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| Because many consumers are less familiar with duck than other meats, it's only natural that you may have some questions. To help you find out more about duck, we have compiled the following duck facts and nutritional information, which address our most common questions from consumers.
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Duck is nutritious and wholesome.
Maple Leaf Farms duck has less fat and more lean meat than ever before. Through our natural breeding and feeding programs, we have been able to meet the growing consumer demand for safe and healthy foods without compromising the succulent flavor our customers love.
In fact, USDA information released in 2001 shows that skinless White Pekin duck breast is lower in fat and calories than skinless chicken breast and is comparable in fat and calories to skinless turkey breast.
By properly cooking other duck dishes, you can eliminate 70% of the fat, which leaves a delicious, crisp skin that adds to the distinct flavor of the meat.
Duck is easy to prepare.
Though 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 through the video files we've listed on our website. For step-by-step cooking instructions, please visit our cooking tips page by clicking here 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 gourmet sausages, you'll find that preparation of these premium items takes just minutes.
Duck is a red meat.
While duck is poultry, it is very different from chicken and turkey because it's a red meat. 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 F. Different from other red meats, however, duck is very lean and low in saturated fat.
Duck is growing in popularity.
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 31% between 1995 and 2003.
Not all ducks are the same.
There are many different breeds of duck, and they don't all yield the same product. In addition to White Pekin, Muscovy, Moulard and Mallard ducks are also marketed in the United States. By far, the most popular breed in the United States is White Pekin. When you visit a restaurant and see duck on the menu or visit a grocery store and see duck in the meat case, chances are it’s White Pekin.
White Pekin ducks originated in China thousands of years ago. They were brought to Long Island, and this area served as the center of the duck industry for several years. Because of the historical connection to Long Island, you will often see packaging on White Pekin ducks proclaiming Long Island Style. Today, the Midwest leads the country in duck production, and White Pekin is the most popular breed. To help you understand the differences in the duck breeds, we've included a brief description below.
Maple Leaf Farms' White Pekin-
Our farm-raised White Pekin ducks yield the consistent, high quality products our customers have come to expect. Our ducks are raised in spacious barns where they are protected from extreme weather conditions and predators. The ducks have room to roam about and access to fresh water and feed. Our ducks are fed a natural, grain-based diet that does not include any antibiotics, hormones or other growth promotants. In addition, our ducks are cared for by a staff that is trained and certified concerning animal husbandry and well being issues. The result of this process is a tender, mild meat that adapts to a wide range of flavor profiles and cuisines.
Muscovy-
The Muscovy is a duck breed with large, meaty males and smaller females. The Muscovy has a much stronger flavor than the White Pekin and is often selected for its breast or liver, which is used for foie gras.
Moulard-
The Moulard is a cross between a Muscovy Duck and a White Pekin. The Moulard is larger and has a stronger gamier taste than the Pekin. It can be stringy and chewy. This breed is primarily selected for its liver for foie gras.
Mallard-
The Mallard is a wild duck that is farm raised on a limited basis. The Mallard is smaller and much tougher than the Pekin. These ducks have very little fat, but are very greasy.
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