Duck is one of the most savory and succulent dishes I have ever eaten. This is a real treat for a special dinner, especially for someone who loves full-flavored, fatty foods. Duck has a lot of good fat — so be prepared to be in fat heaven when cooking this dish.
Interestingly, duck farms were abundant on Long Island during the 1900’s. In the 1960’s duck farms could be found on almost all the freshwater streams on eastern Long Island. In the early 1950’s. about 70 farms on Long Island produced about 2/3 of all the ducks eaten in the United States. The duck breeding industry was as important to the Long Island economy as the fishing industry.
Duck was so much a part of life on Long Island — duck farmer, Martin Maurer built a building in the shape of a duck to advertise his duck business. Today, after several moves, The Big Duck sits in the Sears-Bellow Pond County Park in Flanders. It was built in 1930-1931 and was originally used as a retail outlet to sell eggs and duck. Every December it is decorated for the holiday season and is now a visitor center.
At the present time the industry has declined and there are few farms left. Several factors contributed to the decline. Primarily, the federal, state and local governments implemented animal waste pollution control programs to prevent effluent from directly discharging into bodies of water. Apparently, raising the ducks was polluting the local waterways. Essentially, the farms had to start to treat the waste and the local waters and this was too costly for them. Some of the farms moved to the mid west where the environmental regulations were not as stringent.
I guess, just like factory farms for chickens and other livestock, they have factory farms for ducks. I bought my duck breasts from my farmer where he has wild ducks roaming his property. There is also a company that raises ducks sustainably.
Ingredients for the Dipping Sauce
Instructions for the dipping sauce
An alternative dipping sauce is simply the fat left in the pan. It is delicious and is a healthy fat. If you don’t use up all the fat for dipping, pass it through a coffee filter into a small jar and keep for some other cooking use.
Prep Time: 10 minute
Cook Time: 18 minutes
Yield: 2 breasts of 1 pound each can feed 3 – 4 people
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