 Duck University
(courtesy of Maple Leaf Farms)
Here are some facts about duck that will fill you in on this amazing bird!
Duck is a red meat.
While duck is poultry, it is very different from chicken and turkey because it's a red meat. This means that a well-prepared duck breast eats more like steak than chicken and is slightly pink in the center when properly cooked to an internal temperature of 160 F. Different from other red meats, however, duck is very lean and low in saturated fat.
Duck is growing in popularity.
More Americans are discovering duck than ever before. With its delightful flavor profile, unique versatility and ease of preparation, duck has become a favorite among consumers looking for an alternative to other meat and poultry. In fact, the consumption of White Pekin duck has increased significantly, growing more than 31% between 1995 and 2003.
Not all ducks are the same.
There are many different breeds of duck, and they don't all yield the same product. In addition to White Pekin, Muscovy, Moulard and Mallard ducks are also marketed in the United States. By far, the most popular breed in the United States is White Pekin. When you visit a restaurant and see duck on the menu or visit a grocery store and see duck in the meat case, chances are it’s White Pekin.
White Pekin ducks originated in China thousands of years ago. They were brought to Long Island, and this area served as the center of the duck industry for several years. Because of the historical connection to Long Island, you will often see packaging on White Pekin ducks proclaiming Long Island Style. Today, the Midwest leads the country in duck production, and White Pekin is the most popular breed. To help you understand the differences in the duck breeds, we've included a brief description below.
Maple Leaf Farms' White Pekin-
Our farm-raised White Pekin ducks yield the consistent, high quality products their customers have come to expect. Their ducks are raised in spacious barns where they are protected from extreme weather conditions and predators. The ducks have room to roam about and access to fresh water and feed. Maple Leaf ducks are fed a natural, grain-based diet that does not include any antibiotics, hormones or other growth promotants. In addition, their ducks are cared for by a staff that is trained and certified concerning animal husbandry and well being issues. The result of this process is a tender, mild meat that adapts to a wide range of flavor profiles and cuisines.
Muscovy-
The Muscovy is a duck breed with large, meaty males and smaller females. The Muscovy has a much stronger flavor than the White Pekin and is often selected for its breast or liver, which is used for foie gras.
Moulard-
The Moulard is a cross between a Muscovy Duck and a White Pekin. The Moulard is larger and has a stronger gamier taste than the Pekin. It can be stringy and chewy. This breed is primarily selected for its liver for foie gras.
Mallard-
The Mallard is a wild duck that is farm raised on a limited basis. The Mallard is smaller and much tougher than the Pekin. These ducks have very little fat, but are very greasy.
 Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up, or roast on a vertical poultry roaster in a pan.
Cooking Times: For an un-marinated whole duck, allow 30 minutes per pound in a preheated 350° F oven. For a marinated duck, allow 22 minutes per pound at 375° F.
The duck is done when the legs move freely, the juices run clear and the internal temperature at the leg joint reaches 180° F. Basting is not necessary.
These are general guidelines. For specific recipes, please follow the recipe’s cooking instructions.
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