🦆 Duck

Anas platyrhynchos domesticus

A richer, darker poultry meat from farm ducks, enjoyed in many countries as a special dish.

Cooked duck has darker meat than chicken and crispy golden skin when it is roasted.

Rich, juicy, and full of flavor, a little stronger and more buttery than chicken.

Rich in protein for strong muscles and iron that helps carry oxygen in your blood, plus B vitamins.

Always eat it fully cooked: roasted or slow-cooked until tender. Duck must be cooked all the way through so it is safe to eat.

It comes from ducks raised on farms near water, where the birds are fed and cared for until the meat is prepared for us.

Sold fresh or frozen, as a whole duck or in cuts like breast and leg, and is often served at special dinners.

Ducks were first raised for food thousands of years ago in China and are still very popular in Asian cooking.

Duck skin gets deliciously crispy when roasted, which is why crispy roast duck is a famous dish in many places.

Duck is richer than chicken, so enjoy a smaller portion with fresh vegetables or fruit.