Hello all i was wondering what kind of meat a duck is wether it was white meat or dark. i was planning on getting some rouen or whiter pekins or maybe a mallard or two thanks for all your help

-- drew (ata1hunt@aol.com), March 10, 2002

Answers

Hi Drew,

We raise rouen and muscovy ducks. We definately prefer the muscovies for meat. It is dark, and we skin them before freezing, so they are less greasy.

-- Charleen in WNY (harperhill@eznet.net), March 10, 2002.

Ducks are dark meat. Rouens and Pekins are both great eating ducks. I would imagine that mallards are as well although I haven't tried them.

Charleen is right, skinning them does help to remove a lot of the grease. Another method of cooking that works well if you enjoy crispy golden skin (like I do), is to prick the skin all over with a sharp fork or ice pick and then set the duck on a rack set inside the roasting pan. Duck definately is not greasy if cooked correctly. Good luck with your ducks. They're lots of fun.

-- Murray in ME (lkdmfarm@megalink.net), March 10, 2002.

duck is great crisp the skin and use it crummbled like backon in a salid mh great

-- george darby (gardenalways@yahoo.com), March 10, 2002.

Not only do ducks taste great, they are easier to skin out than chickens.

-- Bonnie (stichart@plix.com), March 10, 2002.