Have you ever tride Roasted Duck?

 

Duck meat is considered poultry but is darker, richer, and fattier than chicken or turkey.

The breast meat is the most prized cut, often served medium-rare to maintain tenderness and flavor.

Duck fat is highly valued in cooking for its rich flavor and high smoke point, making it excellent for roasting potatoes.

Peking duck is a famous Chinese dish where the duck is roasted until the skin is crispy, often served with thin pancakes, scallions, and hoisin sauce.

Duck confit is a French preservation method where duck legs are salt-cured and slowly cooked in their own fat.

Duck eggs are larger than chicken eggs with larger yolks and higher fat content, making them excellent for baking.

Foie gras, made from specially fattened duck or goose liver, is considered a delicacy in French cuisine.

Muscovy and Pekin (also called Long Island duck) are two common breeds raised for consumption.

Duck pairs well with fruit-based sauces, particularly orange (as in Duck à l'Orange) and cherry.

The rendered fat from duck is shelf-stable and can be kept refrigerated for months.