So, you are wondering if the PDC Maple Syrup duck is worth the $$??
Here is where I am at so far. I bought the raw duck with the Foie Gras. The Foie gras is cryovac'd and weighed 1.56 lbs. The duck, although being a canard de barberie, has a lot of fat. I pulled the 2 Magret and have the salted legs sitting waiting to become confit. The layer of fat on the breasts is insane. The fat rendered from the carcass and collected from the cooking the magrets is just over 1.5 litres. More than enough for my confit.
So far, we had only eaten the magret. The texture was dense and richer than most magret I usually buy. No, it does not have a Maple flavor, nor did I suspect it would. The quality and flavor of the meat is excellent. Normally I would prepare a pear, or reduced port sauce, but decided to go with the maple theme, and made a sauce with some slightly reduced super rich Grade 'C' Dark maple syrup, a couple ounces of Glenfiddich, a bit of salt, and 1/3 cup of butter whisked in as small chunks. The smokeyness of the scotch worked well with the sweetness of the syrup, and the whole thing worked perfectly with the duck.
All in all, the magret was clearly a better quality product than what we usually see. A bit pricey, but, easily justified in the name of research.
I will report back after we work on the foie gras, and once the confit is ready.
Pass the Zocor...
PDC has custom-fattened 60 ducks with maple syrup.
They're on sale this Friday to take home with you. Whole bird with the foie gras is around 110$. You can also wait until the 27th - for 140$, you get the whole bird with foie gras, but all the elements are prepared by PDC (legs are confit, foie gras is en terrine, etc.). I think you can also get just the foie gras for about 70$.
Reserve 'em while you can (I know I already did!)
edited for typo
Edited by fedelst, 30 December 2007 - 09:12 PM.
Veni. Vidi. Voro.