Have a question that isn't answered on our web site? Use the "contact us" link to send us a question. We’ll answer you and may even add your question to our FAQs!

Is duck hard to prepare?

If duck is poultry, why does it look more like red meat?

How popular is duck?


Q: Is duck hard to prepare?
A: No. Although Maple Leaf Farms duck is popular among America's finest chefs, you don't need culinary training to prepare it. With a few instructions and recipes from our website or hotline, you'll be able to prepare savory duck dishes sure to please and impress your guests.

In fact, we've made it easy to create the meals you'll remember by providing video instruction on our cooking tips page. Whether you're interested in learning how to properly cut up a whole body duck or score a duck breast, our corporate chef can show you how. For step-by-step cooking instructions, please visit our duck cooking tips page or call our duck hotline at 1-800-DUCKLING (1-800-382-5546).

With a number of convenient, fully cooked items in the marketplace, Maple Leaf Farms has made preparing duck even easier. Whether you're serving our precooked roasted duck half or pre-seasoned duck breasts, you'll find that preparation of these premium items can take just minutes.

Q: If duck is poultry, why does it look more like red meat?
A: While duck is poultry, it is very different from chicken and turkey, because it's a red meat. There is no white meat on duck. This means that a well-prepared duck breast eats more like steak than chicken and is slightly pink in the center when properly cooked to an internal temperature of 160 degrees F. Unlike other red meats, however, duck is very lean and low in saturated fat; therefore, better for you.

A: Never let duck thaw on the counter. Instead defrost the duck in the refrigerator. A breast will thaw overnight; a whole bird can take two days or more. For faster thawing, submerge the duck in its original packaging in COLD water, changing water every 30 minutes.

 

A: Keep duck in a freezer at 0 degrees F. Defrosted duck should be refrigerated at no higher than 40 degrees F and used within two days.

 

A: Yes, if done before the sell by date. The product will be good for up to 2 years.

 

A: The secret to having crispy duck breast skin is to score the skin (being careful not to pierce the meat) and sauté the breast on its skin side over low heat, so the fat has a chance to render (melt) out of the skin. Low and slow is the way to go. Check out our technique video. By properly cooking duck, you can eliminate 70 percent of the fat, which leaves a delicious, crisp skin that adds to the distinct flavor of the meat.

A: You can cook two ducks at once. Follow the directions for cooking the larger of the two ducks and add 15 minutes cooking time.

 

A: We do not recommend stuffing a raw duck, because the raw juices drip down into the stuffing, which requires longer cooking time to get the stuffing up to 165 degrees F. This will result in over cooking the duck. We recommend cooking dressing (stuffing) on the side.  If you want to place the cooked dressing inside the cooked duck for presentation, go right ahead.

 

A: If you want to use the sauce as is, heat it according to package instructions. Then pour the heated sauce over the roasted duck or glaze the duck in the last 15 minutes of cooking time. You can also use the packet of sauce as a base, and add other ingredients (spices, liqueur, etc.) to make your own sauce.

 

A: Yes, you can. A duck is delicious cooked on a rotisserie.  And it's even better if you brine it overnight before cooking it.  All sorts of flavor can be added by brining.  Orange juice, tea, cider, beer, wine, soy sauce and many other liquids can be used to replace the water.  Then add complimentary herbs and spices to create your own special flavor blend.  For directions on how to brine a duck, check out:  http://whatscookingamerica.net/Poultry/BriningPoultry.htm

Typically a 5-pound duck will cook in 1½ to 2 hours. The internal temperature at the leg joint should reach 170 degrees F. Also, check to see if the leg joint is loose and tender and juices run clear.

If using a table top rotisserie, set heat to medium-low.  If using a grill, heat grill to medium and place a drip pan under the duck to catch the rendered fat.

A: White Pekin duck is a healthy and nutritious alternative to other meats, because the fat is almost all in the skin, not in the meat, giving cooks the option of limiting the fat without sacrificing much flavor. Plus, duck fat is low in saturated fats. New research is revealing that duck fat has similar properties to olive oil! A three-ounce serving of skinless White Pekin duck contains only two grams fat and 0.5 grams of saturated fat.

 

White Pekin duck contains fewer calories than many cuts of beef and comparable amounts of calories to chicken and turkey, underscoring why duck offers a great choice for consumers focused on weight loss and weight management.

Duck contains more iron per serving than many other meats, including chicken, turkey, Cornish game hen and many cuts of beef. Iron serves as an essential part of the body’s blood, helps in brain development and supports a healthy immune system. A duck breast is a good source of iron for pre-menopausal women, providing 10 percent of the Dietary Reference Intake value for this audience. It also serves as an excellent source of iron for men and post-menopausal women, providing 25 percent of the Dietary Reference Intake value. 

 

White Pekin duck provides an excellent source of both niacin and selenium, offering greater than 20 percent of the daily recommended intake for each of these important nutrients. Niacin is essential to energy metabolism and DNA repair. Selenium along with vitamin E, works as an antioxidant to protect cells from damage that could lead to cancer, heart disease or other heart problems. Selenium also aids in cell growth and boosts immune function.

 

A: Today the words “duck” and “duckling” can be used interchangeably on duck products. Most ducks in the market are young and tender and will be called either duck or duckling. An older duck called a "Mature" will be tougher and will require a longer, tenderizing cooking method like braising or stewing.

 

A: Pekin or White Pekin duck came from China and was introduced to America through Long Island. Today it’s raised throughout the United States, but many people still refer to White Pekin duck as Long Island duck. White Pekin duck is the most popular breed in the United States. It represents about 95 percent of the duck sold in the U.S, typically found in restaurants and grocery stores.

 

A: Pekin or White Pekin duck is a breed and should not be confused with Peking Duck, which is a popular Chinese preparation (recipe) for duck.

 

A: No. We do not use MSG in any of our products.

 

A: Our ducks eat an all natural diet of corn, wheat and soybeans. Our ducks are not fed antibiotics, hormones, steroids or any growth promotants.

A: Hormones are not allowed to be given to poultry in the United States. We use no hormones or any other growth promotants in our ducks. The U.S. Department of Agriculture (USDA) does not permit the use of hormones in raising hogs or poultry (chickens, turkeys, duck, and other fowl). That is why the USDA does not allow the use of the term "no hormones added" on labels of pork or poultry products unless it is followed by a statement explaining that "Federal regulations prohibit the use of hormones."

Q: How popular is duck?
A: More Americans are discovering duck than ever before. With its delightful flavor profile, unique versatility, and ease of preparation, duck has become a favorite among consumers looking for an alternative to other meat and poultry. In fact, the consumption of White Pekin duck has increased significantly, growing more than 35 percent between 1995 and 2005.