Domestic ducks descend primarily from the wild mallard, with the exception of the Muscovy duck, which was independently domesticated in South America. Ducks have been farmed in China for over 4,000 years and remain central to East Asian cuisines. They are also deeply embedded in French cooking traditions, particularly in the south-west.
Duck is valued for its darker, richer meat compared to chicken, its crisp-rendering skin, and its versatile fat. The breast, leg, and liver (particularly as foie gras) are the most prized cuts. Duck eggs are larger than chicken eggs with a richer yolk and are widely used in Asian baking and cuisine. Rendered duck fat is a cooking medium in its own right, valued for roasting and frying.
The most common commercial breeds are the Pekin (white-feathered, mild meat) and the Muscovy (leaner, more flavourful). Cherry Valley and crossbreeds like the Moulard (a Pekin-Muscovy cross used for foie gras) are also significant.
How it's produced
Commercial duck farming ranges from intensive indoor systems — common for Pekin ducks in large-scale operations — to free-range and semi-free-range setups where birds have access to pasture and water. Ducks are naturally social, active birds that benefit from access to water for bathing, though not all farming systems provide this.
Ducks raised for meat typically reach market weight in 6 to 10 weeks depending on the breed. Egg-laying breeds, such as the Khaki Campbell, can produce over 300 eggs per year. In Australia, duck farming is a smaller industry than chicken, with most production concentrated in Victoria and New South Wales.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Sources & methods →
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