1 00:00:08,200 --> 00:00:10,320 Speaker 1: Hello, and welcome to Saber production of I Heart Radio. 2 00:00:10,360 --> 00:00:12,960 Speaker 1: I'm Annie Rees and I'm Lauren Vogelbaum, and today we 3 00:00:13,039 --> 00:00:19,680 Speaker 1: have an episode for you about duck. Yes, I love 4 00:00:19,720 --> 00:00:22,119 Speaker 1: the word duck. I always wanted to get a pet 5 00:00:22,160 --> 00:00:24,640 Speaker 1: and named it whatever animal was. I always wanted to 6 00:00:24,640 --> 00:00:27,640 Speaker 1: get a pet, name it duck, but it never happened 7 00:00:27,680 --> 00:00:30,320 Speaker 1: for me. I mean, it's a good word. It's got that, 8 00:00:30,400 --> 00:00:34,160 Speaker 1: it's got that hard, hard consonant at the end. There, 9 00:00:37,360 --> 00:00:41,040 Speaker 1: all right, we can move on. Um. I love duck. 10 00:00:41,320 --> 00:00:43,680 Speaker 1: I love duck, but it is hard for me now 11 00:00:43,800 --> 00:00:45,839 Speaker 1: not to think of that speech from a Hannibal the 12 00:00:45,880 --> 00:00:49,720 Speaker 1: show about cooking duck. And I won't describe it, but 13 00:00:49,760 --> 00:00:53,200 Speaker 1: you can imagine what happens in it. Oh, I don't 14 00:00:53,200 --> 00:00:57,080 Speaker 1: remember that one, but goodness I I can indeed imagine. Yes, 15 00:00:57,240 --> 00:00:58,680 Speaker 1: I mean it was one of those scenes where he 16 00:00:58,760 --> 00:01:02,040 Speaker 1: was going into depth of kind of the gruesomeness of 17 00:01:02,120 --> 00:01:06,240 Speaker 1: cooking duck and showing graphics of like is this a 18 00:01:06,319 --> 00:01:11,040 Speaker 1: human or a duck? That kind of vibe yeah, yeah, yeah, 19 00:01:11,080 --> 00:01:16,960 Speaker 1: So that plays in my head when I eat. Yes, 20 00:01:17,600 --> 00:01:20,080 Speaker 1: but it also makes me think of Christmas and having 21 00:01:20,120 --> 00:01:24,039 Speaker 1: and loving taking duck in China. Um. But I've also 22 00:01:24,080 --> 00:01:27,160 Speaker 1: had it an amazing Mexican dishes and French dishes kind 23 00:01:27,160 --> 00:01:32,640 Speaker 1: of all over the place. Duck fat fries. Yeah, goodness. 24 00:01:32,800 --> 00:01:36,360 Speaker 1: The last time that we bought a whole duck to 25 00:01:36,440 --> 00:01:41,040 Speaker 1: cook at home, um, we we rigged up this cold station, 26 00:01:41,680 --> 00:01:44,600 Speaker 1: um with a tray of ice and a box fan 27 00:01:45,400 --> 00:01:49,240 Speaker 1: to do like a like a rapid dry age, because 28 00:01:49,280 --> 00:01:50,560 Speaker 1: what you want to do is you want to dry 29 00:01:50,600 --> 00:01:53,160 Speaker 1: down the skin so it will crisp up well when 30 00:01:53,200 --> 00:01:56,560 Speaker 1: you when you cook it. Um. And I cannot recommend 31 00:01:56,640 --> 00:01:59,520 Speaker 1: trying this at home, but man, it worked, and that 32 00:01:59,600 --> 00:02:03,920 Speaker 1: duck delicious and none of us got food poisoning, so 33 00:02:04,720 --> 00:02:10,760 Speaker 1: wins all around. I love this, very very creative. No 34 00:02:10,919 --> 00:02:14,679 Speaker 1: food forcing is always good. Um. I have never even 35 00:02:14,680 --> 00:02:20,600 Speaker 1: attempted to make duck on any occasion anytime, but the 36 00:02:20,600 --> 00:02:25,200 Speaker 1: future yeah, he's before me. It's really not difficult. I mean, 37 00:02:25,240 --> 00:02:27,919 Speaker 1: you know, like you know, something like like a confee 38 00:02:28,000 --> 00:02:31,200 Speaker 1: will will take a little bit of preparation and and 39 00:02:31,200 --> 00:02:35,639 Speaker 1: and and elbow grease and actual grease. Um. But but yeah, 40 00:02:35,720 --> 00:02:37,520 Speaker 1: just cook it up a duck breast like you can 41 00:02:37,639 --> 00:02:39,200 Speaker 1: if if you if you get a good quality one, 42 00:02:39,320 --> 00:02:40,760 Speaker 1: you can just cook it like you had a steak, 43 00:02:40,800 --> 00:02:42,800 Speaker 1: and like get a nice ear on it, like a 44 00:02:42,880 --> 00:02:46,120 Speaker 1: cast iron. Oh it's so good. It does sound good. 45 00:02:47,040 --> 00:02:52,640 Speaker 1: Well hard pivot, But I love this fact. I don't know, 46 00:02:52,760 --> 00:02:56,919 Speaker 1: it's such a weird thing. But in Luke Skywalker mentioned 47 00:02:57,040 --> 00:03:01,639 Speaker 1: duck and what novels say, shil have a new hope, 48 00:03:02,080 --> 00:03:03,640 Speaker 1: which is one of those funny things. I think. He 49 00:03:03,680 --> 00:03:05,920 Speaker 1: also mentions a dog, and it's one of those things 50 00:03:05,919 --> 00:03:11,560 Speaker 1: of like, huh, galaxy far far away duck, okay, um, 51 00:03:11,600 --> 00:03:14,679 Speaker 1: that he's never seen one and he wants to see one. 52 00:03:15,000 --> 00:03:17,320 Speaker 1: And now it is a running joke in fan fiction 53 00:03:17,400 --> 00:03:20,200 Speaker 1: that I adore when Luke finally gets to see a duck, 54 00:03:20,600 --> 00:03:23,919 Speaker 1: and usually the duck is not very happy, not as 55 00:03:23,919 --> 00:03:32,959 Speaker 1: happy to see Luke. Sure, sure for for for comedy sake. Yeah, 56 00:03:33,000 --> 00:03:38,720 Speaker 1: oh dear, I love it. I adore it. Uh yeah. 57 00:03:39,360 --> 00:03:41,880 Speaker 1: I have known a number of very cranky ducks in 58 00:03:41,960 --> 00:03:44,720 Speaker 1: my life. Um yeah, and I think we're going to 59 00:03:44,800 --> 00:03:48,200 Speaker 1: do like a brief you know, cartoon character duck aside, 60 00:03:48,320 --> 00:03:53,000 Speaker 1: but they're usually pretty cranky ducks. Yeah. Well, I you know, 61 00:03:53,200 --> 00:03:56,360 Speaker 1: we we we've talked about birds in our opinions about 62 00:03:56,400 --> 00:04:02,680 Speaker 1: them before on this your opinions, you also have some 63 00:04:02,760 --> 00:04:07,080 Speaker 1: bird opinions, They're just not as strong as mine. I 64 00:04:09,040 --> 00:04:12,760 Speaker 1: maintained that birds are dinosaurs with wings, and that makes 65 00:04:12,760 --> 00:04:15,760 Speaker 1: them terrifying because they want to eat your eyeballs and 66 00:04:15,800 --> 00:04:18,320 Speaker 1: they can reach your eyeballs, and I don't I don't 67 00:04:18,320 --> 00:04:28,000 Speaker 1: like that. I I understand you. I understand this fear. Um. However, um, 68 00:04:28,080 --> 00:04:34,119 Speaker 1: I uh superproducer Andrew loves birds and uh and through 69 00:04:34,360 --> 00:04:39,600 Speaker 1: our travels together, I have grown to better appreciate the 70 00:04:39,640 --> 00:04:44,680 Speaker 1: beauty of birds. Um M, I'm a little bit less 71 00:04:44,760 --> 00:04:48,400 Speaker 1: upset about them than I used to be. But I 72 00:04:48,440 --> 00:04:51,400 Speaker 1: will say that part of my part of my reticence 73 00:04:51,960 --> 00:04:56,000 Speaker 1: to accept birds into my life, UM, was growing up 74 00:04:56,040 --> 00:05:00,920 Speaker 1: in South Florida. There were a whole lot of really 75 00:05:01,080 --> 00:05:06,640 Speaker 1: weird looking ducks everywhere everywhere, like living in all of 76 00:05:06,680 --> 00:05:10,400 Speaker 1: the canals and ponds that we had around, and um, 77 00:05:10,440 --> 00:05:15,520 Speaker 1: just just just big cranky, like black and white modeled 78 00:05:15,600 --> 00:05:20,719 Speaker 1: ducks with these with these weird like red wattles and 79 00:05:20,720 --> 00:05:23,440 Speaker 1: and just they and they looked they looked like like 80 00:05:23,560 --> 00:05:30,480 Speaker 1: walking angry radiation ducks. Like they looked like cancer ducks. 81 00:05:31,040 --> 00:05:33,400 Speaker 1: And I was I was like, oh man, they've been 82 00:05:33,400 --> 00:05:35,760 Speaker 1: in those canals. I don't know what's in there with them, 83 00:05:35,800 --> 00:05:39,760 Speaker 1: like mm hmm, so so this is my and they 84 00:05:39,760 --> 00:05:42,880 Speaker 1: would they would chase you, like if you if they 85 00:05:42,920 --> 00:05:45,840 Speaker 1: decided that you were somewhere you should not be, they 86 00:05:45,839 --> 00:05:52,760 Speaker 1: would chase you off. I mean, yeah, they could be intimidating. 87 00:05:52,800 --> 00:05:56,960 Speaker 1: I do love how we're really delving into your psychee 88 00:05:57,080 --> 00:06:02,880 Speaker 1: around birds right at the top here. This is an intervention. 89 00:06:06,440 --> 00:06:10,640 Speaker 1: I think you're okay, Lauren, thank you. I do. I 90 00:06:10,680 --> 00:06:14,279 Speaker 1: do feel like I'm in a safe place now. Good. 91 00:06:15,200 --> 00:06:20,600 Speaker 1: That makes me happy to hear um. Well, I mean 92 00:06:20,600 --> 00:06:22,800 Speaker 1: you can always just think of that you're ducking. That 93 00:06:22,880 --> 00:06:27,599 Speaker 1: you're ducking Lauren. Yeah, yeah, yes, and you can see 94 00:06:27,800 --> 00:06:31,960 Speaker 1: our We talked about it briefly in our Turkey episode. 95 00:06:32,040 --> 00:06:34,640 Speaker 1: I think so you can go check that out if 96 00:06:34,680 --> 00:06:37,880 Speaker 1: you want to learn more about that, you can you can. Yes, yes, 97 00:06:41,640 --> 00:06:48,359 Speaker 1: I'm sorry. I look, it's not my fault. Okay, No, no, 98 00:06:48,440 --> 00:06:51,120 Speaker 1: it's not your fault. Not your fault. I mean think 99 00:06:51,120 --> 00:06:55,360 Speaker 1: about it this way. You are a podcaster now discussing duck. 100 00:06:55,520 --> 00:07:00,480 Speaker 1: Who is one in this equation? Maybe it was you? Actually, 101 00:07:00,520 --> 00:07:03,520 Speaker 1: I can't. I mean, those those ducks seemed real smug 102 00:07:03,720 --> 00:07:08,719 Speaker 1: about it, to be honest. Yeah, now you're talking about 103 00:07:08,720 --> 00:07:11,480 Speaker 1: the Mono podcast, so maybe they did win. I don't know. 104 00:07:12,640 --> 00:07:18,600 Speaker 1: I don't know. I should get to our question. Yeah, 105 00:07:18,600 --> 00:07:20,640 Speaker 1: I'm not sure if this brings us to our question, 106 00:07:20,720 --> 00:07:23,880 Speaker 1: but I think it's time. I think it's time. M 107 00:07:24,760 --> 00:07:33,720 Speaker 1: duck what is it? Oh? Well? Uh? Ducks are a 108 00:07:33,800 --> 00:07:37,880 Speaker 1: type of bird um used culinarily um and also kept 109 00:07:37,920 --> 00:07:41,000 Speaker 1: for the eggs that they lay. Ducks can be wild 110 00:07:41,040 --> 00:07:44,240 Speaker 1: caught or they can be raised. They like living near 111 00:07:44,280 --> 00:07:47,400 Speaker 1: bodies of water. UM. A lot of their natural diet 112 00:07:47,440 --> 00:07:52,600 Speaker 1: would come from aquatic life plants and animals, a lot 113 00:07:52,640 --> 00:07:56,320 Speaker 1: of invertebrates involved in there um of course, right, yeah, 114 00:07:56,320 --> 00:07:58,680 Speaker 1: they can. They can be raised to um in flocks 115 00:07:58,720 --> 00:08:01,440 Speaker 1: of various sizes, and ducklings do grow pretty fast. You 116 00:08:01,440 --> 00:08:04,440 Speaker 1: can raise up ducks from hatchlings to slaughter weight in 117 00:08:04,520 --> 00:08:07,520 Speaker 1: like two to four months, which is about twice as 118 00:08:07,520 --> 00:08:09,520 Speaker 1: long as chickens, but but much shorter than you know, 119 00:08:09,600 --> 00:08:13,880 Speaker 1: like mammals. UM. Three breeds of ducks are commonly used 120 00:08:14,040 --> 00:08:18,560 Speaker 1: for cooking UM. Smaller mild pecan ducks also called long 121 00:08:18,600 --> 00:08:21,600 Speaker 1: island ducks UM, and these are a bread variety of 122 00:08:21,600 --> 00:08:27,080 Speaker 1: wild mallards. Then you've got the larger gamy muscovi duck, 123 00:08:27,560 --> 00:08:31,960 Speaker 1: which is a different species, and then Mullard or Mullard 124 00:08:32,240 --> 00:08:35,840 Speaker 1: which is an infertile cross between those first two types 125 00:08:35,960 --> 00:08:39,400 Speaker 1: and are are the type grown for Foi gras production, 126 00:08:40,559 --> 00:08:43,120 Speaker 1: and all three look and behave a little bit differently. 127 00:08:43,440 --> 00:08:47,520 Speaker 1: Wild mallards are migratory. There. Mallards are the ones where 128 00:08:47,520 --> 00:08:50,800 Speaker 1: the drakes or males have green feathers on their heads 129 00:08:50,920 --> 00:08:53,080 Speaker 1: UM and gray and brown bodies, and the females are 130 00:08:53,120 --> 00:08:55,920 Speaker 1: speckled brown. Though any number of varieties have been bred 131 00:08:56,000 --> 00:08:59,199 Speaker 1: from wild ballards, um pecan tend to have a creamy 132 00:08:59,200 --> 00:09:03,280 Speaker 1: white feathers and the bright orange feet and beaks. Yeah, 133 00:09:03,440 --> 00:09:04,960 Speaker 1: Muscobi are the type that I grew up with in 134 00:09:04,960 --> 00:09:07,640 Speaker 1: South Florida. UM they're black and white and have these 135 00:09:07,920 --> 00:09:11,360 Speaker 1: red wattles in both the males and females. UM. Different 136 00:09:11,360 --> 00:09:15,559 Speaker 1: breeds of mallards are used for egg production, and if 137 00:09:15,640 --> 00:09:19,920 Speaker 1: ducks are allowed to swim using using their legs, UM 138 00:09:19,920 --> 00:09:23,360 Speaker 1: those muscles are more developed than you would usually see 139 00:09:23,440 --> 00:09:25,880 Speaker 1: in land based poultry, and if they're allowed to fly, 140 00:09:26,040 --> 00:09:28,760 Speaker 1: they'll also develop their breast muscles UM more than you 141 00:09:28,760 --> 00:09:33,560 Speaker 1: would see in chickens or turkeys. Duck meat and eggs 142 00:09:33,600 --> 00:09:36,680 Speaker 1: and fat are used in all kinds of ways in 143 00:09:36,720 --> 00:09:39,720 Speaker 1: different cultures around the world. UM. The flavor of the 144 00:09:39,720 --> 00:09:42,600 Speaker 1: meat and fat tends to be stronger than most chicken 145 00:09:42,640 --> 00:09:44,760 Speaker 1: you can get. It's a game year and and and 146 00:09:44,840 --> 00:09:47,480 Speaker 1: can be richer. The meat tends to be darker than 147 00:09:47,559 --> 00:09:50,080 Speaker 1: chicken meat. Depends on the breed in the specific animal 148 00:09:50,080 --> 00:09:52,400 Speaker 1: in question, but duck meat tends to range in color 149 00:09:52,520 --> 00:09:56,280 Speaker 1: from pink like pork too deep red like beef. It's 150 00:09:56,280 --> 00:10:00,120 Speaker 1: still technically classified as a white meat as an as 151 00:10:00,120 --> 00:10:04,479 Speaker 1: a poultry. UM, but culinarily it tends to be classified 152 00:10:04,520 --> 00:10:08,720 Speaker 1: as a red meat. I don't know. Yeah, I think 153 00:10:08,760 --> 00:10:11,520 Speaker 1: I would say red meat, but I also don't know. 154 00:10:11,880 --> 00:10:16,719 Speaker 1: It's not my area of expertise. I have no no clout. Yeah, 155 00:10:17,160 --> 00:10:20,760 Speaker 1: there's some there's some semantics involved. Uh. Duck can be 156 00:10:20,840 --> 00:10:24,120 Speaker 1: roasted or smoked or stewed whole as you would other birds, 157 00:10:24,240 --> 00:10:26,319 Speaker 1: or a butcher to separate the breasts and the legs 158 00:10:26,320 --> 00:10:29,400 Speaker 1: and thighs. Um. The breasts can be cooked medium rare 159 00:10:29,800 --> 00:10:32,400 Speaker 1: right basically just heated through and seared like you would 160 00:10:32,400 --> 00:10:34,400 Speaker 1: a steak. The legs and thighs are a little tougher 161 00:10:34,520 --> 00:10:37,360 Speaker 1: and tend to be cooked low and slow, braised or 162 00:10:37,400 --> 00:10:40,120 Speaker 1: poached as in com feet, which is a dish in 163 00:10:40,160 --> 00:10:43,400 Speaker 1: which meat is poached in fat. Uh. Duck meat can 164 00:10:43,440 --> 00:10:46,640 Speaker 1: also be made into sausages or cured and dried like 165 00:10:46,720 --> 00:10:49,760 Speaker 1: you would pushudo. The bones can be simmered for stock. 166 00:10:49,800 --> 00:10:54,040 Speaker 1: The whole animal can be used. Um. Speaking of soup 167 00:10:54,120 --> 00:10:57,400 Speaker 1: and stock, I ran across a recipe for duck borshed 168 00:10:57,720 --> 00:11:00,880 Speaker 1: while I was doing my reading. It all comes back 169 00:11:01,000 --> 00:11:05,199 Speaker 1: to bors I actually have been seeing a lot of 170 00:11:05,240 --> 00:11:07,240 Speaker 1: recipes for bores lately too, and I know it's because 171 00:11:07,240 --> 00:11:12,440 Speaker 1: I researched it and Google's like here, like how interesting? 172 00:11:12,520 --> 00:11:16,839 Speaker 1: All right? Right? Yeah? I was like, oh no, I 173 00:11:16,880 --> 00:11:18,800 Speaker 1: don't think. I don't think that's the kind of borsched 174 00:11:18,840 --> 00:11:22,559 Speaker 1: I want to make. But I was very fascinated anyway. Um, 175 00:11:23,200 --> 00:11:25,800 Speaker 1: But like I said, the whole animal can be used 176 00:11:26,080 --> 00:11:30,079 Speaker 1: like the Organs patte and other dishes made from blended 177 00:11:30,120 --> 00:11:33,280 Speaker 1: duck liver are considered delicacies. Or the fattened livers can 178 00:11:33,320 --> 00:11:36,880 Speaker 1: be used whole um or or sliced and often sliced 179 00:11:36,880 --> 00:11:40,319 Speaker 1: and pan fried, as in for gras um. The whole 180 00:11:40,360 --> 00:11:43,120 Speaker 1: heads are sometimes pan fried and served as a delicacy. 181 00:11:43,400 --> 00:11:45,760 Speaker 1: The gizzard and heart are also eaten. Um. The skin 182 00:11:45,920 --> 00:11:48,480 Speaker 1: can be fried up separately for a crunchy garnish or 183 00:11:48,520 --> 00:11:51,760 Speaker 1: a snack. The eggs Duck eggs tend to be a 184 00:11:51,800 --> 00:11:54,120 Speaker 1: bit larger than chicken eggs, like half again is large, 185 00:11:54,160 --> 00:11:57,040 Speaker 1: maybe with a thicker shell and a larger percentage of 186 00:11:57,320 --> 00:12:00,000 Speaker 1: yolk versus white, and are therefore a little bit fatty 187 00:12:00,040 --> 00:12:02,599 Speaker 1: year and richer tasting. As with any eggs, though the 188 00:12:03,000 --> 00:12:05,000 Speaker 1: diet of the bird that you get your eggs from 189 00:12:05,440 --> 00:12:09,280 Speaker 1: really determines the flavor and texture and nutritional content. You 190 00:12:09,320 --> 00:12:11,360 Speaker 1: can use them pretty much like you with chicken eggs. Um. 191 00:12:11,440 --> 00:12:13,680 Speaker 1: Though if you're sebbing them in for chicken eggs and 192 00:12:13,679 --> 00:12:17,200 Speaker 1: a baked goods recipe, um, mind that extra yolk content 193 00:12:17,360 --> 00:12:20,000 Speaker 1: and probably try to either measure them by volume or 194 00:12:20,040 --> 00:12:22,040 Speaker 1: weight to make sure that you've got about the same 195 00:12:22,080 --> 00:12:24,800 Speaker 1: amount that the recipe calls for, because chicken eggs are 196 00:12:25,120 --> 00:12:27,719 Speaker 1: round about like three table spoons or one and a 197 00:12:27,760 --> 00:12:31,000 Speaker 1: half ounces in volume, and duck eggs, yeah, are going 198 00:12:31,040 --> 00:12:33,360 Speaker 1: to be a little bit bigger, a little bit bigger, 199 00:12:33,920 --> 00:12:38,760 Speaker 1: um duck fat uh can be used as a frying 200 00:12:38,880 --> 00:12:43,040 Speaker 1: or sauteing or baking oil, and when it is, it 201 00:12:43,200 --> 00:12:47,040 Speaker 1: imparts some of duck's gamy flavor into whatever it is 202 00:12:47,080 --> 00:12:51,200 Speaker 1: that you're making. So yeah, it's pretty posh to use 203 00:12:51,760 --> 00:12:55,480 Speaker 1: duck fat and otherwise non duck dishes like French fries 204 00:12:55,600 --> 00:12:57,680 Speaker 1: or biscuits. If you buy a whole duck, you can 205 00:12:57,720 --> 00:12:59,839 Speaker 1: render fat the fat out yourself, or you can find 206 00:12:59,840 --> 00:13:05,440 Speaker 1: it butchers or specialty shops aroundline. Oh so tasty, so good, 207 00:13:05,960 --> 00:13:11,840 Speaker 1: so good. But speaking of what about the nutrition, Well, 208 00:13:12,280 --> 00:13:14,840 Speaker 1: duck is a good source of protein, has a good 209 00:13:14,840 --> 00:13:18,040 Speaker 1: smattering of minerals and vitamins peak, and ducks are the 210 00:13:18,080 --> 00:13:21,120 Speaker 1: fattiest duck will help fill you up and keep you 211 00:13:21,160 --> 00:13:26,559 Speaker 1: going eat a vegetable always. Duck fat does contain less 212 00:13:26,600 --> 00:13:32,240 Speaker 1: saturated fats than many other animal fats. Um like, uh, 213 00:13:32,360 --> 00:13:35,280 Speaker 1: it's less saturated fat than like butter or pork lard 214 00:13:35,480 --> 00:13:37,520 Speaker 1: or something like that, but it is still higher in 215 00:13:37,600 --> 00:13:42,440 Speaker 1: saturated fats than most plant based fats like olive oil. Uh. 216 00:13:42,480 --> 00:13:47,040 Speaker 1: And I read I read this one paper about it 217 00:13:47,120 --> 00:13:49,880 Speaker 1: was like it was like, well, duck is this great 218 00:13:50,200 --> 00:13:54,439 Speaker 1: source of protein and these nutrients, but we it's a 219 00:13:54,480 --> 00:13:57,880 Speaker 1: little bit expensive, and like, we can't get people who 220 00:13:58,120 --> 00:14:01,080 Speaker 1: aren't familiar with it to eat it. So what if 221 00:14:01,120 --> 00:14:05,280 Speaker 1: we make like a Surreaemi type product out of duck 222 00:14:05,880 --> 00:14:09,240 Speaker 1: and get it to people like that? And I was 223 00:14:09,480 --> 00:14:15,400 Speaker 1: fascinated by this, Yeah, because because it's like, I don't know, 224 00:14:15,440 --> 00:14:17,560 Speaker 1: it's it's like suggesting that somebody make like a like 225 00:14:17,600 --> 00:14:20,440 Speaker 1: a steak or like an ox tail surreem. I was like, 226 00:14:20,480 --> 00:14:24,240 Speaker 1: what are you talking about? But but sure, yeah, however, 227 00:14:24,640 --> 00:14:31,520 Speaker 1: however you can get good nutrition to people, I'm into. Yes, absolutely, Um, 228 00:14:31,560 --> 00:14:35,960 Speaker 1: we do have some numbers for you. The value of 229 00:14:36,000 --> 00:14:39,360 Speaker 1: the global industry for duck meat is growing and is 230 00:14:39,400 --> 00:14:43,800 Speaker 1: expected to reach eleven point to three billion dollars per 231 00:14:43,880 --> 00:14:47,120 Speaker 1: year over the next couple of years. A world production 232 00:14:47,160 --> 00:14:50,960 Speaker 1: of ducks nearly doubled in the decade between and two 233 00:14:51,000 --> 00:14:54,480 Speaker 1: thousand three. Nanjing, China, where deck is an iconic dish, 234 00:14:54,680 --> 00:14:57,080 Speaker 1: is estimated to go through two million ducks a year, 235 00:14:57,280 --> 00:14:59,800 Speaker 1: And there's apparently even a saying there without duck, there 236 00:14:59,880 --> 00:15:03,520 Speaker 1: is no feast. Yeah, I've read. I've read it was 237 00:15:03,560 --> 00:15:06,920 Speaker 1: thirty million. But either way, that's like a lot of ducks. 238 00:15:07,400 --> 00:15:11,920 Speaker 1: It is quite a lot of ducks. A number of ducks. Yes. Uh, 239 00:15:12,360 --> 00:15:15,440 Speaker 1: speaking of numbers of ducks as often, there was some 240 00:15:15,560 --> 00:15:20,360 Speaker 1: one point to four billion Mallard breed ducks being kept 241 00:15:20,400 --> 00:15:24,200 Speaker 1: around the world, and about one point one billion, or 242 00:15:24,240 --> 00:15:27,440 Speaker 1: eighty nine percent of them being kept in Asia. Um. 243 00:15:27,520 --> 00:15:31,960 Speaker 1: Asia supplies over eight of the world duck meat, and 244 00:15:32,120 --> 00:15:38,040 Speaker 1: of that some one comes from China. In Europe, meanwhile, 245 00:15:38,120 --> 00:15:41,360 Speaker 1: France is by far the biggest producer. And um, I've 246 00:15:41,360 --> 00:15:44,600 Speaker 1: read that in the southwestern region of Gascony, ducks out 247 00:15:44,680 --> 00:15:48,560 Speaker 1: number people one. Now see that sounds like your hill 248 00:15:48,600 --> 00:15:55,040 Speaker 1: on Earth, Lauren. It sounds like a living nightmare for you. 249 00:15:55,680 --> 00:16:02,120 Speaker 1: They're everywhere. Just wake up and they're all outside of 250 00:16:02,160 --> 00:16:15,040 Speaker 1: your house watching very specific horror. Oh jeez, yeah, oh yeah, 251 00:16:15,360 --> 00:16:21,960 Speaker 1: just the season. Oh goodness. Um. Meanwhile, background China and 252 00:16:22,000 --> 00:16:26,720 Speaker 1: Southeast Asia. Apparently some ten of the eggs consumed are 253 00:16:26,840 --> 00:16:30,520 Speaker 1: duck eggs. Yeah, I believe I got some pluck eggs 254 00:16:30,520 --> 00:16:34,160 Speaker 1: in China. Um. I tried to get to the bottom 255 00:16:34,200 --> 00:16:36,760 Speaker 1: of a lot of ducks have a lot of offshoots, 256 00:16:37,000 --> 00:16:42,360 Speaker 1: which I find interesting culturally speaking. Yeah, yes, so I tried. 257 00:16:42,400 --> 00:16:45,080 Speaker 1: I went on like a brief rabbit hole about all 258 00:16:45,080 --> 00:16:49,280 Speaker 1: those carvings people have of like Mallard ducks. When did 259 00:16:49,320 --> 00:16:52,360 Speaker 1: that become invoked? I didn't really find a good answer. 260 00:16:52,760 --> 00:16:54,080 Speaker 1: I also tried to get the bottom of the game 261 00:16:54,160 --> 00:16:56,480 Speaker 1: Duck Duck goose, but mostly what I discovered is that 262 00:16:56,560 --> 00:17:00,520 Speaker 1: it may have originated in Sweden, and Minnesota is the 263 00:17:00,600 --> 00:17:03,320 Speaker 1: only state to play duck duck gray duck, and they 264 00:17:03,400 --> 00:17:07,720 Speaker 1: are very proud of it. They do not like you 265 00:17:08,080 --> 00:17:10,960 Speaker 1: saying anything to rock story about duck duck gray duck. 266 00:17:12,800 --> 00:17:16,280 Speaker 1: I've never heard of this variation. I love it me either. Yeah, 267 00:17:16,359 --> 00:17:21,320 Speaker 1: I would love to hear from listeners about this is it. 268 00:17:21,520 --> 00:17:25,359 Speaker 1: I assume it's played the same way as duck duck goose. Yes, 269 00:17:25,440 --> 00:17:29,720 Speaker 1: And there are a surprising amount of mostly local articles 270 00:17:29,800 --> 00:17:32,840 Speaker 1: being like, yes, well you play duck duck gray duck 271 00:17:33,800 --> 00:17:37,520 Speaker 1: and we're proud. Great, And usually they went into the history, 272 00:17:37,600 --> 00:17:43,160 Speaker 1: but I don't nothing of it stood out, just like, okay, 273 00:17:43,400 --> 00:17:46,560 Speaker 1: you decided to go this route. Cool, But again, I 274 00:17:46,560 --> 00:17:52,439 Speaker 1: don't want to offend anybody's very proud of it. Yeah, yeah, no, 275 00:17:52,640 --> 00:17:56,480 Speaker 1: let us let us know if you have specific experience 276 00:17:56,560 --> 00:18:03,120 Speaker 1: with duck duck gray duck. Yes, I do really like it, honestly. Um, 277 00:18:03,160 --> 00:18:05,720 Speaker 1: but all right in the meantime, we have a lot 278 00:18:05,920 --> 00:18:09,560 Speaker 1: of interesting history to go through. Oh we do. But 279 00:18:09,800 --> 00:18:11,679 Speaker 1: first we're going to get into a quick break for 280 00:18:11,680 --> 00:18:23,440 Speaker 1: a word from our sponsor, and we're back. Thank you sponsoring, Yes, 281 00:18:23,520 --> 00:18:29,040 Speaker 1: thank you. Okay. So ducks are thought to have originated 282 00:18:29,040 --> 00:18:32,359 Speaker 1: in Asia thousands of years ago. Um, and we're being 283 00:18:32,440 --> 00:18:39,520 Speaker 1: kept in southeastern China somewhere between two two. A little 284 00:18:39,520 --> 00:18:42,679 Speaker 1: bit arrange, but that's okay. Yeah. Yeah. The first written 285 00:18:42,680 --> 00:18:47,200 Speaker 1: records about domesticated duck date back to four one BC, 286 00:18:47,400 --> 00:18:52,600 Speaker 1: so I don't know. Um. Other sources argued ducks were 287 00:18:52,640 --> 00:18:57,719 Speaker 1: domesticated much earlier, perhaps three thousand years ago in China. 288 00:18:58,480 --> 00:19:01,880 Speaker 1: Excavated Chinese pottery from two thousand five b C. Were 289 00:19:01,880 --> 00:19:04,960 Speaker 1: decorated with illustrations of ducks and geese, which doesn't necessarily 290 00:19:05,000 --> 00:19:09,560 Speaker 1: mean they were domesticated, but good good, yeah, yeah, and 291 00:19:09,680 --> 00:19:12,639 Speaker 1: uh and this is where this is the area where 292 00:19:13,080 --> 00:19:19,120 Speaker 1: uh mallards and the variety known as pecan came from. Yes, Um, 293 00:19:19,200 --> 00:19:22,080 Speaker 1: the ancient Romans and Greeks may have also domesticated ducks, 294 00:19:22,119 --> 00:19:25,000 Speaker 1: but it certainly was not the norm. I loved reading 295 00:19:25,000 --> 00:19:28,440 Speaker 1: like these old timey sources. I found there were kind 296 00:19:28,440 --> 00:19:34,520 Speaker 1: of judgmental, like that weirdo was keeping ducks. Yeah, the 297 00:19:34,640 --> 00:19:38,600 Speaker 1: Rumans did keep wild ducks likely to eat um. Ducks 298 00:19:38,640 --> 00:19:41,720 Speaker 1: first appeared in the Ancient Roman Record and thirty seven 299 00:19:41,760 --> 00:19:44,440 Speaker 1: b C. And then in the first century c E. 300 00:19:44,600 --> 00:19:47,639 Speaker 1: An agricultural writer advised on how to care for ducks, 301 00:19:47,800 --> 00:19:50,320 Speaker 1: um which he believed. He thought ducks were much more 302 00:19:50,320 --> 00:19:52,119 Speaker 1: difficult than something like chickens. So I think that's kind 303 00:19:52,119 --> 00:19:53,720 Speaker 1: of White people thought it was weird. They're like, you 304 00:19:53,760 --> 00:19:56,240 Speaker 1: could just do this, You could just do chickens. Why 305 00:19:56,240 --> 00:20:00,520 Speaker 1: are you messing with these ducks? Yeah, yes, yes, yes, yes. Uh. 306 00:20:00,560 --> 00:20:04,200 Speaker 1: Certain species of duck probably originated in the America's Some 307 00:20:04,320 --> 00:20:07,320 Speaker 1: historians theorized that indigenous peoples of Central America may have 308 00:20:07,359 --> 00:20:12,000 Speaker 1: actually domesticated duck before the Chinese did. Yes, and in fact, 309 00:20:12,400 --> 00:20:17,480 Speaker 1: different species of duck might be native to most continents. Yeah, yeah, 310 00:20:17,920 --> 00:20:21,159 Speaker 1: most of them. Um. I mean, because mallards are migratory, 311 00:20:21,200 --> 00:20:23,560 Speaker 1: they wound up getting around to a lot of different 312 00:20:23,560 --> 00:20:27,680 Speaker 1: places and then settling in and uh, you know, self 313 00:20:27,720 --> 00:20:30,960 Speaker 1: creating new varieties and then right being domesticated into and 314 00:20:30,960 --> 00:20:34,639 Speaker 1: and and further specialized. Uh. Muscovi are thought to be 315 00:20:34,720 --> 00:20:38,280 Speaker 1: from the America's though, and yeah are different, a little 316 00:20:38,280 --> 00:20:42,760 Speaker 1: bit bigger, a little bit stock here. Yes, yes, the 317 00:20:42,840 --> 00:20:46,520 Speaker 1: Chinese started eating roasted and gas duck in the tenth century, 318 00:20:46,560 --> 00:20:49,600 Speaker 1: or at least by the tenth century. In twelve seventy five, 319 00:20:49,920 --> 00:20:52,240 Speaker 1: roast duck was mentioned in a depiction of life and 320 00:20:52,320 --> 00:20:56,040 Speaker 1: Hong Joe Um and vendors would sell rose duck door 321 00:20:56,040 --> 00:20:59,240 Speaker 1: to door and it was well known and Nunging the 322 00:20:59,280 --> 00:21:02,680 Speaker 1: first capital of the Ming dynasty, so the dish didn't 323 00:21:02,680 --> 00:21:05,280 Speaker 1: make its way to Beijing until after fourteen twenty when 324 00:21:05,280 --> 00:21:09,760 Speaker 1: the Young the Emperor relocated the capital to Beijing. And 325 00:21:09,800 --> 00:21:12,399 Speaker 1: so desired was duck meat that the Chinese went about 326 00:21:12,440 --> 00:21:16,080 Speaker 1: domesticating the mallard duck and from that bred a meteor 327 00:21:16,200 --> 00:21:20,240 Speaker 1: white feathered duck that yes, they named the picking duck. Um. 328 00:21:20,280 --> 00:21:23,280 Speaker 1: This is the duck used for making the world famous 329 00:21:23,280 --> 00:21:28,119 Speaker 1: taking duck, which yes, named for the city Um, though 330 00:21:28,440 --> 00:21:31,600 Speaker 1: at first it was called jin Ling duck, jin Ling 331 00:21:31,680 --> 00:21:35,920 Speaker 1: being an old name for Nanjing. Getting the skin crispy, 332 00:21:36,240 --> 00:21:38,160 Speaker 1: like you kind of talked about, Laura, and while keeping 333 00:21:38,160 --> 00:21:41,560 Speaker 1: the meat moist was important to the chefs and cooks 334 00:21:41,600 --> 00:21:44,160 Speaker 1: perfecting this dish, and there was a lot about how 335 00:21:44,480 --> 00:21:47,359 Speaker 1: they went about managing that or trying to succeed in 336 00:21:47,359 --> 00:21:50,560 Speaker 1: that regard. Yeah, I read a lot about that and 337 00:21:50,720 --> 00:21:54,200 Speaker 1: various other famous duck dishes, and at a certain point 338 00:21:54,240 --> 00:21:56,600 Speaker 1: was kind of like, oh, I don't know, we we 339 00:21:56,680 --> 00:22:02,480 Speaker 1: have to do another twenty nine episodes. It was they 340 00:22:02,560 --> 00:22:06,600 Speaker 1: went into great detail and still do um twenty nine 341 00:22:06,640 --> 00:22:11,200 Speaker 1: episodes since about right. So, at this time, in Beijing 342 00:22:11,240 --> 00:22:14,680 Speaker 1: people would roast duck on a large metal fork over 343 00:22:14,760 --> 00:22:17,479 Speaker 1: a fire, while and Nanjing they would roast several at 344 00:22:17,480 --> 00:22:22,160 Speaker 1: a time in an enclosed oven. Sometime during the Ming Dynasty, 345 00:22:22,280 --> 00:22:25,320 Speaker 1: which was the thirteen sixties to sixteen forties, a shop 346 00:22:25,320 --> 00:22:29,359 Speaker 1: in Beijing became known for its quality of roast duck, 347 00:22:29,920 --> 00:22:34,800 Speaker 1: and this duck was cooked in these enclosed ovens. So 348 00:22:35,720 --> 00:22:39,680 Speaker 1: in the following centuries, taking duck skywrocketed and popularity, though 349 00:22:39,720 --> 00:22:44,280 Speaker 1: it was still fairly relegated to royalty and the wealthy. 350 00:22:45,480 --> 00:22:49,720 Speaker 1: During this time, chefs in Beijing pivoted to using standing ovens, 351 00:22:50,000 --> 00:22:52,760 Speaker 1: allowing them to cook the ducks to order, one at 352 00:22:52,760 --> 00:22:56,200 Speaker 1: a time, and this method is still in use today 353 00:22:56,280 --> 00:22:59,119 Speaker 1: and was perhaps perfected due to the preference of roasted 354 00:22:59,160 --> 00:23:04,480 Speaker 1: meats within the Imperial Family records indicate that the Qin 355 00:23:04,640 --> 00:23:08,679 Speaker 1: Long Emperor eight roast deck eight times within two weeks. 356 00:23:09,680 --> 00:23:11,520 Speaker 1: And I calculate that. I was like, I guess that 357 00:23:11,640 --> 00:23:15,320 Speaker 1: is a lot. It's not not a lot. But also 358 00:23:15,880 --> 00:23:22,800 Speaker 1: I mean, I mean I would do that if I could, right, Yeah, Yeah, 359 00:23:22,840 --> 00:23:24,720 Speaker 1: I just thought that was interesting. I mean, I'm sure 360 00:23:24,800 --> 00:23:26,480 Speaker 1: like at the time that was like he was like, 361 00:23:26,520 --> 00:23:31,520 Speaker 1: oh the extra evagance. Yes, and the time being seventeen 362 00:23:31,560 --> 00:23:35,159 Speaker 1: sixty one when that was recorded. One time chicken and 363 00:23:35,280 --> 00:23:39,119 Speaker 1: duck seller Yan Kwan Ren is often credited with introducing 364 00:23:39,200 --> 00:23:41,800 Speaker 1: roast duck at large to the Beijing public towards the 365 00:23:41,920 --> 00:23:44,560 Speaker 1: end of the nineteenth century. You opened a restaurant in 366 00:23:44,640 --> 00:23:48,000 Speaker 1: eighteen sixty four, hiring a bunch of former Imperial Palace 367 00:23:48,080 --> 00:23:51,960 Speaker 1: chefs on the staff. They're delicious. Roast deck quickly caught 368 00:23:52,000 --> 00:23:54,760 Speaker 1: the attention of the well off in the city. And 369 00:23:54,800 --> 00:23:57,000 Speaker 1: you can still get picking duck from this restaurant to 370 00:23:57,000 --> 00:23:59,040 Speaker 1: this day, or at least that's what a quick Google 371 00:23:59,040 --> 00:24:03,000 Speaker 1: search says. It's still but um surviving war, invasion, revolution, 372 00:24:03,040 --> 00:24:09,119 Speaker 1: and I guess now a pandemic. Goodness right right. Moving 373 00:24:09,119 --> 00:24:12,320 Speaker 1: over to Europe, records show that ducks still wrote nearly 374 00:24:12,359 --> 00:24:16,160 Speaker 1: as popular as chickens are geese in tenth century France. 375 00:24:16,800 --> 00:24:20,440 Speaker 1: They may not have been domesticated until medieval times. In Europe, 376 00:24:20,880 --> 00:24:24,440 Speaker 1: they started appearing in the archaeological record in the sixteenth century, 377 00:24:24,440 --> 00:24:27,960 Speaker 1: and the remains increase in the eighteenth and nineteenth centuries. 378 00:24:29,359 --> 00:24:34,960 Speaker 1: So fascinating that somebody looked into this, Oh yeah, yeah, yeah, 379 00:24:35,080 --> 00:24:37,320 Speaker 1: and also just right right, the different the different things 380 00:24:37,359 --> 00:24:40,040 Speaker 1: that people consider to be like food and not food, 381 00:24:40,240 --> 00:24:45,520 Speaker 1: and how it develops over the years. Colonizers in the 382 00:24:45,560 --> 00:24:48,240 Speaker 1: trade of enslaved people's introduced more varieties of ducks to 383 00:24:48,280 --> 00:24:51,399 Speaker 1: the America's the Caribbean in Africa in the fifteen and 384 00:24:51,400 --> 00:24:54,720 Speaker 1: sixteen hundreds. When they first arrived to the America's um, 385 00:24:54,760 --> 00:24:57,240 Speaker 1: some people wrote in amazement about the number of ducks 386 00:24:57,240 --> 00:24:59,560 Speaker 1: in the sky, like the sky was black with ducks, 387 00:24:59,640 --> 00:25:02,800 Speaker 1: or some thing like that, um and of their delicious flavor, 388 00:25:02,880 --> 00:25:06,920 Speaker 1: including John Smith and Charles Dickens hand in Glasses seventy 389 00:25:06,960 --> 00:25:09,920 Speaker 1: seven book The Art of Cookery Plain and Easy had 390 00:25:09,960 --> 00:25:14,360 Speaker 1: several recipes for duck, including um Ala, Bray's Ala mode broiled, 391 00:25:14,520 --> 00:25:18,640 Speaker 1: the French way pie, and a few more. I love 392 00:25:18,680 --> 00:25:24,040 Speaker 1: that Ducks are featured in many nineteenth century cookbooks, often 393 00:25:24,080 --> 00:25:28,800 Speaker 1: has an essential dish at celebratory feast. Most people mark 394 00:25:28,840 --> 00:25:31,720 Speaker 1: the beginning of the commercial duck industry in the US 395 00:25:31,760 --> 00:25:34,720 Speaker 1: in eighteen seventy three with the arrival of a handful 396 00:25:34,760 --> 00:25:37,440 Speaker 1: of taking ducks to New York. I think it was 397 00:25:37,480 --> 00:25:40,959 Speaker 1: like fourteen or something, maybe seventeen um. The ducks were 398 00:25:41,000 --> 00:25:45,639 Speaker 1: then introduced to the nearby areas, where the population exploded, yes, 399 00:25:45,680 --> 00:25:48,520 Speaker 1: so much so that this is why they're sometimes called 400 00:25:48,640 --> 00:25:53,560 Speaker 1: Long Island ducks here in in the States, because they 401 00:25:54,480 --> 00:25:58,480 Speaker 1: mostly come from Long Island, and there's just apparently has 402 00:25:58,560 --> 00:26:02,040 Speaker 1: been historically since then, like all of these hec and ducks. 403 00:26:03,400 --> 00:26:06,360 Speaker 1: I love the ducks. They like settled alvill settle down 404 00:26:06,359 --> 00:26:12,639 Speaker 1: in Long Island will be our place raising and selling 405 00:26:12,680 --> 00:26:15,959 Speaker 1: ducks had and I'm sure still does have frozen cons 406 00:26:16,880 --> 00:26:19,560 Speaker 1: around this time. Chickens and turkeys far surpassed duck is 407 00:26:19,600 --> 00:26:22,760 Speaker 1: the most popular poultries in the Americas. But on the 408 00:26:22,800 --> 00:26:26,520 Speaker 1: other hand, small farmers found success with them. Ducks foraged 409 00:26:26,560 --> 00:26:29,480 Speaker 1: and eight different foods and other poultry, which was useful, 410 00:26:29,920 --> 00:26:33,119 Speaker 1: and the feathers were useful for things like clothes and pillows. 411 00:26:34,600 --> 00:26:37,879 Speaker 1: I okay, I read a story that I had to 412 00:26:37,920 --> 00:26:41,119 Speaker 1: include here. It doesn't have that much to do with food. Well, okay, okay, 413 00:26:41,119 --> 00:26:45,800 Speaker 1: technically so. In nineteen eleven in Nebraska, a whole gold 414 00:26:45,880 --> 00:26:49,000 Speaker 1: rush was caused when a group of hunters were cleaning 415 00:26:49,119 --> 00:26:52,200 Speaker 1: the ducks that they had caught and they found gold 416 00:26:52,320 --> 00:26:58,520 Speaker 1: nuggets in the ducks gizzards. Oh what And they were like, 417 00:26:58,800 --> 00:27:02,119 Speaker 1: there's gold round here. These ducks must have like eaten 418 00:27:02,160 --> 00:27:05,440 Speaker 1: it accidentally when they were, you know, picking insects out 419 00:27:05,440 --> 00:27:08,119 Speaker 1: of the water. Um. But the source of the gold 420 00:27:08,200 --> 00:27:14,200 Speaker 1: was never found. Where did the ducks get that gold? 421 00:27:15,040 --> 00:27:18,439 Speaker 1: That sounds like a fairy tale or something. Anyway, this 422 00:27:18,520 --> 00:27:24,920 Speaker 1: is a food show again, purportedly, ducks taking us all 423 00:27:25,040 --> 00:27:29,159 Speaker 1: kinds of ways. Um. The Migratory Bird Hunting and Conservation 424 00:27:29,200 --> 00:27:32,960 Speaker 1: Stamp of the US Duck Stamp program, which my dad 425 00:27:33,119 --> 00:27:35,160 Speaker 1: was a big fan of. I didn't know about this though, 426 00:27:35,640 --> 00:27:40,280 Speaker 1: was signed into law in It is the only conservation revenue. 427 00:27:40,320 --> 00:27:45,320 Speaker 1: Stamp profits goes to acquiring and protecting wetlands. Any waterfowl 428 00:27:45,400 --> 00:27:48,520 Speaker 1: hunter over the age of sixteen is required to buy them. 429 00:27:48,560 --> 00:27:52,199 Speaker 1: The design has chosen through an annual contest. Recently, featured 430 00:27:52,240 --> 00:27:54,280 Speaker 1: on Last Week Tonight with John Oliver, and it was 431 00:27:54,400 --> 00:27:58,080 Speaker 1: quite quite quite funny. I can look that up if 432 00:27:58,080 --> 00:28:02,040 Speaker 1: you'd like to learn more. The first French recipe for 433 00:28:02,119 --> 00:28:07,200 Speaker 1: something resembling duck a laarrange showed up in the nineteen century. 434 00:28:07,680 --> 00:28:10,440 Speaker 1: Duck recipes were fairly common throughout much of Europe by 435 00:28:10,480 --> 00:28:13,640 Speaker 1: this time, and by the nineteen fifties through the nineteen seventies, 436 00:28:13,840 --> 00:28:17,120 Speaker 1: duck a laarrange was a favorite at dinner parties across 437 00:28:17,160 --> 00:28:22,119 Speaker 1: the United States. Rare cooked duck, like in the beloved 438 00:28:22,160 --> 00:28:25,960 Speaker 1: French dish margarette descannards, didn't appear in the written record 439 00:28:26,040 --> 00:28:30,320 Speaker 1: until the nineteen fifties. A French chef named Andre Dagwin 440 00:28:30,480 --> 00:28:34,919 Speaker 1: attempted to cook it like a medium rare steak, and 441 00:28:34,960 --> 00:28:39,040 Speaker 1: the popular story goes that Dunguin was attempting to change 442 00:28:39,320 --> 00:28:42,240 Speaker 1: the narrative around deck, that it was unsafe and less 443 00:28:42,280 --> 00:28:46,720 Speaker 1: cooked until well done. So to do this again, As 444 00:28:46,800 --> 00:28:52,360 Speaker 1: the legend goes, his less than reputable plan was to 445 00:28:52,400 --> 00:28:56,160 Speaker 1: serve blood red duck to patrons under the pretense it 446 00:28:56,320 --> 00:29:04,480 Speaker 1: was rare beef. Yeah yeah, indeed it worked, though thanks 447 00:29:04,520 --> 00:29:07,719 Speaker 1: to a glowing review of his duck in the New 448 00:29:07,760 --> 00:29:11,880 Speaker 1: York Times, sent by American journalist Robert Daily. This review, 449 00:29:11,960 --> 00:29:15,000 Speaker 1: in part let to a surge in popularity for duck 450 00:29:15,160 --> 00:29:20,959 Speaker 1: cooked that way in the nineteen sixties. Okay, um, and 451 00:29:21,000 --> 00:29:22,920 Speaker 1: then this one. This has to be a whole episode 452 00:29:22,960 --> 00:29:26,640 Speaker 1: because I just got so lost and confused. But also 453 00:29:26,760 --> 00:29:31,800 Speaker 1: presumably in the nineteen sixties, packets of duck sauce started 454 00:29:31,800 --> 00:29:35,560 Speaker 1: to become available in the United States. Um, and people 455 00:29:35,680 --> 00:29:39,960 Speaker 1: who have looked into this, and people have looked into this, Um, 456 00:29:40,160 --> 00:29:42,800 Speaker 1: there's just so much confusion around it. Um because this 457 00:29:42,840 --> 00:29:47,160 Speaker 1: sauce somethink originally came from the plum sauce served with 458 00:29:47,200 --> 00:29:50,120 Speaker 1: pa King duck. Okay, and from there things just get 459 00:29:50,160 --> 00:29:52,840 Speaker 1: really wonky. In the Midwest and some of the Eastern Seaboard, 460 00:29:53,200 --> 00:29:57,200 Speaker 1: duck sauce is usually this bright orange, sweet and sour sauce. 461 00:29:58,080 --> 00:30:02,680 Speaker 1: In New England it's a chunk sweet brown sauce. Other 462 00:30:02,720 --> 00:30:05,040 Speaker 1: parts of the country do not have duck sauce at 463 00:30:05,080 --> 00:30:10,160 Speaker 1: all and might not even know what we're talking about. Yeah, 464 00:30:10,480 --> 00:30:12,800 Speaker 1: it's got to be a future episode because it's like 465 00:30:12,840 --> 00:30:19,280 Speaker 1: my brain was doing that nebula. Yeah, yeah, yeah. I 466 00:30:19,280 --> 00:30:23,560 Speaker 1: I currently have packets of the of the orange like 467 00:30:23,600 --> 00:30:27,640 Speaker 1: the the like radioactive again orange kind of duck sauce 468 00:30:27,880 --> 00:30:32,160 Speaker 1: somewhere in my home. I don't know why I've kept them. 469 00:30:30,840 --> 00:30:35,080 Speaker 1: I do not eat them. I know. It's just one 470 00:30:35,080 --> 00:30:37,560 Speaker 1: of those things where it's like it just goes into 471 00:30:37,560 --> 00:30:39,720 Speaker 1: that drawer that we all have, even if you know 472 00:30:39,800 --> 00:30:45,160 Speaker 1: you'll probably never touch it again, just in case, just 473 00:30:45,280 --> 00:30:48,200 Speaker 1: in case, you know you might need some duck sauce. 474 00:30:48,800 --> 00:30:51,080 Speaker 1: It's true, you might have someone over and they might 475 00:30:51,080 --> 00:30:54,000 Speaker 1: be really into it, and then you'll be the coolest 476 00:30:54,000 --> 00:31:00,840 Speaker 1: host ever. In the nineteen seventies, Chinese mere Jaw and 477 00:31:01,000 --> 00:31:04,800 Speaker 1: Leigh served roast duck to President Nixon and Henry Kissinger, 478 00:31:04,840 --> 00:31:10,480 Speaker 1: among other diplomats. The Nintendo game Duck Hunt debuted in 479 00:31:10,560 --> 00:31:15,800 Speaker 1: nineteen eighty four. UM and very brief cartoon aside, which, 480 00:31:15,960 --> 00:31:17,720 Speaker 1: by the way, I forgot to look into the ugly 481 00:31:17,800 --> 00:31:22,280 Speaker 1: duckling at all, but that's the thing that also exists. Um. 482 00:31:22,360 --> 00:31:25,440 Speaker 1: Donald Duck first appeared in print in nineteen thirty one, 483 00:31:25,760 --> 00:31:30,400 Speaker 1: Daffy Duck in nineteen thirty seven, Ducktails in nineteen eighty seven, 484 00:31:30,600 --> 00:31:34,160 Speaker 1: and the new Duck Hill series in seventeen. I'm sure 485 00:31:34,160 --> 00:31:36,320 Speaker 1: there are more cartoon ducks. Of note, those were the 486 00:31:36,320 --> 00:31:38,680 Speaker 1: ones that came to my mind. I did remember Howard 487 00:31:38,720 --> 00:31:42,560 Speaker 1: the Duck as we were talking about Luke thinking about ducks, 488 00:31:42,720 --> 00:31:48,360 Speaker 1: and came out in nineteen eighties. Six has been featured 489 00:31:48,400 --> 00:31:52,200 Speaker 1: recently in recent Marvel movies. Yes, Yes, absolutely, which has 490 00:31:52,240 --> 00:31:57,680 Speaker 1: been an absolute joy for me. Um, I guess I'll 491 00:31:57,680 --> 00:32:00,240 Speaker 1: add to that culture. Note there that the Mighty US 492 00:32:00,280 --> 00:32:06,400 Speaker 1: film debut in Oh. Yes, I loved that movie when 493 00:32:06,440 --> 00:32:11,720 Speaker 1: I was young. Oh yeah, I I I quack quack 494 00:32:11,800 --> 00:32:16,480 Speaker 1: quacked at any number of people. Very good about that, 495 00:32:16,520 --> 00:32:20,160 Speaker 1: you're right. Oh, and then there's that duck, the duck 496 00:32:20,200 --> 00:32:24,560 Speaker 1: tourists bust thing. Oh, there's a lot of a lot 497 00:32:24,640 --> 00:32:26,680 Speaker 1: of things about ducks in our culture. Like I said, 498 00:32:26,680 --> 00:32:28,800 Speaker 1: this is so fast. Yeah, oh gosh. And we didn't 499 00:32:28,800 --> 00:32:33,120 Speaker 1: even look into rubber ducks. Oh we didn't. Oh now 500 00:32:33,200 --> 00:32:36,240 Speaker 1: I want to know everything about rubber ducks. Okay, I 501 00:32:36,280 --> 00:32:42,240 Speaker 1: can't do it right now, Um. Tree ducan was trademarked 502 00:32:42,240 --> 00:32:45,520 Speaker 1: in nine six, and I had forgot if we if 503 00:32:45,560 --> 00:32:49,240 Speaker 1: we learned this last time, I forgot that Paul proved 504 00:32:49,280 --> 00:32:53,480 Speaker 1: Home trademarked the tur ducan. He was he was the 505 00:32:53,760 --> 00:32:56,760 Speaker 1: the Cajun chef. Um he claimed to have invented it. 506 00:32:57,240 --> 00:33:00,280 Speaker 1: That is debated. Uh and right right. We talked about 507 00:33:00,280 --> 00:33:03,840 Speaker 1: it a bit in our Turkey episode. Although um, as 508 00:33:03,840 --> 00:33:08,360 Speaker 1: we mentioned, they're really um turducan is not even peak, 509 00:33:08,800 --> 00:33:13,680 Speaker 1: like putting birds inside of other birds when you're serving them. 510 00:33:13,720 --> 00:33:16,720 Speaker 1: That that that was like the late seventeen early eight hundreds. 511 00:33:17,240 --> 00:33:21,200 Speaker 1: So yeah, people just went wild, oh yeah, oh yeah, 512 00:33:22,160 --> 00:33:25,680 Speaker 1: multi birds like no, no, why stop at three? Come on? 513 00:33:26,560 --> 00:33:29,560 Speaker 1: Why don't yourself? What are you giving up? Come on, 514 00:33:32,000 --> 00:33:34,200 Speaker 1: let's really pushed the boundaries. And then also have this 515 00:33:34,280 --> 00:33:36,440 Speaker 1: huge pie that's gonna have dove sway out of it 516 00:33:36,480 --> 00:33:39,880 Speaker 1: when you cut into it. Yeah, oh my goodness. You know, 517 00:33:40,800 --> 00:33:46,000 Speaker 1: people'll get up to some interesting things. That's like I say, 518 00:33:46,080 --> 00:33:48,120 Speaker 1: sometimes they didn't have Netflix, you know, they had to 519 00:33:48,200 --> 00:33:51,080 Speaker 1: make their own fun. That's true. There was no Mighty 520 00:33:51,240 --> 00:33:59,760 Speaker 1: Ducks for them. Not yet. This has been an interesting 521 00:33:59,760 --> 00:34:04,920 Speaker 1: one for sure, another one for the books. M hmmmmm. Um. 522 00:34:04,920 --> 00:34:07,960 Speaker 1: And I I apologize to anyone who was really looking 523 00:34:08,600 --> 00:34:14,759 Speaker 1: forward to a deep dive into duck biology and mating practices. Um. 524 00:34:15,320 --> 00:34:22,000 Speaker 1: I ultimately decided that this is not the show for that. Um. Yes, 525 00:34:22,120 --> 00:34:26,640 Speaker 1: we discussed it. We wanted to get into some things, 526 00:34:26,760 --> 00:34:29,680 Speaker 1: but we have to make some choices, some tough choices. 527 00:34:29,719 --> 00:34:37,760 Speaker 1: Sometimes here those hard, those hard editorial choices. Absolutely, UM 528 00:34:37,800 --> 00:34:43,239 Speaker 1: well many many another science show UM has has devoted 529 00:34:43,520 --> 00:34:46,560 Speaker 1: time and energy to that. If you care to look 530 00:34:46,600 --> 00:34:52,760 Speaker 1: into uh duck mating practices, yes, and as we often 531 00:34:52,800 --> 00:34:59,719 Speaker 1: say to the editor of our ads, thank you, and 532 00:34:59,800 --> 00:35:02,040 Speaker 1: we're sorry because I don't know if you're going to 533 00:35:02,080 --> 00:35:04,160 Speaker 1: be happy if you looked into it, but you might be. 534 00:35:08,800 --> 00:35:11,000 Speaker 1: I don't know if I could resist a duck call 535 00:35:11,160 --> 00:35:20,799 Speaker 1: like this. A it's it might it might really fit 536 00:35:20,840 --> 00:35:27,560 Speaker 1: the bill. Oh pu Scalore. It is early, as we 537 00:35:27,680 --> 00:35:31,200 Speaker 1: said everyone, we don't normally record this early. Yeah, yeah, 538 00:35:31,239 --> 00:35:35,880 Speaker 1: I think this is the earliest that we've possibly ever recorded. Yes, 539 00:35:36,120 --> 00:35:41,400 Speaker 1: it might very well be. So please excuse you know what? No, 540 00:35:41,840 --> 00:35:48,560 Speaker 1: thank you and we're sorry and we're sorry. All right, 541 00:35:48,600 --> 00:35:50,279 Speaker 1: I think we should call it. I think that's what 542 00:35:50,360 --> 00:35:52,600 Speaker 1: we have to say about ducks for now. That that 543 00:35:52,719 --> 00:35:54,560 Speaker 1: is what we have to say about ducks. UM. We 544 00:35:54,640 --> 00:35:57,480 Speaker 1: do have some listener mail for you. We do, but 545 00:35:57,600 --> 00:35:59,040 Speaker 1: first we have one more quick break for a word 546 00:35:59,080 --> 00:36:10,759 Speaker 1: from our sponsor, and we're back. Thank you sponsor, Yes, 547 00:36:10,840 --> 00:36:20,359 Speaker 1: thank you. We're back with Duck Hunt. Duck Hunt. I 548 00:36:20,440 --> 00:36:25,280 Speaker 1: cannot do any anything nearer Donald Duck, and I would 549 00:36:25,320 --> 00:36:27,840 Speaker 1: not ask you to try to do it either. Oh, 550 00:36:27,880 --> 00:36:30,680 Speaker 1: thank you, thank you. I know I cannot. I cannot 551 00:36:30,680 --> 00:36:33,920 Speaker 1: as well. Actually you know I haven't tried. Oh you 552 00:36:33,960 --> 00:36:38,839 Speaker 1: know that's true. Right now is not the time? Probably not, 553 00:36:39,800 --> 00:36:41,480 Speaker 1: but maybe you know, give it a go later in 554 00:36:41,520 --> 00:36:45,680 Speaker 1: report Buck Well we'll do. Okay. So we have two 555 00:36:45,760 --> 00:36:50,160 Speaker 1: listener mail males about Bob's Burgers today, and I just 556 00:36:50,200 --> 00:36:53,520 Speaker 1: want to thank everyone sincerely who has written in about 557 00:36:53,520 --> 00:36:58,799 Speaker 1: Bob's Burgers. It's been a delight you answered the call 558 00:36:58,920 --> 00:37:02,799 Speaker 1: when we asked, and just thank you, thank you, thank you. 559 00:37:05,000 --> 00:37:08,160 Speaker 1: Um and Swatty, who is one of the people who 560 00:37:08,480 --> 00:37:13,480 Speaker 1: early on recommended that we do Bobsburgers, and we've read 561 00:37:13,520 --> 00:37:17,600 Speaker 1: a listener mail from Spotty before or so confused about 562 00:37:17,680 --> 00:37:22,759 Speaker 1: like oh the Burger episode episode no, not Bob okay, yes, 563 00:37:23,480 --> 00:37:28,520 Speaker 1: but Swatty wrote another message about this refreshed my podcast 564 00:37:28,520 --> 00:37:31,120 Speaker 1: feed and was so excited to finally see the Bob's 565 00:37:31,120 --> 00:37:35,400 Speaker 1: Burgers episode. As stated, it has definitely been long awaited. 566 00:37:36,040 --> 00:37:38,040 Speaker 1: So since that was the case, it was an obvious 567 00:37:38,080 --> 00:37:42,080 Speaker 1: choice to listen to it absolutely immediately. However, I am 568 00:37:42,120 --> 00:37:43,600 Speaker 1: behind on the rest of your episodes, which I have 569 00:37:43,640 --> 00:37:46,080 Speaker 1: a totally valid reason for, and the idea of going 570 00:37:46,080 --> 00:37:50,920 Speaker 1: out of order makes my body break out in metaphorical hives. 571 00:37:50,960 --> 00:37:53,000 Speaker 1: The reason I have been hoarding your episodes for the 572 00:37:53,000 --> 00:37:54,719 Speaker 1: past couple of months it's because at the end of 573 00:37:54,719 --> 00:37:56,920 Speaker 1: the month, my bank will officially require us to return 574 00:37:57,040 --> 00:38:01,319 Speaker 1: to the office full time. This means that I will 575 00:38:01,360 --> 00:38:03,520 Speaker 1: have to wake my butt up, take the train, take 576 00:38:03,560 --> 00:38:05,960 Speaker 1: the subway, and get to work. Now what am I 577 00:38:06,000 --> 00:38:08,000 Speaker 1: supposed to do during my hour and a half commute, 578 00:38:08,000 --> 00:38:10,360 Speaker 1: you might ask, Well, the answer is obviously listened to 579 00:38:10,360 --> 00:38:14,320 Speaker 1: your podcast. So in anticipation of returning to the office 580 00:38:14,320 --> 00:38:16,400 Speaker 1: in my long commute, I have decided to save up 581 00:38:16,440 --> 00:38:20,960 Speaker 1: your episodes. Knowing all of this, I braved the metaphorical 582 00:38:21,160 --> 00:38:24,360 Speaker 1: hives and proceeded to listen to your Bob's Burgers episode. 583 00:38:24,719 --> 00:38:26,920 Speaker 1: It was such a fun episode, and I don't regret 584 00:38:27,040 --> 00:38:32,319 Speaker 1: my choice one bit. Yea, we're very happy to hear 585 00:38:32,360 --> 00:38:37,239 Speaker 1: when we don't calls regret. Yes, yes, oh heck, that's 586 00:38:37,239 --> 00:38:41,000 Speaker 1: always the best. That's always the best. Hives also excellent 587 00:38:41,120 --> 00:38:45,560 Speaker 1: good um, Yes, I'm glad you enjoyed it. I hope 588 00:38:45,600 --> 00:38:49,720 Speaker 1: that hoarding the episodes improves the commute in some small 589 00:38:49,760 --> 00:38:53,960 Speaker 1: podcast way. Absolutely absolutely getting back to the office. Hoof 590 00:38:55,040 --> 00:39:00,400 Speaker 1: h good luck we are We are still in grind 591 00:39:00,520 --> 00:39:06,680 Speaker 1: in our in our home offices, um, which are varyingly professional? 592 00:39:10,040 --> 00:39:13,600 Speaker 1: Are you talking about very professional? With all my costumes 593 00:39:13,600 --> 00:39:16,520 Speaker 1: hanging about? Oh yeah, and my cat climbing all over 594 00:39:16,520 --> 00:39:22,360 Speaker 1: my laptop all the time. Yeah, super super professional. Um. 595 00:39:22,560 --> 00:39:25,640 Speaker 1: Kelsey wrote, I feel in my heart of hearts that 596 00:39:25,760 --> 00:39:29,000 Speaker 1: Annie is a Gene and Lauren is a Louise. I 597 00:39:29,080 --> 00:39:31,719 Speaker 1: offer no evidence. Please watch the show and draw your 598 00:39:31,719 --> 00:39:36,080 Speaker 1: own conclusions. For myself, I wish I were a Louise, 599 00:39:36,160 --> 00:39:40,120 Speaker 1: but I solidly aligned with Linda minus the wine. Bob's 600 00:39:40,160 --> 00:39:42,840 Speaker 1: Burger's is a balm for the soul, always hilarious and 601 00:39:42,880 --> 00:39:46,520 Speaker 1: heartwarming in a delightfully chaotic way. If you have a chance, 602 00:39:46,600 --> 00:39:49,280 Speaker 1: I also recommend the Kristin Shawl a voice of Louise 603 00:39:49,440 --> 00:39:53,799 Speaker 1: episodes of The Bananas Podcast, especially her first appearance on 604 00:39:53,840 --> 00:39:58,400 Speaker 1: the first episode. Yeah. Oh, I don't know if I 605 00:39:58,400 --> 00:40:02,279 Speaker 1: got around to mentioning Kristin Shawl and my love for 606 00:40:02,320 --> 00:40:06,680 Speaker 1: her in the Bob's Burgers episode. But goodness, my gracious 607 00:40:06,680 --> 00:40:10,879 Speaker 1: that that woman is just one of my favorite actors. 608 00:40:11,120 --> 00:40:19,319 Speaker 1: I love her. She's fantastic, shadows the TV shows, she's 609 00:40:19,360 --> 00:40:25,239 Speaker 1: now like pretty regular characters so out yes, yes, all 610 00:40:25,320 --> 00:40:30,280 Speaker 1: of her work. She's brilliant in everything. Um yes. Um. Also, 611 00:40:30,320 --> 00:40:32,800 Speaker 1: I am loving that people are writing in and offering 612 00:40:32,840 --> 00:40:36,239 Speaker 1: their opinion on who we would be. Um. We're going 613 00:40:36,280 --> 00:40:39,040 Speaker 1: to be reading more of those incoming episodes. But I've 614 00:40:39,040 --> 00:40:42,640 Speaker 1: got a lot of genes, I gotta say. Um. And 615 00:40:42,680 --> 00:40:44,360 Speaker 1: I do love how it's kind of written in the 616 00:40:44,400 --> 00:40:46,480 Speaker 1: way like you would do in an alignment and Dungeons 617 00:40:46,480 --> 00:40:54,239 Speaker 1: and Dragons aligned with Linda love it yes, um. So 618 00:40:54,360 --> 00:40:57,680 Speaker 1: thanks to both of those listenershore writing. If you would 619 00:40:57,719 --> 00:40:59,920 Speaker 1: like to write to us, you can our emails hell 620 00:41:00,000 --> 00:41:02,279 Speaker 1: Low at favorite pod dot com. We are also on 621 00:41:02,320 --> 00:41:05,000 Speaker 1: social media. You can find us on Twitter, Facebook, and 622 00:41:05,160 --> 00:41:07,839 Speaker 1: Instagram at saver pod and we do hope to hear 623 00:41:07,880 --> 00:41:10,360 Speaker 1: from you. Savor is production of I Heart Radio. For 624 00:41:10,480 --> 00:41:12,600 Speaker 1: more podcasts from My Heart Radio, you can visit the 625 00:41:12,640 --> 00:41:15,680 Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen 626 00:41:15,760 --> 00:41:18,719 Speaker 1: to your favorite shows. Thanks as always to our superproducers 627 00:41:18,800 --> 00:41:21,400 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 628 00:41:21,400 --> 00:41:23,120 Speaker 1: and we hope that lots more good things are coming 629 00:41:23,160 --> 00:41:31,360 Speaker 1: your way.