01
Goose
10.01 lb : 1 lb
Similar richness, render fat well
10.0
duck substitutes
10 substitutes · avg score 7.7 · Waterfowl with dark, rich meat and a thick layer of subcutaneous fat under the skin. Classic preparations include roast duck, duck confit, seared duck breast, and Peking duck.
quick swaps (averaged across uses)
02
Quail
10.01 lb : 1 lb
Tiny birds, use 3-4 per duck portion; sear quickly, richer flavor concentrated in small package
10.0
03
Squab
10.01 lb : 1 lb
Small dark-meat bird; closest rich flavor to duck, sear skin-on for crispy finish
10.0
04
Turkey Thigh
10.01 lb : 1 lb
Dark turkey meat; fattier than breast, closer to duck's richness, braise or roast
10.0
05
Lamb
10.01 lb : 1 lb
Rich and fatty with gamey depth; roast or braise, pairs well with same fruit glazes as duck
10.0
06
Pheasant
6.71 lb : 1 lb
Very lean game bird; baste frequently with butter to prevent drying, milder flavor than duck
6.7