{"id":4200,"date":"2016-02-05T16:23:00","date_gmt":"2016-02-05T22:23:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/duck-gets-a-leg-up\/"},"modified":"2023-02-01T14:18:47","modified_gmt":"2023-02-01T20:18:47","slug":"duck-gets-a-leg-up","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/duck-gets-a-leg-up\/","title":{"rendered":"Duck Gets a Leg Up"},"content":{"rendered":"

A fine-dining superstar has migrated from the silver platter and onto menus of all kinds.<\/p>\n

\u201cThere\u2019s a growing trend in duck,\u201d says Sarah Cooper, Gordon Food Service Category Manager for Seafood and Poultry, U.S. Distribution. \u201cSales are increasing, and it\u2019s a trend that\u2019s continuing to grow.\u201d<\/p>\n

Duck appeals to consumers seeking distinctive ingredients and a bit of indulgence with their casual fare. It\u2019s also favored by chefs seeking cost-effective ways to satisfy diners. The good news is that, with a bit of creativity, virtually any dish is fair game for a duck makeover.<\/p>\n

More Duck for the Buck<\/h3>\n

In October 2015, Mintel Food Analyst Randy Hofbauer reported that poultry has enjoyed steady sales increases since 2010. And duck is showing some of the strongest growth within the segment.<\/p>\n

While duck-leg quarters are more expensive than their chicken counterpart, Cooper reports they\u2019re less costly than duck breast, whole duck, and beef\u2014and that makes them a good choice as a protein option. Even better, a little goes a long way. \u201cThere is so much more rich flavor with duck that you may be able to use less of it,\u201d she says.<\/p>\n

The Down Low on Duck<\/h3>\n

Some of duck\u2019s appeal, Cooper points out, coincides with the rise in demand for poultry dark meat\u2014an outgrowth of consumer cravings for bigger, richer, and more satisfying flavor experiences. In addition, the collective consumer paradigm shift away from obsessing about fat\u2014one of Mintel\u2019s trend forecasts for 2016\u2014further opens the door to menuing duck.<\/p>\n

\u201cPeople recognize that fat provides richness, satiety, and flavor,\u201d Gordon Food Service Corporate Consulting Chef Gerry Ludwig, CEC, says. \u201cDiners gravitate toward duck because they don\u2019t have it that often. They\u2019re looking for a treat\u2014and duck is flat-out delicious. Plus, people don\u2019t want to cook duck at home.\u201d<\/p>\n

Preparations Make it Perfect<\/h3>\n
<\/p>\n
 <\/div>\n

<\/object><\/div>\n

Versatility and easy prep, Ludwig says, make duck-leg quarters a top choice. Meaty, firm-fleshed, and somewhat tough, duck-leg quarters benefit from long, slow-cooking methods. But those methods don\u2019t require much tending, so labor\u2019s not stretched thin. Try:<\/p>\n

Salt Curing<\/strong><\/p>\n

\u201cSalt-curing concentrates and enhances the flavor of the meat,\u201d Ludwig notes. Rub them down with sea or kosher salt, cure for a day or two, and then place on a draining rack over a hotel pan to catch any moisture that leaches out\u2014though that should be minimal. \u201cYou don\u2019t have to worry about it being dry\u2014it will be some of the most moist, tender duck you can serve.\u201d<\/p>\n

Confit<\/strong><\/p>\n

Rub duck meat with ground spices and slowly braise it immersed in duck fat. \u201cYou get a richness you can\u2019t acquire any other way,\u201d Ludwig says.<\/p>\n

Oven-Roast<\/strong><\/p>\n

Season and slow-roast at a low temperature, then finish at a high temperature to crisp up the skin.<\/p>\n

Deep-Fry<\/strong><\/p>\n

Just before serving, finish pre-roasted duck portions briefly in the deep-fryer for a crackly, crunchy, craveable mouthfeel. <\/p>\n

Pull<\/strong><\/p>\n

Hand-pull and shred roasted or braised duck meat or leave in large portions. Season or sauce for multiple applications. <\/p>\n

These methods yield delectable duck meat that\u2019s at the ready for quick turns on orders. Examples:<\/p>\n

    \n
  • Bar snacks with pulled duck.<\/li>\n
  • Fillings for tacos, quesadillas, empanadas, pirogi, ravioli, and steamed dumplings or Chinese bao buns.<\/li>\n
  • Toppings for poutines and entr\u00e9e salads.<\/li>\n
  • Sandwich proteins. <\/li>\n
  • Entr\u00e9es featuring a duck-leg quarter draped luxuriously across a plate or board.<\/li>\n<\/ul>\n

    Just dipping into duck? Run limited-time offers that add a distinctive twist to familiar appetizers and sharing plates already on your menu. And consider using those duck-leg bones for duck or mixed-poultry bone broths.<\/p>\n

    The opportunities, Ludwig proclaims, are virtually limitless. \u201cThey all really speak to the versatility of duck meat.\u201d <\/p>\n

    Duck on Menus<\/h3>\n

    Duck Nachos<\/strong><\/p>\n

    Brie cream, tomato concasse, duck confit, caramelized onions, and duck cracklins\u2019 with citrus\u2014Brewery Vivant, Grand Rapids, Michigan.<\/p>\n

    Duck Board<\/strong><\/p>\n

    Roasted and deep-fried duck leg, duck-liver mousse, cherry mustard, pickled cauliflower, and rye bread\u2014White Oak Tavern & Inn, Chicago.<\/p>\n

    Hot Pasta in a Jar<\/strong><\/p>\n

    Duck confit, creamy Dumbarton Blue-cheese sauce, foraged mushrooms, foie torchon, anise hyssop, and pasta, shaken together in a jar at tableside, then served a heated plate\u2014Siena Tavern, Chicago.<\/p>\n

    M\u00e1s informaci\u00f3n<\/h3>\n

    Ask your Customer Development Specialist about:<\/p>\n

      \n
    • Our Kitchen-Tested Recipes for duck.<\/li>\n
    • Special-order duck-leg quarters.<\/li>\n
    • Special-order duck fat\u2014an excellent way to add flavor to fries and other fried food.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

      With a bit of creativity, virtually any dish is fair game for a duck makeover.<\/p>","protected":false},"author":19,"featured_media":4201,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"\nDuck Gets a Leg Up<\/title>\n<meta name=\"description\" content=\"Garrido\u2019s Bistro and it's international menu and monster shakes are known far and wide thanks to social media and the television spotlight.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/duck-gets-a-leg-up\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duck Gets a Leg Up\" \/>\n<meta property=\"og:description\" content=\"Garrido\u2019s Bistro and it's international menu and monster shakes are known far and wide thanks to social media and the television spotlight.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/duck-gets-a-leg-up\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-02-05T22:23:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-01T20:18:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/pulled-duck-lettuce-wraps.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Duck Gets a Leg Up","description":"Garrido\u2019s Bistro and it's international menu and monster shakes are known far and wide thanks to social media and the television spotlight.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.com\/es-us\/ideas\/duck-gets-a-leg-up\/","og_locale":"es_ES","og_type":"article","og_title":"Duck Gets a Leg Up","og_description":"Garrido\u2019s Bistro and it's international menu and monster shakes are known far and wide thanks to social media and the television spotlight.","og_url":"https:\/\/gfs.com\/es-us\/ideas\/duck-gets-a-leg-up\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2016-02-05T22:23:00+00:00","article_modified_time":"2023-02-01T20:18:47+00:00","og_image":[{"width":760,"height":400,"url":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/pulled-duck-lettuce-wraps.jpg","type":"image\/jpeg"}],"author":"Cody Rivers","twitter_card":"summary_large_image","twitter_creator":"@GFSDelivers","twitter_site":"@GFSDelivers","twitter_misc":{"Written by":"Cody Rivers","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/#article","isPartOf":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/"},"author":{"name":"Cody Rivers","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/person\/8228686a3a3177cc28319b0a04b01174"},"headline":"Duck Gets a Leg Up","datePublished":"2016-02-05T22:23:00+00:00","dateModified":"2023-02-01T20:18:47+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/"},"wordCount":740,"publisher":{"@id":"https:\/\/gfs.com\/en-us\/#organization"},"image":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/pulled-duck-lettuce-wraps.jpg","articleSection":["Culinary Ideas"],"inLanguage":"es-US"},{"@type":"WebPage","@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/","url":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/","name":"Duck Gets a Leg Up","isPartOf":{"@id":"https:\/\/gfs.com\/en-us\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/#primaryimage"},"image":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/pulled-duck-lettuce-wraps.jpg","datePublished":"2016-02-05T22:23:00+00:00","dateModified":"2023-02-01T20:18:47+00:00","description":"Garrido\u2019s Bistro and it's international menu and monster shakes are known far and wide thanks to social media and the television spotlight.","breadcrumb":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/#breadcrumb"},"inLanguage":"es-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/"]}]},{"@type":"ImageObject","inLanguage":"es-US","@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/#primaryimage","url":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/pulled-duck-lettuce-wraps.jpg","contentUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2022\/08\/pulled-duck-lettuce-wraps.jpg","width":760,"height":400,"caption":"Lettuce wraps with dipping sauce"},{"@type":"BreadcrumbList","@id":"https:\/\/gfs.com\/en-us\/ideas\/duck-gets-a-leg-up\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gfs.com\/en-us\/"},{"@type":"ListItem","position":2,"name":"Duck Gets a Leg Up"}]},{"@type":"WebSite","@id":"https:\/\/gfs.com\/en-us\/#website","url":"https:\/\/gfs.com\/en-us\/","name":"Gordon Food Service","description":"","publisher":{"@id":"https:\/\/gfs.com\/en-us\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gfs.com\/en-us\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es-US"},{"@type":"Organization","@id":"https:\/\/gfs.com\/en-us\/#organization","name":"Gordon Food Service","url":"https:\/\/gfs.com\/en-us\/","logo":{"@type":"ImageObject","inLanguage":"es-US","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/logo\/image\/","url":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/02\/GordonFoodService_Logo_RGB.png","contentUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/02\/GordonFoodService_Logo_RGB.png","width":628,"height":210,"caption":"Gordon Food Service"},"image":{"@id":"https:\/\/gfs.com\/en-us\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/GordonFoodService\/","https:\/\/x.com\/GFSDelivers","https:\/\/www.instagram.com\/gordonfoodservice\/","https:\/\/www.youtube.com\/@GFSDelivers","https:\/\/www.linkedin.com\/company\/gordon-food-service\/"]},{"@type":"Person","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/person\/8228686a3a3177cc28319b0a04b01174","name":"Cody Rivers","image":{"@type":"ImageObject","inLanguage":"es-US","@id":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a9b81a7281ffd8fc2d52ce39faf1be6f131db67bdc3ed5914928324e202f21f7?s=96&d=mm&r=g","caption":"Cody Rivers"}}]}},"_links":{"self":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/posts\/4200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/comments?post=4200"}],"version-history":[{"count":0,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/posts\/4200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/media\/4201"}],"wp:attachment":[{"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/media?parent=4200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/categories?post=4200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gfs.com\/es-us\/wp-json\/wp\/v2\/tags?post=4200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}