It's no duck at all that this meat is particularly likeable. It is found in many cultures and is a staple of gastronomy. We love it, we've been eating it for centuries, as it is valuable, provides plenty of nutrients for our bodies, thanks to its high fat content, protein content and delicious taste.
The duck as a living creature
Domestic ducks are poultry of the duck family. The male duck is called a goshawk, and its plumage is more colourful than that of the laying duck. The exact date of its domestication is not known, but it was about 5,000 years ago. It is a domesticated subspecies of mallard (wild duck). It is mostly bred in white, but in some areas, especially where it can easily interbreed with its wild ancestors, „wild” coloured specimens are also found. In our country this is not at all common, but ducks have been part of our culture for a long time. If only because it was hunted in the early days and essential food served the people. It was one of the favourite dishes at aristocratic banquets, and even then it was served with cabbage, fresh bread and washed down with red wine. Its plucked feathers were used to stuff pillows and quilts, and even in the Middle Ages it was used in the characteristic long coats, thickly pleated.
We consume its meat and liver, and its fat is the one of the finest ingredients. In Hungary, no one needs to be introduced to tepertő, which is simply heavenly when freshly baked and warm.
The Duck
One species of freshwater duck, the mallard, is domesticated and is a common farm bird in many cultures. The Peking duck is another important species, especially in North America. Particularly dominant in Chinese cuisine. The duck meat is usually eaten with shallots, cucumber and hoisin sauce, wrapped in a small spring pancake made of flour and water or a soft, leavened bun known as a gua bao. Roast duck is a favourite in Cantonese cuisine.
A duck meat is also a popular ingredient in Indian cuisine. Especially in North East India, for example in Assamese cuisine. Popular dishes include white pumpkin duck, laixak duck and bamboo shoot duck. In the United States, Peking duck is the most commonly eaten duck meat, with nearly 26 million ducks eaten according to a 2004 survey.
At the beginning of the 20th century, the so-called Hungarian Parlagi duck was already considered an ancient Hungarian breed. It was one of the most important poultry animals on farms and farmsteads. It was not by chance that the farms had streams and small ponds, as the geese were reared for sale and the duck meat was used to feed the family. At the beginning of the 20th century, the Peking duck was used to breed the hazai, as the flock was severely depleted. Many people do not know, but since 2004 the Hungarian duck has been a protected domestic animal.
The duck meat
Duck meat is extremely high in calories. High in protein, rich in unsaturated fatty acids, rich in selenium, it is also good for the nervous and immune systems. Waterfowl, including ducks, are also rich in iron and zinc. It is full of various B vitamins, including vitamins B1, B2, B4 and B5, which help with digestion, liver and kidney function. According to popular observations, it is even a cure for insomnia.
A delicious delicacy rich in flavour
Easy to make into delicious dishes in a short time. Ideally, its skin is a beautiful yellow if it has been corn-fed, which increases the enjoyment value of the meat. Care must be taken in preparation to achieve the right flavours. Remove the excess skin, which will be good for the pork.
The seasoning is very simple, but not to be missed, all you need is salt and pepper. The main thing is to rub it thoroughly over the poultry, and it's fine to do it the night before cooking. Of course, there are many customs and spices, but the most important rule is not to overdo it.
The duck looks good in confit, which, even though it's an old-fashioned process, can be perfect. It is cooked for a long time in plenty of fat at a low temperature. This makes the meat crumbly, juicy and retains its original flavour.
Pre-frying. Before putting the duck on the baking tray, pre-broil it in a real casserole. Brush the pan with the fat that escapes in the meantime. One thing to know is that if you want really good meat, give it time, at least 4-5 hours, in a low oven at about 90 -120 degrees.
Fruit is a nice accompaniment to duck, so eat (or roast) whatever is in season, with a delicious cabbage and mashed potatoes, sprinkle with a little walnut, drizzle with a little honey or even some hazelnut crumbs. It's all a matter of tastee question.
