WEB PBS MAY 17

Duck & Guinea Fowl
Specials at Toscana
At Trattoria Pizzeria Toscana Italian Restaurant and its neighbouring sister Thai
restaurant Moom Talay, (both located just south of Soi 6/1 on Pattaya beach road),
you can find some fantastic delicacies on the menu including duck and guinea fowl.
Duck
Duck has very high quality meat, very tasty fat,
especially appreciated in French and Chinese
cuisine. Typical recipes are the duck with orange
and lacquered Peking duck.
Also, crispy Peking duck utilizes duck skin
along with hoisin sauce and spring onions and
cucmber strips wrapped in thin pancakes. In the
west the recipie usually utilizes the meat in the
same way.
The duck is classified as feathered game, and
its meat is classified as “black meat” even
though today almost all of the duck meat available
on the market belongs to farmed animals.
Duck is a generic term for a water bird belonging
to the family Anatidae. The duck is usually a
migratory bird that lives in groups and is easily
adapted to different environmental conditions
and food. The ducks are divided into two major
groups: the wild ducks and domestic ducks.
In the past, ducks were raised only at the
household level, but today breeding, even intensive,
occurs mainly for commercial purposes.
It is widespread in Veneto, Emilia-Romagna,
Piedmont and Lombardy. The regulations on
hunting in Italy, however, are very restrictive, so
the duck meat that we find for sale are often
sourced from abroad.
Domestic ducks are divided into spring
ducks, small and delicate flavor, and autumn
ducks, fatter and also flavourful.
The musk duck and Beijing duck are varieties of
domestic ducks. As for the wild ducks, the most
common species are: Mallard, Garganey, Teal,
Pintail, Shoveler and Wigeon.
The duck has very fine meats that can be used
in multiple preparations, both fresh and preserved.
The duck meat requires a 24-hour
period of maturation before being used.
Commonly the meat is cooked on the whole
carcass, stuffed with fruit, such as orange or
apple, or more elaborate fillings and roasted.
The drawback given by the high fat content of
its meat can be mitigated by removing the skin
where the fat is abundant.
Duck eggs are more delicious than hen’s eggs
because they contain more fat and nitrogenous
substances.
Guinea fowl
From the organoleptic point of view and taste,
the meat of guinea fowl is a sort of compromise
between the pheasant and the chicken or turkey.
The difference in texture and flavor of wild fowl
and the bred fowl is still significant.
The guinea fowl is of medium-large size, about
the size of a hen or pheasant or adult rooster.
The color of the plumage is dark, swinging from
black to gray to bluish, pigmented and white
spots.The domestic fowl has a lighter plumage.
The head is sometimes covered with feathers
and sometimes not.