Duck Varieties

There are three major duckling breeds available in the United States: White Pekin, Muscovy, and Moulard. Knowing the differences between the various breeds can help chefs and restaurateurs select the best kind of duckling for their menu or personal needs.

*Information courtesy of The Duckling Council (www.duckling.com)

White Pekin:

• The industry leader, comprising roughly 95% of national duckling consumption
  
• Mild flavor
  
• Data reviewed and approved by the USDA shows that a 3.5 ounce skinless White Pekin duckling breast has only 140 calories and 2.5 grams of fat
  
• Bred from select stock, chosen for leanness, and raised on highly nutritious feed with no artificial additives
  
• Raised to seven weeks for optimal leanness and tenderness

Muscovy:

• Raised to 11 weeks, allowing the breast meat to fully mature
  
• Most often selected for its breast meat and liver, which is used to make foie gras
  
• Comprise 2-3 % of the U.S. market

Moulard:

• Cross between a male Muscovy and female White Pekin
  
• Like Moscovy, most often used to make foie Gras
  
• Comprise 1-2 % of the US market

Mallard:

• Also known as wild duck
  
• Typically a tougher meat with a gamy taste
  
• Just now beginning to be farm raised
  
• Ultimate popularity of Mallard and other wild breeds remains to be seen, depending largely on customer response