<![CDATA[Duck meat is a source of animal protein whose demand continues to increase along with the development of duck-based culinary businesses in Indonesia. This review aimed to examine the opportunities for developing meat-type ducks as an alternative meat source, covering the demand and potential of duck meat, types of meat ducks, production performance, meat quality and nutritional composition, feed and rearing management, as well as business opportunities and development challenges, based on a literature review of the 2008–2019 period. The review shows that meat-type ducks in Indonesia include male local ducks, Peking ducks, hybrid ducks (crosses of Peking with Khaki Campbell or Mojosari), Serati ducks (tiktok), and improved ducks from breeding programs such as PMp/EPMp ducks. Peking and hybrid ducks have rapid growth, reaching a slaughter weight of 1.2–2.0 kg at 6–8 weeks of age with a carcass percentage of 60–65%, while male local ducks grow more slowly but are resistant to simple rearing conditions. Duck meat has a high protein content with a higher fat content than chicken meat. With the availability of ducklings and local feed materials, culinary market support, and a relatively short rearing period, meat-type ducks have the opportunity to be developed as an alternative meat source that supports food diversification and the smallholder livestock economy, although they still face constraints in duckling availability, high feed costs, and meat off-flavor.]]>
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