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Duck Fat

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For the living animal, see Duck. For other uses, see Duck (disambiguation). ``Magret`` redirects here. For the wine grape also known as Magret, see Malbec. This article or section has multiple issues. Please help improve the article or discuss these issues on the talk page. It may not present a worldwide view of the subject. Tagged since July 2006. It may require general cleanup to meet Wikipedia's quality standards. Tagged since December 2008. Duck breast with apple-honey sauce and wild rice Smoked and fried zhangcha duck Braised duck, Teochew style Cantonese style roast duck with rice

Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water. Duck is eaten in many cuisines around the world.


Types of ducks

The most common duck meat consumed in the United States is the Pekin duck. Because most commercially raised Pekins come from Long Island, New York, Pekins are also sometimes called ``Long Island`` ducks, despite being of Chinese origin. Some specialty breeds have become more popular in recent years, notably the Muscovy duck, and the Moulard duck (a sterile hybrid of Pekins and Muscovies).[1] Unlike most other domesticated ducks, Muscovy ducks are not descended from mallards.

According to the USDA, nearly 26 million ducks were eaten in the U.S. in 2004.[citation needed]

Duck meat

Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Magret refers specifically to the breast of a mallard or Barbary duck that has been force fed to produce foie gras.[2]

Internal organs such as heart and kidneys may also be eaten; the liver in particular is often used as a substitute for goose liver in foie gras.


Duck is used in a variety of dishes around the world, most of which involve roasting for at least part of the cooking process to aid in crisping the skin. Notable duck dishes include:

Bebek Betutu: a famous traditional dish from Bali, Indonesia. The duck is first seasoned with pungent roots and various herbs, wrapped with banana leaves, and roasted. Chicken is also used to prepare Betutu. Confit: duck legs that have been cured (partly or fully) in salt, then marinated and poached in duck fat, typically with garlic and other herbs. The French word confit means ``preserved``, and the French name for duck confit is ``confit de canard.`` Czernina: a sweet and sour Polish soup made of duck blood and clear poultry broth. It was once considered a symbol of Polish culture until the 19th century, customarily served to young men and is even featured as a plot device in a famous epic poem called Pan Tadeusz.