Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Mallard duck has a limited, seasonal availability, as they are not commonly bred. In fact, they are more often available from the wild through specialty producers or mail-order sources. They are very lean with silky, juicy, almost beeflike meat. The breasts are generally sautéed and served along with the braised legs.
The classification of ducks available in the United States is as follows:

Duck

Age

Sex

Weight*

Cooking Method

Pekin

5–6 weeks

M/F

1.75–2.75 kilograms (4–6 pounds)

Whole: roast

Breast: sauté

Legs: braise

Muscovy

9 weeks

F

M

Up to 1.75 kilograms (4 pounds)

Up to 3.5 kilograms (8 pounds)

Breast: sauté

Legs: braise and confit

Foie gras

Mullard

12–14 weeks

F/M

Double breast:

700–900 grams (1½–2 pounds)

Each leg: 350 –450 grams (¾–1 pound)

Legs/breast sold separately

Magrets: sauté, grill

Legs: braise and confit

Foie gras

Mallard

15–25 weeks

F/M

1.1–1.4 kilograms (2½–3 pounds)

Whole: roast

Breast: sauté

Legs: braise