5 Exotic Meats You Should Try Soon (and Why)
A seared, rare-cooked duck breast is a tasty alternative to a fine cut of dry-aged steak. It’s pleasantly gamey flavor is muted as well as complimented by plenty of fat, which can be crisped up like a strip of cracklins’. Save all the duck fat that drips onto your pan in a mason jar, to roast potatoes with or drop into stews later on. The local Hudson Valley Duck Farm, which sells confit duck legs, breasts, rillettes and whole birds at eight Greenmarket locations in Brooklyn and Manhattan, also offers house-smoked duck breast, duck prosciutto and duck salami, which make for tasty strips of charcuterie to serve on an appetizer spread.