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THE ART OF DUCK ON YOUR TABLE
We speak of the duck and its foie gras as one of the highest peaks of world gastronomy. Demanded for centuries and perfected daily by European tradition, this product allows you to have a unique sensory experience.
Foie gras is made from the healthy liver of a duck that has been hand-fed, turning it into "edible gold" with a smooth texture and a deep flavor.
To have a magret.
And without a doubt, the magic of this product lies in choosing the right one so you can bring this luxurious product to your everyday table with confidence and success.
That's why we've prepared this short guide to help you explore its varieties and show you how to transform them into memorable and quick dishes.
HIGHLIGHTS: BEYOND FLAVOR
To be an expert, in addition to tasting it, you must understand its origin. Here are some interesting facts along with a few technical details about our favorite products:
Duck Magret:
The well-known magret (breast of fattened duck) was created in the 1960s by André Daguin.
Fun fact: For it to be considered an authentic magret, the cut must come from ducks raised exclusively for foie gras production; otherwise, it is simply called breast.
Foie Gras:
This product is a culinary physics product. It has a melting point between 32 and 35 degrees Celsius.
That's why it melts in your mouth when you eat it.
Fun fact: The Egyptians were the first to discover that migratory birds naturally stored fat, which led to the origin of this delicacy more than 4,000 years ago.
Confit:
Before refrigerators were invented, the best way to preserve this product was to cook the duck in its own fat and store it in ceramic jars, where it would keep for months.
Fun fact: Duck fat is often compared to olive oil nutritionally, as it is rich in oleic acids that combat bad cholesterol.
Duck ham:
It is salt-cured duck breast. The flavors are concentrated during the maturation process, resulting in a product with 25% less fat than traditional pork ham, but with a superior aroma.
RECIPES TO SURPRISE
DUCK HAM TERIYAKI NIGIRI
To make this fantastic, easy, and quick appetizer, follow these steps:
- Prepare a base of rice seasoned with vinegar and sugar
- Form small, slightly elongated croquettes with damp hands
- Cover each one with a slice of duck ham
- Gently brush with teriyaki sauce and, if you have one, use a kitchen torch to melt the ham fat into the rice
Without a doubt, it's something simple to make and will only take a few minutes.
For sushi lovers, this will be a unique and sophisticated dish thanks to its combination with duck ham.
DUCK CONFIT AND PINEAPPLE TACOS
Another easy and simple appetizer to surprise your guests on a day of unforgettable laughter.
- Heat a duck leg in the oven until the skin is crispy.
- Shred the meat using two forks, leaving the bone clean.
- Cut pineapple into cubes and lightly grill them with a little fresh cilantro.
- Add the pineapple cubes to the meat.
The flavor of the pineapple balances the richness of the duck; take advantage of this combination and enjoy this little delicacy.
SMOKED MAGRET AND FIG TOAST
You won't need much for this recipe, but if you're a fan of making good toast and great cheese, you'll definitely love it.
- Use a slice of rye bread, or toasted sourdough.
- Now spread a thin layer of cream cheese.
- Adding slices of smoked duck breast in a fan shape and garnishing with fresh fig wedges.
- Finish your dish with a drizzle of wildflower honey and freshly ground pink peppercorns.
Enjoy the contrast of flavors in this appetizer. You'll be amazed!
WARM CONFIT SALAD
To make this dish you'll only need 4 ingredients. You can make this recipe on your laziest days. In just 15 minutes you can enjoy your own gourmet dish by following these steps:
- First, cut the vegetables into thin strips.
- Then, take the vegetables and sauté them in a pan with a drizzle of oil, wok-style.
- Next, add the duck strips to the pan. If the duck is cooked, just heat it through; if it's raw, brown it for 3 minutes.
- Make a sauce that includes a tablespoon of soy sauce and a little sesame oil.
- Pour the sauce over the duck, stir for a minute, and serve immediately.
COOKING TIPS FOR DUCK
And finally, we're going to give you some tips to make sure all your duck dishes turn out brilliant:
For the magret, we advise you to always start cooking it skin-side down and over medium heat so that it separates from the fat and becomes crispy. And then cook it on the other side to your desired doneness (pink inside, and finger-licking good).
To get crispy skin on the confit, you should finish cooking it in a hot pan or under the oven grill after gently heating it so the fat melts.
For a whole duck or whole legs, first preheat the oven to between 160°C and 180°C and cook the duck until the meat is tender and the juices run easily when you pierce the thickest part of the duck.
And with these easy tips, all that's left is for you to take the plunge and become the best chef in your house.
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