The Pekin duck (sometimes called the White Pekin) is a domesticated breed of duck descended from the mallard, originally developed in China and brought to the West in the 19th century. It is the dominant commercial meat duck globally, prized for its rapid growth rate, large size, and relatively mild flavour.
Pekin duck meat is richer and more strongly flavoured than chicken, with a thicker layer of subcutaneous fat that makes it well-suited to roasting. The breast is the most prized cut, often served with the skin on. Duck fat rendered during cooking is valued as a cooking medium in its own right.
In Australia, duck farming is a smaller but established industry. Pekin is the primary breed raised for meat, with most production concentrated in Victoria and New South Wales. Duck consumption in Australia remains well below that of chicken, beef, or pork, but has grown steadily with the influence of Asian cuisines.
How it's produced
Pekin ducks are raised in intensive or semi-intensive farming systems. Birds reach market weight in around six to seven weeks, making them one of the fastest-growing poultry species. They are typically housed in barns with access to water for drinking (and in some systems, bathing), bedded on straw or rice hulls.
After reaching target weight, ducks are processed in abattoirs similar to those used for chickens, though adapted for the larger carcass and thicker skin. Free-range and organic duck production exists but represents a small fraction of the market. Unlike some duck breeds, Pekin ducks are not typically used for foie gras production.
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≈ Estimated from its category — typical for poultry, not measured for this item yet. Sources & methods →
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