Duck

The domesticated ducks that we eat today – across North Asia, North America, North Africa and Europe - are derived from the mallard. The exact origins of duck farming are not entirely known but both the Chinese and the Greeks kept ducks as farm animals as early as 1,000 BC. Since then, there has been a lot of cross breeding.

Today, ducks are mostly bred in Southeast Asia and China, Malaysia, Vietnam and Thailand are some of the largest duck producing countries in the world, while the only European countries to produce duck are France and Germany. There is a large gap between the amount produced by Europe and Asia. This is largely due to the fact that duck is firmly rooted in Asian cuisine, while in Europe it is more expensive than chicken and therefore tends to only appear on the menu during special occasions. 

Fresh duck can be found at the meat counter and frozen duck is located in the frozen goods aisle. Supermarkets offer whole duck, which is great for a roast, and breast or legs, which are both suited to a variety of side dishes and starters. The aromatic meat and the crispy skin both require very little effort to achieve great taste – usually a pinch of salt and pepper is enough for delicious flavour.

To achieve a succulent and juicy breast or leg and a crispy skin, try lightly searing the duck meat on each side and then placing it in the oven at a low temperature to cook through. This is similar to roasting beef except it takes much less time. Roast duck legs go well with rosemary potatoes, dumplings or even figs and thyme. Duck breast combined with rice and steamed vegetables makes for a delicious and well-balanced meal. The aromatic meat is a perfect match for a sweet and sour sauce, soy sauce and curries. Discover our duck recipes for further inspiration.