Most duck here from M'sia
On average, Singaporeans ate 3kg of duck each last year, 1kg more than beef and mutton respectively.
Chicken, though, is still by far the most popular meat, with, on average, every person eating 32kg in a year. Imports are a half-billion dollar industry. On average, Singaporeans consume 22kg of seafood per person annually.
Despite ducks costing one and a half times the price of chicken, imports have risen over the past decade.
Last year, Singapore imported 13,657 tonnes of duck, compared with 10,788 tonnes in 2004. The total value of duck imports last year was about $62 million, almost double the value from 10 years ago.
NOT OFTEN FROM IRELAND
According to the Agri-Food & Veterinary Authority of Singapore (AVA), Singapore's main sources of duck are France, Malaysia, the Netherlands and the United States, with a majority of the stock coming from Malaysia.
Most of the duck suppliers that The New Paper spoke to said they have not heard of restaurants importing ducks from Ireland.
D.A. Foods Industries, which imports poultry such as chicken and duck, gets a large part of its supply from Malaysia.
"We get the ducks live and we slaughter them here at our factory," its spokesman said.
He added: "I would not say that there is a best because there are different ways to rear ducks and also to marinate and cook a duck."
The company does not export ducks and only sells them locally.
Another duck supplier, Heng Kwee Heng, also gets its ducks from Malaysia. Its spokesman said that importing ducks from across the border is cheaper since only a lorry is needed for transport.
The cost involved in importing ducks from Europe and the US means they can cost 50 per cent more than those from Malaysia.
Duck suppliers also said that it is usually the high-end restaurants and supermarkets that import ducks from the US and Europe.
- MELODY NG