The most popular duck on the market, our succulent Pekin is a favorite for pan-searing. Chefs love it for its versatility—the tender, delicately-flavored meat adapts well to a wide range of cuisines, from Asian to classic French. Try it pan-seared and paired with your favorite seasonal fruits.
The Pekin duck is a breed long domesticated, perhaps most famously in Long Island, NY (Pekin is also called Long Island duck). It is not to be confused with Peking duck, which is a Chinese style of cooking duck.
Our tender, flavorful Pekin duck comes from one of the few remaining multi-generation duck family farms in Long Island, NY. Raised with care and attention to their well-being in large barns with plenty of space, natural light and air, the ducks freely eat a diet of corn, soybean meal, wheat and drink clean water. No hormones or antibiotics are ever used. Pekin duck breast is dark pink in color and tender in texture, with a thinner layer of fat than our Moulard duck breast. Pekin meat is not gamey at all, but rather offers a delicate duck flavor that works well not only with Asian flavors, but also French and Italian recipes. Chef Alain Allegretti’s simply decadent recipe for Pan-Seared Duck Breast with Foie Gras and Port Reduction is easier to make than it sounds. And this "Sicilian caponata" inspired dish - with creamy polenta, olives, raisins and dried tomatoes - is sure to wow dinner guests.
"New York Chef Anita Lo knows her way around a duck. Here she pairs seared duck breast with a beggar's purse of fresh figs stuffed with duck confit."
"The blend of golden raisins, green olives, dried tomatoes and roasted small onions, spiked with orange zest, recalls the flavors and Sicilian caponata."
"Master butcher Loic Jaffres shares his fool-proof method for whole roasted duck with orange."
"Saffron, cinnamon and orange perfume this slow-cooked duck koresh, a Persian stew flavored with pomegranate. "
"Chef Chris Beischer, from Manhattan's The Kitchen at The Mercer Hotel, began his culinary career in a small diner in rural Pennsylvania. He swiftly made his way to the top of the New York food chain, working for the past twenty years alongside Jean-Georges Vongerichten."