Duck
Anas platyrhynchos domesticus · Poultry
Top 10 pairings
Duck meat is darker, fattier and far stronger in flavour than chicken. The thick fat under its skin renders crisp and golden; the ruby-red breast is best served pink. Grand dishes like Peking duck and French confit are built on it.
Picking a good onedrag
Fresh-chilled, deep red, firmOff: tacky, slimy, smelling sour
Chilled and cleanEveryday bestNever rinse it (Salmonella, Campylobacter). Pregnant, over 65, a child or low immunity? Cook it through.
Colour of the fleshRed, browner under the lights
Touch the surfaceMoist and clean, still not sticky
SmellMild and clean, faintly gamey