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Grilling 

DUCKCHAR vs “Ordinary” Duck

 

Learn about simple but important differences between grilling DUCKCHAR and “ordinary duck”

 
 

Cook Time

“Ordinary” Duck

“Ordinary” Duck Breast is typically just 7 ounces - not even half the weight of a 16 ounce DUCKCHAR Moulard Duck Breast. Because of the small size of “ordinary” duck breast, it can’t stay on the grill for very long, which make achieving a crispy skin finish (more time consuming) and the correct medium rare doneness (less time consuming) difficult.

DUCKCHAR

Because of DUCKCHAR’s large 16 ounce size, there’s more flexibility to cook it for longer periods of time. This benefit allow you to zero in on both the correct doneness and a crispy skin without having to sacrifice one for the other. Bigger is better.

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Doneness 

“Ordinary Duck”

Grilled duck breast should be cooked to medium rare. Period. However, a 7 ounce “ordinary” duck breast is thin and achieving both perfect medium rare pink center means the duck must be removed from the grill before the skin forms a crispy thin layer.

DUCKCHAR

A perfect pink medium rare center is easy to achieve with DUCKCHAR thanks to its 16 ounce size and subsequent greater thickness than an “ordinary” duck breast. By the time it reaches the correct internal temperature, the skin is perfectly crispy.

 

Crispy Skin

“Ordinary” Duck

A crispy duck breast skin finish requires the perfect combination of time and temperature. Like we mentioned, “ordinary” duck breast are thin cut. They cook fast, which gives you little time to crisp the skin. If cooked too long, crispy skin is easy to achieve but a medium rare finish is almost impossible. You shouldn’t have to choose between the two.

DUCKCHAR

Once again, because of DUCKCHAR’s enormous size compared to “ordinary” duck breast, achieving a medium rare doneness and a crispy skin finish is easy. That’s because there’s enough time to do both.

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