| Duck |
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While nutritionally duck is roughly equal to chicken , it contains about twice the fat, so it is important to remove as much visible fat as possible before cooking. While duck has never been very popular in British or Australian cuisines, the French have immortalised it in duck a l'orange, and the Chinese have added their dish - Peking duck - hardly one we would take the time to make at home as it takes a day or so to prepare. However, Bombay duck which appears in some Indian meals is not really duck at all. It is a type of dried fish called bummalo, referred to as a duck because it swims so close to the surface. Duck eggs are generally not regarded as interchangeable in recipes with hen's eggs and but because of the danger of bacterial contamination, they should be cooked for at least 15 minutes and not used in meringues or mayonnaise, or any dish where the egg is left raw or only lightly cooked. * Diet Data: Protein, phosphorus, iron, thiamin, riboflavin, niacin, vitamins B6, B12, pantothenic acid, zinc, fat, cholesterol, 1410kJ per 100g. * Storage: Refrigerate, loosely wrapped 2-3 days or freeze up to 6 months. Do not refreeze after thawing without cooking. Quirky fact: The use of duck in culinary dishes can be traced back many centuries to China's imperial era where it was regularly served during royal meals. Today it often appears pon menus in China and is raised in most parts of the country. |
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