Believe it or not, people from all over the world indulge in a variety of exotics meats and plants. What might seem strange and bizarre to you, seems normal to some individuals. For instance, did you know there are some cultures where they have butterflies and monkies on the menu? Probably seems a bit disgusting to you, but to some people, this is a normal meal.
The quick answer is,
What does duck taste like? It really depends on the type of duck and the meal that you are serving it with. To say the least, if you like chicken, you’ll more than likely love duck even more. It is very rich in flavor and provides a nutrition profile that health nuts would go crazy for. It usually offers less meat than the turkey or chicken but is a clear winner when it comes to stronger flavor.
That being said, there are also those creatures out there that are more commonly accepted for consumption. Take fish, deer, and duck, for example. Over the years, more and more people have started consuming these wild creatures, and it has become somewhat of a norm.
In fact, there are many places in the United States where duck would be considered a true delicacy. Have you ever wondered why this is? What exactly does it taste like and if any, are there any health benefits related to eating the meat?
That is exactly what you are going to learn in the fascinating article and more.
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The Flavor and Taste Profile Of Duck
Now, on to the most important thing of all, the taste. You’ve just learned that some ducks are like the Moulard are savory, while the Pekin is mild, but this still doesn’t really convey the taste, does it? That’s because this is an extremely difficult question to answer.
It really depends on the type of duck and the meal that you are serving it with. To say the least, if you like chicken, you’ll more than likely love duck even more. It is very rich in flavor and provides a nutrition profile that health nuts would go crazy for. It usually offers less meat than the turkey or chicken but is a clear winner when it comes to stronger flavor.
The roasted duck is one that’ll offer more of a sweet flavor, whereas French duck breeds offer a richer taste profile. The British breeds might be the tenderest of all with a delightful flavor profile.
Just keep in mind that at the end of the day, you can really make duck taste anyway you want, depending on how you cook it. You can never go wrong with a sweet and spicy rendition.
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The Different Types Of Duck And Their Health Benefits
You probably don’t need anyone telling you that there are hundreds of species of ducks. You don’t need to be an avid duck hunter to surmise this much. However, you do need to know which is edible and what they have to offer.
Duck is similar to chicken, given that it offers various breeds, which will be one of the greatest determinations of the overall taste and experience that you get from consumption. Here are some of the most popular options currently available.
The Long Island Duck or Pekin Duck – This is probably the most popular amongst the duck species available today. And, this is because it offers a mild yet satisfying rich flavor that pairs well with a variety of other cuisines.
It offers lighter meat, which makes it suitable for roasting as well as a skinless serve. Skinless offers the biggest health benefits, as it’ll be lower in calories and fat.
Moulard Duck – With a well-built breast, you won’t have a problem serving up a hearty portion of Moulard Duck to your customers. The overall taste of the Moulard is savory and delightful like most other servings, but it offers a dark reddish color profile along with a promising layer of fat that’ll go well with red wine.
Muscovy Duck – Another popular option today is the Muscovy. The only thing is that it is more popular in England than it is in America. That aside, this duck is low in fat, thin-skinned, and also offers deep red meat that’ll pair well with darker wines. It also offers more servings as this is an all-around bigger build of duck.
However, the extra portion will come along with an increase to your tab well. Expect to pay or charge more for a serving of Muscovy Duck.
This is just to name some of today’s most popular options. There are plenty more out there available, but these are the ones that you’ll see first on the menu.
Duck: The Rise To Popularity
In American culture, the duck has become a recognizable popularity. This wasn’t always the case, but when people realized the delightful flavor profile it offers along with the ease of cooking preparation, it grew to be an instant classic.
Especially in high-class restaurants. You combine this with the plethora of meals that it can be infused with, and you are truly looking at one versatile meat that can be served up in a variety of exciting ways.
That being said, duck consumption in American alone has risen 35 percent from the years 1995 to 2005. Just think, this was nearly 20 years ago. Just imagine how popular it is now.
It is the duck’s lifestyle that makes it’s meat such a choice option for many. Ducks spend many hours flying, given that they are migratory creatures. This really allows them to utilize their bodies to the fullest and develop lean and strong muscles.
Also being that they spend a lot of time in the water, they need a sufficient amount of fat for proper insulation. This only adds to the decadent flavor profile and texture of the meat that comes from some species of the duck.
Duck meat is mainly derived from the legs and breasts, while the meat on the legs is much darker and fattier. The breast might be darker than that of a turkey but it is still much lighter in color compared to the leg meat.
It is also a section of the animal that can oftentimes be grilled into steak. An instant favorite in a lot of restaurants.
You’ve likely seen duck on the menu somewhere before, but have been hesitant to approach. Well, you can clearly see that it is similar to that of chicken and turkey, but with the potential to be better.
It really depends on the cook, storage, and preparation of the meat. Couple this with its vast nutritional benefits and duck is a clear winner amid preferable meats. It should be easy to see why consumption grew 35 percent in such a short time.