Advertisement
Pekin
Peking
Appears in
Most ducks commercially available in the United States are descended from the white Pekin, which was originally imported into the United States during the late 1800s and incorporated into traditional dishes cooked by immigrant groups, including the Chinese, the Germans, and the French. In the way of much immigrant cuisine, the Pekin duck eventually found its way onto American restaurant menus. Today, it is most frequently used in roasted dishes.
Just over 100 years ago, the business of duck-raising took root among American farmers in California and parts of Long Island, New York. At one time, Long Island produced 60 percent of the Pekins sold in the United States and the term Long Island duck generally referred to the Pekin breed. Today, Long Island produces less than 10 percent of the nation’s Pekins and only birds raised in Long Island may be called Long Island ducks. Ducklings other than the Pekin are also produced in the United States, but in limited numbers from the domesticated Muscovy, mallard, and other imported breeds.
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title