Poultry
Duck
Duck is a rich, fatty poultry prized for crisp skin, deep flavour, and versatile dark meat. Breeds such as Pekin, Muscovy, and Barbary differ in size, fat cover, and the suitability of breast versus leg for roasting, confit, or pan-searing. From Peking duck and magret to cassoulet and smoked breast, duck spans festive and everyday cookery. Rendered fat is a valued cooking medium, and liver is central to pâté and foie-gras traditions where produced.
Also known as: Yā, Canard
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Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
Grading systems
European Union — EU Poultry Class
A · B
United States — USDA
Grade A · Grade B
History
Ducks were domesticated in East Asia and became foundational poultry in Chinese cookery.
European farmyards adopted domestic ducks for meat, eggs, and fat-rich confit traditions.
French regional cuisines refined magret, confit, and foie gras as signature duck products.
Commercial duck farming and global restaurants made Peking and roast duck widely available.