Duck meat

Duck meat is the flesh of the domestic duck, a waterfowl commonly farmed for meat and eggs. It is a rich, dark meat with a distinct flavour, often compared to beef but with a slightly gamier taste. Duck meat can be prepared in numerous ways, including roasting, confiting, and stir-frying.

Duck meat is used as a primary protein source in a variety of dishes, from traditional roasts to modern culinary creations. Its rich flavour makes it a popular choice for Asian-inspired noodle dishes, wraps, and pâtés. Manufacturers use it to provide a distinct taste and texture, often in ready-to-eat meals or meal kits.

Duck meat is a source of protein, iron, and B vitamins. Like other meats, it contains saturated fat, and the Food Standards Agency (FSA) advises that a balanced diet should include moderate consumption of red and processed meats. The FSA provides guidance on healthy eating as part of the Eatwell Guide. There are no specific regulatory evaluations for duck meat as a food additive as it is a whole food ingredient.