The results of a recent nutrient analysis of White Pekin duckling, conducted by Corning Hazleton Laboratories of Madison, Wisconsin for The Duckling Council are: a 3.5 ounce serving of skinless duckling breast has half the fat of the same amount of skinless chicken breast (2 grams compared to 4 grams).
Skinless duckling breast has 132 calories per serving-less calories than the same amount of turkey and chicken-and less than 1 gram of saturated fat. The analytical data proves that skinless duckling breast is an excellent source of iron, providing 5 milligrams per serving. This is more than skinless turkey breast, skinless chicken breast and beef tenderloin, which supply 2, 1, and 4 milligrams, respectively.
This data marks a new milestone in providing a highly nutritious, low fat poultry alternative for today's health-oriented, active lifestyle. It represents a significant nutritional improvement over duckling products available on the market over a decade ago. Ongoing improvements have been made in the breeding and feeding of ducklings in the United States using optimal feed ingredients with no artificial additives. As a result, duckling producers have succeeded in producing a product that has less fat and more lean meat than ever before.
Grilling & Broiling
Grilling is one of the more common ways to prepare duckling. Over medium-high heat, grill each side of the breast for 4 minutes. Then turn again and grill each side for an additional 2 minutes. Serve immediately.
For broiling , follow the same guidelines.
Pre-heat sauté pan with 2 tbsp. cooking oil. Over medium-high heat, cook breast 4 to 6 minutes per side.
Preheat the oven to 350 degrees F. Broil or grill duckling breast over medium heat skin side down for about 7 minutes. Turn and cook flesh side down for 2 minutes. Transfer to oven and bake skin side up to desired doneness (10 to 12 minutes).
Season duckling with salt and pepper. Preheat broiler/grill. On medium high heat, grill each side of the skinless breast for 4 minutes. Turn and grill each side for an additional 2 minutes. Cool immediately. When ready to serve, cut into diagonal slices.
Lay crescent-shaped pear slices on a sheet pan or aluminum foil lightly coated with vegetable oil spray. Top pear slices with vegetable oil spray (4 sprays). Place in oven at 425 degrees F for 7 minutes on each side until golden brown.
Toss greens with dressing. Divide evenly among six dinner plates. Arrange six pear wedges around edge of each salad. Overlap duckling slices forming a circle on top to each salad. Sprinkle with pecans. Serve immediately.
Nutritional Information Per Serving:
Serving Size 252g
Calories from Fat 70
Total Fat 8g
Saturated Fat 1g
Total Carbohydrate 21g
Protein 28 g
Provided by The Duckling Council
This page originally published as a FoodDay article in 1997.
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This page modified January 2007
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