By Alexis Abel
As Thanksgiving draws near, you’ve probably only had one fabulous fowl on your mind. But this year, consider a bird of a different feather for your holiday celebrations: duck.
Duck has become a popular protein in recent years due to its flavorful lean meat. Often compared to a chicken or turkey, duck has a richer, darker flavor. Duck is also a popular item on the menus of many local restaurants, including Bread and Cup, Dish, Carmela’s and Green Gateau in a variety of guises, both sweet and savory.
Ducks consumed in the United States are usually of Pekin or Muscovy breeds and weigh between 8 to 11 pounds. In Lincoln, duck is widely available at most supermarkets. Though bone-in, skin-on duck breasts can be purchased, a whole duck is the most economical, priced at $2.00-$2.50 per pound. Duck can be prepared in a variety of ways, including roasted, to yield medium-rare meat with crispy skin, or my favorite way—confited.
Duck has become a popular protein in recent years due to its flavorful lean meat. Often compared to a chicken or turkey, duck has a richer, darker flavor. Duck is also a popular item on the menus of many local restaurants, including Bread and Cup, Dish, Carmela’s and Green Gateau in a variety of guises, both sweet and savory.
Ducks consumed in the United States are usually of Pekin or Muscovy breeds and weigh between 8 to 11 pounds. In Lincoln, duck is widely available at most supermarkets. Though bone-in, skin-on duck breasts can be purchased, a whole duck is the most economical, priced at $2.00-$2.50 per pound. Duck can be prepared in a variety of ways, including roasted, to yield medium-rare meat with crispy skin, or my favorite way—confited.
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