Poultry
Pekin
A tier
Pekin (also spelled Peking in some culinary contexts for the dish, but Pekin for the white American breed) is the plump, creamy-white duck behind most Western roast duck and supermarket whole birds. It carries a thick fat layer, mild-rich meat, and a large breast ideal for crispy-skin roasting and rendering quarts of cooking fat. Steam-then-roast or dry thoroughly and roast hot for shatteringly crisp skin; pour off fat for potatoes. Legs confit beautifully; breast can be cooked pink if preferred. Pekin is approachable for diners who find Muscovy too lean or gamey.
Also known as: Pekin, Long Island duckling
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
White Chinese ducks imported to Long Island founded the American Pekin industry.
Long Island duckling became a national menu staple based on Pekin genetics.
Pekin dominated US commercial duck meat production.
Pekin remained the default white table duck in Europe and North America.