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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 |