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. Most commonly used in Asian cuisines, Pekin also works well in French and Italian cooking. We love chef Alain Allegretti’s simply decadent recipe for Sautéed Duck Breast with Foie Gras and a Port Reduction. And this "Sicilian caponata" inspired dish from Chef Ris Lacoste—with creamy polenta, olives, raisins and dried tomatoes—is sure to wow dinner guests.
