Duck meat

Duck meat comes from ducks, waterfowl known for their tender, flavorful flesh. It has a richer taste than chicken, with a slightly fruity or gamey note, and a darker color. The meat contains more fat, especially beneath the skin, which makes it moist and juicy when cooked properly. It can be prepared in various ways, including roasting, confit, or pan-searing, often accompanied by sweet or savory sauces. Due to its richness, duck appeals to those seeking a distinctive and gourmet dining experience. Proper handling and cooking are essential to showcase its unique flavor while avoiding excess greasiness.