Buedel's Duck...Duck...Choose - Windy City Chefs Nov Newsletter
John Cecala, Buedel Fine Meats and Provisions
It’s waterfowl hunting season through the end of November and
a good time to serve Duck. When properly cooked, Duck is highly
nutritious and tasty. It’s an excellent source of protein and
without its skin, Duck has an even lower caloric value than skinless chicken.
(There are about 140 calories in 4 oz of duck breast
without the skin.) Duck meat is also a good source of
vitamins A, B3, C and minerals iron, selenium and calcium.
Here’s the Duck 101 on four of the most common breeds:
Muscovys, Pekins, Mallards, and Mulards.
The Mallard, or Wild Duck, is the ancestor of most
domestic duck breeds. Males are called, “drakes”
and females are called “hens”. They are considered
wild waterfowl and commonly feed on flies, beetles,
dragonflies, crustaceans, worms, seeds, roots and tubers.
In America, Mallards are a protected species which can
be hunted seasonally only. Their meat is all dark with very
little fat and often tastes greasy and gamey. This breed
is often considered as “bottom feeders” and takes a back
seat to other farm raised breeds delivering more desirable
Pekin duck originated in China and was derived from the
wild Mallard for domesticated egg and meat production.
Brought to America in the 1870’s, this breed is the most
common of domestic ducks and is also commonly known
as White Pekin Duck, American Pekin Duck and Long
Pekin is the breed used for the popular Chinese dish,
Peking Duck. Tender, mild and adaptable to a wide
range of cuisines and flavor profiles, 95% of duck meat
consumed in the US today are Pekin.
FYI: The ducks in those wacky AFLAC insurance commercials
The Windy City Chefs | November 2013
Muscovy duck is native to Mexico, Central and South
America. The male Muscovy is known for its size and
meatiness and can grow up to 15 pounds. Muscovy hens
are much smaller than their male counterparts, growing
up to only 7 pounds. The breed is both feral, and farm
Due to their size, Muscovy drakes have the best yield of
breast meat of all ducks. The meat is especially lean, and
the skin is 50% lower in fat than the Pekin and Mulard
breeds. Muscovy also has an exceptional bold flavor,
preferred by many chefs over the Pekin breed.
Mulard duck is a cross between Muscovy and White
Pekin ducks, purposely raised for meat and foie gras
(pâté). Propagated by mating Muscovy males with Pekin
females, Mulards are born sterile. The parent breeds do
not cohabitate well together, and thus most Mulards are
produced by artificial insemination.
Mulards are larger in stature, have a stronger, gamier taste
and have considerably fattier meat than Pekins.
In France, the breed is referred to as Moulard, and its breast
is called “Magret.” Mulard meat can be stringy and chewy, but
the French covet the Magret for its rich flavor calling it, “duck
steak.” Mulards are primarily raised for their livers for foie gras.
Duck can be purchased in a variety of ways: Whole,
Bone-in Breast, Boneless Breast, Whole Breast, Legs, Liver,
Wings, Gizzards, Natural Smoked Duck Breast, Duck Leg
Dine Around Series
Presented by your ACF Windy City
chapter with our first guest, Ina
Pinkney, the Breakfast Queen.
Confit, Duck Prosciutto and Duck Bacon. Like chicken,
Duck can also be prepared in numerous ways: Roast
Duck, Deep Fried Duck, Smoked Duck Breast, Duck or
Duck Leg Confit, Duck Prosciutto and Peking Duck. Find
more duck recipes HERE.
Duck is a delicacy that has been enjoyed for over 4,000
years. Understanding the basic differences in the breeds
most often used in cooking can be inspiration to give
new duck dishes a try.
November 21, 2013 from 9:30 a.m.–11:00 a.m.
Ina’s • 1235 West Randolph Street, Chicago, IL 60607
Register at https://acfwindycitychefs.org/meet-reg1.php?id=95
What better way to start off our Dine Around series other than
to start with Chicago legend, Ina Pinkney, THE BREAKFAST
QUEEN! Ina graciously accepted our request to have this unique
opportunity to have a one on one question & answer session
at her restaurant before the permanent closing at year end
following a stellar, 33 year career in the food business.
So how does this work?
All registration will be handled via our chapter site HERE, DO
NOT CONTACT Ina direct. In this case, there will be a limit to 24
people. Registration will close upon max reservations with the
cutoff five days prior to the event.
To be clear, this is NOT a monthly meeting substitute, rather, it is an added value to your membership. We will still
continue to have great monthly meetings with wonderful educational components. This opportunity is to have
something much more intimate and one on one with Chefs and restaurateurs you might not normally have a chance
to listen to and speak with.
When is this event?
It will be on Thursday, November 21, 2013 from 9:30 a.m.–11:00 a.m. at Ina’s, 1235 West Randolph Street, Chicago IL
60607. Business/professional attire is expected, remember, you are representing our Chapter.
Will this cost anything?
For this event, the complete cost will be $20.00, paid at the time of registration, no exceptions.
What do I receive for the $20.00?
The invaluable opportunity to speak with a Chicago legend, Ina Pinkney, for 1½ hours and a delicious menu composed
just for our group to choose from.
The Windy City Chefs | November 2013
Do you know the different types of ducks and the nutritional values duck can bring to your table?