Duck – Good for your health (and your wallet!)

Cinzia Cuneo 22 marzo, 2016 Pasqua, carne, ricette

Duck meat is very popular in Europe and Asia. And it is now becoming easily available here, not only in restaurants but also in most grocery stores. In fact, there are some very good duck farms right here in Quebec.

Extremely tasty and easy to prepare, this bird’s meat is low in cholesterol and rich in monounsaturated fatty acids, which help maintain your cardiovascular system.

As for the cost, vacuum-wrapped legs are on sale for approx. $15/kg, whereas the breasts with skin are often on special offer at around $24/kg, which is way cheaper than shelling out for a good steak. As Easter is around the corner, you’ll find the whole bird fresh as well as frozen in many stores for less than $8/kg.

Try our Duck Recipes

Duck Breast with Honey and Spices

Your guests will love this savoury recipe, plus it’s easy to prepare!

“The whole family really loved it. I’ll would make it again.” – Mclaudeharvey

Tangy, sweet, and savoury!

Oriental Glazed Duck

This recipe seems like it’s straight out of a restaurant.

A bit of Asian flair for a well-rounded meal

Duck Cutlet in a Raspberry Sauce

Bring sophistication to your table with this dish. Your guests won’t be disappointed and you’ll feel like a real chef de cuisine!

“The best cutlet I’ve ever eaten, excluding those from fancy restaurants.” – Bil49

The meat pairs well with tangy berries.

Duck Roast with Apples

The mix of soy sauce and honey encourages a gorgeous, caramelised skin and elevates the natural flavours of the bird.

“Simply delicious. Not dry and marries well with the apples. All my guests adored it, even the kids, and asked for more.” – Kawai

Apples suit it perfectly!

For more inspiration, see all our recipes featuring this delicious bird >>

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.