The Windy City Chefs | November 2013 Page 9

Duck… Duck…Choose!John Cecala, Buedel Fine Meats and Provisions

It’s waterfowl hunting season through the end of November and a good time to serve Duck. When properly cooked, Duck is highly nutritious and tasty. It’s an excellent source of protein and without its skin, Duck has an even lower ca-loric value than skinless chicken.

(There are about 140 calories in 4 oz of duck breast without the skin.) Duck meat is also a good source of vitamins A, B3, C and minerals iron, selenium and calcium. Here’s the Duck 101 on four of the most common breeds: Muscovys, Pekins, Mallards, and Mulards.

MallardsThe Mallard, or Wild Duck, is the ancestor of most domestic duck breeds. Males are called, “drakes” and females are called “hens”. They are considered wild waterfowl and commonly feed on flies, beetles, dragonflies, crustaceans, worms, seeds, roots and tubers.

In America, Mallards are a protected species which can be hunted seasonally only. Their meat is all dark with very little fat and often tastes greasy and gamey. This breed is often considered as “bottom feeders” and takes a back seat to other farm raised breeds delivering more desirable eating experiences.

PekinPekin duck originated in China and was derived from the wild Mallard for domesticated egg and meat production. Brought to America in the 1870’s, this breed is the most common of domestic ducks and is also commonly known as White Pekin Duck, American Pekin Duck and Long Island Duck.

Pekin is the breed used for the popular Chinese dish, Peking Duck. Tender, mild and adaptable to a wide range of cuisines and flavor profiles, 95% of duck meat consumed in the US today are Pekin.

FYI: The ducks in those wacky AFLAC insurance commercials are Pekin.

MuscovyMuscovy duck is native to Mexico, Central and South America. The male Muscovy is known for its size and meatiness and can grow up to 15 pounds. Muscovy hens are much smaller than their male counterparts, growing up to only 7 pounds. The breed is both feral, and farm raised.

Due to their size, Muscovy drakes have the best yield of breast meat of all ducks. The meat is especially lean, and the skin is 50% lower in fat than the Pekin and Mulard breeds. Muscovy also has an exceptional bold flavor, preferred by many chefs over the Pekin breed.

Mulard (Moulard)Mulard duck is a cross between Muscovy and White Pekin ducks, purposely raised for meat and foie gras (pâté). Propagated by mating Muscovy males with Pekin females, Mulards are born sterile. The parent breeds do not cohabitate well together, and thus most Mulards are produced by artificial insemination.

Mulards are larger in stature, have a stronger, gamier taste and have considerably fattier meat than Pekins.

The Windy City Chefs | November 2013 Page 10

In France, the breed is referred to as Moulard, and its breast is called “Magret.” Mulard meat can be stringy and chewy, but the French covet the Magret for its rich flavor calling it, “duck steak.” Mulards are primarily raised for their livers for foie gras.

Dishing DuckDuck can be purchased in a variety of ways: Whole, Bone-in Breast, Boneless Breast, Whole Breast, Legs, Liver, Wings, Gizzards, Natural Smoked Duck Breast, Duck Leg

Confit, Duck Prosciutto and Duck Bacon. Like chicken, Duck can also be prepared in numerous ways: Roast Duck, Deep Fried Duck, Smoked Duck Breast, Duck or Duck Leg Confit, Duck Prosciutto and Peking Duck. Find more duck recipes HERE.

Duck is a delicacy that has been enjoyed for over 4,000 years. Understanding the basic differences in the breeds most often used in cooking can be inspiration to give new duck dishes a try.

Dine Around SeriesPresented by your ACF Windy City chapter with our first guest, Ina Pinkney, the Breakfast Queen.What better way to start off our Dine Around series other than to start with Chicago legend, Ina Pinkney, THE BREAKFAST QUEEN! Ina graciously accepted our request to have this unique opportunity to have a one on one question & answer session at her restaurant before the permanent closing at year end following a stellar, 33 year career in the food business.

So how does this work?All registration will be handled via our chapter site HERE, DO NOT CONTACT Ina direct. In this case, there will be a limit to 24 people. Registration will close upon max reservations with the cutoff five days prior to the event.

To be clear, this is NOT a monthly meeting substitute, rather, it is an added value to your membership. We will still continue to have great monthly meetings with wonderful educational components. This opportunity is to have something much more intimate and one on one with Chefs and restaurateurs you might not normally have a chance to listen to and speak with.

When is this event?It will be on Thursday, November 21, 2013 from 9:30 a.m.–11:00 a.m. at Ina’s, 1235 West Randolph Street, Chicago IL 60607. Business/professional attire is expected, remember, you are representing our Chapter.

Will this cost anything?For this event, the complete cost will be $20.00, paid at the time of registration, no exceptions.

What do I receive for the $20.00?The invaluable opportunity to speak with a Chicago legend, Ina Pinkney, for 1½ hours and a delicious menu composed just for our group to choose from.

November 21, 2013 from 9:30 a.m.–11:00 a.m.

Ina’s • 1235 West Randolph Street, Chicago, IL 60607 http://breakfastqueen.com/

Register at https://acfwindycitychefs.org/meet-reg1.php?id=95