Development Chef at Saunton Sands Hotel, Dez Turland, knows a thing or two when it comes to the flavours and cooking techniques that best suit this beautiful bird.
We asked him what he loves about cooking with this meat and the ingredients it likes to sit alongside.
“Ducks are notable for having beautiful dark flavoursome meat and due to the miles they fly, can put on up to a third in weight in fat for fuel and insulation.
As with a lot of animals, flavour is contained in the fat and adds not only to the flavour, but acts as a natural basting and moisturising agent during the cooking process.
At this time of the year, deep into autumn and with winter on our doorstep, there are some great accompaniments that marry really well with the rich flavour of duck. Personally, I love the sweetness and acidity of English apples, pears or even quince and put together with seasonal vegetables, like Jerusalem artichokes, celeriac or parsnips, you have a natural partner. Of course, there are always cherries, blackberries or orange, the natural partners in crime, or if you’re looking for a bit of nuttiness, chestnuts are awesome at this time of the year.
For something slightly different, mallard or wild duck offer extra gamey flavour, but be careful, as these ducks contain far less fat than their farmed counterparts – they will roast quicker and will require extra care when cooking.”
Dez’s 3 ways to cook duck:
Breast – sous vide at 60C for 60 mins, remove from bag then crisp skin in a hot pan.
Legs – confit in duck fat with rosemary, thyme, garlic and orange zest – 140C for 3–4 hours.
Whole crown (legs removed) – crisp skin in pan, season and roast at 175C for 20–25 mins.