Amazing Foods: Quack, Quack

(It's been awhile since one of these posts)

I am so over chicken. Meh. So unimaginative, so banal. My lifetime quest to incorporate exciting sources of protein into my diet has birthed in me a fondness for the unusual, and a flair for the dramatic (okay, okay those traits are innate) : crustaceans of every variety, mutton, gator, buffalo, octopus, venison, and now duck. Wait. I know what you're thinking, that I'm a gustatory elitist. And you're right. I hang my head, guilty on all counts. Lest my patrician palate offend, you should know that my Cajun chicken tenders are getting downright cozy on the stovetop as I sit here and type this. See, there is a time and place for chicken, but only out of sheer necessity in my kitchen.

My latest culinary obsession (besides Ethiopian) is duck breast, prompted- in part- by the luscious, pan-seared delight upon which I feasted at Square One on Saturday night. As I savored each decadent little morsel- the complexity and depth of the flavors- I wondered: "Why do we not eat duck more often? Why do duck recipes aboundeth not?" Inspired to unearth this arcane matter, I have come to realize the tragic truth: duck is misunderstood and thus, largely ignored by American consumers. We fear it is fattening, expensive, and hard-to-cook.

Allow me to dispel these misconceptions.

Misconception #1 Duck is high in fat. WRONG! Whole duck is high in fat; duck breast (sans skin) and duck legs are a relatively lean source of protein, chock full of vitamins and minerals. Read more on the nutritional value of duck here.

Misconception #2 Duck is hard-to-cook. WRONG! Duck is no more difficult to cook than any other meat. Saute, roast, grill, braise, stew, pan-fry to your heart's content. This link de-mystifies the process of pan-roasting duck.

Misconception #3 Duck is expensive. Actually, it's RIDICULOUSLY expensive, although the evidence I offer is purely anecdotal: $25 (duck) vs. $7 (chicken) at Central Market. Sad :(. Chicken must be poor man's poultry. And that, my friends, is precisely the reason my chicken tenders are simmering themselves silly on my stove at this moment. What can I say? I have a bourgeoisie appetite on a proletariat budget. *Sigh* I will add "avid duck hunter" to an ever-growing list of qualifications on the husband application :)

P.S. Apple-Stuffed Duck Breast by Central Market