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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Duck

With a far richer flavor than chicken or turkey, duck lies somewhere in the delicious middle ground between white and dark meat. A worldwide favorite, the fantastic flavor of this bird has found a place in cuisines from all over the world. At Gourmet Wholesaler, we have a wide range of duck options. Whether you’re preparing the famous Chinese Peking Duck replete with crisp mahogany skin or you’re making the classic French preparation of Duck Confit, you’ll be able to find exactly what you’re looking for right here! From whole birds and breasts to sausage or ground duck, our selection is unrivaled in terms of breadth of options or quality of product. Explore them all for yourself today and start enjoying the delightful flavors of our favorite fowl!
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1 - 28 of 35 products:
Smoked Duck Sausage with Apple Jack Brandy
from United States by Chateau Royal
 
Moulard Duck Legs - Frozen
from United States by Hudson Valley
 
Duck Sausage With Orange Liquor
from United States by Chateau Royal
 
Muscovy Duck Drake Single Breast, Skin On
from United States by Grimaud Farms
 
Duck and Bacon Sausage with Jalapeno Pepper
from United States by Broadleaf
 
Muscovy Duck Hen, Whole
from United States by Grimaud Farms
 
Duck and Pork Sausage with Figs
from United States by Terroirs d'Antan
 
Muscovy Duck Hen Double Breast
from United States by Grimaud Farms
 
Rendered Duck Fat
by Broadleaf
 
Pekin Duck Airline Breast
by Maple Leaf Farms
 
Moulard Duck Legs
by Broadleaf
 
Duck Breast Magret - Moulard - Flash Frozen
from United States by Hudson Valley
 
Pekin Duck Confit
by Maple Leaf Farms
 
Pekin Duck Bones
by Broadleaf
 
Muscovy Duck Hen Leg
by Broadleaf
 
Pekin Duck Breast, Boneless
by Maple Leaf Farms
 
Duck Breast Magret - Moulard - Flash Frozen
from United States by La Belle
 
This product is currently out of stock. Request a Back In Stock Notification.
Muscovy Duck Breast - Boneless, Drake Duck
from United States by Grimaud
 
This product is currently out of stock. Request a Back In Stock Notification.
This product is currently out of stock. Request a Back In Stock Notification.
Peking Duck - Young Duckling
from United States by Culver Duck Farms
 
This product is currently out of stock. Request a Back In Stock Notification.
Duck Sausage with Figs - All Natural
from United States by Fabrique Delices
 
This product is currently out of stock. Request a Back In Stock Notification.
Long Island Duck Duck Breast, Boneless
from United States by La Frieda
 
This product is currently out of stock. Request a Back In Stock Notification.
Duck Meat, Ground
by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
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A gourmet’s delight, the duck is prized for its delicious almost buttery taste, an extra thick layer of flavorful fat, and of course its liver, also known as Foie Gras. To help insulate their bodies, ducks naturally have a layer of fat between their skin and muscles to keep them warm while submerged in water. This fat effectively bastes the meat throughout the cooking process and plays a big part in the tantalizing taste of duck. The way you approach the preparation of duck requires a little more nuance than your average roast chicken. Positively best when served medium rare, duck tends to be chewy when rare, and when overcooked starts to taste livery. However, with careful attention and a well-calibrated thermometer, perfection is easily within your grasp. For optimally crispy skin and fat that has fully rendered, allow your duck to air-dry in the refrigerator for at least two but preferably three days before cooking. This helps the moisture in the skin evaporate and ensures that crisp lacquered exterior we all love so well. The final difference in method is to score the duck's skin before cooking it. Piercing the skin of your duck exposes that layer of fat and aids in faster rendering. A cross-hatching pattern, the same as you might see on a holiday ham, is ideal for this. The quicker the duck fat renders, the easier it is to control the cooking temperature of the meat and get that perfect rosy pink hue and velvety texture. Armed with our best tips for cooking duck along with our unparalleled list of options, we’re certain your next experience with this bird will be a good one!

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