Pekin Duck

Pekin duck, or Long Island duck (Anas platyrhynchos domestica, or Anas peking), is a breed of domesticated duck used primarily for egg and meat production. It was bred from the Mallard in China. The ancestors of those ducks originated from the canals which linked waterways in Nanjing and originally had small bodies and black feathers. With the relocation of the Chinese capital to Beijing, supply barge traffic increased in the area which would often spill grain on which the ducks fed. Over time, the ducks slowly increased in size and grew white feathers. By the Five Dynasties, the new species of duck had been domesticated by Chinese farmers. In 1873 nine ducks were exported from China to Long Island, New York in the United States and the animals and their meat are sometimes referred to as “Long Island duckling”.

Pekin hatchlings have bright yellow plumage with an orange bill, shanks, and feet. Fully mature adult Pekin ducks weigh between 8 and 11 pounds (3.6 and 5 kilograms) in captivity. Their average lifespan (if not eaten at an early age) is about 9 to 12 years. Their external feathers are white sometimes with a yellowish tinge. This is more obvious with ducks that have been reared indoors and not exposed to sunlight. An adult Pekin will lay an average of 200 eggs per year if it does not try to, or is prevented from, hatching them. They will normally only lay one egg on any given day.

Excerpt from wikipedia.

Our Pekin ducks

In the Philippines and even in other countries, peking duck dishes are regarded as exquisite and very much sought-after. With its tasty meat which we Filipinos regard as malinamnam, it is hard to resist an opportunity to eat such a delicacy. In restaurants, Pekin ducks can be a bit pricey. The secret is in the preparation and recipe. As they say, it takes an expert to actually make a delectable Beijing roasted duck.

These ducks also make good house pets.



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