Which Duck Has Red Meat? Unveiling the Differences in Domestic and Wild Breeds
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4 min read
While the United States Department of Agriculture (USDA) classifies all poultry as white meat, the Muscovy duck and other active breeds possess a higher concentration of myoglobin, giving their meat a distinct dark red color. This high myoglobin content is also responsible for a more robust, gamey flavor, contrasting sharply with the milder taste of lighter-fleshed ducks. This article explores the specific duck breeds that produce red meat, the science behind its color, and key culinary differences.
