Duck

Duck is a waterfowl with rich, dark-fleshed meat and a layer of fat beneath the skin. The flavour, fat cover and texture vary by species, breed, age and production method. Common commercial types include Pekin, Muscovy and Moulard ducks, each with different culinary characteristics.

Common market types

• Pekin (Long Island) duck: widely farmed, with relatively mild flavour and a useful layer of skin fat.
• Muscovy duck: often leaner and meatier, with a more pronounced flavour and a different body shape.
• Moulard (Mulard) duck: a hybrid commonly raised for foie gras production; its breast is sold as magret and its legs are used for confit.
• Wild duck: includes mallard and other species; flavour, size and fat cover vary considerably.

French terminology and cuts

Canard is the general French term for duck. Canard de Barbarie refers to Muscovy duck, mulard to the Moulard hybrid, colvert to mallard, and caneton to a young duck. Common cuts include breast, legs, wings, neck and carcass for stock.

Preparation and cooking

Duck breast is often seared skin-side down to render fat and crisp the skin, then finished using a controlled cooking process. Duck legs are well suited to confit or braising, while whole duck can be roasted. Rendered fat can be strained and used for suitable cooking applications. Cooking method should match the species, cut and food-safety requirements.

Example: roast a whole Pekin duck, sear a Moulard magret and serve with a fruit-based sauce, or prepare duck legs as confit.

Chef’s tip: score the skin without cutting into the meat and render the fat gradually. Save the clean rendered fat for roasting potatoes or vegetables, following appropriate cooling and storage procedures.

Food-safety note: Duck is poultry. Follow the required time-temperature process for the product and jurisdiction; do not assume that a pink breast is automatically safe.