Duck meat has long been enjoyed by people around the world, prepared in a variety of styles. 

Lean or Fatty? You control it!
As water fowl, ducks carry most of their fat just under the skin where it acts as insulation and as a flotation aid.  Rendered duck fat is considered one of the most flavorful cooking fats available. It’s relatively easy to render as much duck fat from the layer beneath the skin as your recipe requires (how to render duck fat) resulting in leaner or richer meat.

Because duck meat isn’t marbled, care must be taken to keep it from drying out during cooking, especially if you’ve rendered most of the fat.

Different Ducks, Different Benefits
There are three primary domesticated breeds of duck: Muscovy ducks, Pekin ducks, and Moulard (aka Magret) ducks.  Each of these breeds has gained favor in world cuisine due to different characteristics:

Pekin Ducks – The Classic Duck
Pekin ducks are often called Long Island ducks (or Long Island duckling) in America because (despite being Chinese in origin) that is where they were first raised in the US. These are the ducks most Americans think of when they think of duck meat.  Pekin duck meat is prized for its tender texture and mild flavor.  This is a good entry-level duck because it possesses mild meat and flavorful duck fat.

We offer boneless Pekin duck breasts, which are the perfect duck cut for people looking to prepare this delicious bird for the first time.

Muscovy Ducks – Super Lean
Muscovy ducks are the best option for people who want to enjoy duck while watching their waistline.  Muscovy ducks possess 50% less surface fat than other breeds, and if you remove that fat from Muscovy breasts you are left with meat that is 99% lean.

We offer whole Muscovy ducks as well as semi-prepared options like smoked Muscovy duck breasts, Muscovy drake leg confit, and Muscovy duck prosciutto.

Moulard Ducks – Strong Flavor
The sterile offspring of a male Muscovy duck and a Pekin female, these domesticated ducks are highly prized in southwestern France, Canada, and the US.  Moulards are primarily known for being the breed of choice for duck foie gras production.  These ducks possess the strongest game flavor of all the domesticated duck breeds.

Magret Duck Breasts
Despite the fact that they are named “Magret,” these duck breasts are actually from a Moulard duck that has been raised for foie gras production.  Magret duck breasts are larger (up to twice as big) and more flavorful than those found on other ducks.