What kind of duck is at the Asian market?

It's finally FREEZING here in NJ, and I'm ready for long, slow cooking! Am thinking either duck legs braised in red wine or confit... I know there are different types of duck that are better for these sorts of things - Muscovy vs Moulard vs Pekin/Long Island... and while I can order from D'Artagnan and pay and arm and a leg, I have some Asian markets nearby with duck at much better prices -- if only I could figure out what type of duck they offer! Hard enough to get them to understand the word "duck" much less find out what type it is. Does anyone know, please?

[Jenise]

Eden, if things on the east coast are the same as at west coast Asian markets, those will be Peking ducks. Wouldn't be a Moulard at any rate, Moulards are the donkeys of the duck world--the sterile, I think, offspring of a Peking and and a Muscovy raised primarily for foie gras.

Mmmmm duck braised in red wine...mmmmm

Details? Recipe?

Well, the Pekin breed gets that name because that particular breed of domesticated Mallard is the raw material for the famous Peking Duck. Muscovy is, I'm pretty sure, a different duck species, whereas Long Island is another domesticated Mallard breed.

I suspect that most Chinese markets offer one of the domesticated Mallard breeds. But I can't be sure. I usually consider myself fortunate if I can identify the animal of origin and piece of anatomy of meat in an oriental market.

-Paul W.

Thanks, Jenise. That's what I suspected. I am considering trying them instead of the uber-expensive, special-ordered ones. I'm hoping that by going with *3 days* (on and off, of course) of braising in red wine, the Pekin should be fine. (A Paula Wolfert recipe, Howard - I can post, if you like.)

[Jenise]

Eden, I've used those a zillion times for braising (and confitting), and they work perfectly. You'll be very happy with the results. We're going to use them again in a few weeks to make a Tuscan dish of duck legs braised in red wine with sage and oil cured black olives for our Los Angeles wine group.

Oh, my! Haven't even made my duck, but I'm drooling over yours! Any chance at convincing you to post the recipe?

(BTW, thanks for the feedback/encouragement on going with the Pekin!)

[Jenise]

Eden, would be happy to share--I'll get it from my cooking partner and post it in a couple hours. Doesn't that sound good, though? Duck braised in red wine is a very traditional Tuscan duck dish, but the recipe Annabelle found sounds like it takes the whole idea to another level.

Oh, and speaking of duck, how wonderful does rare duck breast served with a quick reduction of fresh grapefruit and oranges sound? There is such a recipe in the Italian answer to Joy of Cooking, The Silver Spoon, and I've just GOT to make it.

Eden,
I'd love to see your recipe if you get a chance to post it. I like Paula Wolferts recipes.