Which duck is better for confit?

Moulard duck. Its higher fat content and denser texture hold up best to the slow-cooking methods confit requires, which is why it's the preferred breed for duck confit and other luxurious preparations in fine dining kitchens.

Where can I buy wholesale Pekin or Moulard duck for my restaurant?

Marx Foodservice supplies Pekin and Moulard duck to restaurants directly, with van delivery in NY, NJ, and PA and FedEx shipping nationwide. For case-quantity orders you can place online without opening an account, Marx Foods carries the same Pekin and Moulard duck cuts, along with legs, drumettes, and foie gras, for direct purchase.

Looks Like A Duck, Quacks Like A Duck, But Is It Pekin Or Moulard? Let’s Comapre.

Pekin vs. Mouldard Duck: Which One Belongs on Your Menu?

Pekin duck is North America’s most common duck. Often called Long Island duckling, it’s the duck most often used in foodservice, especially on mid-priced restaurant menus. Moulard duck is more commonly served in fine dining venues. Beloved by the French, Moulard is the duck breed that’s also raised for foie gras.

If you want to add duck to your menu but wonder what the differences are, we’ve assembled a handy cheat sheet to help you choose.

On the left, a parsley sprig is placed on slices of cooked Pekin duck breast arranged overlapping on a white plate striped with a yellow sauce. On the right, fingers hold a raw Pekin duck breast in place on a white cutting board while a knife scores the skin.

North America’s most common duck, often called Long Island duckling.

Taste

Mild, subtle flavor.

Texture

• Tender with less fat.
• Suited to a variety of cooking methods,
including roasting, grilling, and
pan-searing.

Portion size

• Breasts 5–7oz
• Legs 8–12oz

Price Point

$$

Menu
Applications

• Its lighter flavor is adaptable to
traditional or contemporary dishes.
• Ideal portion size for individual
servings & smaller plates.
• Preferred in many Asian dishes where
the duck is roasted or sauced.

On the left, a raw Moulard duck breast with skin scored in a crosshatch pattern rests on a white cutting board next to a black serrated knife blade. On the right, a white plate holds sauteed greens with a slice of cooked Moulard duck breast in a puddle of brown sauce.

The breed that produces foie gras and most often used in fine dining.

Taste

Rich, robust, beefy flavor.

Texture

• Denser with a higher fat content.
• Best suited to roasting, confit & other
slow-cooking methods.

Portion size

• Breasts 12–16oz
• Legs 14–18oz

Price Point

$$$

Menu
Applications

• Favored in high-end restaurants.
• Commonly used for duck magret,
duck confit, and other luxurious
preparations.

Mild, subtle flavor.

Taste

Rich, robust, beefy flavor.

• Tender with less fat.
• Suited to a variety of cooking methods,
including roasting, grilling, and
pan-searing.

Texture

• Denser with a higher fat content.
• Best suited to roasting, confit & other
slow-cooking methods.

• Breasts 5–7oz
• Legs 8–12oz

Portion size

• Breasts 12–16oz
• Legs 14–18oz

$$

Price Point

$$$

• Its lighter flavor is adaptable to
traditional or contemporary dishes.
• Ideal portion size for individual
servings & smaller plates.
• Preferred in many Asian dishes where
the duck is roasted or sauced.

Menu
Applications

• Favored in high-end restaurants.
• Commonly used for duck magret,
duck confit, and other luxurious
preparations.

Both breeds are in regular rotation across Marx Foodservice accounts — the right call for your kitchen usually comes down to your menu price point and how much prep time you want to spend on the dish.

Where Marx Foodservice Sources Pekin and Moulard Duck

Marx Foodservice sources Pekin duck for restaurants from Quebec-based Lac Brome Lake. Their controlled production meets the highest industry standards, and their state-of-the-art technology assures bio-safe, eco-friendly results. Our wholesale Moulard duck, as well as wholesale foie gras, comes from family owned and operated La Belle Farm, known for producing superior poultry in New York’s Delaware River Valley for more than two decades.

That single-source consistency matters once a breed earns a spot on your menu. It's the same bird, and the same yield, case after case.

Explore our Duck & Foie Gras Programs >

About Marx Foodservice

Marx Foodservice is a wholesale meat distributor with more than 20 years of experience. As a specialty meat supplier to restaurants and a foodservice distributor, we seek out only the finest meats and seafood. Our products are humanely raised or wild caught with the highest standards of animal welfare and the least environmental impact possible. We scour the world to find exceptional wholesale meats and seafood for restaurants not found anywhere else. In addition to Pekin and Moulard duck, we sell a variety of wholesale poultry and premium game birds for restaurants.

We deliver by van in New York, New Jersey & Pennsylvania, and nationwide via FedEx.

Frequently Asked Questions

Pekin duck (also called Long Island duckling) has a milder flavor, less fat, and smaller portions — breasts run 5–7oz and legs 8–12oz, making it a good fit for mid-priced menus and Asian-inspired dishes. Moulard duck has a richer, beefier flavor with a denser, higher-fat texture and larger portions. Breasts run 12–16oz and legs 14–18oz, and is the breed most often used for foie gras, magret, and confit in fine dining.