Sometimes called Long Island duck (an area once filled with duck farms); the Pekin is the most common eating duck in the country. It is not to be confused with Peking duck, which is a Chinese style of cooking duck.
Call it what you will, we like Pekin duck breast because it’s so easy to cook. It has a dark pink color and is tender in texture, with a thinner layer of fat than our Moulard duck breast. It’s not gamey at all, in that ducky, musky way (which we also love). This makes it the perfect introduction to the pleasures of eating duck.
Pekin duck breast works well not only with Asian flavors, but also French and Italian recipes. Try it pan-seared and paired with your favorite seasonal fruits.
Just the facts
- Humanely-raised Pekin ducks
- Delicately-flavored meat
- Pure vegetarian diet
- No antibiotics, no hormones
- Sold in an uncooked state
- 2 whole duck breasts, 4 single breasts
- Serves 4
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
D’Artagnan is dedicated to finding farmers that share our vision of a more humane way of rearing livestock. We look at scale and sustainability; choosing only those farms that respect nature and focus on the best animal welfare practices.
We work with two family-run farms that humanely raise White Pekin ducks, which are also known as Long Island ducks. Though the farming tradition has largely been displaced in that region, our farm is one of the few remaining multi-generation duck farms in Long Island, NY.
The other is in central Pennsylvania farm country, and combines decades of duck-farming knowledge with advanced modern techniques. From egg hatching to processing and packaging, this farm controls every aspect with the strictest standards.
At both farms, the ducks are raised with care and attention to their well-being in large barns with plenty of space, natural light and air. The ducks eat a diet of corn, soybean meal and wheat and drink filtered pH-balanced water. Of course, no hormones or antibiotics are ever used. We think you will be able to taste the quality of their all-natural upbringing in every bite.
Score the fat with a sharp knife, taking care not to cut completely through to the meat. And 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.