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How to Cook a Duck For Thanksgiving

April 25, 2012 | Comments: 0 | Views: 163

For many people Thanksgiving is the most wonderful holiday of the year. This is a time for family to come together and celebrate life and give thanks for everything, even the little things. There is no better way to do this than to celebrate giving thanks with an incredible meal. A delicious Thanksgiving meal comes in many forms, usually turkey, but sometimes it is nice to try something new. I can think of nothing more delicious than trying a duck this Thanksgiving holiday!

My husband and I absolutely adore duck. It is juicy and tender with a unique flavor that can adapt well to many different seasonings and cultures. Thanksgiving is the perfect time to try this delicious bird and make it exactly how you like it! Duck meat is derived primarily from the breasts and legs of ducks. When making duck for Thanksgiving you want to make sure you have enough meat for everyone to enjoy. The worst offense of Thanksgiving dinner is not having enough food or running out of food!

The meat of the legs is darker and somewhat fattier than the meat of the breasts. Most people have a preference of one of the other, my personal favorite is the breasts. Although the breast meat is darker than the breast meat of a chicken or a turkey, it still has that luscious juiciness of a breast meat that most of us are familiar with. Also, the great thing about duck is getting that delicious crispy skin! It takes quite a while to cook, but if done correctly it can be one of the best meals of a lifetime!

When it comes to cooking the duck it is important to think about flavoring. One of the most popular methods is Duck a l'orange. This is a classic French dish, that is actually served in a lot of Asian cuisine as well, that features the duck roasted and served with a delicious orange sauce. Recently my husband and I were dining at our favorite Italian restaurant and we tried Duck Confit. It was so tender and so delicious it almost reminded us of a wonderful brisket or pot roast. Confit is where duck legs have been cured in salt, then marinated and poached in the delicious duck fat. This is typically served with a variety of herbs, garlic and often times lemon and lemon zest. It is an incredible dish and something I will definitely be ordering again the future!

If you are looking for an extra special Thanksgiving this year, think about giving duck a try!

Christine Rankin is a professional writer who provides information on thanksgiving dinner for Celebrate Thanksgiving Day - your premiere online resource for Thanksgiving!

Source: EzineArticles
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