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Duck

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Duck

Ingredients: Duck

A type of water bird. The meat has a reddish tone and contains a higher fat content than chicken, making it juicier when cooked. 

It is believed that the ancestor of all domesticated ducks was a wild mallard, first domesticated in China between 2,000 and 3,000 years ago. 

The American Pekin duck is a breed of domesticated duck that was bred from Chinese ducks brought to America in 1873. 

Peking duck is a method of preparation that dates back at least 400 years in China. This method of preparation involves air forced between the skin and flesh so that the fat renders out and the skin becomes crispy. 

“American Peking Duck” from Breeds List (2016) https://www.breedslist.com/american-pekin-duck.htm 

“Peking Duck” by Amy Tikkanen (2015) https://www.britannica.com/topic/Peking-duck 

“Poultry Breeds – Pekin Duck” from Oklahoma State University Department of Animal Science (1997) 

http://afs.okstate.edu/breeds/poultry/ducks/pekin/index.html


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