Pekin

Long Island ducks are known as Pekin, and their size and quality varies greatly depending on the feed, water, and care. The top quality is called a Superior Pekin. Two sources I’ve tried are Liberty Ducks and Maple Leaf Farms (see Mail Order Sources). You’ll be amazed at the flavor, texture, and adaptability of a Superior Pekin. They have plenty of fat to make good confit with the legs, and their breasts are excellent broiled or sautéed. The technique for sautéing Pekin magrets is a little different from Moulards or Muscovies. After scoring the skin, the breast is sautéed skin side down in a heavy pan just to crisp it, about 2 minutes. Then it is left to rest for up to 10 minutes, after which it is turned over and finished in a very hot skillet or oven, followed by a 1- to 2-minute rest before slicing.