Duck

Duck

MANURAU breed two types of duck – Peking and Muscovy.

Peking duck is very popular in Asia; Crispy Peking duck is a national dish in many Asian countries. Its popularity is becoming widespread as we become more confident in using this tasty meat.

Muscovy duck is by far the leanest of the duck breeds and is a favourite in European and United States kitchens. Muscovy duck has a unique taste; it is dark, meaty, tender, full of flavour and is often mistaken for veal. 

Why should we eat it?

Did you know that Muscovy ducks have less fat and less calories per pound than turkey?

An excellent low-fat protein option when you are managing your weight. While whole ducks, regardless of breed, are of higher fat content than their poultry counterparts – the same cannot be said for the leg meat or skinless chicken breast.

Duck is an excellent source of protein and amino acids and contains generous amounts of iron, phosphorus, zinc, copper, selenium, thiamine, riboflavin, niacin, pantothenic acid, Vitamin B6 and Vitamin B12. It is also a source of Potassium, Magnesium, Vitamin E, Vitamin A, Vitamin C and folic acid.

How do we cook it?

Properly cooked, duck is both tasty and nutritious. It is important to know how to prepare and cook duck properly to get the most out of this delicious treat – see our recipes for easy to prepare meal ideas!

Pricing on application. Trade enquiries are most welcome.