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Meat & poultry

Duck meat

Also called duck as food and duck flesh

Duck meat is poultry. Cooks roast, braise, simmer, smoke, or marinate it, and pair it with apple.

  • Poultry
  • Gluten-free
  • No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Part used
Muscle
Family
Anatidae
Cooked most in
Asia
Top country
Indonesia
Duck meat, cooked

Photo: F ASTILY · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use duck meat

Typical ways to cook or use it

  • Boil simmer
  • Braise
  • Marinade
  • Roast
  • Smoke
  • Stuff

Cooking with it

Wild duck is usually served rare. Long roasting can leave duck dry.

Goes well with

Around the world

Where duck meat is cooked

2 dishes in the catalogue use duck meat. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list duck meat among their ingredients.

Origins

First cultivated
in China

On the table

Dishes made with duck meat

2 dishes in the catalogue use it.

  • Kuwah itek

    Indonesia

  • Rendang Itiak

    Indonesia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include duck meat.

Good to know

Diet and allergens: duck meat in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin
From: poultryChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten
None
Alcohol
None
Caffeine
None
Pork
None

Family

Related forms

A kind of
meat

Around the world

What duck meat is called

Names in 35 languages, from Wikidata.

  • Spanish

    pato

  • French

    viande de canard · canard (viande) · viande de cane · cane (viande)

  • Italian

    carne di anatra · carne d'anatra

  • Portuguese

    carne de pato

  • German

    Entenfleisch

  • Dutch

    eendenvlees

  • Turkish

    Ördek eti

  • Russian

    утятина · мясо утки · утиное мясо

  • Arabic

    لحم البط

  • Persian

    غذاها با مرغابی

  • Hebrew

    בשר ברווז

  • Bangla

    হাঁসের মাংস

Show all 35 languages

  • Belarusian

    качынае мяса · мяса качкі

  • Cantonese

    鴨肉

  • Catalan

    carn d'ànec

  • Chinese

    鴨肉

  • Czech

    kachní maso · kachní

  • Esperanto

    anasaĵo

  • Galician

    carne de pato

  • Hungarian

    kacsahús · kacsa mint hús

  • Indonesian

    Bebek

  • Irish

    faoil lachan

  • Japanese

    鴨肉 · カモ料理 · カモ肉

  • Javanese

    Iwak bèbèk

  • Korean

    오리고기

  • Latin

    Anatina

  • Madurese

    bhibhik

  • Malay

    Daging itik

  • Romanian

    carne de rață

  • Samogitian

    Pīlė̄na

  • Serbian

    пачетина

  • Serbian (Cyrillic)

    пачетина

  • Serbian (Latin)

    pačetina

  • Slovenian

    račje meso

  • Traditional Chinese

    鴨肉

  • Ukrainian

    качатина

  • Uzbek

    Oʻrdak goʻshti

  • Vietnamese

    thịt vịt

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q542042

Photos

Photo: F ASTILY · CC BY-SA 4.0 · Wikimedia Commons