Our tender, flavorful Pekin duck comes from a family farm in Milford, Indiana. Raised to D'Artagnan's exacting standards on a specially formulated grain diet, these birds are free from added hormones or antibiotics—and they boast more meat and less fat than any other white Pekin duckling produced in North America.

The caliber of their all-natural upbringing shines in the meat itself. Delicately flavorful, but not so intense as Moulard, our Pekin is a favorite for roasting whole or using in Asian dishes—but it’s also wonderful in classic Duck à l’Orange or turned into a fabulous civet or salmis.

Duck can seem intimidating to the novice home cook, but those who love it know that duck is just as easy to prepare as chicken—if not easier! There’s nothing like a simply-roasted, crispy-skinned duck to tantalize dinner guests. Experiment with your favorite herbs or try this recipe for Roasted Peking Duck with Shallot Confit, Asparagus, Shitake Mushrooms and Lily Bulb Stir Fry, which is especially nice in spring.

Duck also matches wonderfully with fruit in any season—this exotically perfumed Koresh, inspired from classic Persian cuisine, shows off its affinity for pomegranates in a flavorful stew served atop beautiful, golden-crusted saffron Basmati rice.

For something simple, drizzle sliced roast duck with a blueberry–champagne vinegar sauce and serve alongside Truffle Butter mashed potatoes and wilted greens. Use leftovers to throw together a basic couscous with lemon zest and cumin tossed with plums and slices of seared duck. Caramelize pears, peaches or kumquats and spread them on sliced duck breast and a bed of arugula for a restaurant-caliber entrée salad. You can even tea-smoke your own duck.

Just remember not to overcook the meat—rare or medium-rare is best. Serve it with a bottle of Rhône wine such as Côtes du Rhône or Châteauneuf-du-Pape for a perfect pairing.

For a gourmet meal in minutes, try pan-searing our Whole Pekin Duck Breast. We love it in chef Alain Allegretti’s easy, elegant recipe for Sautéed Duck Breast with Foie Gras and a Port Reduction.

• All-natural
• Delicately-flavored meat
• Raised on a family farm in Indiana to D’Artagnan’s exacting standards
• Ducks drink filtered pH-balanced water
• Pure vegetarian diet
• Antibiotic free
• Hormone free
• Sold in an uncooked state