A fine-dining superstar has migrated from the silver platter and onto menus of all kinds. Duck appeals both to diners craving distinctive casual fare and to chefs seeking creative and cost-effective ways to satisfy them.<\/p>\n
\u201cDuck\u2019s appeal is mostly indulgence for customers, and its popularity and return are probably attributed to the recent high prices of beef,\u201d says Gordon Food Service Corporate Chef St\u00e9phane Renaud. \u201cChefs are looking more closely at alternatives with better profitability.\u201d<\/p>\n
A premium protein, duck is pricier than other poultry, but various factors are helping rise in popularity.<\/p>\n
\u201cIn a time when chicken farmers are having a hard time getting enough chickens to market, duck has an opportunity to make its way onto menus,\u201d says Brad Huizingh, Poultry and Seafood Category Manager for Gordon Food Service Canada.<\/p>\n
\u201cDuck breasts have always been the clear preference for chefs,\u201d Renaud says. \u201cComing second would be the duck-leg confit. This leaves the duck wings and drumsticks.\u201d<\/p>\n
Leg and thigh quarters are the most affordable duck option, perfect for braising to achieve great recipe flavours. They\u2019re roughly double the cost of chicken legs, but half the price of duck breast. \u201cCost-wise, duck legs are a great solution for chefs,\u201d Renaud says.<\/p>\n
Huizingh notes, however, that while cost is helping drive demand for legs, producer requirements open opportunities for using the breast meat, as well. \u201cDuck legs are in huge demand,\u201d Huizingh adds, noting that Canadian operators would buy more legs, but farmers often require a commitment to some volume of duck breast.<\/p>\n
Rising demand for poultry dark meat\u2014an outgrowth of consumer cravings for bigger, richer, flavour\u2014is contributing to duck\u2019s popularity. Consumers\u2019 shift away from obsessing about fat\u2014according to Mintel\u2019s trend forecasts for 2016\u2014enhances duck\u2019s appeal.<\/p>\n
\u201cPeople recognize that fat provides richness, satiety, and flavour,\u201d says Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC. \u201cDiners gravitate toward duck because they don\u2019t have it that often. They\u2019re looking for a treat\u2014and duck is flat-out delicious. Plus, people don\u2019t want to cook duck at home.\u201d<\/p>\n
Distinctive and delectable duck dishes create differentiation and win customers with comforting, craveable fare, whether haute, rustic, global, or regional. Top choices, Renaud says, include: Duck Pot au Feu (braised duck legs served with a French cassoulet); Duck Galantines (duck confit, braised pork belly, and vegetables in gelatin); Duck Risotto; Duck Carpaccio (thin-sliced raw duck breast); Duck Samosas; and Duck Lollipops (whimsically-presented glazed-duck drumsticks).<\/p>\n
Meaty and firm-fleshed, duck-leg quarters require longer, but low- labour preparation. \u201cDuck legs are so lean and have such strong muscles they need to be fully cooked\u2014braised or confit\u2014to be tender,\u201d Renaud advises. <\/p>\n
The following approaches can produce excellent results:<\/p>\n
Salt curing. <\/strong>Salt-curing concentrates and enhances duck flavour and leaves it moist and tender. Rub duck leg and thigh quarters with salt, cure for a day or two, and then drain on a rack placed over a hotel pan to catch any moisture that leaches out\u2014which should be minimal. <\/p>\n Confit. <\/strong>Rub duck meat with ground spices and slowly braise it immersed in duck fat for incredibly rich flavour.<\/p>\n Oven-roast.<\/strong> This is the preferred method for duck breasts, Renaud notes. Slow-roast seasoned duck legs at a low temperature, then finish at a high temperature to crisp up the skin. <\/p>\n Deep-fry. <\/strong>Finish pre-roasted duck portions briefly in the deep-fryer for a crackly, crunchy, craveable mouthfeel. <\/p>\n Pull. <\/strong>Hand-pull and finely shred roasted or braised duck meat or leave in chunkier portions. Season or sauce for multiple applications. <\/p>\n These methods yield duck meat that\u2019s at the ready for:<\/p>\n Introduce duck via limited-time offers, appetizers, and sharing plates that swap duck for standard proteins, creating the familiar with a twist. Using duck-leg bones for duck or mixed-poultry bone broths<\/p>\n","protected":false},"excerpt":{"rendered":" With a bit of creativity, virtually any dish is fair game for a duck makeover A fine-dining superstar has migrated from the silver platter and onto menus of all kinds. Duck appeals both to diners craving distinctive casual fare and to chefs seeking creative and cost-effective ways to satisfy them. \u201cDuck\u2019s appeal is mostly indulgence […]<\/p>\n","protected":false},"author":19,"featured_media":4201,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112],"tags":[],"class_list":["post-25740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"\n\n