"Duck" is a generic term with which numerous Species (and races) belonging to different Genres are grouped, grouped within the Anatidae family (Order: Anseriformi). Ducks can be wild or domestic, migratory or stationary, lake or marine , mainly carnivorous (fish, molluscs, crustaceans, insects, worms) or herbivores.
As can be deduced, there is a very considerable variability between the various types of duck and this affects the choice of one or the other species (or breed) on the basis of their intended use.
Duck is avian meat whose color and consistency vary according to the type of animal, its habits (wild or domestic) and its diet (grass, algae, grains, feed or animals). The wild duck can be considered a game (or black meat, even if red in color), while the domestic duck, despite having a consistency and color more similar to chicken or turkey, represents almost a compromise between white meat and black meat. .
"Cutting the bull's head", in the Italian food context, the types of duck most used are (binomial nomenclature): Anas platyrhynchos (Mallard - wild native but also domestic), Cairina moschata (Muscovy duck or musk duck - wild allochthonous but also domestic), crosses of both (domestic, some sterile).
Mallard duck
The mallard, with its 3 subspecies (platyrhynchos, conboschas And diazi), is the best known and most used duck in Italy; it has a very strong sexual dysmorphism and, by virtue of the typical color of the male, is well known as "Cape Verde".
Muscovy duck or musk duck
The Muscovy duck is native to South-Central America but was imported to Europe in the 16th century AD. The female is smaller than the male and the adult specimens can reach a length of 60-90cm for a weight of 3-6kg; being larger than the mallard duck, in breeding, the musk duck is often used in hybridization with the latter to favor its growth and profitability. Often these crosses between ducks are sterile.
The muscovy duck is both wild and domestic; while the former has a plumage with more variegated shades (blue, green, bronze), the domestic one is essentially black and white. The musk duck differs "at a" glance "from the mallard thanks to the outline of the red eye and thanks to the aphonia (almost total absence of sounds, more evident in the female). It feeds mainly on grass, molluscs and worms, but does not disdain various cereal-based foods provided by the " man.
Duck in the kitchen
Duck is a product strongly rooted in the Italian gastronomic culture. Essentially, the meat is cooked by means of the oven (slow or intense cooking - roast), the spit or the grill; while the preparations that involve the stove (or mixed in the oven ) are: braising, casserole and stewing For more information, see: Cooking techniques (or systems).
Probably, the best known recipe is that of the "duck with orange",
See the Video Recipe of Alice's Orange Duck
but the list of preparations is decidedly long and demanding; probably, it would be possible to write an entire recipe book exclusively on the cooking of the duck. This can be enriched with aromas, wine, other vegetable ingredients (olives, artichokes, new potatoes, etc.), fats of various kinds (for example lard, bacon or pancetta ) etc.
Nutritional values (per 100 g of edible portion)
Not only the muscle is consumed from the duck, but also the offal; the heart and the liver of the duck are well known (foie gras, stir-fried together with other organs and aromas, etc.). Nothing prevents you from consuming even the stomach and kidneys, but they are definitely not very commercial edible portions.
NB. It is essential that, in the case of buying a live or whole duck, still to be cleaned, during the slaughter, care is taken to: 1. Eliminate the odoriferous gland, 2. Flame the skin to avoid residues of feathers and feathers.
Nutritional characteristics
Duck is a food of animal origin with lean meats and oily skin; like other avian products, whole or in pieces, when cooking, duck does not require the addition of condiment fats other than intrinsic ones; moreover, if desired avoid taking on the lipids and cholesterol of the skin, at the end of the preparation it would be necessary to "drain" the cooking base and eliminate the rest of the integumentary system in the dish. Obviously, through a similar system, the dish will be deprived in a good part of its essential organoleptic and gustatory characteristics, since the accompanying sauce of the duck is fundamental to the balance of consistency and flavor typical of the recipe.
The duck meat is rich in proteins of high biological value. Fats are present and hypothetically predominantly saturated; even cholesterol, although not mentioned, is still present. In the duck there are neither sugars nor dietary fiber. The total energy input is medium.
The duck therefore lends itself to any diet, even restrictive (low-calorie and / or against hypercholesterolemia), as long as you have the foresight to apply what mentioned above regarding skin fat. In case of hyperuricemia, it is suggested to avoid the consumption of duck due to the high purine content.
From a saline point of view, the duck is rich in potassium and bioavailable iron (very useful in case of iron deficiency anemia, typical of fertile and pregnant women); as regards vitamins, niacin is well present (vit. PP) and vitamin A.
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