Whole Pekin Duck
Pekin, the most popular duck breed in the United States, offers lean, succulent, delicately flavored meat. We like it roasted, but will take it any way we can get it.
Just the facts
- Humanely-raised Pekin ducks
- Delicately-flavored meat
- Pure vegetarian diet
- No antibiotics, no hormones
- Sold in an uncooked state
- Serves two
- 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
Let’s clear up a few things about this popular duck: Pekin is the breed, Peking is the style of cooking. So you can make Peking duck with a Pekin duck. But with its delicate and flavorful meat, you can do so much more with a Pekin.
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. And nothing is more impressive than a burnished, golden and well roasted duck at the dinner table.
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.
Cooking & Serving
Cooking Methods: Roast, Poach, Smoke, Barbecue
Cooking Tips: Using a fork, prick the skin all over before roasting a whole duck to help the fat render. Add aromatics like shallots, citrus, garlic, and/or herbs to the cavity for flavor. Using a rack or vertical roaster in a shallow roasting pan will allow the skin to crisp nicely. Save the precious rendered fat for another use.