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.

 

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

 

Add to: Facebook Myspace del.icio.us | Digg Google Furl reddit