Ranking Cuts Of Duck, From Worst To Best

Duck meat is a delicious and healthy alternative to both red meat and other poultry such as chicken or turkey. It's leaner and contains fewer calories than other fowl meat, yet is packed with good stuff like protein and iron, as Maple Leaf Farms highlights. Somewhere between white and dark meat, duck is also a very versatile meat. While you can cook the entire duck (usually after removing the head and giblets), it can also be easily divided into different cuts that can be utilized in a variety of ways.

While the breast cut is usually the most popular part of the duck in cooking, the hearty flavor of duck thighs and legs makes them great for mini roasts, braising, and casseroling. Often overlooked, duck wings and offal are also valuable in cooking. Just like duck thighs and legs, duck wigs can be easily turned into a flavorful dish. Meanwhile, offal, such as duck necks and hearts, can be pan-fried or used to enhance the flavor of stocks and broths.

Ready to incorporate duck in your culinary adventures? Take a look at our ranking of duck cuts, from worst to best.

Duck necks aren't typically eaten in some parts of the world because they tend to be tough and laden with connective tissue. And while flavorful, just like duck feet, duck necks have very little meat. As such, they are commonly used to make stock or sauces rather than eaten on their own. This being said, they are very popular in China, where they are often cooked at different levels of spiciness, cut into 2-inch pieces, and served in a bag.

Greg Hunter from The Gutter describes the experience of tasting duck necks as eating something akin to a potato chip. He elaborates that the cut was both chewy and crunchy in texture (if that's possible) with no taste. After trying a spicy take on the dish in China, Hunter still seems unimpressed, saying that the snack had a stringy outer layer and was bony on the inside. Not everybody agrees, however, since the internet abounds with recipes for the duck necks with some calling them "tasty and flavorful" and "lean and tender."

If you've ever seen an angry duck, you'll be more than familiar with duck tongues. When crossed, the birds often stick out their tongues to make themselves look intimidating. As important as duck tongues may be in the avian culture, many still don't know that the organ is also commonly used in cooking — well, depending on the part of the world you're located. In China, for example, it's common to see restaurants serve deep-fried or braised duck tongues.

Unlike some other duck organs that should be slow cooked, duck tongues are easy to prepare. All you need is a bit of frying oil and seasoning. When it comes to the dining experience, duck tongues contain a fair amount of fat and very little meat. There's also a bone that can be either removed or savored as a crunchy addition to your exotic snack.

For such little morsels, duck tongues are surprisingly good for you. Jam-packed with zinc, choline, iron, and vitamin B12, as well as fatty acids, tongue meat has been recommended for pregnant women and people recuperating after an illness (via Exotic Meat Markets).

A delicious alternative to chicken wings, duck wings are known for their rich, savory flavor and succulent texture. The Capital Journal speaks favorably of duck wings, saying that they are more flavorful than their chicken counterparts, which are merely a "vehicle for other stuff." Instead, the more gamey flavor of duck wings is only accentuated by other ingredients. As such, duck wings should come with sauces that only enhance their flavor rather than overpower it.

Passionate Foodie agrees, lamenting the fact that unlike chicken wings, duck wings aren't generally served at restaurants. While they may have less meat and may be a little trickier to prepare, duck wings come with a wonderfully crispy skin and delicious flavor that's both satisfying and memorable.

Duck wings are usually fried, roasted or grilled and served with sides. Whatever the cooking method, many chefs opt to marinate the poultry in a rub or a sauce to tenderize the meat. This is because duck wings tend to be tougher than chicken wings due to the fact that ducks fly, which translates to firmer muscles in their wings. Instead of being served whole, duck drumettes — which are a segment of the wing — are typically used to make cofits and cassoulets.

Perhaps the most popular part of the duck, duck breasts are darker and richer than that of most other poultry, including chickens. And just like steak, duck breasts can be cooked to medium rare without worrying about food poisoning. When cooked, breast cuts are said to have a somewhat gamey flavor. What makes duck breast cuts stand out from the pack, however, is a layer of fat that separates the skin and the meat. When cooked, this fatty buffer helps to ensure that the interior of the breast remains juicy while its exterior turns crispy (via Lake Geneva Country Meats). To get this contrast in textures, it's recommended that duck breasts are cooked skin-side down until almost ready to serve.

Often compared to beef, duck breasts can be surprisingly steak-like when pan-seared. One of the best cuts for this purpose is magret, which is the breast of a Moulard duck that has been specifically raised for foie gras. While magret can also be grilled, roasted, and braised, they are usually best when served rare or medium rare. This is because overcooked duck breast can easily turn tough and dry.