Duck Meat and Duck Recipes

A favorite domesticated duck in the United States is the Pekin duck. Pekin are also known as Long Island duck. They were first brought to the United States by Chinese immigrants who raised them on Long Island. The ducks are only 7 weeks old when harvested, so ‘duckling’ is the more accurate name.

Maple Leaf Farms produces the highest quality White Pekin Duckling – all-natural, safe and wholesome and has gone to great effort to develop leaner duckling. The result is more meat and less fat than any other White Pekin Duckling produced in North America. The meat is luxuriously rich and tender. It is technically red meat and is best cooked no more than medium rare like a fine steak. Duck is also incredibly versatile. Serve it hot as an entrée, cold in a salad, or toss it into everything from pasta and risotto to gourmet pizza.

Duck breast meat is luxuriously rich and tender. Each duck filet weighs 6.5 to 7 ounces and can easily be the star attraction of a special meal. Duck breast can be prepared absolutely any way imagined. It lends itself beautifully to sauces or marinades and can be served hot or cold. The trick is in the scoring and rendering of fat from the skin. It can be served whole or sliced as for salad or stir-fry.