Duck — Nutrients, Health Benefits, And Shopping Tips

When selecting duck, the skin should be clean and the flesh firm. Look for meat that has a uniform color without any bruises or excessive blood spots. Press on the breast; the skin should be resilient, indicating the meat is fresh.

Do not choose duck that smells gamey or has slimy skin, as these are signs of spoilage. Fresh duck should have a mild, not overpowering scent, and the fat should be white or cream-colored, not yellow.

Fresh duck should be stored in the refrigerator and used within two days. Keep it in its original packaging or transfer to an airtight container to maintain freshness. Properly stored, duck can be frozen for up to six months.

Improper storage can lead to spoilage and bacterial growth. It’s important to avoid leaving duck exposed to air and moisture. Ensure the container is sealed tightly to preserve flavor and prevent contamination. Always use clean utensils when handling duck.

Duck can last for 1-2 days in the refrigerator. For longer storage, duck can be frozen for up to 6-9 months. Proper packaging, such as vacuum-sealing, helps maintain its quality over longer storage periods.

Leftover duck can be used in a variety of flavorful dishes. Shred the meat and add it to salads, wraps, or sandwiches for a rich, savory bite, or mix it into a stir-fry with vegetables and rice. Duck is also great in soups or stews, where its tender meat adds depth and richness.

Use duck in a pasta dish with a creamy or tomato-based sauce, or incorporate it into a duck confit hash with potatoes and herbs. If you have a lot of leftover duck, consider making a batch of duck tacos with slaw and a tangy sauce, or using the meat in a duck risotto with Parmesan and peas. Duck can also be added to a pizza or flatbread with ingredients like goat cheese, figs, and arugula. For a quick snack, reheat the duck and serve it with a dipping sauce, or use it as a filling for spring rolls.