- What do you feed your ducks?
Jurgielewicz ducks are fed a highly-nutritious diet containing corn and soybeans developed by duck nutritionists. The ducks are never fed antibiotics to promote growth. As in all poultry, our ducks are never fed hormones.
- Do you inject solutions into your duck products?
Never! Some duck companies inject their duck products with a solution to add weight, moisture and flavor to their duck. Their artificial ingredients add a large amount of unnecessary sodium to the diet. Jurgielewicz ducks are naturally moist and flavorful, so that additives are completely unnecessary.
- How humanely are your ducks raised?
Our employees at Jurgielewicz are held to the highest standards of animal welfare while caring for the ducks. We are fortunate to have a team of employees and families that care as much about the ducks as the Jurgielewicz family. Between having two full-time Jurgielewicz veterinarians and a full-time animal welfare director, we are continuously improving the way we care for and raise the ducks.
- Is a Jurgielewicz duck a Long Island duck?
All Jurgielewicz ducks are descended directly from the original Long Island ducks brought from China in 1873. When the original Jurgielewicz Long Island duck farm in Moriches closed, Long Island ducks were sourced from a neighboring Long Island farm and moved to the Shartlesville, Pennsylvania farm.
- What is the difference between a Pekin duck and a Peking duck?
A Pekin duck is a white-feathered breed of duck originating in China. This breed, preferred in the U.S. market, has a mild and moist flavor profile and is not gamey like other breeds including Muscovy, Moulard and Mallard ducks.A Peking duck is a famous Chinese cooking method, tracing its roots to the Imperial Era. Using pumped air, the duck skin is first separated from the fat. The duck is then seasoned and roasted, often in a vertical oven, until the skin is crispy and golden. The finished duck is then traditionally carved table-side and served with a Chinese “pancake”, plum sauce and cucumbers or scallions. Jurgielewicz ducks are preferred by world-class chefs for Peking duck preparation for it perfect skin, moist texture and wonderful flavor.
Storing, Freezing and Thawing Duck
- Should I purchase duck fresh or frozen?
Jurgielewicz provides both fresh and frozen ducks to foodservice and retail customers as well as to online sales. Traditionally, many clients prefer fresh product over frozen. A fresh duck will have the real texture of the meat, and will not require thawing, but must be refrigerated immediately after purchasing. A frozen duck may be purchased well in advance of a planned meal, but will require hours of thawing time.
- What is the proper way to thaw duck?
- It is best to thaw the duck in the refrigerator. It takes about 24-48 hours to thaw a whole 4-6 lb. duck. Do not thaw the duck on your kitchen counter.
- To thaw in cold water, immerse the duck in its original packaging or in a watertight bag and change the water every 30 minutes. A 4-6 lb. duck will thaw in about 2 hours.
- How long do fresh duck products last if refrigerated?
Fresh duck is typically good for 14 days if kept refrigerated at 32 degrees and the original packaging is unopened. If the package has been opened, duck will last 3-4 days in the refrigerator.
- Can I freeze fresh duck and for how long?
An unopened frozen duck can be stored in your freezer for up to two years.
- What is the best way to store duck fat?
Cool the duck fat to room temperature and strain. Pour into an appropriate container for easy refrigerated storage. For long-term storage, freeze in airtight container or heavy-duty freezer bag.
- How difficult is it to cook duck?
Duck is actually easy to cook. Duck may be pan fried, roasted or grilled. See recipe ideas in the Recipe section.
- Can I cook whole duck with stuffing?
We recommend cooking the whole duck and stuffing separately. Once both the duck and stuffing are fully cooked, you may place the stuffing inside the duck cavity for presentation.
- What are giblets and how do I use them?
Giblets are the duck’s heart, liver and gizzards. These parts should be removed before cooking the duck. Giblets can make a rich flavorful gravy or broth. You can also fry giblets in various recipes.
- How do I get crispy skin with whole duck?
After cooking the whole duck completely, place the whole duck under the broiler for just a few minutes to create the golden, crispy skin so loved by consumers. To avoid burning the duck, watch the duck roasting during this final short step and remove when the skin is visibly crispy.