Duck Meat

Overview

Production

Country Production

Process

What is Duck Meat?

Duck meat is the flesh of domesticated or wild ducks that are consumed as food. It is a dark, flavorful meat that is commonly used in a variety of culinary dishes around the world. Duck meat is typically darker and more richly flavored than other poultry meats, such as chicken or turkey, due to its higher fat content.

Ducks are commonly raised for their meat in many parts of the world, including Asia, Europe, and North America. Duck meat is particularly popular in French cuisine, where it is used in dishes such as confit de canard (duck confit) and magret de canard (duck breast). It is also used in Chinese cuisine, where it is often roasted or braised and served with vegetables and rice.

Duck meat is a versatile protein that can be prepared in a variety of ways, including roasting, grilling, braising, and frying. Its distinct flavor makes it a popular ingredient in many dishes, and it is often used in stews, casseroles, and soups. Whether it is enjoyed on its own or incorporated into a recipe, duck meat is a flavorful and unique addition to any meal.

Duck Meat Production in the World

The global production of Duck Meat plays a significant role in agriculture and trade. As of 2023, China is the top producer, contributing 5,739,900 tonnes, which accounts for 81.59% of the total global production. Vietnam ranks second, producing 190,263 tonnes, representing 2.70% of the world's output. Other significant producers include France, Taiwan, and Thailand, with production levels of 136,500, 82,300, and 70,664 tonnes, respectively. Macao has the lowest production among the listed countries, contributing just 5 tonnes in 2023. In total, global production of Duck Meat reached approximately 7,035,376 tonnes in 2023.

Top 10 Countries by Duck Meat Production in 2023

Countries Ranked by Duck Meat Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)
1	China	5,739,900
2	Vietnam	190,263
3	France	136,500
4	Taiwan	82,300
5	Thailand	70,664
6	Poland	67,650
7	Malaysia	67,335
8	United States	66,284
9	Hungary	64,230
10	Bangladesh	64,217
11	South Korea	59,074
12	Myanmar	55,000
13	Indonesia	49,267
14	India	44,000
15	Egypt	37,989
16	Bulgaria	24,890
17	Germany	22,000
18	Philippines	20,480
19	United Kingdom	18,100
20	Ukraine	16,700
21	Australia	15,801
22	North Korea	13,535
23	Madagascar	12,716
24	Portugal	11,890
25	Argentina	10,184
26	Cambodia	10,017
27	Canada	9,704
28	Spain	5,770
29	Pakistan	5,018
30	Brazil	4,725
31	Lao PDR	4,610
32	Singapore	4,197
33	Mozambique	3,737
34	Belarus	3,555
35	Iran	2,882
36	Israel	2,811
37	Italy	2,530
38	Sierra Leone	2,098
39	Paraguay	1,785
40	Nepal	1,355
41	Tanzania	1,324
42	South Africa	1,231
43	Austria	1,148
44	Norway	897
45	Suriname	790
46	New Zealand	642
47	Hong Kong	588
48	Turkiye	500
49	Fiji	430
50	Ecuador	357
51	Liberia	346
52	Haiti	222
53	Kazakhstan	167
54	Denmark	140
55	Brunei Darussalam	128
56	Jordan	125
57	Belgium	110
58	Georgia	100
59	Syria	59
60	Venezuela	45
61	Zimbabwe	43
62	Mauritius	41
63	Sao Tome and Principe	35
64	French Polynesia	32
65	Qatar	29
66	Sri Lanka	21
67	Greece	20
68	Papua New Guinea	17
69	Belize	15
70	Seychelles	6
71	Macao	5

Process of Making Duck Meat

The process of making duck meat can vary depending on the specific dish being prepared. However, some general steps are typically involved in the process of preparing duck meat for cooking:

Cleaning: The first step in preparing duck meat is to clean it thoroughly. This involves removing any feathers, excess fat, and internal organs. The duck is then washed and dried.
Seasoning: Once the duck is cleaned and dried, it is often seasoned with salt, pepper, and other herbs and spices to add flavor to the meat.
Cooking: There are many different ways to cook duck meat, including roasting, grilling, frying, and braising. The specific cooking method will depend on the dish being prepared. For example, duck breast is often grilled or pan-seared, while duck legs are often braised or roasted.
Resting: After the duck is cooked, it is crucial to allow it to sit undisturbed for a few minutes before slicing or serving. By doing so, the juices can be evenly distributed throughout the meat, which enhances the tenderness and flavor of the dish.

In general, the process of preparing duck meat may require a significant amount of time and effort, but the outcome is a delectable and aromatic source of protein that can be utilized in numerous culinary applications.

Health Benefits of Duck Meat

Duck meat offers a range of health benefits, as it is a rich source of protein, vitamins, and minerals. Here are some of the potential health benefits of consuming duck meat:

High in protein: Duck meat is a good source of high-quality protein, which is important for maintaining muscle mass, supporting immune function, and repairing tissue damage.
Rich in iron: Duck meat is a good source of iron, a mineral that is essential for producing red blood cells and preventing anemia.
Contains B vitamins: Duck meat is a good source of several B vitamins, including niacin, thiamin, and riboflavin, which are important for energy production, maintaining healthy skin, and supporting brain function.
Provides omega-3 fatty acids: Duck meat serves as a beneficial source of omega-3 fatty acids, which play a vital role in maintaining heart health, and brain function, and alleviating inflammation within the body.
Low in saturated fat: Compared to other types of meat, duck meat is relatively low in saturated fat, which can help reduce the risk of heart disease and stroke.
Contains antioxidants: Selenium and zinc, which are antioxidants found in duck meat, can assist in shielding cells from harm and fortifying immune system functioning.

In general, incorporating duck meat into a well-balanced diet can offer numerous health advantages, such as aiding muscle and tissue recovery, supporting cardiovascular health, and mitigating inflammation within the body. Nonetheless, it is advisable to consume duck meat in moderation due to its relatively high-fat content.

Nutritional Information of Duck Meat

The following is the approximate nutrition information for duck meat per 100 grams, according to the United States Department of Agriculture (USDA):

Calories: 337
Protein: 19.7 g
Fat: 28.4 g
Saturated fat: 9.3 g
Monounsaturated fat: 12.2 g
Polyunsaturated fat: 4.2 g
Cholesterol: 98 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Sodium: 55 mg

Duck meat is a good source of protein, iron, and B vitamins, but it is relatively high in fat and cholesterol. As with any food, it is important to consume duck meat in moderation and as part of a balanced diet.

Types of Duck Meat

There are several types of duck meat, each with its own unique flavor and culinary uses. Here are some of the most common types of duck meat:

Pekin duck: Also known as the Long Island duck, the Pekin duck is the most commonly raised in North America. It has a mild flavor and tender meat, making it a popular choice for roasting and grilling.
Muscovy duck: Muscovy duck is a leaner, darker meat with a distinct flavor that is often described as more "gamey" than other types of duck. It is often used in French cuisine and is a popular choice for making confit.
Moulard duck: Moulard duck is a cross between Pekin and Muscovy ducks and is commonly used for making foie gras. It has rich, flavorful meat that is often used in charcuterie and other gourmet dishes.
Mallard duck: Mallard duck is a wild duck that is sometimes used for culinary purposes. It has a stronger flavor than domesticated duck and is often used in stews and other hearty dishes.
Rouen duck: Rouen duck is a breed of domesticated duck that is similar in flavor to Pekin duck but has darker, richer meat. It is often used in French cuisine and is a popular choice for making duck confit.

Every variety of duck meat possesses distinctive traits and culinary applications, and selecting the appropriate type of duck meat for the intended dish is crucial.

Uses of Duck Meat

Duck meat is a versatile protein that can be used in a wide variety of culinary dishes. Here are some of the most common uses of duck meat:

Roasting: Duck meat is often roasted whole, either stuffed or unstuffed, to create a rich, flavorful main course. Roasted duck is often served with fruit sauces, such as cherry or orange sauce.
Grilling: Grilling duck breasts is an excellent way to produce a delectable and crispy dish that complements a diverse selection of sauces and sides.
Confit: Duck confit, a classic French cuisine, entails gently cooking duck legs in their fat until they become tender and savory. This dish can be served individually or utilized as a delectable filling for sandwiches or pastries.
Charcuterie: Duck meat is a prevalent component in charcuterie, including dishes such as duck prosciutto, duck pate, and duck rillettes. These delicacies are usually presented as appetizers or featured on a charcuterie board.
Stir-fry: Duck meat can be sliced thin and stir-fried with vegetables to create a flavorful and nutritious dish.
Soup: Duck meat is a suitable ingredient for crafting robust soups and stews, such as duck gumbo or duck noodle soup.

Overall, duck meat is a versatile ingredient that can be used in a wide range of culinary dishes, from traditional French cuisine to Asian-inspired stir-fries and soups. Its rich, flavorful meat adds depth and complexity to any dish.