Duck (food)

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For the living animal, see Duck. For other uses, see Duck (disambiguation).
"Magret" redirects here. For the wine grape also known as Magret, see Malbec.
Duck breast with foie gras
Smoked and fried zhangcha duck
Braised duck, Teochew style
Cantonese style roast duck with rice
Duck Roasted with Chinese Angelica Herb

Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water; a species of freshwater duck, the Mallard, has been domesticated and is a common livestock bird in many parts of the world. Duck is eaten in many cuisines around the world.

Types of ducks[edit]

The most common duck meat consumed in the United States is the Pekin duck. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called "Long Island" ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the Mulard duck (a sterile hybrid of Pekins and Muscovies).[1] Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards.

Duck is particularly predominant in the Chinese cuisine — a popular dish is Peking Duck, which is made from the Pekin duck. They are commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a tortilla-like pancake made of flour and water or a soft, risen bun known as gebao (割包). According to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004.[citation needed]

Duck meat[edit]

Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Magret refers specifically to the breast of a mulard or Barbary duck that has been force fed to produce foie gras.[2]

Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras.


Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Notable duck dishes include:


  1. ^ "Domestic Ducks". Retrieved 6 February 2012. 
  2. ^ "Magret definition". Retrieved 6 February 2012. 
  3. ^ "오리탕" (in Korean). Doosan Encyclopedia. 

External links[edit]