Expert advice on how to choose a good duck for the Christmas table

“Duck is a poultry meat with a very bright flavor, close to red meat. It can be prepared in many ways, but for celebrations the whole duck is usually baked in the oven. Like all fresh meat, the duck also has strict quality requirements, choosing reliable suppliers. Buyers will be informed of the origin of the duck, the storage conditions and the expiration date. The expiration date is set by the manufacturer and must be indicated on the label. This is a mandatory labeling requirement ”, Says A. Čepulis.

Fresh store-bought duck, such as whole meat, is best kept at home in the refrigerator for three days, but not beyond the time specified by the manufacturer. After that, the meat loses its flavor. Ducks, as well as other poultry, should be kept at a temperature of 0 to 4 ° C. However, the manufacturer may prescribe a different storage temperature, so the contents of the duck’s label must be checked each time.

“As the shelf life of the duck depends on the storage temperature, it is better to freeze the duck if the conditions specified by the manufacturer cannot be met. Frozen duck can be kept for years. However, the longer it stays in the freezer, the drier the meat will become. By making a frozen duck for a long time, the taste will not be the same as that of a fresh duck ”, explains the quality manager.

What the buyer should pay attention to

• According to A. Čepulis, there is no established quality class for poultry. Therefore, to choose a quality duck, buyers should pay attention to the weight and appearance of the bird. The most expressive duck should weigh 2-3 kg.

• If possible, the color of the meat should be inspected. The darker the meat, the older the duck. Also take a look at the cuticle. It should not be visibly wrinkled.

• The bird you buy is also worth grabbing, especially the chest. Fresh duck breast should be puffy and soft.

• Pay attention to the smell. It should be natural, without unpleasant changes to the nose.

• Duck meat has a considerable layer of fat. They do not allow the roast meat to dry out. However, unnecessary fat can be dissolved before baking. You can also do this in a skillet: over low heat, heat the pan and place the desired part of the duck under the skin. In this way, the fat will dissolve in the pan little by little, without burning the meat.

• Duck in the store is often also sold in parts: quarters or breasts. According to the expert, duck quarters are best suited for baking in the oven, frying pan or slow cooking at a low temperature. The breast can be prepared in the same way as the chicken.