The Cookbook/Duck - Revision history

wikademia>Wikademia: moved Beta:The Cookbook/Duck to The Cookbook/Duck over redirect

2009-07-05T04:49:00Z

moved Beta:The Cookbook/Duck to The Cookbook/Duck over redirect

← Older revision	Revision as of 04:49, 5 July 2009
(No difference)

wikademia>Wikademia: moved The Cookbook/Duck to Beta:The Cookbook/Duck

2009-06-12T08:08:58Z

moved The Cookbook/Duck to Beta:The Cookbook/Duck

← Older revision	Revision as of 08:08, 12 June 2009
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wikademia>Wikademia at 00:18, 26 April 2009

2009-04-26T00:18:08Z

← Older revision		Revision as of 00:18, 26 April 2009
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	{{ntnes}}		{{ntnes}}
	'''Ducks''' have many domestic uses, being farmed for their meat, [[Cookbook:Egg\|egg]]s, and feathers and down. In many areas, ducks of various species are hunted for sport and food.		'''Ducks''' have many domestic uses, being farmed for their meat, [[Cookbook:Egg\|egg]]s, and feathers and down. In many areas, ducks of various species are hunted for sport and food.
	~~<br clear=all>~~
	==Types of domestic duck==		==Types of domestic duck==
	* ''Broiler Duckling'' or ''Fryer Duckling'' - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to 6½ pounds.		* ''Broiler Duckling'' or ''Fryer Duckling'' - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to 6½ pounds.

wikademia>Wikademia at 00:17, 26 April 2009

2009-04-26T00:17:52Z

← Older revision		Revision as of 00:17, 26 April 2009
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	[[Image:Duck-roasted.jpg\|thumb\|right\|Roast duck]]		[[Image:Duck-roasted.jpg\|thumb\|right\|Roast duck]]
			{{ntnes}}
	{{~~ingredient}} \| [[Cookbook:Basic foodstuffs\|Basic foodstuffs]] \| [[Cookbook:Meat and poultry\|Meat and poultry]] \| '''Duck'''~~
	~~{{TOCleft~~}}
	'''Ducks''' have many domestic uses, being farmed for their meat, [[Cookbook:Egg\|egg]]s, and feathers and down. In many areas, ducks of various species are hunted for sport and food.		'''Ducks''' have many domestic uses, being farmed for their meat, [[Cookbook:Egg\|egg]]s, and feathers and down. In many areas, ducks of various species are hunted for sport and food.
	<br clear=all>		<br clear=all>

wikademia>Wikademia: moved Cookbook:Duck to The Cookbook/Duck

2009-04-18T21:17:08Z

moved Cookbook:Duck to The Cookbook/Duck

← Older revision	Revision as of 21:17, 18 April 2009
(No difference)

wikademia>Wikademia: 17 revisions

2009-04-18T21:12:24Z

17 revisions

← Older revision	Revision as of 21:12, 18 April 2009
(No difference)

wikademia>Webaware: spelling, sentence structure

2008-03-05T09:05:05Z

spelling, sentence structure

← Older revision		Revision as of 09:05, 5 March 2008
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	<br clear=all>		<br clear=all>
	==Types of domestic duck==		==Types of domestic duck==
	* ''Broiler Duckling'' or ''Fryer Duckling'' - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to ~~6 1/2~~ pounds.		* ''Broiler Duckling'' or ''Fryer Duckling'' - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to 6½ pounds.
	* ''Roaster Duckling'' - a young duck (usually under 16 weeks of age) of either sex that is tender-meated and has a bill that is not completely hardened; they usually weigh from 4 to ~~7 1/2~~ pounds.		* ''Roaster Duckling'' - a young duck (usually under 16 weeks of age) of either sex that is tender-meated and has a bill that is not completely hardened; they usually weigh from 4 to 7½ pounds.
	* ''Mature Duck'' or ''Old Duck'' - a duck (usually over 6 months of age) of either sex with toughened flesh and a hardened bill; these ducks are usually too old to lay eggs and their meat is used in processed products.		* ''Mature Duck'' or ''Old Duck'' - a duck (usually over 6 months of age) of either sex with toughened flesh and a hardened bill; these ducks are usually too old to lay eggs and their meat is used in processed products.

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	Almost all ducks are raised indoors to protect from predators and to manage their manure, which is collected and used elsewhere selectively as fertilizer. In the United States, most ducks are now raised in Wisconsin and Indiana since land on Long Island, N.Y., where most ducks were formerly raised, has become increasingly too valuable for farming. Ducks are fed [[Cookbook:Maize\|corn]] and [[Cookbook:Soybean\|soybean]]s fortified with vitamins and minerals. Most feed contains no animal by-products.		Almost all ducks are raised indoors to protect from predators and to manage their manure, which is collected and used elsewhere selectively as fertilizer. In the United States, most ducks are now raised in Wisconsin and Indiana since land on Long Island, N.Y., where most ducks were formerly raised, has become increasingly too valuable for farming. Ducks are fed [[Cookbook:Maize\|corn]] and [[Cookbook:Soybean\|soybean]]s fortified with vitamins and minerals. Most feed contains no animal by-products.

	No hormones are allowed in U. S. duck or goose production. The Food and Drug Administration strictly prohibits the use of hormones in these birds. Very few drugs have been approved for ducks so antibiotics are not routinely given and are not useful for feed efficiency. If a drug is given -- usually, through the feed -- to cure illness, for example, a "withdrawal" period of days is required from the time it is administered until it is legal to slaughter the bird. This is so residues can exit the bird's system.		No hormones are allowed in U.S. duck or goose production. The Food and Drug Administration strictly prohibits the use of hormones in these birds. Very few drugs have been approved for ducks so antibiotics are not routinely given and are not useful for feed efficiency. If a drug is given -- usually, through the feed -- to cure illness, for example, a "withdrawal" period of days is required from the time it is administered until it is legal to slaughter the bird. This is so residues can exit the bird's system.

	==Duck meat==		==Duck meat==

	Ducks swim, and they have a fat layer beneath the skin that keeps them buoyant, and acts as heat insulation in cold water. Before cooking a whole duck, the skin should be pricked all over with a fork to help the fat to render out. This fat layer must have melted and disappeared for the bird to be done.		Ducks swim, and they have a fat layer beneath the skin that keeps them buoyant and acts as heat insulation in cold water. Before cooking a whole duck, the skin should be pricked all over with a fork to help the fat to render out. This fat layer must have melted and disappeared for the bird to be done.

	The fat is not "marbled" into the meat, so it can easily be removed from the surface of a raw duck if deboning the meat before cooking.		The fat is not "marbled" into the meat, so it can easily be removed from the surface of a raw duck if deboning the meat before cooking.
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	* Bone-in parts such as whole leg, breast quarter and breast.		* Bone-in parts such as whole leg, breast quarter and breast.
	* Boneless breast, skin-on or skinless.		* Boneless breast, skin-on or skinless.
	* Giblets (liver, heart and gizzard) sold with whole birds, but much liver is sold ~~seperatly~~, exp. in France.		* Giblets (liver, heart and gizzard) sold with whole birds, but much liver is sold separately, exp. in France.
	* Tongues and Feet are considered a delicacy in [[Cookbook:East Asian cuisines\|East Asian cuisines]], especially [[Cookbook:Cuisine of Hong Kong\|Hong Kong]].		* Tongues and Feet are considered a delicacy in [[Cookbook:East Asian cuisines\|East Asian cuisines]], especially [[Cookbook:Cuisine of Hong Kong\|Hong Kong]].
	* Processed products such as smoked cooked breast, sausage, and hot dogs.		* Processed products such as smoked cooked breast, sausage, and hot dogs.
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	===Quantity to Buy===		===Quantity to Buy===

	When buying whole duck, allow about 1 to ~~1 1/2~~ pounds of raw weight per person. Raw boneless meat yields about 3 servings per pound after cooking. Estimate 3 to 4-ounces per person for fully cooked products.		When buying whole duck, allow about 1 to 1½ pounds of raw weight per person. Raw boneless meat yields about 3 servings per pound after cooking. Estimate 3 to 4-ounces per person for fully cooked products.

	===Is Duck "Red" or "White" Meat?===		===Is Duck "Red" or "White" Meat?===
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	The definition for "Red" meat and "White" meat varies from place to place. Ducks are generally considered to be "Red" meat from nutritional standpoint due to its higher ''myoglobin'' content. From a culinary standpoint however, ducks are considered to be "White" meat.		The definition for "Red" meat and "White" meat varies from place to place. Ducks are generally considered to be "Red" meat from nutritional standpoint due to its higher ''myoglobin'' content. From a culinary standpoint however, ducks are considered to be "White" meat.

	The higher myogloin content allows the muscles of the duck to absorb oxygen more effectively, ~~this~~ makes it possible for ducks to sustain long distance flights ~~as opposed to~~ chickens which rely heavily on ~~it's~~ thigh muscles~~. This~~ is why the drumstick meat of a chicken always looks darker than its breast meat.		The higher myogloin content allows the muscles of the duck to absorb oxygen more effectively, which makes it possible for ducks to sustain long distance flights. Consider chickens which rely heavily on their thigh muscles – this is why the drumstick meat of a chicken always looks darker than its breast meat.

	==Safety==		==Safety==

60.52.121.68: /* Is Duck "Red" or "White" Meat? */

2008-03-05T07:05:54Z

Is Duck "Red" or "White" Meat?

← Older revision		Revision as of 07:05, 5 March 2008
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	===Is Duck "Red" or "White" Meat?===		===Is Duck "Red" or "White" Meat?===

	~~Duck is poultry~~ and considered "~~white~~" meat. ~~Because they are birds of flight,~~ however, ~~the breast~~ meat ~~is darker than chicken and turkey breast~~. ~~This is because more oxygen is needed by muscles doing work, and~~ the ~~oxygen is stored in those~~ muscles ~~by one~~ of the ~~proteins in meat~~, '~~'myoglobin'', and gives~~ the meat a darker ~~color. Because all the meat on a duck is dark, it has a stronger flavor~~ than ~~chicken~~ breast ~~meat--and even chicken leg~~ meat.		The definition for "Red" meat and "White" meat varies from place to place. Ducks are generally considered to be "Red" meat from nutritional standpoint due to its higher ''myoglobin'' content. From a culinary standpoint however, ducks are considered to be "White" meat.

			The higher myogloin content allows the muscles of the duck to absorb oxygen more effectively, this makes it possible for ducks to sustain long distance flights as opposed to chickens which rely heavily on it's thigh muscles. This is why the drumstick meat of a chicken always looks darker than its breast meat.

	==Safety==		==Safety==

86.135.55.7: /* Duck meat */

2006-11-09T07:25:20Z

Duck meat

← Older revision		Revision as of 07:25, 9 November 2006
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	==Duck meat==		==Duck meat==

	Ducks swim, and they have a fat layer beneath the skin that keeps them buoyant. Before cooking a whole ~~bird~~, the skin should be pricked all over with a fork to ~~facilitate~~ the fat ~~rendering~~ out. This fat layer must have melted and disappeared for the bird to be done.		Ducks swim, and they have a fat layer beneath the skin that keeps them buoyant, and acts as heat insulation in cold water. Before cooking a whole duck, the skin should be pricked all over with a fork to help the fat to render out. This fat layer must have melted and disappeared for the bird to be done.

	The fat is not "marbled" into the meat so it can easily be removed from the surface of a raw duck if deboning the meat before cooking.		The fat is not "marbled" into the meat, so it can easily be removed from the surface of a raw duck if deboning the meat before cooking.

	===Retail Cuts of Duck===		===Retail Cuts of Duck===
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	* Giblets (liver, heart and gizzard) sold with whole birds, but much liver is sold seperatly, exp. in France.		* Giblets (liver, heart and gizzard) sold with whole birds, but much liver is sold seperatly, exp. in France.
	* Tongues and Feet are considered a delicacy in [[Cookbook:East Asian cuisines\|East Asian cuisines]], especially [[Cookbook:Cuisine of Hong Kong\|Hong Kong]].		* Tongues and Feet are considered a delicacy in [[Cookbook:East Asian cuisines\|East Asian cuisines]], especially [[Cookbook:Cuisine of Hong Kong\|Hong Kong]].
	* Processed products such as smoked cooked breast, sausage and hot dogs.		* Processed products such as smoked cooked breast, sausage, and hot dogs.

	===Quantity to Buy===		===Quantity to Buy===

86.135.55.7 at 07:22, 9 November 2006

2006-11-09T07:22:29Z

← Older revision		Revision as of 07:22, 9 November 2006
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	{{ingredient}} \| [[Cookbook:Basic foodstuffs\|Basic foodstuffs]] \| [[Cookbook:Meat and poultry\|Meat and poultry]] \| '''Duck'''		{{ingredient}} \| [[Cookbook:Basic foodstuffs\|Basic foodstuffs]] \| [[Cookbook:Meat and poultry\|Meat and poultry]] \| '''Duck'''
			{{TOCleft}}
	'''Ducks''' have many domestic uses, being farmed for their meat, [[Cookbook:Egg\|egg]]s, and feathers and down. In many areas, ducks of various species are hunted for sport and food.		'''Ducks''' have many domestic uses, being farmed for their meat, [[Cookbook:Egg\|egg]]s, and feathers and down. In many areas, ducks of various species are hunted for sport and food.
			<br clear=all>
	==Types of domestic duck==		==Types of domestic duck==
	* ''Broiler Duckling'' or ''Fryer Duckling'' - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to 6 1/2 pounds.		* ''Broiler Duckling'' or ''Fryer Duckling'' - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to 6 1/2 pounds.