Duck is a richly flavored poultry meat known for its tender texture, distinctive taste, and higher fat content compared with chicken or turkey. Its dark meat has a robust flavor, while the skin can become exceptionally crisp when properly cooked.

Duck is enjoyed in cuisines around the world, from French preparations and Asian roasted duck to rustic farm-style dishes. It can be roasted whole, pan-seared, braised, or slow-cooked, with different cuts offering unique cooking possibilities.

Common Forms and Cuts

• Whole Duck: An entire dressed bird, ideal for roasting or breaking down into individual portions.

• Duck Breast: A tender, flavorful cut commonly pan-seared to develop crisp skin.

• Duck Legs: Rich, dark meat well suited to braising, roasting, or confit.

• Duck Thighs: Flavorful dark meat that benefits from roasting or slow cooking.

• Duck Wings: Often used in stocks, soups, or slow-cooked dishes.

• Ground Duck: Used in burgers, meatballs, sausages, and specialty recipes.

• Duck Fat: Rendered fat prized for roasting potatoes, vegetables, and other savory dishes.

• Duck Liver: A richly flavored organ meat used in pâtés and other preparations.