Pekin duck is the most popular breed to eat. It's mild-flavored and has a thick layer of fat. But the duck I typically buy is Moulard duck, which is a cross between Pekin and Muscovy (which is a large, lean, and bold-flavored breed). Moulard duck has dark red meat and a nice layer of fat. As I cook it, I make sure to leave some of that tasty fat on.