Ducks are a significant industry in Asia and less so in eastern Europe, but they can easily become the next poultry product at supermarkets worldwide.
Ducks in the Western world are considered game enough for hunting. It is the exact opposite in the Eastern world, where duck production is a substantial industry.
Duck meat is considered a delicacy prized by most Asians, whereas duck eggs (I take exception to those being fermented) are nothing short of as good, if not better than, chicken eggs. Duck meat and eggs are more expensive to produce than similar chicken products, but so are turkey products. Nevertheless, chicken products will always be considered as an affordable source of animal protein for most of the world and their position remains unquestionable, so that is not the point here.
Duck products can be and are increasingly considered as a delectable addition to Western cuisine. Indeed, there are considerable commercial duck farms in many eastern European countries, with France being perhaps the major, if not only, western European country with a considerable duck genetics industry. Ducks are being increasingly raised in the U.S., especially in the western coastal states, not only as a resource for consumers of Asian heritage, but surprisingly even more so for the rest of us who have at least once tasted a juicy roasted duck plate. (Thanks go to Andre in China for treating me to my best such experience.)
Duck production is different, but not markedly, from other poultry. Combined with a strong sales and marketing effort, duck products can become another poultry option for consumers worldwide, especially those who appreciate a diverse cuisine.
