Once considered a delicacy exclusive to rural Bangladesh, duck meat and eggs have become seasonal favorites in urban areas. With the arrival of winter, the demand for duck meat rises sharply, from households to restaurants. Beyond individual dining, “duck parties” have become a popular highlight of winter celebrations.
During the winter months, markets across regions, including Cox’s Bazar, are bustling with sales of duck meat. From humble roadside eateries to upscale restaurants, duck dishes are a staple on the menu. Traditional winter festivals featuring rice cakes (pitha) now include duck meat as a special treat.
According to the Department of Livestock, Bangladesh’s duck production has consistently grown over the past decade. In the 2013-14 fiscal year, the country had 48.9 million ducks, which rose to 66 million by 2022-23. This 10-year span witnessed an impressive 28.5% increase in duck production, with 17.1 million added to the population.
While haor regions traditionally dominate commercial duck farming, northern areas of the country are now catching up. The winter season, in particular, makes duck farming a highly profitable venture.
Experts attribute the growing demand to the nutritional value of duck meat and eggs and the appeal of enjoying warm, hearty meals during the colder months. Additionally, the simplicity and profitability of duck farming have encouraged higher production levels.
Duck meat is no longer confined to rural plates; it has carved a significant niche in urban diets and plays an increasingly important role in the national economy. From festive tables to everyday meals, duck dishes enrich culture and commerce in Bangladesh.
By Rajin Saleh
Photo: Polash Shikdar
