Health Benefits
Duck, with its distinctive flavour, is recogonised as a nutritious meat alternative with a wide range of health benefits.
Packed with essential nutrients such as protein, iron, and selenium, duck meat surpasses many other meats and poultry in terms of nutritional value. Its versatility allows for various culinary preparations, catering to different tastes and preferences.
Source of Iron
Duck is an excellent source of iron which helps make haemoglobins and keeps us from getting tired.
Fewer Calories
Duck is often lower in calories than a variety of other proteins, including chicken, turkey, beef, and pork.
Better Fat
Like olive oil, fat in duck meat is full of monounsaturated fat and low in saturated fat.
Rich in Protein
Duck is rich in protein which helps in building and repairing muscles, skin and blood.
Source of B Vitamins
Duck is a good source of B vitamins. It contains a lot of vitamin B3, also called niacin.
Omega Fatty Acids
Duck poultry is a great source of short-chain omega-3 fatty acids and omega-6 fats.
High Quality
U.S. ducks are raised indoors. This protects them and helps them be of the highest quality possible.
Producers and consumers alike insist on quality in every step of the process, from growth to processing and distribution, hence, U.S. duck products consistently exceed expectations.
Production
U.S. ducks are raised on nutritious high-protein grains such as soybeans and corn. They are naturally bred and fed without compromising the flavour. They yield a high percentage of tasty, nutritious meat without the use of artificial ingredients or added hormones.
Safety
The USDA, like chicken and turkey, federally inspects ducks. The first inspection phase starts with the live bird and continues throughout the slaughter, processing, and packaging phases. Every poultry processing line in America is supervised by one to three food safety inspectors.
Packaging & Distribution
Temperature is carefully monitored and maintained throughout the shipping, processing, and handling process. After slaughter, ducks are ready either for the market as a whole bird or for further processing. They are shipped in domestic markets and overseas in climate-controlled containers.
High Standards
The USDA has the strictest inspection standards in the world for all phases of poultry processing. They work closely with the plants that slaughter and process U.S. ducks. This collaboration allows the member companies to exceed the existing high-quality standards set by the U.S. Department of Agriculture.
Classifications
Major duck breeds raised in the U.S.
The most common breed used in food is the white Pekin duck, but in the US you can also find the Muscovy, Mallard, and Moulard. The Muscovy and Moulard breeds are occasionally served in restaurants, while the Mallard is generally considered a game bird.
Pekin White
White Pekin accounts for 95% of duck consumption in the United States. White Pekin duck suits most flavour profiles with its tender, mild meat, which is preferred by most consumers. In addition, it has less fat and more protein than other breeds.
Mallard
The Mallard duck is primarily found in the wild but is raised on farms on a limited basis. It is smaller and tougher than the White Pekin, and it is usually consumed only as game meat after sport hunting.
Muscovy
The appearance and taste of the Muscovy duck differ by gender. Males are large and meaty, while females are small. Muscovy duck has a much stronger flavour and is often bought for its breast or liver, which are used to prepare foie gras.
Moulard
The Moulard duck is a cross between a male Muscovy duck and a female White Pekin. The Moulard is larger and has a stronger and juicier flavour than the White Pekin. Like Muscovy duck, Moulard is often used for foie gras.
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