Duck meat is playing an increasingly important role in global poultry production, especially in Asia, which accounts for more than 80% of global production. Compared to chickens, ducks are less demanding in terms of housing and feeding, have higher disease resistance, and can be successfully integrated into sustainable farming systems, contributing to both food security and ecological balance. Genetic improvements, particularly in Pekin ducks, have led to rapid progress in growth performance, feed efficiency and carcass yield, while Muscovy ducks and Mulards are valuable alternatives for certain markets. Their differences in growth rate, meat yield and fat deposition determine their suitability for different production and processing purposes. The nutritional profile of duck meat reflects its high biological value, it is rich in proteins with a complete amino acid composition, B vitamins and essential minerals such as iron, selenium and zinc. Compared to chicken meat, duck meat contains more fat but has a favourable profile of long-chain unsaturated fatty acids, which increases both its nutritional and functional value. Breed-related differences are obvious: Muscovy ducks provide leaner and firmer meat, Peking ducks provide more energy-rich carcasses, while Mulards combine muscularity with culinary value. The sensory characteristics of duck meat, such as the darker colour, juiciness and intense flavour, are associated with a higher myoglobin and intramuscular fat content. Texture is influenced by breed, age and sex, with Muscovy drakes having a higher breast yield, while the effects of sex are negligible in Mulards. Duck meat is used in both traditional and modern products, from roast duck and dry-cured specialities to sausages, burgers and foie gras, and therefore offers significant potential as a high-quality alternative to chicken and as a raw material for high value-added products.
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