If you are looking for a delicious treat, you cannot go wrong with the Muscovy Duck. If you have ever or intend to give it a try, here is what makes it so delicious.
What makes the Muscovy Duck so Delicious?
One of the main reasons for a delicious Muscovy duck is determined by how it is cooked. When it is overcooked, it will become tough and rubbery. However, using the right technique will leave you asking for more. What is great about this delicacy is that all it needs is a minimum of black pepper and sea salt. It also only takes a minimum of 15 minutes to prepare with the right technique. The key to cooking a delicious Muscovy Duck is to render the fat out slowly so that it is crisp and golden brown. However, if uncooked well, the fat with cook inside the skin thus creating a rough and rubbery texture. Furthermore, you can use the rendered fat to cook other foods.
How to render fat
Rendering fat is a simple and easy process. Firstly, you may want to score the skin before you begin cooking. You can do this by cutting the skin diagonally and cutting it partially but not all the way along. You may also want to make score marks diagonally to create a grid. This is to allow the fat to render. You should then place the Muscovy Duck side down in a skillet and turn the heat to medium. The fat should then start rendering out within a few minutes. After rendering the fat out, you do not need to oil the pan since the Muscovy Duck already contains fat. You may then cook it for 5-6 minutes at 135-170 degrees Fahrenheit. You may want to leave it to cool for about 5 minutes before serving.
If you have tasted Muscovy Duck either in a restaurant or want to cook it, the key to making it delicious is how you cook it.
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