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• Duck meat is used in several international cuisines, with the breast and legs the meatiest. Duck is the toughest of commonly eaten birds, with duck breast often resembling steak more than chicken.

• Fast Facts

  1. Over 25 million ducks eaten in the U.S. every year
  2. Liver is often used for foie gras, though this is illegal in many states
  3. Duck meat is fattiest on the legs
  4. Marinated, salt-cured duck legs is called confit

• Pekin or Peking?

  Over 90% of all duck meat eaten in the United States is from a breed known as the Pekin Duck. This breed is often confused with Peking Duck, the Chinese dish that has been a specialty in Beijing since the Yuan Dynasty.

  The modern Pekin duck is a hybrid of the Mallard, bred in the U.S. almost exclusively for egg and meat production.

• Duck Nutrition

  • 1/3 pound of Duck Meat:

  1. Calories: 270
  2. Saturated fat: 1.74 grams
  3. Cholesterol: 160 milligrams
  4. Sodium: 164 milligrams
  5. Protein: 44 grams

• Mahalo Suggests

  • Peking Duck
  • Turducken
  • Duck Sauce Recipes

• Related Mahalo Pages

  Brining | Chicken | Turkey | Christmas Recipes | Chinese Food | Foie Gras | Thanksgiving Recipes | Venison | Turducken | Thanksgiving Turkey | Goose

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