WASHINGTON – The export market for duck meat may be modest, but there’s room for growth, the Foreign Agricultural Service (FAS) of the US Dept. of Agriculture said in a recent report.

The US is the largest supplier of duck meat to Mexico with exports of frozen duck meat valued at $4.1 million, according to FAS, while exports from Canada accounted for the remainder of duck exports to Mexico.

“Imported duck meat available in Mexico comes from the Muscovy and Pekin breeds, consumed as foie gras, pate, confit and magret,” FAS said in its report. “Due to its versatility and convenience, Mexican chefs have incorporated duck as a protein for several traditional dishes.”

Seizing the trend of chef-driven innovation in duck dishes, the USA Poultry and Egg Export Council (USAPEEC), in conjunction with FAS-Mexico and the Indiana Soybean Alliance, hosted a series of promotional events for foodservice professionals in Mexico City featuring US duck meat. Agri West, Eastern Quality Foods and Maple Leaf Farms participated in the “duck demo-dinners.” Chef Chris Koetke prepared a variety of dishes that displayed the versatility of duck meat.

Currently, frozen whole ducks account for more than 90 percent of the total import market by volume, FAS noted, and smaller volumes of frozen duck livers and other frozen parts also are imported. “Mexico does not currently import significant volumes of fresh or refrigerated duck,” FAS said in its report. “While the overall market for duck meat is relatively modest, there is room for growth through increased market promotion activities.”