Our premium, non-eviscerated duck is processed with head and feet attached and is thoroughly examined for high skin quality. Our Confucian Style duck are used mainly in traditional Asian style cuisine preparations.

If you are looking for premium rich and succulent duck, look no further. This is the product that has made Long Island famous for its duck. Crescent Duck products are produced with the highest quality and control. Our USDA Grade A White Pekin duck is guaranteed fresh! One of the great benefits of our whole duck is that you can use everything! Breasts make great entrees; legs make great appetizers. The fat is great for poaching fish, sauteing or for vinaigrettes. And, the bones make great sauces.

The same quality Crescent Duck as our fresh product, only the frozen allows for greater handling convenience. Succulent and rich in flavor, our duck is produced for the discerning chef looking for the highest quality. Another benefit of our whole duck is that you can use everything! One of the great benefits of our whole duck is that you can use everything! Breasts make great entrees; legs make great appetizers. The fat is great for poaching fish, sauteing or for vinaigrettes. And, the bones make great sauces.

Add culinary flair with our premium airline boneless breast: a traditional boneless breast with the drummette attached. It is very good for its unique presentation as an attractive center-of-plate entree, and it always results in a tender and juicy dish.

Our premium bone in breast is the whole breast without backbone, with the added benefit that it holds its shape after cooking. Like our other Crescent Duck breast products, and it always results in a tender and juicy dish.

A premium value-added item, this breast is totally skinless, boneless, fat-free and vacuum-packed. Crescent ducks are fed a nutritionally enhanced diet consisting of corn, soybean meal and wheat. Vitamins, minerals and amino acids are used to enrich the diets. Hormones and antibiotics are never used.

Our premium half and quarter ducklings are great, labor-saving pieces that are ready to prepare without neck or giblets...

A premium value-added item, this breast is totally skinless, boneless, fat-free and vacuum-packed. Crescent ducks are fed a nutritionally enhanced diet consisting of corn, soybean meal and wheat. Vitamins, minerals and amino acids are used to enrich the diets. Hormones and antibiotics are never used.

Our premium whole legs are a very economical cut without back or tail section, perfect for confit, with portions between 8 and 10 ounces. Our duck legs are also great for roasting as they will turn out tender and delicious. They are additionally a fantastic way to reduce your lunch costs!

Duck fat is a decadent animal butter that makes everything taste better and which can be used for a multitude of culinary applications. From pomme frites, poached whole garlic cloves, roasted potatoes (there is nothing more glorious than fingerling potatoes roasted in duck fat with garlic and herbs, finished with sel gris), or even savory pie doughs. Its culinary uses are truly endless.

Our natural duck livers are not to be confused with foie gras (or fatty livers) which result from an entirely different growth process in a separate species of duck. Naturally fatty and flavorful, duck livers can be seared or included in terrines and pates. Duck liver is considered an Asian culinary delicacy and is popularly used in many exotic recipes.

For lovers of what is often considered an exotic delicacy, it is the juicy pockets of fat that make the duck tongue so prized. At approximately two inches in length, the tongue is small, yet its taste is intensely duck-like. When freshly fried, duck tongues are positively addicting with a crisp surface and a creamy, slightly fatty interior that melts in your mouth. Like potato chips or pork cracklings, one tongue is never enough.

Add a touch of culinary innovation and watch our premium duck wings soar! Meaty, rich, and flavorful, our wings make a great and unique hot-wing appetizer. Also try adding them to enrich your soup or flavor your stock.

Considered a exotic delicacy, duck feet are a common ingredient in Cantonese and other Asian culinary preparations. Flavorful and cartilage-rich, they can be roasted or braised and also can be used to enrich stocks and soups.