Whole Pekin Duck

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, 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.

There’s nothing like a simply-roasted, crispy-skinned duck to tantalize dinner guests. Experiment with your favorite herbs for flavor.

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.

For a gourmet meal in minutes, try pan-searing our whole Pekin duck breast. Just remember not to overcook the meat—rare or medium-rare is best.