciutto is safe but not my favorite; their duck breakfast sausage has too much spice and cherry. HOWEVER their *duck* is absolutely fabulous!
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One thing I am really enjoying is eating the fat on meat. I always loved it, but have eschewed it for years for health reasons. Today I made my potatoes with duck fat. Delicious!
