“That’s not how you eat it”: Chefs are begging customers to stop this request for duck served in restaurants
Duck is not chicken! Here's why chefs see red when customers send their plates back because they find their duck "undercooked".
Everything, everything, everything. You'll learn all about ducks. At the start of autumn, wild ducks are being shot… just like rabbits! If you're not into hunting with a gun, you can always buy duck breasts, tenderloins, and other choice cuts from your butcher. Red meat lovers, this will be a welcome change from your usual rib-eye steaks!
Poultry or game? It all depends on the animal in question. A duck raised for its meat is poultry, just like a chicken or a turkey. Conversely, when it is wild and hunted, it falls into the category of waterfowl.
Red meat or white meat? Although it has two wings and webbed feet, duck is classified as red meat because of its darker flesh and its high myoglobin content. Quite a surprise, isn't it?
When the bosses see red
We admit, it's easy to get lost in all of this. So, chefs will gladly forgive your "silly questions" about how to cook duck... or not!
Things get heated in the kitchen when a customer sends back their plate because they find their duck too rare. Indeed, unlike chicken, duck breast is traditionally enjoyed pink. As for other cuts, such as the legs or wings, they require longer cooking so that the meat is fully cooked and easily falls off the bone.
Let's talk about duck breasts
Pink, yes, but rare, absolutely not! While duck breast can be served pink in the center, undercooking it increases the risk of microbiological contamination. Therefore, it's not treated exactly like a beef steak.
To check if your duck is cooked properly, simply check its internal temperature with a kitchen thermometer. For a pink duck breast, this should reach approximately 55°C and not exceed 60°C. Above this temperature, the meat gradually loses its tenderness and juiciness.