This is the only way to eat duck in my opinion. It’s such a perfectly light meal and the flavors are fantastic. Serve with Duck Fat Roasted Fingerling Potatoes and a green salad.
Austrians love eating duck and they have a gazillion ways of preparing duck (Ente in German).
The most popular meats in Austria are beef, pork, chicken, turkey and goose. The prominent Wiener Schnitzel is traditionally made of veal. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters.
Austrian butchers use a number of special cuts of meat, including Tafelspitz (beef), and Fledermaus (pork). Fledermaus (German for “bat”) is a cut of pork from the ham bone which resembles the winged animal. It is described as “very juicy, somewhat fatty, and crossed by tendons”; the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade.
Austrian cuisine has many different sausages, like Frankfurter, Krainer Wurst from Carniola (Krain), Debreziner (originating from Debrecen in Hungary), or Burenwurst, Blunzn made out of pig-blood and Grüne Würstl – green sausages. Green means raw in this context – the sausages are air dried and are consumed boiled. Bacon in Austria is called Speck, bacon can be smoked, raw, salted, spiced etc. Bacon is used in many traditional recipes as a salty spice. Leberkäse is a loaf of corned beef, pork and bacon, it does not contain either liver or cheese despite the name. Vanillerostbraten is a beef dish prepared with lots of garlic.
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