Duck Varieties

By ckoetke, Feb 17, 2010 | |
  1. 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

    Share This Article

Comments

To make a comment simply sign up and become a member!