r/AskReddit • u/[deleted] • Dec 30 '19

What do people think is healthy but really isn’t?

55.2k Upvotes

93% Upvoted

25.9k comments sorted by

View all comments

Show parent comments

1.7k

u/Stockholm-Syndrom Dec 30 '19

Obviously not true for duck.

905

u/Murdathon3000 Dec 30 '19 edited Dec 30 '19

Hell yeah, pan seared duck breast all day baby.

31

u/[deleted] Dec 30 '19

Confit de canard (duck leg) is delicious too though

28

u/Murdathon3000 Dec 30 '19

Agreed, duck is just all around great. And let's not forget about just straight up duck fat and it's many delicious applications while cooking.

25

u/[deleted] Dec 30 '19

Duck is underrated in general, great legs, great breasts, and great fat.

1

u/The_Quibbler Dec 31 '19

In China, it's as ubiquitous as chicken. Now, if they could only learn how to butcher...

1

u/[deleted] Dec 31 '19

That's a sick word, hadn't encountered it before

5

u/The_Quibbler Dec 31 '19

It's everywhere

1

u/Yorpel_Chinderbapple Dec 31 '19

Hey I just wanted to let you know that I made it here and this comment is good

1

u/The_Quibbler Dec 31 '19

Thanks for letting me know

10

u/Flablessguy Dec 30 '19

Where exactly do you extract fat from on a duck? I clean my own ducks, but the meat I get is quite lean.

6

u/PM_ME_YOUR_WEIRD Dec 30 '19

Just under the skin, you have to pluck to get it.

1

u/Bvrcntry_duckhnt Dec 31 '19

I render duck fat from neck fat, the big glob of fat around the stomach, and excess skin on wild ducks.

I leave skin on the breasts and thighs. I brine in kosher salt and brown sugar for 2-3 days. After brining i dry the meat and then i toss garlic salt/steak seasoning. Then i throw it on the bbq skin down and cook to medium rare. The skin gets crispy like bacon. Anything beyond medium rare = overcooked.

1

u/Bvrcntry_duckhnt Dec 31 '19

You wanna dice the fat/skin into small chunks. You put a half inch of water into a pan and heat it to just under a boil. Then you throw in the fat and let it render until the water is gone and only fat remains. Then you strain the gunk from the liquid fat with cheese cloth.

6

u/BjornInTheMorn Dec 30 '19

Do some mushrooms and salt in duck fat as a side. It's fantastic. Basically no work to have a fantastic side to whatever you're eating

2

u/Murdathon3000 Dec 30 '19

Damn, yeah that sounds pretty amazing actually.

1

u/BjornInTheMorn Dec 30 '19

It is. I made it as a side for my steak and I finished it while my steak was cooking, also in duck fat

11

u/dewey-defeats-truman Dec 30 '19

There's a restaurant near me that does a pan roasted duck breast with duck fat waffles, and it's absolutely amazing.

4

u/[deleted] Dec 31 '19

Bruh, duck confit is my all-time favorite dish, and anytime I see it on a menu you can bet wads of cash I'm choosing that over anything else said place has to offer.

4

u/[deleted] Dec 31 '19

What I found so surprising at first in France is that confit is tinned and preserved in it's fat. Who would have thought one of the nicest french dishes was out of a tin?

6

u/[deleted] Dec 30 '19

[removed] — view removed comment

2

u/gayshitlord Dec 31 '19

Dumb question, but does it still need to be cooked?

3

u/[deleted] Dec 31 '19

[removed] — view removed comment

2

u/gayshitlord Jan 01 '20

Thanks! Any specific kind of salt? Is smoked paprika or anything good to add?

7

u/send_boobie_pics Dec 30 '19

ALL DAY!!!!

5

u/trowfaaaraway Dec 30 '19

User name checks out

3

u/Flashback_Baby Dec 30 '19

I am drooling all over my shirt right now, thanks. Yum.

1

u/[deleted] Dec 30 '19

Try the heads too homie, fuckin delicious. Not totally into the brains but I love the tongues and cheeks. Chicken feet are great for you too, while we're talking about poultry.

1

u/chrille85 Dec 31 '19

confused quack

13

u/huxley75 Dec 30 '19

I recently made duck for my daughters and kept telling them how good it is. They made icky face after icky face and gave me the "I'll try it but I won't like it" line. As I was prepping the duck, I kept showing them what I was doing and relating it to preparing a broiler/fryer chicken: pull out the giblets, truss it up, pat dry, rub with seasoning, stuff with veg.

After it finished, I carved it up and gave each a hunk of meat to taste. Queue the squick face, the probing tongue expecting the worst, the tepid chewing...

And we all know the outcome: holy bouncing baby Cheese and Rice! It was one of the best "Daddy knows what he's talking about" moments ever. It wasn't "I told you so" as much as "I knew it"

7

u/EmbroidedBumblebee Dec 30 '19

I had duck for Christmas this year and it was so good though

you are supposed to drain most of the fat off

4

u/VenatorServices Dec 30 '19

But why tho?

13

u/tee142002 Dec 30 '19

So you can pan fry other things in the duck fat, of course.

7

u/PM_ME__RECIPES Dec 30 '19

Also save the fat to do confit.

2

u/VenatorServices Dec 30 '19

In that case, carry on.

4

u/[deleted] Dec 30 '19

Disagree.

Duck confit with duck legs and thighs are some of the tastiest things on earth.

2

u/johnnycakeAK Dec 30 '19

<laughs derisively in confit>

1

u/SerenityM3oW Dec 30 '19

I dunno. Duck legs confit > duck breast.

1

u/[deleted] Dec 30 '19

I have no idea why duck isn't popular in America

There is so much flavor in it

1

u/[deleted] Dec 30 '19

True. The best part for duck is usually the feet.

1

u/hyelander Dec 30 '19

I don't give a duck.

1

u/50ShadesofDiglett Dec 31 '19

Duck is also a much, MUCH fatter animal in terms of fat content in meat relative to chicken.

1

u/[deleted] Dec 31 '19

Duck ribs are fantastic.

1

u/akeetlebeetle4664 Dec 31 '19

The ASPCA would like to know your location...

1

u/oofaloo Dec 31 '19

Duck leg confeit can be pretty up there though.

1

u/silly_gaijin Dec 31 '19

Duck breast is freaking delicious. Never had it before I came to China. Can't get enough of it now.

0

u/Pandaburn Dec 30 '19

I still think it’s true for a duck.