Today, the duck is a popularly consumed bird in modern China and Britain in both the wild and larger farmed varieties.
The Best Type Of Duck For Roasting
The best place to start is probably duck breasts because they are widely available and harder to dry out than chicken breasts. This is because they are protected by a fat layer that partially renders and then gets cripsy during the cooking process, which keeps the flesh moist.
The Long Island Duck
When roasting, it's best to score the skin covering the breast so that the fat will be exposed to direct heat. One of the best birds to do this with is the Pekin duck.
The Long Island Duck
According to Dartagnan, the Pekin Duck, aka the Long Island Duck, is wildly popular for its flavor, which is mild (as opposed to gamey), tender, and adaptable to a variety of recipes.
The Long Island Duck
MasterClass says the Pekin duck is one of the most accessible ducks to buy in the U.S. and is the perfect size for feeding two, weighing anywhere between 5-6 pounds.
The Long Island Duck
Whether you are planning on serving honey-lacquered duck breast or cooking up a whole orange roasted duck, the Pekin duck is undoubtedly the one you should be looking to buy and stuff with whatever flavors your palate desires.
The Long Island Duck
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