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Duck dictionary

DID YOU KNOW THAT...

¿Did you know that you can use everything from a duck or almost everything? Many years ago even ducks' bills were used for making buttons for haute couture companies. This custom was replaced a long time ago by that of using the traditional buttons we have on our clothes today.

A DUCK CONSISTS OF:

2 BREASTS // 2 LEGS // 2 WINGS
1 NECK
// 1 HEAD
// 2 SIRLOINS
1 GIZZARD // 1 LIVER // 1 HEART

PARTS OF A DUCK

BREAST OR MAGRET

Duck magret corresponds to the part of the breasts of ducks and geese which have been raised for the production of foie gras. The magret must be covered with its skin and subcutaneous fat. Each duck has two breasts. Its meat is red in colour and has very interesting nutritional properties: a high content of vitamin B5 and fatty acids. This red meat has a high % of proteins. The term magret can only be applied to breasts with a weight of not less than 300 grams. Magret skin provides monounsaturated and polyunsaturated fatty acids which combat bad cholesterol. Magret is an ideal meat for grilling but if it is cured or smoked delicious duck ham is obtained. This meat is noted for its high content in quality proteins and vitamins.

LIVER

Fatty liver is the name given to liver from a duck which has had a progressive and controlled diet. Fatty liver or foie gras is the healthy liver of an adult duck or goose which is robust and in good health and has been reared in the traditional manner. The growth of the duck's liver by means of the diet it is given is reversible and not pathological. Fatty duck liver must have a uniform colour without marks. The texture must be fine and firm to the touch without being hard. According to European legislation foie gras or fatty liver must come from ducks or geese which have been specially raised for the purpose. They must weigh at least 400 g in the case of goose livers and 300 grams in the case of duck livers.

LEG

This is perhaps one of the most frequently consumed parts of the duck in the world. Ducks' legs have exceptional culinary qualities. They consist of lean red meat which is firm owing to the exercise the duck has taken to obtain its food and leaves a lasting taste in the mouth. Ducks' legs can be cooked in a multitude of ways: as confit, in salt, roasted...

GIZZARD

The gizzard is one of those parts of animals which can be termed offal. It refers to the last bag of a duck's stomach, which has a vital function as it is a thick robust muscle which allows it to grind up and soften its food by means of mechanical pressure. The gizzard is also sweetened for use in salads, as a filling, and as an accompaniment.

SIRLOIN

Duck sirloins are also known as duck aiguillettes. Ducks have two sirloins located alongside the magrets. They are long and narrow and it is best to remove the nerve which runs through them as this makes them easier to cook. There is no doubt that that is the most refined and delicate part of the meat of the duck.

NECK

This is definitely one of the most prized delicacies of a true gourmet. It is used for making the basis of other dishes, soups, and creams; the meat of the neck is a true delicacy which can be used in fillings such as for peppers, croquettes, etc.

PARTES DE UN PATO

Pechuga o magret

El magret de pato corresponde a la parte de la pechuga de los patos y ocas que han sido criados para la producción de foie gras. En el magret debe presentarse cubierto por su piel y la grasa subcutánea. Cada pato tiene dos pechugas. Su carne es roja y tiene unas propiedades nutritiva muy interesantes: alto contenido en vitamina B5, ácidos grasos y es una carne roja con un alto % de proteínas. Sólo se puede denominar magret a las pechugas cuyo peso no sea inferior de 300 gramos. La piel del magret proporciona ácidos grasos monosaturados y polinsaturados que combaten el colesterol malo. El magret es una carne ideal para cocinarla a la plancha pero si se cura o ahuma lograremos un delicioso jamón de pato. Esta carne destaca por su alto contenido de proteínas de calidad y aporte vitamínico.

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Hígado

Recibe el nombre de hígado graso aquel hígado proveniente de un pato que ha tenido una alimentación progresiva y controlada. El hígado graso o foie gras es el hígado sano de un pato u oca adulta, robusta y con buena salud, criados siguiendo la tradición. El crecimiento del hígado del pato a través de la alimentación, es reversible y no patológica. Un hígado graso de pato debe tener un color uniforme y sin marchas. La textura debe ser fina y firme al tacto, sin ser dura. Según la legislación europea, los foie gras o hígados grasos deben provenir de patos u ocas especialmente criados para ese efecto. Deben presentar un peso mínimo de 400g para los hígados de oca y de 300 gramos para los hígados de pato.

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Muslo

Posiblemente una de las partes del pato más consumidas en el mundo. El muslo de pato tiene unas cualidades culinarias excepcionales. Se trata de una carne magra roja, firme debido al ejercicio que ha hecho el pato para alimentarse y con un sabor duradero en boca. Los muslos de pato se pueden cocinar de infinidad de maneras: confitados, a la sal, asados…

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Molleja

La molleja es una de esas partes de los animales que se podría denominar casquería. Se denomina molleja a la última bolsa del estómago de un pato, y su función es vital para el, ya que se trata de un músculo grueso, muy robusto que les permite triturar y ablandar el alimento a los patos por medio de una presión mecánica. La molleja se utiliza confitada para elaborar ensaladas, rellenos de platos y acompañamientos.

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Solomillo

Los solomillos de pato son también conocidos como aigillettes de pato. El pato posee dos solomillos localizados junto a los magrets. Son estrechos y largos y es conveniente quitar el nervio que los recubre para facilitar su posterior cocinado. Es sin duda alguna el trozo más refinado y delicado de la carne de pato.

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MARTIKO, CONTIGO DESDE 1986

Desde 1986, llevando hasta tu mesa, los mejores productos de pato, con la máxima calidad y seguridad alimentaria, al mejor precio posible.

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