date:Nov 18, 2015
e popular is because it does have a distinct flavor. Duck is all dark meat and versatile, allowing for classic recipes pairings with citrus, or sweet and sour/sweet. It also works well with smoky glazes and sauces, or rich, umami flavors from onion, garlic, mushrooms and tomatoes.
Chefs have been expanding duck use across all ethnic cuisine categories and preparations, from burritos and tacos to pita sandwiches and entre salads. Pastas, especially, have been turning to duck breast for fillings