Being a chef, I am frequently asked, “why is duck eaten medium rare?” I’m going to show you some of the science behind the reason why duck is cooked this way.
I’ll also share some suggestions on how to cook your duck to perfection so that it is tender, juicy, and flavorful every time.
1. Because that’s how the French do it
I grew up eating duck medium rare.
In France, the duck is cooked to be tender and juicy, and it’s considered to be a delicacy.
The duck is cooked in the oven, and then it’s carved and served with the skin crispy and the meat still pink.
I think it’s delicious.
2. Because it’s easier
There are a few reasons why people eat duck medium rare.
One reason is that they believe that it tastes better when it is cooked this way.
Another reason is that medium rare duck can be more tender than duck that is cooked well done.
Finally, some people also believe that it is healthier to eat duck medium rare.
One of the reasons why duck meat is so popular is because it has a very mild gamey flavor that pairs extremely well with a variety of different ingredients.
The texture of the meat is also very important and duck meat is extremely tender, especially when it is cooked medium rare.
The fat that is rendered from the skin of the duck while it is cooking is also used in a variety of different dishes and can add a lot of flavor.
3. Because it tastes better that way
If the duck is cooked any longer than medium rare, the meat will be chewy and rubbery, and it will have a gamey flavor.
The longer you cook the duck, the more the meat will shrink and dry out.
4. Because it’s more nutritious that way
The Chinese believe that the “best” way of eating duck is medium rare, or at most, well done.
In my opinion, for a Westerner, rare or medium rare is ideal.
I think this also applies to other Chinese dishes, as well as other Asian cuisines.
One example is beef.
I like my beef steak bloody rare.
I’ve had Westerners tell me that’s disgusting.
Maybe it is to them, but that’s how I like it.
I also like my beef stewed for hours on end, until it’s tender.
To get the best flavor out of meat, I think it needs to be cooked for a long time, at low heat.
Of course, for tender beef cuts, you don’t want to cook for hours, and rare is ideal.
For tougher cuts, you want to cook for a long time, to make it tender.
For medium and well done, the meat is cooked more on the outside and less on the inside.
5. Because it’s juicier that way
If you’re used to eating traditional roast duck with all the trimmings, you might be wondering why Chinese roast duck is always eaten medium rare.
First of all, the Chinese roast duck is served with steamed pancakes, spring onions, and cucumber, and a thick, sweet soy sauce.
The combination of the crispy duck skin, tender meat, and fresh vegetables make for a delicious, well-rounded meal.
In Chinese tradition, the duck is always served medium rare because it’s juicier that way.
The meat is still pink and tender, and the skin is crispy and caramelized.
The texture of the steamed pancakes also complements the tenderness of the duck.
Chinese roast duck is a tasty and healthy alternative to traditional roast duck, and you can easily recreate this dish at home.
The secret is to cook the duck slowly in a low oven for a few hours, until the skin is crispy and the meat is tender.
So, you’re interested in making the most out of your ducks? If you cook them medium-rare, you will be able to experience the best that duck has to offer.
First of all, if you cook them medium-rare, the texture will be tender, with a bit of bite.
And the flavor will be sublime.
So, if you’re interested in experiencing the best that duck has to offer, cook it medium-rare.
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