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Whole Duck Series

Wing Palm Series

Head and Neck Series

Offal and Miscellaneous Parts

Duck blood

Duck blood

Duck blood is a highly nutritious ingredient, rich in iron, protein, amino acids, calcium, and vitamin K, with a tender, silky texture, making it a staple in home cooking.

Duck liver

Duck liver

Duck liver is rich in high-quality protein, a variety of minerals, and vitamins, with particularly high levels of B‑complex vitamins, iron, and vitamin A. Consumed in moderation, it can help meet the body’s nutritional needs, making it a nutrient‑dense food.

Duck wing tips

Duck wing tips

Duck wings are rich in B vitamins and vitamin E, and also contain nutrients such as niacin, providing the body with a well-rounded nutritional profile. With firm, tender meat and a pleasing balance of meat and bone, they lend themselves to a variety of cooking methods—including braising, stir-frying, and grilling—resulting in a deeply flavorful dish.

Frozen whole duck carcasses

Frozen whole duck carcasses

White‑striped duck is a processed duck product that has been properly cleaned to remove feathers, internal organs, and surface keratin, and is sold in pre‑packaged form. Duck meat is rich in high‑quality protein and contains a complete range of amino acids, making it easy for the human body to digest and absorb. Its fat composition is predominantly composed of unsaturated fatty acids, and it also provides vitamins A, E, and various B‑vitamins, along with minerals such as calcium, phosphorus, iron, and zinc. Together, these nutrients help meet the body’s daily nutritional needs and support the maintenance of normal physiological functions.

Fresh white-strip duck

Fresh white-strip duck

White‑striped duck is a processed duck product that has been properly cleaned to remove feathers, internal organs, and surface keratin, and is sold in pre‑packaged form. Duck meat is rich in high‑quality protein and contains a complete range of amino acids, making it easy for the human body to digest and absorb. Its fat composition is predominantly unsaturated fatty acids, and it also provides vitamins A, E, and B‑complex vitamins, along with various minerals such as calcium, phosphorus, iron, and zinc. Together, these nutrients help meet the body’s daily nutritional needs and support the maintenance of normal physiological functions.

Duck intestines

Duck intestines

Duck intestines are a popular, signature duck offal—thin and crisp, with a delicate texture, excellent water absorption, and quick to soak up flavors. Their bite is tender, refreshing, and delightfully springy, making them a staple in hot pots, skewers, stir-fries, and braised dishes. Nutritionally, they’re rich in high-quality protein and a variety of trace minerals, low in fat yet light and clean, with a distinctive taste and versatile preparation methods. Widely loved by diners, they’ve become one of the go-to ingredients driving restaurant trends.

Duck heart

Duck heart

Duck hearts are highly nutritious, packed with protein, a variety of vitamins, and essential minerals. This versatile ingredient lends itself to numerous cooking methods—whether braised in soy sauce, deep-fried, or stir-fried—resulting in richly flavored, tender duck hearts that make for a popular and delicious dish at the table.

Duck gizzard

Duck gizzard

Duck gizzards contain essential nutrients such as carbohydrates, protein, and fat, and are complemented by vitamins C and E, as well as a variety of minerals including calcium, magnesium, iron, potassium, phosphorus, sodium, and selenium. Notably, they are particularly rich in iron, making them an excellent addition to everyday meals. With a firm, springy texture, duck gizzards are a widely beloved ingredient.

Duck tongue

Duck tongue

Duck tongue is a common culinary ingredient, often prepared as a cold dish—such as garlic‑dressed duck tongue—and other flavorful specialties. With its tender, succulent texture and distinctive aroma, it makes for a beloved, versatile snack enjoyed by both young and old.

Duck feet

Duck feet

Duck feet are rich in collagen, with plenty of tendons and thick skin but relatively little meat, offering a delightfully chewy texture. They absorb flavors readily when simmered and retain a flavorful broth. Nutritionally, duck feet are high in protein and low in carbohydrates and fat, making them a lean, high‑protein ingredient.

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