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Duck: Facts vs. fiction

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Most of us are familiar with chicken, beef and pork, but what about duck? You might say that duck is the most misunderstood meat. Many people think it’s expensive and complicated to cook. In reality, if you’re looking for a tasty, affordable and easy-to-prepare meat, duck fits the bill. We’re daffy about duck, and we want to spread the love, so sit back and relax as we bust some common myths about our favourite fowl!

 

 

Is most duck imported?


Because it features heavily on menus at French and Asian restaurants, many people believe that duck is imported—on the contrary! At Brome Lake Duck, our ducks are raised and processed entirely in Quebec. We raise Pekin ducks, a Chinese breed that has been raised locally since the early 20th century. The ducks are fed a vitamin‑ and mineral-enriched diet of grains and soy and are not given any antibiotics, hormones or drugs. As a result, our meat is renowned for its tenderness and flavour, making it a breeze to cook and pair with just about any sauce. Plus, while duck meat is considered poultry, it can be safely served medium-rare, just like red meat!

 

 

What’s the difference between duck breast and magret?


Unlike mulard ducks, Pekin ducks are not force fed and therefore are not used to produce foie gras. This is also how we distinguish duck breast [›››] from magret: duck breast refers to breast meat from ducks that have not been force fed, whereas the term magret is reserved for duck breast from a foie gras duck. When raw, a duck breast has a pretty pink hue and is half as big as a magret, which is closer to red in colour. As you may have guessed, duck breast is leaner than magret, weighing in at as low as 90 calories per 100 g. Compared to the same amount of beef, that’s less than half the calories!

 

 

Is duck healthy?


Duck is packed with good-for-you nutrients, making it a great addition to a healthy and balanced diet [›››]. Duck meat is high in monounsaturated fatty acids, which may help prevent heart disease and lower bad cholesterol. It’s also rich in polyunsaturated fatty acids and omega-3 and omega-6 fatty acids, which are essential for the body’s development. In addition, it is an excellent source of iron, riboflavin and niacin, vitamins and nutrients that play a vital role in the proper functioning of the human body.

 

 

Is duck only for special occasions?


While duck is perfect for showstopping gourmet dishes, it’s equally suited to humble weeknight dinners. It’s delicious served spatchcocked [›››] or roasted in the oven [›››], and buying a whole duck is a budget-friendly option when you want to make multiple recipes with the thighs [›››], breasts [›››] and giblets. Duck fat [›››] can even be used in place of olive oil or butter in your favourite recipes. Want to change things up at your next barbecue? Duck grills up beautifully, whether you opt for sausages [›››], brochettes [›››], burgers [›››] or steak [›››]. Your guests will gobble it right up!

Healthy, affordable and finger-licking good—what’s not to love about Brome Lake Duck? Plus, when you choose this increasingly popular protein, you’re choosing to support the local economy. Check out our blog [›››] for more reasons to include duck in your diet.

 

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