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*** Luxuriously rich and tender, Duck is also incredibly versatile. Serve it hot as an entrée, cold in a salad, or toss it into everything from pasta and risotto to gourmet pizza *** Pekin duck is technically red meat and like a fine steak, is best cooked no more than medium rare *** Since they need no protection against cold weather, the Muscovy Duck develops little fat and is by far the leanest domesticated duck, with 30 percent less fat than Pekin duck

Black Angus - Duck Pekin

Duck Pekin

The duck the chinese prefer, it has the least meat of all the ducks, but takes well to BBQ due to its skin and the practice of seperating the skin from meat at harvest. The trick to this duck, in order to duplicate that crispy product the chinese are famous for is to cook it twice. See our recipe section for the secret.

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Black Angus Facts

What is special about Pekin Duck?
Pekin duck is native to China and raised extensively in America for its dark, rich, flavorful meat. Pekin duck is technically red meat and like a fine steak, is best cooked no more than medium rare. Duck is also incredibly versatile and is luxuriously rich and tender. Serve it hot as an entrée, cold in a salad, or toss it into everything from pasta and risotto to gourmet pizza.

Recipes

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Nutrition

Duck Pekin

Nutrition Facts
Serving Size (100 g)
Serving Per Container

Amount Per Serving
Calories 180 Calories from Fat 50
 
% Daily Value
Total Fat 6g
0.09%
    Saturated Fat 1.5g
0.08%
    Trans Fat --g
Colesterol 105mg
0.35%
Sodium 110mg
0.05%
Total Carbohydrate 0g
0%
    Dietary Fiber 0g
0%
    Sugars 0g
Protein 29g
Vitamine A 0%
Vitamine C 0.04%
Calcium 0.02%
Iron 0.15%
Additional information:
leg, without skin, raw. ESHA Research with access to USDA database.

Detailed Description

Pekin duck is native to China and raised extensively in America for its dark, rich, flavorful meat. These ducks are forced fed prior to harvest in order to get them to market weight. These ducks are raised for flavour. Pekin duck is technically red meat and like a fine steak, is best cooked no more than medium rare. Omega 3 fatty acids 39 mg Omega 6 fatty acids 838 mg