Product type
Species: Common Peking duck (Anas platyrhynchos domestica), Muscovy duck (Cairina moschata) or other farmed duck species.
Product form:
Whole duck (with or without giblets).
Duck parts: breast, thigh, wings or thighs.
Processed: Smoked or pre-marinated.
Processing Style:
Individually Quick Frozen (IQF).
Bulk frozen.
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2. Size and weight
Whole duck: Standard weights range from 1.5 kg to 3.5 kg.
Duck parts:
Breast: 200-300g per piece.
Legs: 250-400g per piece.
Wings: 150-200g per piece.
Packaging:
Retail: 500 g to 1 kg packages, vacuum sealed.
Bulk: 10 kg cartons for food service or export markets.
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3. Quality standards
Appearance:
Uniform size and clean, natural skin color (pale yellow or white).
No bruising, blood clots or feathers.
Firm texture, smooth skin.
Odor: Fresh, mild aroma; without unpleasant odors.
Moisture Content: Typically less than 5% water retention.
Additions: Optionally, brine or marinades can be added (optional).
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4. Nutritional information (for 100 g of raw duck meat, without skin):
Energy: ~190-200 kcal.
Proteins: ~18-20g.
Fat: ~14-15g.
Cholesterol: ~80 mg.
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5. Packaging
Inner packing: Vacuum sealed plastic food bags.
Outer packaging: Durable cartons labeled with:
Product type and cut.
Net weight.
Storage instructions.
Country of origin.
Production and expiration dates.
Batch number.
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6. Storage and expiration date
Storage temperature: -18°C or lower.
Shelf life: 12-24 months under suitable storage conditions.
Thawing Instructions: Thaw in refrigerator to preserve quality.
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7. Certificates and Compliance
Compliance with regulatory requirements:
HACCP
EU, USDA or importing country standards.
Certificates:
Halal or Kosher
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