Real Food Encyclopedia | Duck

There are dozens of varieties of domestic ducks being raised on small farms and in many backyards for their eggs and meat. Most ducks are descendent from a single species of wild Mallard, Anas platyrhynchos. They were first domesticated by the Chinese 4000 years ago and remain a pillar of Asian cuisine to this day. The Muscovy duck is the only duck that does not share lineage with the Mallard. It is a wild roosting duck that originated in South and Central America.

Ducks were not domesticated outside of China until the Middle Ages when a shortage of wild birds, brought on by over-hunting, most likely precipitated captive breeding. Through generations of selective breeding, farmers have increased the size of the domestic bird, extinguished its ability to fly and perpetuated specimens that range widely in size and color.

The Livestock Conservancy website lists over a dozen heritage breeds that represent genetically distinct birds that they are working to protect.

In the market, you are likely to find these varieties:

• Pekin Duck: aka “Long Island Duck,” is the most common, mildly flavored bird. The breast is tender when sautéed and the legs are braised.
• Muscovy Duck: leaner and great for roasting and stewing.
• Moulard: a cross between Pekin and Muscovy and is the bird typically raised for foie gras. Its breasts are extra fatty and are sold as magret. They are best seared and served rare like steaks.
• Wild Ducks: often hunted for sport and dinner. The many varieties found in North America are divided into two groups, “dabbling” or “pond” ducks that paddle in shallow waters and “diving” ducks that hunt underwater prey by plunging into the water to catch it. Meat from wild ducks is extremely lean and directly reflects the diet of the bird. Some eaters prefer to marinate or soak the meat from wild ducks in milk to temper the strong taste.

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What to Look for When Buying Duck

Like any meat, duck should be plump and fresh looking. Press your finger into the meat if you can. When you pull your hand away, your finger’s depression should fill in relatively quickly. If it stays depressed, the duck has lost its freshness. Give it a whiff if possible. Perhaps because of the high fat content or the fact that duck isn’t as popular and doesn’t turn over as quickly, you may come across some funky ducks in the market. Your nose, knows — don’t buy any meat that has an off odor.

Duck eggs are bigger than chicken eggs and have a thicker shell. The color can be white, cream, brown, blue or light grey.

Duck fat is sold in jars and tubs. It has a creamy yellow to white color.

When buying duck and duck products, the same guidelines apply as they would for any poultry. The best choice is a bird that is raised sustainably. Look for duck, eggs and fat from birds that are:

• Raised in cage-free environments, are able to move around freely and carry out their natural behaviors.
• Never over-crowded.
• Raised on pasture and supplemented with natural, non-GMO feed.
• Not administered antibiotics, except when the animals are sick.

Duck Seasonality

Farm-raised domestic duck is available all year round. Fall is the traditional hunting season for wild duck when they are airborne and migrating. This timing also allows them to be taken at their peak weight after a bountiful summer of eating. Check with your local hunting and game commission for exact dates and bag limits.

Eating Duck

Storing Duck

Raw duck and its giblets should be cooked within a day or two of purchase. Well-wrapped meat will keep in the freezer for up to six months, the giblets for three to four months. Cooked duck can be refrigerated for three to four days. The thick shells of duck eggs give them a longer shelf life, up to six weeks if properly refrigerated.

Top photo by aquar/Adobe Stock.