Duck meat

Duck meat is a distinctive type of poultry with dark coloring, rich flavor, and higher fat content compared to chicken or turkey. The fat is naturally distributed under the skin and marbled throughout the meat, resulting in a juicy and aromatic dish. Duck meat is well suited for roasting, braising, preparing confit, or smoking. It is classically served with braised cabbage and dumplings, but it also excels in Asian recipes or in pâtés and rillettes. Fresh duck meat should have a deep red color and a pleasant aroma.