Duck meat has significant differences from chicken meat. For instance, duck is categorized as red meat while chicken belongs to the white meat group. Also, duck meat has a strong gamey flavor with a tough texture while chicken meat is less flavorful and more tender1. Furthermore, duck meat contains five extra grams of fat as compared to chicken meat2. Even though these two meats have varying flavor profiles, duck is often used as an alternative to several popular chicken dishes.
Roasted Duck Rice
Roasted duck rice is similar to the well-known Asian dish roasted chicken rice. The dish is served with a plate of fragrant rice, topped with sliced duck meat, cucumber, and parsley. Unlike the chicken rice dish, the duck version is drizzled with thick and savory gravy to enhance the flavor of the duck3. Chicken rice dishes are paired with clear chicken broth while duck rice is served with a spicy and sour soup known as kiam chai boey4. The restaurant that diners visit for a scrumptious plate of roasted duck rice is Kay Lee Roast Meat Joint in Singapore, which is famous for their roasted meat options5.
Duck Satay
Satay is a popular Southeast Asian dish that originated from Java, Indonesia. It is made by grilling meat with skewers over charcoal ambers and served with peanut sauce. The meat used in satay ranges from beef, pork, mutton, chicken, and fish6. Duck satay is also on the menu and can be found in a famous local hawker center at Lau Pa Sat in Singapore and food court at Resorts World Singapore. The duck meat is marinated overnight with turmeric, onion, garlic, lemongrass, and sugar. It is grilled for a smoky and charred flavor. It comes with sliced onions, rice cakes, cucumber, and pineapples with peanut sauce as a dipping sauce7. The duck satay is softer and has a bolder flavor than chicken satay8.
Duck Congee
Chicken congee is a staple breakfast dish in many Chinese households9. It is traditionally prepared by simmering rice in stock for several hours to achieve a creamy and flavorful texture. The congee is topped with lightly fried or steamed chicken meat10. Duck congee is an alternative to the conventional chicken congee. The duck meat is braised with a sauce that is made of 12 different herbs11. The duck congee is brown from the braising sauce while the chicken congee is white in color. Liang Zhao Ji Braised Duck hawker stall specializes in serving this dish to its patrons. It was listed in the Bib Gourmand for the 2016 Michelin Guide12. The duck meat served at this stall is tender and flavorful despite reducing the amount of salt used in its braising sauce, making this dish healthier for consumption13.
Overall, duck meat can be used as an alternative to most chicken dishes. It does not require heavy seasoning to enhance its flavor. When prepared at a medium-rare temperature at 135 degrees Fahrenheit, it exudes a flavor profile similar to eating a medium-rare steak14.
References
1 Malaymail online. (2016). Forget the chicken, try some roasted duck rice! [online] Available at: http://www.themalaymailonline.com/eat-drink/article/forget-the-chicken-try-some-roasted-duck-rice
2 Mailonline. (2016). The good meat guide. [online] Available at: http://www.dailymail.co.uk/health/article-3720/The-good-meat-guide.html
3 Malaymail online. (2016). Forget the chicken, try some roasted duck rice! [online] Available at: http://www.themalaymailonline.com/eat-drink/article/forget-the-chicken-try-some-roasted-duck-rice
4 Malaymail online. (2016). Forget the chicken, try some roasted duck rice! [online] Available at: http://www.themalaymailonline.com/eat-drink/article/forget-the-chicken-try-some-roasted-duck-rice
5 Seth Lui. (2015). Kay Lee Roast Meat (Tanjong Katong): Singapore Food Review. [online] Available at: http://sethlui.com/kay-lee-roast-meat-singapore-review/#ixzz4Vd54HFgz
6 Seth Lui. (2015). Kay Lee Roast Meat (Tanjong Katong): Singapore Food Review. [online] Available at: http://sethlui.com/kay-lee-roast-meat-singapore-review/#ixzz4Vd54HFgz
7 RWSCoop. (2014). 3 MUST-TRY NEW DISHES AT MALAYSIAN FOOD STREET. [online] Available at: http://www.rwsentosablog.com/3-new-dishes-malaysian-food-street/
8 Seth Lui. (2014). Malaysian Food Street (RWS): Singapore Food Review. [online] Available at: http://sethlui.com/malaysian-food-street-rws-singapore-review/
9 Kitchn. (2016). How To Make Congee Rice Porridge. [online] Available at: http://www.thekitchn.com/how-to-make-congee-226778
10 Kitchn. (2016). How To Make Congee Rice Porridge. [online] Available at: http://www.thekitchn.com/how-to-make-congee-226778
11 Ieatishootipost. (2017). Liang Zhao Ji Braised Duck: Cantonese style duck. [online] Available at: http://ieatishootipost.sg/liang-zhao-ji-braised-duck/
12 Ieatishootipost. (2017). Liang Zhao Ji Braised Duck: Cantonese style duck. [online] Available at: http://ieatishootipost.sg/liang-zhao-ji-braised-duck/
13 Ieatishootipost. (2017). Liang Zhao Ji Braised Duck: Cantonese style duck. [online] Available at: http://ieatishootipost.sg/liang-zhao-ji-braised-duck/
14 LA Times. (2015). Cooking with duck is simpler than you think. [online] Available at: http://www.latimes.com/food/recipes/la-fo-duck-20151024-story.html