Wild Duck
mallard · canard sauvage · Wildente
Wild Duck: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Wild Duck — a game bird with a more intense pronounced flavour than farmed duck. The meat is darker, leaner and has a higher myoglobin content than farmed duck for its active lifestyle. Wild duck is in season from September through January in the Netherlands per the Nature Conservation Act. The breast is often cooked medium-rare (58°C/136°F) for maximum succulence, while the leg requires slow cooking (confit at 80°C/8 hours). HACCP: Campylobacter is the primary risk in poultry; with wild duck, avian influenza monitoring also applies per EU Directive 2005/94/EC; core temperature 70°C (158°F) per EU Regulation 852/2004.
Wild Duck: nutritional values per 100g (raw, zonder vel)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Wild Duck: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Roasted game duck with classic sauce à l'orange of orange juice, zest and veal stock.
Roasted game duck with fig chutney, port reduction and dried figs.
Traditionally roasted game duck with cherry sauce, red cabbage and roasted potatoes.
Wild Duck: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
High temperature for medium-rare breast; carve the breast earlier than the legs which require more cooking time
Cook the breast separately sous vide for precise medium-rare doneness; than sear briefly for Maillard reaction
Confit duck legs in goose or duck fat for a soft, melting texture; store in fat until use
Wild Duck: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Wild Duck: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wild duck is seasonal game with a hunting season in the Netherlands from August through January under the Nature Conservation Act 2017. Outside the season, wild duck is available exclusively as frozen product.
Wild Duck: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Wild Duck: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The complex, earthy tones and ripe red fruits of Gevrey-Chambertin (Pinot Noir) complement the intense, game character of duck and its fruity sauces.
- Gevrey-Chambertin
- Morey-Saint-Denis
- Chambolle-Musigny
Syrah-based Côte Rôtie with violet, olive, and pepper tones pairs with the dark, intense game meat of duck and the powerful gravy.
- Côte Rôtie
- Saint-Joseph
- Cornas
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Wild Duck
Why should I cook the breast and leg of wild duck separately?
Breast and leg have significantly different cooking times. The breast is optimal at 58°C (136°F) — medium-rare, approximately 20 minutes at 220°C (425°F). The leg has abundant connective tissue and requires slow cooking (confit at 80°C/8 hours). Cooking them together in the oven inevitably results in either a dry breast or a tough leg.
Is wild duck safe at 58°C core temperature?
Per EU Regulation 852/2004, the official minimum core temperature for poultry is 70°C (158°F). In professional gastronomy, wild duck breast is regularly served at 58°C (medium-rare) when sourced from certified game suppliers. The risk profile is the responsibility of the HACCP plan holder at each individual establishment.
When is wild duck in season in the Netherlands?
The hunting season for wild duck (Anas platyrhynchos) in the Netherlands runs from 15 August to 31 January under the Nature Conservation Act 2017. The best quality is available from October through December, when the birds are fully mature.
At what temperature should you store Wild Duck?
Store Wild Duck at 0-4°C (raw), -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Wild Duck professionally?
The primary professional technique for Wild Duck is Roasting at 220°C for 20 min. Always verify core temperature with a calibrated probe thermometer.
Does Wild Duck contain allergens?
Wild Duck is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
