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 (

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


  • 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


  • 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


  • 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