h a l f b a k e r yThere goes my teleportation concept.
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Delicious. Healthy. Definitely beats KFC.
The real traditional Peking Duck, but then in a fast food version. It will conquer the West once people know that duck meat is far more healthy than both beef and chicken.
Served with French fries or Noodles, and with all kinds of sophisticated sweet&sour
sauces.
Thank you. I just became a trillionaire.
But I won't retire from the Halfbakery yet.
Food value of duck
http://www.duckhealth.com/foodvalu.html
Chicken is not compared but turkey is. [bristolz, Oct 17 2004]
What is cholesterol?
http://www.homeheal...cal/cholesterol.htm
The word from a UK health organisation specfically citing duck as a food to avoid for those concerned about cholesteral intake. [bristolz, Oct 17 2004]
It says leaner, whatever that means...
http://www.wholehea...w/1,1523,87,00.html
"the flesh of a duck (the breast in particular) is actually leaner than chicken! A 3-ounce serving of skinless cooked duck breast has only 2.1 grams of fat, 30% less than skinless chicken breast." [swimr, Oct 17 2004]
Duck is good to lower cholesterol
http://www.e-sante....rticle_2585_117.htm
The word from a French health organisation specifically promoting duck as a food to consider for lowering LDL cholesterol. [django, Oct 17 2004]
Official French Departmental Medical Audit for Duck Fat, with Quiz (lol)
http://www.glam-san...ercho/vrai_faux.pdf
Vrai. La composition de la graisse d’oie est : 27 % d’acides gras saturés, 57 % de monoinsaturés et 11% de polyinsaturés. Pour la graisse de canard, la composition est comparable (respectivement 28 %, 54 %, 18 %). Ces graisses contiennent des quantités importantes d’acide oléique qui comme dans le cas du chocolat diminue le taux de LDL-cholestérol. Il apparaîtrait que les habitants du Gers du fait de leur consommation de canard et d’oie mais aussi de légumes verts ou secs, de céréales et de fruits auraient un régime de prévention primaire des maladies athéromateuses. Le fois gras a les mêmes propriétés que la graisse d’oie ou de canard. [django, Oct 17 2004]
Foie Gras from France
http://www.comtesse...h/familles.asp?id=8
This is a web site for a fine foods dealer in Gers, France. They sell foie gras--four different varieties of foie gras. Of the four, three are duck and one is goose. [bristolz, Oct 17 2004]
Edouard Artzner Foie Gras
http://www.foie-gra...m/en/main/index.php
Famous foie gras shop in Strasbourg, France selling both duck and goose foie gras and sometimes paired together in jelly. [bristolz, Oct 17 2004]
When is a duck not a duck
http://www.bombay-d...o.uk/background.htm
[gnomethang, Oct 17 2004]
Pai Mei
http://www.google.c...urce=og&sa=N&tab=wi
Potential stand-in for Colonel Sanders [AntiQuark, Aug 18 2010]
[link]
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"nummy"? Is that more like "dummy" or like "yummy"? |
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And yet another baker retires rich. (continues waiting patiently) |
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[worldgineer], why isn't the balloonera on the market yet? We're waiting. |
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(sigh) Talk to my wife. After waiting quite a while for the purchase request for prototype supplies to go through, it's still stuck in legal. I do think it has a better chance than the Blackholeapult for both funding and marketing reasons. |
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In what ways is duck healthier than chicken? |
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I'd try it. with croissants! You first. |
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Heh...thinking about chicken-fried eggs. So wrong on so many different levels... |
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[bristolz] the BFD ad you just watched taught you that duck meat contains fat which lowers the cholestorol instead of raising it, unlike beef's and chicken's. |
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Methinks you don't know what you are talking about. |
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Just one problem: Duck tastes like freezer-burnt steak. I'm opening a franchise of Django Fried Fishbone. Now serving: you. |
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[bristolz] I'm sorry to disappoint you, but I was born in the Dordogne, France. Over the past 20 years we have had scientists from all over the (Anglosaxon) world coming over here to study our diet, which mainly consists of wine, cheese, olive oil, dark bread, tomatoes and duck. They have been wondering how it is possible that we eat and drink so much and still live longer than other people on the planet. They even dubbed it the French Paradox. |
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Well, the secrets of our red wines are now a common good. The secrets of olive oil are out there. And the secret of duck fat has been widely publicized. |
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Duck is a regional symbol for us, and science confirms that the fat of duck is very special; it is the only animal fat which is rich in polyphénols and protecting mono- and poly-unsaturated fatty acids. Moreover, it is richer in iron than beef. Last but not least, duck fat contains important quantities of oléic [?] acids, lowering LDL cholestérol. [see link] |
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The result is that it actually *lowers* your total cholesterol, it lowers the "bad" LDL cholesterol and it makes the cholesterol resist oxygenation. |
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Moreover, because of these exceptional qualities of our duck fat, we even *export* duck fat as a fat for cooking purposes. This is well known. You can cook any ingredient of your cuisine in duck fat, and have a great taste, without having the mediocre oily look of vegetable oils. |
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Most people think we use olive oil to cook. But that's not true. We only use olive oil to "garnie" our dishes (in salads). The cooking all happens in duck fat. |
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So please do not try to insult me (I feel hurt in my national pride) by telling me that I don't know what I'm talking about. Duck land is my land. ;-) |
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Maybe it's the Foi Gras keeping the French alive...yuck |
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Bris usually knows what she is talking about - my money is on bris! |
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I invite [po] and [bristolz] to have a meal with me in the Dordogne, at a time and location of their choosing, with two witnesses and a medical doctor with a cholesterol metre standing by. |
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[swimr] common! Foie gras and confis are widely recognized to be the best food in the history of the human race. The entire world agrees, including you. Quels barbares! |
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I just couldn't eat a duck. raincheck please - domestic crisis! |
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Hey, I didn't say I liked it. I saw those ducks being force-
fed. Actually come to think of it...most of my scarring
childhood memories are
from France. |
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[django], if you *are* from France, I'm surprised your national pride doesn't have a thicker skin by now. |
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well, I *am* from France, but I haven't lived there for over a decade. The natives over here (Belgium) have thaught me a lesson on how to swallow my pride. (They're still not over the fact that Napoléon showed them how to cook, dress and drink.) ;-) |
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By the way, I'm all into Belgian chocolates and waffles now, so I won't get a heart attack over defending the cherished ducks of my native land. |
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Oh, don't get me wrong, I love duck but don't think it promotes cardiovascular or circulatory health. Now salmon, on the other hand. . . . |
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Also, there are other regions that have a “paradox” similar to what you describe: Italy and parts of the Scandanvian countries, neither of which consume much duck. |
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//Just one problem: Duck tastes like freezer-burnt steak//
Um...no it doesn't |
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But salmon, oh boy, that's such a pile of chemical, carcinogenic waste... I wouldn't dare touching it with a stick. A few months ago, my country banned all salmon because it kills people. |
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By the way, Italy has quite a few regions where duck is prominently on the menu. But I admit it is more the whole diet you have to look at. And the mediterranean simply has a lucky combination of healthy ingredients. |
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The Duck paradox came about when researchers found that by looking at France as a whole, those regions who had replaced beef by duck meat, were far healthier, all other parameters kept equal. (something like that). So it had to be the duck. |
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Now I may be wrong when I'm saying that it will prevent you getting a heart attack if you eat too much of it; but if you had the choice of eating beef, duck or chicken as a staple meat, then you should pick duck; in that sense, duck is "healthier" than other animal products. |
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Hah! That's what you get for eating farmed Atlantic salmon. |
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Duck or Grouse. (Again!)
<Note to self> If I keep hitting my refresh bouton enough the whole world changes above my head !</nts> |
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no, it's duck. Goose is for the losers from the Limousin, our neighbors. |
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Duck is treated with respect. Goose are tortured and kept in Guantanamo Bay like camp infrastructures. |
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Yeah right, especially the duck raised for foie gras. |
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As I said, that's goose. Foie gras is goose. Duck is not used for it. |
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<off topic>[dj], what part of Belgum do you live in? We have a forign exchange student moving in with us next week from your country.</ot> |
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<off topic> I'm currently living in the small city of Leuven, near Brussels, in the Province of Brabant.
Say hello to him. And make sure you introduce him to the Halfbakery! |
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Ducks bring joy to many, when alive. Me included. I hate this idea. |
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<off topic>She's from Andenne |
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It sure is fun to hunt duck....this takes all the fun out of it. If I bring my own duck, would they cook it for me? |
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Sorry, still don't matter to me. |
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<off topic> blissmiss, I'm just wondering: didn't you have an account full of (famous) ideas? I see they're all gone? What happened? |
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//Duck land is my land// [django] |
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This land was made for Huey and me!! |
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<wais three times in the general direction of Judith Durham, in apology> |
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BTW, Peking Duck has little to do with duck meat. It's the glazed skin of the duck, sliced carefully off the flesh and rolled in little rice flour crepes, with hoisin sauce and slivers of spring onion. It's unbelievably delicious, but I don't think it's terribly healthy, at all. The meat may be a different story. |
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If you don't thiink you like foie gras, try poaching whole duck livers in orange juice and port wine. Serve with crusty white bread, with a gravy made from the reduced sauce. Il est le plus extraordinaire ! |
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Blah. Don't be eatin' no duck. |
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//Foie gras is goose. Duck is not used for it.// |
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[django], I admittedly have limited knowledge of French cuisine (other than its excessive use of onions and garlic <joke>), but I do recall having foie gras du canard when I was lucky enough to visit Pau once. While in English "foie gras" (fat liver) seems to be used exclusively for goose liver, I thought that in French it could equally be applied to duck liver (and perhaps other types of liver also?) when prepared correctly. |
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Breaded, with bacon and fried onions? |
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//But salmon, oh boy, that's such a pile of chemical,
carcinogenic waste//
I'm sorry, but nobody should bash salmon. I would eat
salmon anytime of the day, cooked almost any way.
Smoked salmon is especially tasty(-er then Foie Gras). |
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Duck tastes horribly. And that fried duck asians eat doesn't only taste horrible, it also LOOKS horrible. |
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And refried beans don't? Gimme a break... it looks like it just came out of a baby. |
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Duck, well prepared, is exceptional. Badly prepared? Welllll... |
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it sounds good. however, anything has to be an improvement over the chinese fast food places that are everywhere. |
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my theory on that: Every year they hold a cooking competition in China. The people who finish last are told they won, and are sent to America to open up one of 32908443 identical places with names like First Wok, Wok First, Little China, or China Little. |
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They all look, smell, and are the same--right down to the menus, which claim to cook 498 dishes--all of which are outstanding, even at $3.95, including drink. |
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BFD would be a definite improvement. However, the joy of duck is putting a rack of sliced potatoes up to bake with duck fat dropping going on them. Yes, it sounds gross, but that with some spices is simply sublime. |
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August 13th will go down as a sad day for ducks [django]. |
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Leaving the debate about duck vs goose aside for a moment, and ignoring the blatant immorality of force-feeding any animal for the sake of pate, I have to wonder if it is really wise to advocate any idea on such an erudite site as this on the basis that it is better than KFC? This is surely a slippery slope which can only end with "... - it's better than being tortured slowly". |
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Surely, knowing so much about duck, you know it's hard to cook well to make it taste nice? Chicken isn't (if you consider KFC nice). BFD duck, I'm sure, would taste, well, naff. |
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Also, all over the Anglo-Saxon world means from England, America and Canada. That's not that impressive. |
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August 13th [django] will go down for ducks. (sad day) |
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I never expected duck to get such a
discussion reaction. My money is still
on most salmon especially most farm
raised ones for being healthier. |
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Duck is delicious, don't get me wrong
on that. |
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In any study bashing or praising an
industry you have to see who (which
industry) is funding the study. |
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I agree with sartep, not sure why this is getting the reaction it is. |
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As for the idea, I love Peking Duck, but don't think Peking Duck McNuggets will be any substitute for the real thing. |
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//And refried beans don't?// |
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Refried beans might give a bad impression, but once you eat them you forget about the way they look. Plus, I've eaten duck ONCE in my lifetime and could eat refried beans every day for the rest of my life if I had to choose between them. |
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Eating duck only once does not give it a
fair chance. It could have been a fluke. |
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In fact, I remember eating duck in
mexico city and loving it. It's a big
place, there are many options there. Of
course, I'd go back to the pink district
and have it again. I know that's not alot
to go on to find such a place, forgive
my lack of knowledge of the area. |
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Duck just tastes so...gamey. I'll pass. ***drives past BFD without a 2nd glance*** |
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// Eating duck only once does not give it a fair chance. It could have been a fluke. // |
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Yeah. Try it again, maybe the duck'll eat you. |
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Anything's better than monkey brains and sheep eyeballs. |
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[sartep], I ate duck ONCE because they forced me. It smelled too bad and has smelled the same way every other time I've come across a duck dish, any kind of duck dish (Beijing, Bombay or from any region, it's still duck). I'm glad you liked the pink district though, it's a very touristy area, and quite dangerous at night. Strange you ate duck in Mexico, it's not a type of food commonly eaten in our culture. |
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Whenever you come back, let me know... I'll make the best duck-free mexican meal you'll ever have. |
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As a veggie I once bought a tin of something described as "mock duck" intending to have it at christmas. It looked alot like duck. The texture was not dissimilar. However it tasted awful. On closer inspection it was made of "braised gluten". I guess I should have known better but this was before my discovery of yummy quorn. |
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Add a quorn version for veggies and you can have my vote. |
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//Beijing, Bombay or from any region, it's still duck//
Er.. Not when it is Bombay Duck it isn't!! (Linky) |
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I only went to the pink district for two
reasons, one I hadn't seen it before and
two some friends just arrived and didn't
want to go far from their hotel that
night. So, in essence, they forced me to
go. I stayed two weeks and had
relatives (same species atleast) in the
area, for the most part I stayed away
from whatever I could get further north. |
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//I'll make the best duck-free mexican
meal you'll ever have.// |
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This was all part of my master plan,
because I love Mexican food so much. |
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I had duck added to phad thai last night & it was incredible. |
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The Peabody Hotel is very, very worried about this one. |
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I've had duck once, in Minnesota. It was ridiculously tasty. I would be the first in the door at BFD. |
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4 years before I went vegan, I had duck at Emeril's restuarant in Universal Studios Orlando. It had a kona coffee glaze. I'm trying to look for a vegan faux-duck. |
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It's okay for vegans to eat duck, because they're practically fish. So says Bill Bailey... |
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//because they're practically fish// Who the vegans or the ducks? |
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I'd happily move to Perigord, if it weren't for all the Brits there already.
Seriously, Perigord duck is just the best, and makes KFC taste like the dog-meat (no offence to Korean readers) it undoubtedly is.
Confit de canard comes out of the can looking like a cross between a specimen in formaldehyde and an HR Giger illustration, but once cooked, tastes like angels having orgasms on your tongue.
Hope you become an anatine Bill Gates (though obviously I hope you don't have to undergo the personality bypass) [django] [+] |
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They'd also need an elderly bearded fellow to act as a mascot. I'm thinking Pai Mei would be a good stand-in.<link> |
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// elderly bearded fellow to act as a mascot // |
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//Fu Manchu// Perfect! I'll bet he's out of copyright, too. |
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